Chicken Wings - Kitchen Oven

[BRUN]

ive been doing chicken wings recently in the oven in the kitchen, just a quick question for you

when do you sauce em ?

ive been brining them overnight, then marinading in a sauce overnight, then cooking, but with most sauces ive found it all just runs off during cooking, do you only sauce them at the end ? if so does it not lose flavour from no time to marinate ?

[keith157]

I've never marinated or brined wings and generally sauce before serving. They are much better even if you only put them on the grill for just 5 minutes to crisp up/glaze.

[aris]

To be fair, wings are best deep fried

But - I do them in the oven too. I marinade in a mix of vinegar and some sort of flavouring sauce - like Worcestershire or Soy sauce. Leave them in that for several hours, then put them under the grill. I typically put sauce on the side, but if I were going to sauce, I would do it near the end of the cook, and just leave it in long enough to set.

[AndyHull]

When i do wings i rub them with a home made rub and let them come to room temp whilst i fire up the OTP then cook them indirect (same as an indoor oven with a bit of smoke) until done, then a few mins directly over the coals to finish.
I sauce them on the plate just before serving, this way i get 3 levels of flavour from the rub, the sauce and the sizzle

Andy

[BBQFanatic]

I have done some decent wings in the oven. I dust with a flour/rub mix and then put them into the fridge and wait till they tacky up (this gives you the really crispy bits). Then into the oven at about 200 Deg's C on a roasting rack for 45-60 mins till they are golden brown.

For a sauce, the classic is a franks red hot is a great base, there are a number of sauces that I do off the back of this -

Franks Classic - 1/2 bottle franks and 150 grams of butter
Franks Turbo Charged - 1/2 bottle franks, 50 grams butter, hot sauce of choice (I like encona hot pepper), garlic powder and a splash of ketchup
Franks BBQ - 1/2 bottle franks, 50 grams butter, 6+ tablespoons of your favourite bbq sauce

[BRUN]

thanks a lot !

didnt expect so many replies so quickly especially as it was a 'in the oven' question

guess the consensus is sauce at the end, i have heard of adding butter to franks so ill have to give that a try

ive never actually tried a rub on my wings ill have to give it a go, i like the idea of using some flour to get some crispy bits

i have to say though, brining them produces really really nice wings, give it a go, 1+ pint of hot/boiling water, 1 stock cube, 3 tbs salt, 3 tbs of brown sugar, pour that over and let em soak in it overnight in the fridge

[keith157]

The thing is most of us have ovens, and I'd say we probably do the majority of the cooking . It does amuse me though that one of the things we look for in a new house is either a really good kitchen we can revel in or a tatty one we can replace. Then spend most of our hours thinking about cooking outdoors whenever possible

[BRUN]

tonight im trying something new, getting a crispy coating in the oven

my plan of action so far has been a 24hr brine, then a 24hr soak in buttermilk with a bit of franks, later i plan to coat them in a flour/spice mixture, im going to melt some butter on an oven tray at 200c then put the wings in that, skin side down first, then turning after 20 mins and cooking for another 20 mins

the rest of the franks will go on once they are cooked, might mix some butter in with it too

[Catsup and Mustard]

Before you go ahead and melt butter in the oven,then cook your wings, please mix it with some oil or it will burn and burnt butter is not a favour most people enjoy much.

Soaking wings in seasond buttermilk makes good eats mind.

Philip

[keith157]

For the ultimate crispness for the last 5 minutes before removing them use a spray oil to coat the "skin" side then fire up the grill. Obviously this is before you sauce them.