Post by bklmt2000 on Apr 16, 2020 10:52:35 GMT -6
Prep:
Line a rimmed baking sheet w/ parchment or foil and set a stainless cooling rack in it.
Prep your wings (separate into flats and drummies, saving the tips for stock, or leave the flats and drummies together if you prefer), and this next step is where lead time plays a factor:
- if you have time to prep ahead, put the wings on the baking sheet, dab them with a paper towel, then stow them in the fridge for an overnight nap to dry out.
- if you don't have time, then dry the wings as well as you can with paper towels (might take a few minutes) then proceed with cooking.
When ready to cook, give the wings a light shot of cooking spray (if you apply too much, dab with a paper towel), then dust heavily with you favorite rub, or just salt and pepper. Flip and repeat.
Prep your wings (separate into flats and drummies, saving the tips for stock, or leave the flats and drummies together if you prefer), and this next step is where lead time plays a factor:
- if you have time to prep ahead, put the wings on the baking sheet, dab them with a paper towel, then stow them in the fridge for an overnight nap to dry out.
- if you don't have time, then dry the wings as well as you can with paper towels (might take a few minutes) then proceed with cooking.
When ready to cook, give the wings a light shot of cooking spray (if you apply too much, dab with a paper towel), then dust heavily with you favorite rub, or just salt and pepper. Flip and repeat.
For the oven:
Preheat the oven to 400°.
Cook for 30 minutes (middle rack, center), then flip the wings in place and back into the oven for 30 more minutes, reapplying seasoning as needed. You may need to cook longer, depending on the how big the wings are and how packed in the wings are on the baking sheet.
Once cooked, add wings to a large bowl, add sauce, and toss, or brush the wings with sauce (both sides) while still on the baking sheet, then back into the oven for 4-5 min to let the sauce set up.
For the grill:
Same prep steps as outlined above.
Prep the grill however is appropriate (light off a chimney of charcoal, or for gas grills, pre-heat for 10-15 minutes). For charcoal grills, bank the coals on one side and deploy the wings opposite the coals. For gas grills, (for example, a 3-burner), have 2 burners going (say, the right and middle burners) and deploy the wings on the left/unlit burner.
In either case, you want to keep the wings off the direct heat until the end if you want to sear the wings (optional). And leave the lid closed while cooking.
Same as for the oven, flip the wings in place once halfway cooked, and let go 30 more minutes.
Once cooked (and seared if desired), sauce the wings on the grill (both sides), drop the lid and let sit on indirect heat a few minutes to let the sauce setup. Repeat as desired. Or toss the wings in a bowl with sauce if preferred.
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Some wing pr0n pics for inspiration: