I've got about a dozen wings thawing but I have zero experience

I'm not a top tier certified chef with various golden /ck/ plaques on my walls, but I use a simple method when I make fries wings and I think it's good.

I put the wings on a plate and douse with seasoned salt and pepper. Be careful not to over salt. I'll maybe even add a little paprika. I tumble the wings all around afterwards to make sure all of them are evenly seasoned. I crack an egg or two into a plastic bag. I put the wings in the bag and tumble and fumble them all around to make sure all of the wings are covered with egg. I then grab another bag, put flour in it, and put the soaked wings in the flour and tumble and fumble them all around. Afterwards I put the wings inside the skillet of hot grease and let em fry till golden brown. Then come out pretty good. I know other people use more spices and different other methods of prepping.

>>8166053
>when I make fried wings*

darn keyboard

>>8165979
Do a quick braise with pan sauce. Disjoint wings, salt and pepper. Cook in butter and olive oil for 10 minutes turning occasionally. Remove. Saute onion for 5 minutes. Add garlic and thyme and some chicken stock and white wine if you have it. Return wings to pan and cook covered for 10 minutes. Remove wings and reduce sauce. Add butter and parsley at end. Pour over wings.

>>8166053
>>8166053
All of this, but sometimes I'll put them back in the egg and then flour again if I want that >crisp.

Also, once you get done coating them, you should place them on a baking pan and let them cool in the fridge for a half hour. This is a tip I recently learned and it helps a lot with the coating/batter. Then, instead of frying in a skillet. I would deep fry. Either use a deep fryer, or take a big pot and fill it 2/3rds oil, get it hot, and fry them.

Or, I've also recently been grilling wings. I'll marinade in a jerk marinade during the day and throw them on my charcoal grill.

Either method is good. Option #2 is probably healthier, but whatevs, fuck life. YOLO 420 faggits. You gotta die somehow. Eat what tastes gud.

Appreciate the tips. Gonna fry some up for today and try my hand at braising the rest for lunch on monday.

Remove the drummette from the paddle

File: chickensushi.png (526KB, 697x922px) Image search: [Google]

526KB, 697x922px

make chicken sushi

>>8165979

Take the tips off the wings, separate the drummettes from the rest. Wings need to be deep fried, at least initially. Dredge in "Wondra" super-fine flour and deep fry for at least a few minutes, gives you that crackling quality to the skin. You can finish them in the oven. That's about all there is to it. But you can't skip the deep frying part.

>>8165979
Make lollipops

confit rare, toss in secret sauce, finish on grill

>>8165979
just watch the first minute of this:

https://www.youtube.com/watch?v=Ku5p1CcGn70

do that to your wings, season, and then cook them with a dry heat method to a safe temperature. Save the wing tips for making chicken stock.

>>8165979
1. Chop off the pointy end
2. Separate the 'drum' from the 'whatever that part is in the middle'
3. Season with whatever dry seasonings you like (onion and garlic powder, herbs, spices, s&p of course) and coat with a smidge of olive oil
4. Put some non-stick foil on a sheet pan and throw them on the pan in a single layer
5. Throw in a pre-heated oven at 425F for 30-45 minutes. You're really not going to over cook them so long as the seasonings don't burn.