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uncovered wings in the fridge???

Killit_and_Grillit
Killit_and_Grillit Posts: 4,326
in EggHead Forum
So I usually serve wings as a quick app, never really put front butner attention to them. As I pulled some out from the freezer for New Years my wife asked if I was going to leave then uncovered like I do with spatchcock chicken to make the skin taste better. And I didnt know (that was her anniversary gift today...me not being a know it all)  

Does this help? They are the frozen cut up ones in the bag, the store was out of the full wing still "assembled".

"Brought to you by bourbon, bacon, and a series of questionable life decisions."

South of Nashville, TN

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Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    They're fine 
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  • Lit
    Lit Posts: 9,053
    I wash them, pat them dry, then usually put in the fridge for at least several hours uncovered. I bought these stackable cookie racks from BB&B that work great for this.
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  • saluki2007
    saluki2007 Posts: 6,354
    Yes, I put my wings in the fridge for several hours after they are thawed to help dry the skin out to crisp them up.
    Large and Small BGE
    Central, IL

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  • Foghorn
    Foghorn Posts: 10,227
    Yes this helps.  But at this point I coat them with a light coat of corn starch and put them in a ziplock bag in the fridge for a few hours and they always turn out great.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Awesome, thanks guys. I'll pat them dry in the am and let them chill until tomorrow night while the brisket  I feel pretty stupid not thinking about this with over 200 lbs of chicken wings and 2 dozen spatchcock chickens on that Egg. But it's a journey I guess.

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I hit mine with 3:1 rub/baking powder mix and let them sit OTA in the fridge overnight. The baking powder(which has cornstarch for stability, bicarbonate, and a weak acid) creates a "fried" texture which is excellent and holds up to saucing.
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  • Helmet
    Helmet Posts: 163
    I coat mine in cornstarch and let them sit in the fridge overnight. 
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I have some in the fridge as we speak. Bought fresh jumbos this morning. Dusted with Swamp Venom, think I'll do a cornstarch dusting and finish with a butter and Frank's Sauce mix. Raised Direct - 375.
    New Albany, Ohio 

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    They turned out great. Thanks guys. Next time I will try the corn starch. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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