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Question on Oven-baked Chicken Wings

post #1 of 6
Thread Starter 

Most recipes that I have found for chicken wings involve seasoning the wings with salt, pepper, garlic, etc and baking them at 350 for about an hour.  Then glazing them and putting them back in the oven for a few minutes.  I'm looking to do something different:

 

Make a glaze - Asian, or buffalo sauce, or other.  Save half the glaze.  Poke the chicken wings with a knife and marinade (let's not have the "marinade" vs. "marinate" discussion again!) them in half the glaze overnight.  Remove the wings from the marinade and bake them on a rack at 350, turning them about half way thru.  Remove from the oven and toss with the saved marinade.  Put back into the oven directly under the broiler and broil for 3 or 4 minutes.  Turn the wings over and broil again.

 

Will this work?  Anyone see problems or cautions?  Suggestions?  Thank you.

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post #2 of 6

If the glaze is too acidic it might make the chicken mushy if done overnight.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 6
Quote:
Originally Posted by AZFoodie View Post
 

Most recipes that I have found for chicken wings involve seasoning the wings with salt, pepper, garlic, etc and baking them at 350 for about an hour.  Then glazing them and putting them back in the oven for a few minutes.  I'm looking to do something different:

 

Make a glaze - Asian, or buffalo sauce, or other.  Save half the glaze.  Poke the chicken wings with a knife and marinade (let's not have the "marinade" vs. "marinate" discussion again!) them in half the glaze overnight.  Remove the wings from the marinade and bake them on a rack at 350, turning them about half way thru.  Remove from the oven and toss with the saved marinade.  Put back into the oven directly under the broiler and broil for 3 or 4 minutes.  Turn the wings over and broil again.

 

Will this work?  Anyone see problems or cautions?  Suggestions?  Thank you.

 

An hour for wings?  Dry overcooked meat.  Poking holes in the chicken?  Dry overcooked.  Marinading in acidic glaze?  Weird meat texture.

 

I simply don't understand the things that people want to do to wings.  I've seen people boil them first and them fry them or bake them and then toss in goop and cook them again.  Multiple cooking methods on such a delicate meat seems like overkill to me.

 

I'm a straight up cook em and be done with them girl.  Marinate for a few hours, then roast them.  Continue to glaze and roast until they're done, not beyond done but done.  If you're looking for a thick glaze you will have to baste them with it continuously almost.  But they cook quickly, in 30min or less.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 6
Quote:
Originally Posted by AZFoodie View Post
 

Most recipes that I have found for chicken wings involve seasoning the wings with salt, pepper, garlic, etc and baking them at 350 for about an hour.  Then glazing them and putting them back in the oven for a few minutes.  I'm looking to do something different:

 

Make a glaze - Asian, or buffalo sauce, or other.  Save half the glaze.  Poke the chicken wings with a knife and marinade (let's not have the "marinade" vs. "marinate" discussion again!) them in half the glaze overnight.  Remove the wings from the marinade and bake them on a rack at 350, turning them about half way thru.  Remove from the oven and toss with the saved marinade.  Put back into the oven directly under the broiler and broil for 3 or 4 minutes.  Turn the wings over and broil again.

 

Will this work?  Anyone see problems or cautions?  Suggestions?  Thank you.

Take a look at the original Anchor Bar Buffalo wings recipe.

 

I would crank up the heat to about 425, bake them for about 20 minutes per side or until cooked through or brown.  No need to poke them or place under the broiler. Good luck.  Have fun with it.

post #5 of 6
Thread Starter 

Thank you all for your input.  I'll let you know how it turns out.

post #6 of 6

Experimentation!

 

Try what you think might work and then you'll know and learn for sure!

 

Here's a option: Search for about 10 or 15 chicken wing recipes and the take what you think are the best ideas from each and come up with your own recipe then try it and if it works great! If not, oh well try try again! That's what I and most others do!

Good Luck! And always remember to enjoy yourself!

 

After all isn't that why we cook?

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