cazzy's wings - recipe (updated)

Skiddymarker

@cazzy - have tried a number of times to warm up leftover wings without finding a suitable method, hard to beat them right off the egg. Not usually an issue as there are seldom leftovers.

Like many Asian style wings these are a wet softer serve. The egg seems to dry the surface just enough to add a touch of texture. IMO, that's what makes these unique.

Hard to overcook wings and the best approach was a few minutes under a broiler, added some texture. I think the crock pot or warming tray might just make a soggy mess, @Mark0525 has a point. 

Legume

If you do go crock, I would wrinkle up some foil on the bottom to raise the wings above by an inch or so and then put the wings on foil on top of that - no liquid and off the bottom of the crock.

texaswig

I'm gotta do cazzy style wings now. I've only ever cooked wings then sauced. This also looks like a good base recipe to do lots of twists with.

DMW

I made these last Sunday, really good.

texaswig

Those look awesome.

Skiddymarker

texaswig said:

I'm gotta do cazzy style wings now. I've only ever cooked wings then sauced. This also looks like a good base recipe to do lots of twists with.

Cazzy's sauce and marinade is great on chicken thighs and legs (never tried breasts or the whole bird). The other choice is ribs. Do them Asian style, cut into individual pieces before you marinate, also gives more surface to baste. 

shane_g

About how long does it take to cook the wings at 375-400? I plan on making lots of wings for tomorrow's gathering and I'll be using the 3 tier grate.

abpgwolf

Thanks for sharing this recipe Cazzy! I finally made these wings for our Super Bowl get together last night and everyone loved them. The family requested that I make these again - and again... I definately found my go to wing recipe.

cazzy

abpgwolf said:

Thanks for sharing this recipe Cazzy! I finally made these wings for our Super Bowl get together last night and everyone loved them. The family requested that I make these again - and again... I definately found my go to wing recipe.

Happy they worked out for ya man!!

dstearn

As an alternative to boiling the used marinate would it make sense to make an extra amount the marinade and reserve it just for basting?

pgprescott

dstearn said:

As an alternative to boiling the used marinate would it make sense to make an extra amount the marinade and reserve it just for basting?

Seems like a real good idea to me @dstearn. 

johnnyp

These look great. 

johnnyp

@cazzy I have a hard time getting my skin to turn out after a brine or marinade.  How was the skin?

cazzy

johnnyp said:

@cazzy I have a hard time getting my skin to turn out after a brine or marinade.  How was the skin?

These are not crispy...they are sticky, but you'll note through em just fine.

blakeas

@cazzy - does it have to be Mirin rice wine?  I cant find it up here in ohio

blakeas

so made Cazzy's wings last night - Came out really well!  I like them but my wife doesn't like the Asian inspired marinades anymore.  she wants crispy barbecue so I guess I need to find some marindaes that cater to that!