Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: BobDE on January 21, 2017, 09:18:52 AM
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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?
(http://randomthoughtsandphotos.com/images/ncw.jpg)
And with a little Franks Hot Sauce and butter.
(http://randomthoughtsandphotos.com/images/fhs.jpg)
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.
(http://randomthoughtsandphotos.com/images/hbp.jpg)
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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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First, it all looks great! the small red Hasselbacks look nice and crispy!
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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Very nice cook!
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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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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.........
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Regardless, It still looks great!
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Regardless, It still looks great!
Exactly what I was thinking.
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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!
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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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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I need to try the baking powder thing! :)
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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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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. :) :)