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Bacon and other Good Eats Cooking, recipes, how-tos, etc

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Old 02-21-2016, 02:04 PM   #11 (permalink)
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I'm just gonna leave this here...cause it's the most awesome Buffalo sauce ever.

Rub Your Chicken Buffalo Sauce
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Old 02-21-2016, 07:10 PM   #12 (permalink)
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naked crispy
been throwing them in the stove for bout 30 minutes at 400*
starts the process, then fry them in as hot an oil as the fryer will go for bout 8 min utes
then the franks redhot and melted butter
Ive had duffs buffalo wings, anchor bar wings and all the b-lo best, but I still cant seem to match the outcome

i will as soon as i can afford one, get a better fryer, a more commercial style, higher heat range
I found a few ways to get that super crispy skin with out needed to use a frier.

Alton Brown had a good technique, steam the wings to render most of the fat out of the skin and bake at 425 until crispy. If you skip the steaming you'll actually heat the skin past the smoke point of the chicken fat and end up smoking up your kitchen...
Buffalo Wings Recipe : Alton Brown : Food Network

I find it a bit easier and quicker to use a type of convection oven to basically air fry the wings. Years ago I picked up an honest to goodness As Seen On TV Jet Stream oven...


15-17 minutes a side and they come out absolutely perfect.
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Old 02-21-2016, 08:09 PM   #13 (permalink)
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you could also steam chicken like alton brown said then add spice rub to make them crispy too.
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Old 02-21-2016, 08:21 PM   #14 (permalink)
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I had a Jamaican buddy back in the day that would do them on a charcoal grill. I wish I had his skill or knew his secret because grilling is usually disastrous due to the size. I've never seen anyone replicate this style, but it is amazing.

Anyone ever had any success or know any tips on a charcoal grill? I wonder if he fried then finished on the grill.
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Old 02-21-2016, 09:31 PM   #15 (permalink)
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All this talk about wings got me hungry. Fresh out of the Jet Stream, waiting for the buffalo sauce.
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Old 02-21-2016, 09:50 PM   #16 (permalink)
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I live a mile from the original home of the dirt wing (J Timothy Tavern). This process involves frying wings, coated in sauces, then frying coated wings again. The end product is a tender wing with caramelized bits of sauce for a crunchy skin. Yum!! Although, this process would probably work for grilled, baked, etc as long as re-fried with sauce.

On a side note I just competed in a ch. wing eating competition last month. Never done it before and never will again. 2nd place with just under 2lbs6oz in 12 minutes. Doesn't sound like a lot?? try it!!
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Old 04-20-2017, 04:59 PM   #17 (permalink)
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I used to cook boxed wings on a charcoal grill. Usually came out pretty good. I don't have any tips though I just kinda did it...
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Old 04-20-2017, 05:40 PM   #18 (permalink)
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Smoked over apple wood for 2 hours then deep fried
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