Chook Me!

how do you cook chicken wings in the oven?

-my computer messed up because i asked a similar question 20 minutes ago and it isn't showing up!!! -i have never made wings before and i would like one set of spicy wings and one set of sweet wings -should i buy the frozen wings or fresh from the meat department?

Public Comments

1. I like fresh but frozen is OK remember the frozen wings were probably flash frozen so that means there is water added.
2. buy fresh bake in the oven at 350 degrees fr about 45 minutes to an hour. Put it on a baking sheet with a lip so juices don't run over. Frozen wings sometimes have a glaze on it or breading in the meat dept.hope this helps! Do you have a particular recipe or do you need one? Here are a few places that help. www.foodnetwork.com www.allrecipes.com www.cooks.com My favorite though is food network!
3. Fresh Wings. Just make sure to bake them until they are crispy so they arent soggy and nasty!!! If you have a rack to put em on in the oven so they arent sitting in the grease it helps !! Then coat them in melted butter and lousiana hot sauce for spicy. For sweet use same recipe but add some honey. Easy and delicious!!!
4. This is how I do my wings. I am slo including other sauces incase some time in the future you want sweet wings When making wings I like to bake them first then fry them. Cut the tips off then cut at the next joint. Bake at 350 for about 20-30 minutes or until they are done. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce. The reason I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up. ****Or instead of frying them you can stick then under the broiler for about 5 or so minutes or until they are golden brown. To make hot sauce. Here in the US there is a brand that is pretty common to start with. It is Franks Red Hot, doctor it up a bit and you end with with a good sauce. Here is how I doctor mine up. 1 big bottle franks 1/2 cup butter 1-2 tablespoons itailian seasoning 1-2 cloves grated garlic-optional Heat in sauce pan. I like to cool mine to about room temp then put it in food processor until it cools a little more. This makes it combine better for reheating. This also keeps well in an air tight conatiner in the fridge. --------------- Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever. Ingredients: 1 heaping cup chopped fresh or frozen rhubarb 2/3 cup water 1 medium onion, finely chopped 1 teaspoon canola oil 1 garlic clove, minced 3/4 cup ketchup 1/2 cup packed brown sugar 1/2 cup dark corn syrup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 1/2 teaspoons hot pepper sauce 1/4 teaspoon salt In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly. Place rhubarb in a blender or food processor; cover and process until smooth. Set aside. In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients. Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups. Or This is my Absolute Favorite for WIngs: Honey Soy Sauce: 1/2 cup butter 1 cup honey 1 cup soy sauce 1 cup terriyaki sauce 1 tbsp seseme oil 1 tsp fresh grated ginger Heat in a sauce pan until melted and combined. Keep unused portion in the fridge in an airtight container. Heat a little for each use. Sweet and Sour Sauce with molasses: 1/3 cup rice wine vinegar 2 tbsp white sugar 3 tbsp brown sugar 1 tbsp molasses (wipe everything out of the measuring spoon) 1 tbsp low sodium soy sauce 2 tsp corn starch mixed with 4 tsp water Put everything in a pan and bring to a boil, boil for about 2 min or until you have the consistency you want. Serve warm
5. Fresh is better and I roast mine in the oven for 30 minutes at 375 degrees. Next I put the sauce on one side of the wings and cook under the broiler for 5 - 7 minutes, turn put sauce on next side and cook another 5 minutes. I like how the sauce bakes onto the wings.
6. For spicy wings 1/.2 cup honey 1/2 cup soy sauce 1/2 cup barbecue sauce 1 or 2 cloves garlic , 1/4 tsp red pepper flakes~ Wash wings cut off tips lightly salt & pepper place in baking dish (spray with cooking spray first) cover with sauce bake 350 degrees for about 45 minutes to 1 hour then slip under broiler and let brown.... for the kids just take leave out the pepper flakes and garlic and proceed as above either wings will work but frozen may make the sauce a little more watery unless you defrostcompletely and wipe dry with paper towels
7. Cut the hot sauce in half and use BBQ sauce on half You can do this in the oven at about 375. For about 20-25 wing pieces 1/2 cup milk 1 egg 1/2 cup flour 1/2 cup corn meal 2 tsp cayenne pepper (optional) 1/2 tsp white pepper 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder Prep the milk and egg wash and then the dry ingredients. Wings into the wash and then rolled in the dry coating. Fridge the wings for about 45 minutes for the coating to set. Grill as you would any poultry basting with your favorite hot sauce. I use the following but it is very hot. 1 cup of Louisiana hot sauce 1/4 stick of butter 1/8 cup honey 2 tsp cayenne pepper (optional) Nice thing about this recipe is that the breading on the wings will really hold a lot of the hot sauce which is great for the chili-heads like myself. You can also double the spices in the recipe for a spicier wing.
8. Sauce is whatever you want. I like soy sauce, honey, ginger and garlic, or buffalo style. But in terms of how to cook them...I've had them fried, baked, fried then baked, baked then fried, grilled, broiled, etc. S'okay, but nothing beats doing them the following way. I repeat: Try them this way and you will never go back! Cut them up. Soak in enough lightly salted water to vcover them and a little vinegar added for 15 minutes. Set to high, wait to boil and BOIL them for 10 minutes. Turn off the stove, let them cool. Drain the water and let them dry for 5 minutes. Toss them in rice flour. FRY them in hot Canola oil until brown and crispy...and I mean crispy and delicate. This is the ONLY way to get the proper crispness of the skin. Again, boil in water and then fry in oil is THE way. Baking, broiling, grilling are no substitute once you have had them this way.
9. what ever you do, DON'T BAKE THE WINGS!!! The skin gets all soggy and falls off. I recommend getting them fresh, especially from wal-mart.