First attempt: sticky chicken wings

medtran49 said:
There's char and then there's burnt. We haven't been back to the restaurant that served me wings that for the most part were burned on 1 side, tough, and dry as sawdust, yet the male server insisted was just char even when I tore 1 open in front of him and proved my point. I posted the pics on here and everyone that posted agreed.
Click to expand...
I remember seeing those dry-looking, bony, tough and chewy (looking) black wings when you posted it. Did I mention that they looked dry and tough? Yuck!
 
medtran49 said:
There's char and then there's burnt. We haven't been back to the restaurant that served me wings that for the most part were burned on 1 side, tough, and dry as sawdust, yet the male server insisted was just char even when I tore 1 open in front of him and proved my point. I posted the pics on here and everyone that posted agreed.
Click to expand...
Yep they were bad enough that I remember them too!
 
Oh, and I don’t know how long those took to make, but regardless, you need to dub those Quickie Sticky Chicky Wings.
 
TastyReuben said:
Oh, and I don’t know how long those took to make, but regardless, you need to dub those Quickie Sticky Chicky Wings.
Click to expand...
I'm hoping a quickie doesn't mean the same in American, I got as far as quickie sticky chick.. and thought oh no..bail!
 
Last edited:
We have basically a dive that is called Quickie's Burgers, Chicken and Seafood. No booze though. Food is kind of hit or miss, though not downright bad.

Wings are too good to let 1 bad apple, so to speak, spoil the whole bunch. Guess that needs to go in the sayings thread.
 
medtran49 said:
And, yes, your wings look great. I'd eat them in a heartbeat.
Click to expand...

Thank you everyone who made positive comments. Here are my son's comments:

'They were nice. Would eat again'. When I pushed him for further comment: 'Maybe needed a small amount of salt. Maybe what you did is a good base to add other flavours like BBQ or chilli.'

Well gochujang has chilli in it but I find it quite mild so more added would be good. He is right about the salt.

SandwichShortOfAPicnic said:
So I'm thinking I'm going to try out Nagi's recipe.
Click to expand...

I note she uses the baking powder 'trick' which I've see before. Its supposed to help make them crispy,
 
Morning Glory said:
I note she uses the baking powder 'trick' which I've see before. Its supposed to help make them crispy
Click to expand...
I used to do that with mine, until I found another recipe from a cook I trust, that recommends boiling them for several minutes to render out some of the fat, then baking them. She swears it gets them crispier than the baking powder method.

That’s how I prepared the most recent wings I posted here, and I have to say, I do agree with her, and MrsT, who grew up on “authentic” hot wings, swore they were the best she’s had. The skin was crispy, like thin sugar glass, but they didn’t have to bake too long to achieve that, so the meat was still very moist, even with no sauce added.
 
Morning Glory said:
Thank you everyone who made positive comments. Here are my son's comments:

'They were nice. Would eat again'. When I pushed him for further comment: 'Maybe needed a small amount of salt. Maybe what you did is a good base to add other flavours like BBQ or chilli.'

Well gochujang has chilli in it but I find it quite mild so more added would be good. He is right about the salt.



I note she uses the baking powder 'trick' which I've see before. Its supposed to help make them crispy,
Click to expand...
Yes it's not something I've tried with wings before.
But now I'm thinking of changing tack and asking TR for his pre-boil method!
 
TastyReuben said:
I used to do that with mine, until I found another recipe from a cook I trust, that recommends boiling them for several minutes to render out some of the fat, then baking them. She swears it gets them crispier than the baking powder method.

That’s how I prepared the most recent wings I posted here, and I have to say, I do agree with her, and MrsT, who grew up on “authentic” hot wings, swore they were the best she’s had. The skin was crispy, like thin sugar glass, but they didn’t have to bake too long to achieve that, so the meat was still very moist, even with no sauce added.
Click to expand...

TastyReuben said:
I’ll post up the recipe I used sometime today.
Click to expand...
Please do post recipe. I am in search of nice crispy chicken wings without deep-frying. DD got the Perdue air fryer wings that were supposed to be crispy, but they weren't and the coating on the skin was nasty and fatty.
 
You must log in or register to reply here.
Back
Top Bottom