|
||||||||
Chicken wings - under-rated? |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
|
Chicken wings - under-rated?
Just cooked them tonight with a decent salad (laced with Pizza Express dressing and new potatoes)
Marinated them with dried chilli seeds, soy sauce, tomato ketchup and a good shake of thai 5 spice. Cheap meal but quality for a hot/balmy evening. Any other chicken wing ideas from anybody? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Jun 2005
Location: London & West Midlands
Posts: 3,037
|
I wash and dehair the wings, loosely pack into a roasting tin, season, cover with foil and roast. For the last 10 or 15 minutes remove the foil, drain the liquid and brown the wings. Serve with home made chips and mayonnaise for dipping. Simples, but works for me.
|
|
|
|
|
|
#3 |
|
Inactive Member
Join Date: Jul 2007
Posts: 16,886
|
I have twice had boneless chicken wings at Michelin starred restaurants, truly amazing and obviously rated by top chefs.
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
|
I love them, but only free range organic, and slathered in Buffalo Hot Wing sauce!
|
|
|
|
|
|
#5 |
|
Inactive Member
Join Date: Mar 2008
Posts: 7,743
|
Quote:
I have twice had boneless chicken wings at Michelin starred restaurants, truly amazing and obviously rated by top chefs.
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jan 2005
Location: Essex Baby Yeah !!
Posts: 4,883
|
mmmmm chicken wings.
I normally coat them in a jar of BBQ something or other, there are tons of jars in Tescos a little ketchup to make the sauce go further and roast them . Delish. serve with wedges and a little side salad. OR make your own BBQ sauce 1 tbsp olive oil 1 onion , finely chopped 400g can chopped tomatoes 3 garlic cloves , finely chopped 85g brown sugar 3 tbsp malt vinegar 2 tbsp Worcestershire sauce 1 tbsp tomato purée OR 1 tbsp olive oil 1 onion , finely chopped 400g can chopped tomatoes 3 garlic cloves , finely chopped 85g brown sugar 3 tbsp malt vinegar 2 tbsp Worcestershire sauce 1 tbsp tomato purée OR tbsp grain or French mustard 2 tbsp clear honey the juice and zest 1 lemon. |
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
|
Quote:
Wow, how do you bone a chicken wing?
|
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Quote:
I'd like to see a tutorial on that or at least written instructions.
![]() "Okay, so first separate the first joint (the one that looks like a little drumstick) from the other two, cutting through the joint normally. I'll call these the drumstick and the wing, dividing the wing into the tip (the bit with no meat to speak of) and the arm. Straighten the wing, holding the tip with a towel. Put the base of your other thumb under the joint, with that hand holding the arm, and break it backwards over the thumb -- this is the direction the joint least wants to fold, and it will break. Move that thumb over the folded part, right up against the broken joint, and squeeze toward the arm. You will see two little red nubs of bone pop out through the flesh. Cut the loose flesh as close to the joint as you can, and discard the tip (i.e. put it in the stock bowl with all the other bones you produce). Now hold the arm, and with the towel grip the smaller of the two bone tips, then twist and pull sharply and it will pop out cleanly. You now have an arm with one bone: you can now roll the meat down that bone and make what the Japanese call a "tulip," a tiny clean drumstick suitable for frying. If you want to continue deboning the arm, you need to take off not only the bone but also the cartilage at the drumstick end. Cut through the bone at that end, removing the cartilage as well, with the heel of a heavy knife, in a single stroke. Now pull that exposed bone nub, which with just a bit of twisting should come out clean. You can now stuff this arm with forcemeat or whatever, stuffing from the end you cut off. To debone the drumstick, stand it up with the meat end on top, the mostly-bare knuckle on the board, holding it firmly with your off-hand. With the first three fingers of your strong hand, squeeze at the knuckle and push the meat down the bone -- with a bone this small, the meat will move with just this much effort. When you get to the board, hold the meat down with your strong hand and grab the now-bare knuckle and bone with the other hand, using a towel, and pull up and out, removing the bone. Depending on what you're doing, you might then need to feel around for a bit of cartilage at the bottom, but it will rarely matter because it cooks quite tender. At base, all of this is the same thing you'd do deboning legs whole, but the wings are so small that you can do it faster and better with just your fingers." |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
|
Wells.
That sounds a bit like a DIY surgery ![]() Thanks though - I will have a go at it.
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Aug 2007
Location: Loony fae Aberdeen
Posts: 8,195
|
Tastiest bit of chicken.
|
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
|
Im not keen as they are soooooo fiddly. I like big chunks of meat, not having to peck at a wing and getting a small amount off them.
I do have some in the freezer for the BBQ, but they wouldnt be something i would order normally. |
|
|
|
|
#13 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Quote:
Wells.
That sounds a bit like a DIY surgery ![]() Thanks though - I will have a go at it. ![]() Good luck, I certainly won't be having a go, life's too short!!
|
|
|
|
|
|
#14 |
|
Inactive Member
Join Date: Jul 2007
Posts: 16,886
|
Quote:
Wow, how do you bone a chicken wing?
I've only ever been to Michelin starred restaurants about 10 times and had them twice so they are obviously favoured by the top chefs. |
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Aug 2007
Location: Loony fae Aberdeen
Posts: 8,195
|
Quote:
I'd like to see a tutorial on that or at least written instructions.
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Jan 2008
Location: The Enchanted Wood
Posts: 878
|
I LOVE chicken wings. My favourite way is to buy about a dozen from my local butcher - they are organic and really plump, all the ones I've seen in the supermarket as so tiny. They look like they must have come off sparrows.... Then I toss them in a bit of teriyaki marinade and roast them off in the oven before putting them on the bbq for the last five minutes to get that sweet, smokey taste. Yummy!
|
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Feb 2008
Posts: 534
|
Marinade in coriander, lime juice, olive oil, garlic and chillis that has all been blitzed in the blender. Just bung the ingredients in; I never measure -just use (some) common sense re. the chillis!
|
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
|
Quote:
Thanks for that NF - the more I read about de-boning a chicken wing the more I feel I might be better at having a go at minor brain surgery.
|
|
|
|
|
|
#19 |
|
Forum Member
Join Date: Aug 2007
Location: Loony fae Aberdeen
Posts: 8,195
|
Quote:
Thanks for that NF - the more I read about de-boning a chicken wing the more I feel I might be better at having a go at minor brain surgery.
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:26.



