alton b's chicken wing technique

citychicken · February 2008

has anyone tried alton brown's chicken wing technique?

he steams them first for 10 minutes (to render out some of the fat), then into the fridge for 1-2 hours (to dry the wings for more crispy skin), and then in a 425 degree oven for 40 minutes (20 minutes per side) or until crispy brown.

sounded like an interesting technique. think i might give it a try for this sunday's wings.

happy eggin
mark

Austin Smoker · February 2008

Nope, but if it works I might. Let us know how they turn out. When I've tried his recipes in the past, they have normally been very good.

citychicken wrote:

has anyone tried alton brown's chicken wing technique?

he steams them first for 10 minutes (to render out some of the fat), then into the fridge for 1-2 hours (to dry the wings for more crispy skin), and then in a 425 degree oven for 40 minutes (20 minutes per side) or until crispy brown.

sounded like an interesting technique. think i might give it a try for this sunday's wings.

happy eggin
mark

thirdeye · February 2008

I've done the T-Rex family method and some slightly modified versions of same. It calls for a 10 minute simmer in a seasoned cider vinegar before going to the cooker.

http://houseoffaulkner.com/wings.html

BlueRidge · February 2008

I saw that episode too and the reason he gave the boil was to render some of the fat so there would be *dramaticaly* less smoke during the cook in the oven. As I watched I figured that if done in the egg the smoke produced would be a non-issue. I figured I would try his recipe but skip the boil and just go straight to the egg.

alton b's chicken wing technique

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