Chook Me!

How can I cook chicken wings so the skin fat melts?

I hope this question makes sense; I have to bake my chicken wings since I don't have a deep fryer, but I hate when there is still jiggly fat under the skin. Do I just raise the cooking tempurature? Cook them longer?

Public Comments

1. 450F for 45 min should do the trick
2. I don't know if this will help you much, look especially at the last paragraph.
3. Place them on the broiler rack to let the fat drip and bake them .
4. You should cook it slowly at a LOWER temperature (160 degrees F) process used by chefs, called rendering. You render a fat when you heat it at a temperature such that the fat, rather than burn, as it would at 450 degrees, put a baster tray below the chicken, put the chicken on top of a metal grill in a hole filled metal pan (the holes allow the fat to drip from the pan and into the baster tray). Dry heat the meat in the oven for about 5 hours at low heat, checking for fat dripped into the pan. It is a painstaking process. And you'll get your product just as you want.
5. I don't like that fat either so I cook my wings on the grill on indirect heat. I put the coals to one side, and the wings to the other side and cook them low and slow so all the fat cooks off. It takes about 1 1/2 to 2 hours. I baste them with the sauce so they are very flavorful, but not full of grease or dripping with the sauce. The idea the other person had to put them on a rack in a pan in the oven was a good suggestion too.