[blindcooks] Re: Chicken wings
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Thu, 3 Apr 2014 21:03:19 -0700
Hi Heather:
I just realized that you have the same name that we plan to name our
little girl when she arrives in just a few more weeks. Anyway, about the
wings. I sent the recipe for the orange marmalade glaze in an earlier
message a couple days ago. I did not change the subject line to reflect
that there was a recipe in the message, but it was still sent to the list.
If you missed it and can't recover it, let me know and I'll send it again.
As for rice flour; from what I hear, rice flour is used extensively in Asian
cooking on fried foods because it supposedly yields a lighter and crispier
coating than the wheat flour we use here. I am not sure if using rice flour
on something cooked in the oven would work as well as it does when used as a
coating for deep-fried foods, but I see no reason why you couldn't give it a
try. It's true that rice flour is a gluten-free alternative for those who
can't have it. I say give it a shot, then let us know how it turns out.
Oh, and by the way, what is often called glutinous rice does not actually
contain any gluten at all. Jon
----- Original Message -----
From: "Heather" <copperlee73@xxxxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Thursday, April 03, 2014 6:06 PM
Subject: [blindcooks] Re: Chicken wings
Oh thanks Jon for sharing this method. I did try the slow cooker method
but they weren't crispy even after putting them under the broiler. Now I
have a question for you. What about coating them in seasoned rice flour?
I have heard on cooking shows that it has a lower protein content and
makes for a crispier coating than regular flour. Just thought I'd get
your thoughts about that. I would love a recipe for the orange marmalade
wings. That is right up my alley. Thanks again for sharing this with us!
----- Original Message -----
From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, March 31, 2014 1:23 PM
Subject: [blindcooks] Chicken wings
So as some of you may know, I have been trying to figure out how best to
make chicken wings that are ready for all kinds of sauces and glazes.
Deep frying is the classic way and it always works, but it's also
time-consuming and makes a big mess. I've tried Alton Brown's method of
steaming the wings to par-cook them and then finishing in the oven, but
that still doesn't get me the results I want, or at least, it hasn't yet.
Cooking them in the slow cooker and then finishing them under the broiler
is good, but it can still be a bit tricky to get any crispiness on the
wings. Baking them on a sheet pan, whether lined with foil or not,
whether greased or not, has been a big headache for me because not only do
the wings often put off some smoke, but the skin sticks tenaciously to any
metal surface they are on, and often, the skin is left behind when it's
time to eat. But, last weekend, I really wanted to make a chicken wing
recipe I found on Food Wishes for wings glazed with orange marmalade,
Hoisin sauce, ginger, and rice vinegar, along with a few other flavors. I
defrosted the wings, dried them off as best I could, then dredged them in
seasoned flour, coated the parchment with enough oil to just cover the
bottom, and laid out the wings on the prepared pan. I baked them at 425
degrees for about 20 minutes, then flipped them over and baked for
another 25 minutes. The wings did not stick to the paper at all, and all
of them had a pleasantly-crispy coating that held up well to the glaze.
The result is not exactly the same as deep fried, but it is close, and a
lot easier to pull off. At last, I've found a method that really seams to
work. Now, the goal is to come up with a list of various sauces and glazes
I can put on these wings, including the perfect Buffalo sauce, honey
mustard, teriyaki, barbecue, and any other good flavors I can find. Food
Wishes even has a recipe for garlic Parmesan wings that use a different
cooking method, but still sound fantastic. I don't know if anyone else
out there has been looking for the best way to make chicken wings, but if
so, give my method a try and see if it doesn't work for you. Jon
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