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Chicken wings

Discussion in 'Drink, Smoke, and Fine Dining' started by 8 SNAKE, Dec 30, 2009.

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  1. 8 SNAKE

    8 SNAKE F1 Veteran

    Jan 5, 2006
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    #1 8 SNAKE, Dec 30, 2009
    I'm looking for a chicken wing recipe that produces truly CRISPY skin, but doesn't require me to fry the wings. Yesterday I tried Alton Brown's method of steaming the wings first and then baking in the oven, but that didn't live up to expectations at all. Who has the solution?
     
  2. wax

    wax Five Time F1 World Champ
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    Dirty Harry
    #2 wax, Dec 30, 2009
  3. 8 SNAKE

    8 SNAKE F1 Veteran

    Jan 5, 2006
    6,948
    Springfield, MO
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    Mike
    #3 8 SNAKE, Dec 30, 2009
    Interesting recipe. I baked mine for 40 minutes at 425 degrees after steaming them for 10 minutes, but I applied the sauce after they baked. Perhaps this method will give me the crispy skin that I'm after. Thanks.
     
  4. David_S

    David_S F1 World Champ
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    #4 David_S, Dec 30, 2009
    If you can do them using Alton's recipe in a toaster oven with convection feature you should get really crispy skin...
     
  5. Blown Z

    Blown Z Formula Junior

    Jun 22, 2006
    719
    #5 Blown Z, Jan 2, 2010
    Did you use a sharp metal skewer/pin/knife to poke lots of holes in the skin of the wings before steaming/roasting? I don't recall if AB's recipe calls for that or not.
     

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