Chicken wings

[.V.]

Chicken wings.

For a bit of variety and a few extra calories (fat, but what the heck, I'm cutting and am allowed the fat) I've been buying bags of pre-made chicken wings (with sugar free BBQ sauce and with buffalo wing sauce) These are the non battered and not fried ones from Banquet. They are 15.00/4 lb bag. I bought 8 lbs of fresh wings at the store today for 8.00 and will be putting my own sauces on them (hmmm jabanerro peppers).

Anyway, anybody know how or for how long to cook them? I've always just boiled them until they started to turn loose from the bone, but I think baking might be better. What temp and how long?

Thanks. If the baking them myself turns out well, I'll pass on the recipie for my sauce (if I can breathe after the first bite -- sometimes I get a little wild with the peppers).

[threenorns]

this sounds like a job for....

GEAR-MAN!!!!!

(mild-mannered engineer by day -- rogue chef by night!)

[.V.]

That's what I was thinking too.

[Gearloose]

Hey, I just saw this. Sorry for not replying sooner.

To bake chicken wings (or any other chicken parts) just place them on a wire rack set in a cookie pan. Be sure the pan has edges all around to catch the grease drippings, or you will have a major smoky mess in your oven!

If you like them spicy, then sprinkle first with a spicy rub or seasoning such as Creole Seasoning, or whatever your favorite dry seasoning is.

spray the rack with some cooking spray.

arrange on the rack so the pieces dont touch and bake in the middle shelf of a preheated 425 degree oven for about 20 minutes. I prefer to check all my poultry for doneness with a small dial thermometer. If the meatiest part of the wing measures 160-165 degrees, it's done.

When the wings are done, place them in a bowl and toss with your sauce.

Here's a trick I do with my smoked barbecue hot wings: Before seasoning and placing in the smoker, I use a large hypodermic syringe to inject hot sauce directly into the meat of the wings.

I've got a stack of these (enough to do 6 dozen wings at a time). All you need to do is set the racks in a pan in your oven. http://atatailgate.org/webstore/stor...?idProduct=156

I bought mine at Wal Mart

[.V.]

Thanks gearloose, no wonder mine were kind of dry. I did mine at 350 deg for an hour.

The second try came out a little better. Then my buffalo sauce didn't turn out as well as planned - too many jabenerros for the rest of the family, so I just bought some texas pete buffalo wing sauce and some kraft carbwell sugar free barbeque sauce. Baked them up, put them in two ziplock bags, did 1/2 bbq, 1/2 hot. Froze them and now I take out 4 pieces for a 20g protein, 15g fat feeding - microwave for 4 minutes - they came out ok.

Now that I know the right temp and time, the next ones should come out better.

[Gearloose]

Originally Posted by a_welch503

Baked them up, put them in two ziplock bags, did 1/2 bbq, 1/2 hot. Froze them and now I take out 4 pieces for a 20g protein, 15g fat feeding - microwave for 4 minutes - they came out ok.

Now that I know the right temp and time, the next ones should come out better.

Get yourself a chef's small dial thermometer and cook to internal temperature. There are too many variables for time to be a reliable indicator.

Hmmmm, I've never had hot wings last long enough to freeze any extras.

[.V.]

Ha, I cooked them specially for freezing. I bought all the fresh wings they had at the store. Sadly, they are gone now. My wife has decided to follow my "cutting plan" and lose a few pounds. She's spent a couple of years eating crackers and yogurt - getting ummm....unhealthy. Now she's eating some protein and fat - cutting the sugar and starch out, adding some green veggies, salads, and sticking to the whole wheat breads and crackers now. I guess to get some protein in her body, the fat in the wings won't be harmful.