Author Topic: Chicken Wings and Hasselback Potatoes  (Read 3172 times)

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Offline BobDE

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Chicken Wings and Hasselback Potatoes
« Reply #-1 on: January 21, 2017, 09:18:52 AM »
Tried those wings again. They were a little more crisp, but still not there. I am wondering about the temperature. I started on low and later went hotter. I am thinking I should have started hot and stayed hot?



And with a little Franks Hot Sauce and butter.



I had never heard of Hasselback Potatoes until I joined this forum, so I decided to throw a couple in with the wings.

We only had little red potatoes, and they were not as fresh as I would have liked, but OMG, they were a big hit! I can see room for a lot of variations on these! I put a little butter and cheese on at the end.



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Offline teesquare

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Re: Chicken Wings and Hasselback Potatoes
« on: January 21, 2017, 09:31:00 AM »
How did you prep the wings? Tell us what you did before the cook. Often - that is key to getting the skin texture you want.
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Offline TentHunteR

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Re: Chicken Wings and Hasselback Potatoes
« Reply #1 on: January 21, 2017, 09:50:35 AM »
First, it all looks great!  the small red Hasselbacks look nice and crispy!


Quote from: BobDE
I am thinking I should have started hot and stayed hot?

Yes.  Start hot and stay hot for crispier skin.

The problem with starting chicken on a too low temp is the fat melts off before it has a chance to get hot enough to crisp the skin.

Another really useful tip, that really works, from Chef John over at foodwishes.com is to mix a little baking powder (not soda) in with your seasoning and coat the wings (or other chicken pieces) with it.  It gives you skin that is almost like fried chicken.



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Offline HighOnSmoke

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Re: Chicken Wings and Hasselback Potatoes
« Reply #2 on: January 21, 2017, 09:54:13 AM »
Very nice cook!
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Offline N. Ontario Smoker

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Re: Chicken Wings and Hasselback Potatoes
« Reply #3 on: January 21, 2017, 09:59:50 AM »
Somebody on here uses baking powder and flour to crisp their chicken. Don't remember who. Anyone remember?
It's a Test Kitchen trick for baked wings.
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Offline teesquare

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Re: Chicken Wings and Hasselback Potatoes
« Reply #4 on: January 21, 2017, 10:39:38 AM »
There is NOTHING more effective to produce dry, crispy skin on poultry - than allowing the moisture to evaporate, by prepping the chicken and leaving the chicken in the fridge - exposed to the cold, dry air of the fridge....IT WILL NOT DRY OUT THE CHICKEN.....

It will however -allow the moisture in the chicken skin to evaporate. TRY IT......

Allow 24 hour - or even 48 - before you cook.

When you remove the chicken from the fridge after the drain period - LIGHTLY spritz or rub on barely enough oil to hold onto any seasonings you desire. Then cook.

THIS WORKS.........
BBQ is neither verb or noun. It is an experience.
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Offline tomcrete1

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Re: Chicken Wings and Hasselback Potatoes
« Reply #5 on: January 21, 2017, 11:06:57 AM »
Regardless, It still looks great!
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Offline Savannahsmoker

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Re: Chicken Wings and Hasselback Potatoes
« Reply #6 on: January 21, 2017, 11:12:54 AM »
Regardless, It still looks great!
Exactly what I was thinking.
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Offline BobDE

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Re: Chicken Wings and Hasselback Potatoes
« Reply #7 on: January 21, 2017, 02:11:34 PM »
I did put the wings in the refrigerator for 2 days after thawing. I then rubbed them with vegetable oil. I then salted them lightly.

Can I put the baking powder right over the oil?

Thanks for all of the comments!

First, it all looks great!  the small red Hasselbacks look nice and crispy!


Quote from: BobDE
I am thinking I should have started hot and stayed hot?

Yes.  Start hot and stay hot for crispier skin.

The problem with starting chicken on a too low temp is the fat melts off before it has a chance to get hot enough to crisp the skin.

Another really useful tip, that really works, from Chef John over at foodwishes.com is to mix a little baking powder (not soda) in with your seasoning and coat the wings (or other chicken pieces) with it.  It gives you skin that is almost like fried chicken.
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Offline N. Ontario Smoker

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Re: Chicken Wings and Hasselback Potatoes
« Reply #8 on: January 21, 2017, 02:41:00 PM »
Do a Google for baking "POWDER" chicken wings. It is a low heat start and a high heat finish. Don't use baking soda though.
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Offline tomcrete1

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Re: Chicken Wings and Hasselback Potatoes
« Reply #9 on: January 21, 2017, 09:10:14 PM »
I need to try the baking powder thing!  :)
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Offline TMB

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Re: Chicken Wings and Hasselback Potatoes
« Reply #10 on: January 21, 2017, 11:36:16 PM »
Not saying you did wrong but I never cook wings on anything but high setting and top down till just about done then I open the lid to finish  usually the last ten mins of cooking.  Always have crisp wings
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Offline Roget

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Re: Chicken Wings and Hasselback Potatoes
« Reply #11 on: February 24, 2017, 11:23:24 AM »
Not saying you did wrong but I never cook wings on anything but high setting and top down till just about done then I open the lid to finish  usually the last ten mins of cooking.  Always have crisp wings
There is NOTHING more effective to produce dry, crispy skin on poultry - than allowing the moisture to evaporate, by prepping the chicken and leaving the chicken in the fridge - exposed to the cold, dry air of the fridge....IT WILL NOT DRY OUT THE CHICKEN.....

It will however -allow the moisture in the chicken skin to evaporate. TRY IT......

Allow 24 hour - or even 48 - before you cook.

When you remove the chicken from the fridge after the drain period - LIGHTLY spritz or rub on barely enough oil to hold onto any seasonings you desire. Then cook.

THIS WORKS.........

What they said.  :) :)
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