/ck/ - Food & Cooking

they look good..

>>13932012
Get your ingredients together.
Wings.
Salt.
Pepper.
Butter.
Franks Hot Sauce (or whatever you want)

>>13932014
To get the perfect wing (crispy outside and tender inside) you need to salt and pepper them once you’ve split them.
Plenty salt and plenty pepper. Then you want to leave them for minimum of an hour.

good thread so far

>>13932029
Make sure you have nice clean oil in your fryer and preheat to 180 Celsius /350F.
Fry in batches and try keep the 2 different types of wing seperate. ie fry the drummettes first then the flats after.
Have a plate with kitchen roll on it to drain them. If you’ve salted properly and fried at the right temp there won’t be much oil draining off them.

if you're deep frying them, you can go fuck yourself

>>13932012
I just spice them and stick them in an air fryer for 20 minutes.

>>13932053
When your first batch is frying you want to start making the sauce. It’s pretty damn easy to be honest and people get a bit funny about it but here’s a pretty authentic buffalo one. You can try all other kinds though . A sauced wing is a good wing in my opinion. You can’t go wrong.
Melt some butter and let it cool. I’ve used lurpak Garlic butter but normal butter is more authentic.

>>13932083
Then get your franks (or whatever) in there and give it a good whisk.

>>13932090
Here’s the bit that people seem to ignore but it makes the difference.
Transfer the wings to a preheated dish that’s sealable and add the sauce. Put the lid on and shake/move around so you get every bit of the wings covered with sauce. If you do it like this they will stay crispy yet have loads of sauce.

>>13932100
After shaking

>>13932101
Get em on a plate with some blue cheese dip and get stuck in.
Simple as that.
I’ve tried using the oven, using baking soda , buttermilk , brine , pretty much any way to do them I have tried. This simple way is by far the best.

>>13932114

>>13932123
So simple yet seems to be a massive source of arguments on here.
Follow that guide and you’ll have the best wings every single time.
It’s the salting at the beginning that does it. Make sure you do it an hour before and let the wings come up to room temperature.
Go easy lads .

thank you chicken wing anon

>>13932012
I did enjoy, thanks OP

I'ma try next time. I've tried a lot of meme methods to try and get that perfect crisp when I don't just batter them instead.

>>13932237
If you do it like that they’ll be proper crispy but tender inside. It’s so simple once you do it once you’ll be making them all the time . Good for getting a movie on and a wee beer/smoke.
Clean oil is a must. You can do a few batches with that oil as long as you haven’t cooked anything else in it.

>>13932014
>franks
nah, reporting this post to mods for shit against us law

>>13932067
Convection ovens are god tier for wings.

>>13932222
this
came in to shitpost about OP using franks for shits and giggles, but his wings look pretty damn good

>>13932012
strong wings OP I am not even mad. what are your thoughts on the brining meme?

Deep frying is such a fucking hassle I will never try deep frying anything in my home kitchen. Thanks for the recipe though

>>13932012
Your wings are going to create some impressively vinegary shits.

>>13932014
the fuck is wrong with you, buying 125g of pre-seasoned lurpak? wtf bro

>>13933001
What compels you to do this?
Are you just one guy?

>>13933033
I'm based.
And my shits and cock are damn vinegary.

>>13933012
What’s the issue homeboy?

>>13933033
>>13933042
absolutely based and balsamic pilled

>>13933073
I don't have as much disposable income as you and I'm jealous of your ability to purchase pre-seasoned brand butter rather the own brand butter and garlic separately

the end result looks really good, maybe just needs a little bit more crispy-ness to it. have you ever thought about breading them in a little bit of egg and flour? that crisp would be god-tier

i really like to heat the butter + franks up in a little pot until it thickens slightly, that along with a bit of salt helps mellow out the vinegar.

how well do seasonings stick to fried wings when they're submerged? i like to add a few different things and marinate them for a little while if possible.

>>13932123
well fuck i guess i'll try this tomorrow then

>>13932012

raw wings are so fucking expensive here ($1.27/100g at cheapest) it's literally cheaper to get them from a pizza place.

>>13932123

>eating the cartilage

fucking vile, I bet you don't even use the bones for soup you savage.

>>13934786
>wasting the crunchy goodness
It actually contains collagen as well, good for you skin you wrinkly bastard.

>>13932123
EAT ALL OF YOUR WINGS YOU WASTEFUL FUCK.

>>13933748
nigger these look burned to fuck.

hideous

>>13934801

what good is crunch when you're chewing rubber you mongoloid. all that cartilage and collagen is much better in a soup where it gives the broth depth and texture, not as chewing rubber.

>>13934811
good job outing yourself, pleb

>>13934841
shut your hole and eat your shitty burnt wings you stupid fuck

>>13933748
bro, you just posted cringe.

>>13933001
>>13933324
samefag

>>13934786
>recycling bones that people have supped on to build your broth
Jesus Christ you are disgusting

>>13932507
I have no thoughts on brining really. I don’t think it does much for wings.
Bigger pieces of chicken take it well. But if you’re going to that much hassle you may as well use buttermilk for a better and tastier result. Just my opinion.

>>13934819
who the fuck throws half eaten chicken wings in broth. disgusting.

>>13932012
Additional tip for hotter sauces where you have to use less - heat up 1/4 sauce, 2 tbsp of butter until it melts, then add reduced sodium chicken stock and about a teaspoon of cornstarch to add volume while maintaining thickness and simmer it out