Chook Me!

whats the best way to cook chicken wings and drumsticks from fresh??

should i grill them or put them in d oven?? which is the best taste. how long should i cook for and at wat temp??

Public Comments

1. oven is best, 200 degress about 30 mins
2. Cook them in hot oil on the stove, put seasoning on wings them drop them carefully into the oil once it is heated for about three minutes a piece.
3. Oven at 180 degrees for 35 minutes.
4. First, please note that wings cook fast, but thighs and legs cook the slowest, so you can't cook them together. If you want to fry, make sure you don't "over-crowd" the pan or you will lose a lot of the chicken's moisture. Keep bubbling oil in between the pieces for best results. How do you know when chicken is done? If pierced, cooked chicken will lend a clear liquid, vs a pink liquid for undercooked chicken. If oven roasting, try preheating the oven to 350 and then dip chicken in either buttermilk or milk if you don't have the former, and then dredge in cormeal or flour mixed with salt. Place the pieces on a cookie sheet and bake 40 minutes for the wings, one full hour for the drumsticks. Good luck. Another choice is pan frying in a little oil with the lid halfway on to keep pan hot, without the liquids escaping with a fully placed lid. ps, chicken cooked at anything less than 350 degress will not cook all the way through and end up making you sick. It will also make the undercooked chicken end up with no moisture, so it will not only be dangerous, but aweful too.
5. the best way is to cook them on stove top. place them in a pan,with oil and a bit of chicken boullion of your choice.Toss it on high until you see parts of the chicken getting brown. then turn to heat between low to med for 3 mins and then on low for 7 and then back on medium for 5 mins. To add more flavour throw in a piece of fresh cinnamon stick,a 1/4 tsp of cumin,3 cloves and most tasty part 3-4 freshly crushed garlic after browning the chicken.i make this all the time. I dont add any chilli peppers but you can always add that later if you like spicy food. Add a few drops of freshly squeezed lemon juice before serving with freshly chopped cilantro. If you want to avoid all the flavoring, you can just add the garlic and any other flavoring as desired.
6. ALL chicken should be cooked until the juices run clear - not pinky or with pink bubbles in it. that varies from method to method and even stove to stove. one thing i do with drumsticks is i coat them - wash and pat dry, dip in beaten egg, then into a mix of seasonings, bread crumbs, and crushed corn or bran flakes - and bake them on a raised rack (not sitting in a pan) in the oven at about 375 for around a half-hour or until juices run clear another thing i do is marinate them (pick your poison), then roast in the oven at 375 for about a half-hour or until *nearly* done. then i finish them off on the barbeque. i keep them going until i see the juices are running clear and the skin and meat are pulling away from the end of the bone, then i brush with the sauce for the final five or ten minutes. prevents the sauce from burning all to heck. with the wings, well... not much you can do with them except deep-fry or make soup.
7. Oven-Baked Chicken 1tablespoon butter or margarine 2/3cup Original Bisquick® mix 1 1/2teaspoons paprika 1 1/4teaspoons salt 1/4teaspoon pepper 1cut-up whole chicken (3 to 3 1/2 pounds) 1.Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. 2.Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). 3.Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
8. fry them. season flour, dip chicken and fry in hot oil. top with hot sauce!
9. This always works for me. Soak wings and drumetts in buter milk for about 20 min. meanwhile get a pot of oil hot about 325 - 350 degrees. A good way to test is to drop a little pit of flour into the oil if it starts fizzing and cooking right away the oil is ready. Do not salt them just drop them into the oil and cook until tender about 4-5 min. You can drop one in at first until you know what thery are suppost to look like when they are done. And dont drop all at once this will bring the temp of the oil down to fast and you will have to keep ajusting the temp. I keep it at med to med low heat once I have it where I want it. While they are cooking in a seperate bowl have your seasonings ready like lemmon pepper or garlic powder what ever you like it is your kitchen. When the wings are done take them out and put them into the bowl, sprinkle with the seasoning and toss the wings. Keep on a sheet pan in an oven that is about 160 -180 degrees (the lowest setting) or in a oven with a pilot light. Repeat with all wings trying out different fariations of seasoning. Spicy mix - I cant give you excact measurments but use a 1,1,1,1 ratio ( ex. one tsp for all ingredients) cayanne pepper salt garlic powder also for a hot sauce, this works great as a dipping sauce or to coat the wings them selves 4oz - Frank's hot sauce 2oz - butter 2tsp - paprika heat hot sauce in a sauce pan. when it starts to come to a boil add paprika and stir to disolve when it thickens turn off heat and add butter. Stir to melt the butter a little at a time keep mixing until the sauce is hot and thickens. now you can either toss in the wings or dip. And just for kicks. BLUE CHEESE DRESSING 2 c.- salad dressing or mayonnaise 1 c. - dairy sour cream 1 c. - chili sauce 2 tbsp. - sugar 2 tsp. - Worcestershire sauce 1/2 tsp. - garlic salt 4 oz. - blue cheese, crumbled (1 cup) Mix salad dressing, sour cream, chili sauce, sugar, Worcestershire sauce and garlic salt until smooth. Stir in blue cheese. Add small amount water or milk, if necessary, for desired consistency. Refrigerate in tightly covered container no longer than 3 weeks. About 4 1/2 cups dressing. You don't have to make it from scratch only if you want to impress you family and friends.
10. APRICOT CHICKEN: Serves 4 Degree of difficulty: Low Preparation Time: 5 minutes Cooking Time: 15 minutes YOU NEED: INGREDIENTS: 500 grams chicken 1 onion 1 tin of apricot nectar 200 grams of dried apricots 100 grams of flaked almonds 1 packet of dry french onion soup 1 tablespoon of olive oil Steamed rice to serve METHOD: Combine french onion soup and apricot nectar and set aside. Fry sliced onion in olive oil and add chicken and cook until 90% done. Add nectar and dried apricots and simmer for about 5 minutes. Add flaked almonds just prior to serving and serve with steamed rice. Sprinkle some almonds on the top for effect. (The recipe says it serves 4, but apricot chicken also freezes well. You could have the rest another time).
11. Deep fry - 12-15 minutes at 180C. Test for "done-ness" by stabbing them with a pointed knife or skewer - only CLEAR juices should run. If any blood or even a bit of pink shows through - cook for a bit longer until there's no sign of it.