Last week I talked about the men's retreat. One of the food items we had at the men's retreat was hot wings or buffalo wings.
When doing wings I don't like to mess around with the piddly pieces so I'll buy the fresh jumbo wings and cut them down. Wings usually tend to lose a lot of water. When defrosting (and cooking) frozen wings you end up with some real small wings that look terrible!
We season the wings beforehand and bake them up on large sheet trays in the oven. We flash fry the wings as needed. Our standard wing sauce that we like to use is half Frank's hot sauce and half butter (melted) and mixed together.
Our wings are always cooked through and taste great because we season and bake them first before frying. We don't use flour or any other coating on our wings when we deep-fry them. The skin that's already been baked crisps up real nice and crunchy as it fries and it holds up well adding hot sauce later.
When doing wings I don't like to mess around with the piddly pieces so I'll buy the fresh jumbo wings and cut them down. Wings usually tend to lose a lot of water. When defrosting (and cooking) frozen wings you end up with some real small wings that look terrible!
We season the wings beforehand and bake them up on large sheet trays in the oven. We flash fry the wings as needed. Our standard wing sauce that we like to use is half Frank's hot sauce and half butter (melted) and mixed together.
Our wings are always cooked through and taste great because we season and bake them first before frying. We don't use flour or any other coating on our wings when we deep-fry them. The skin that's already been baked crisps up real nice and crunchy as it fries and it holds up well adding hot sauce later.
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