BBQ84/17 – “Fried” Chicken Wings:
Fried Chicken Wings: So it’s not really fried but it looks like it’s fried and tastes similar to fried chicken!
I spotted this online somewhere and I honestly can’t remember where but I took a note of it at the time. I had some chicken wings from Herb Fed in the freezer and remembered this recipe so decided to give it a go.
I took 1/2 cup of plain flour, salt, paprika, baking powder and cayenne pepper and put them in a ziplock bag then mixed it up before adding a couple of wings at a time and shaking it about in the bag to cover the meat with the mixture. I then took the wings out, shook the excess flour off and placed them on a rack above a tray.
- The baking powder was a tip by Christine Dale, many thanks for that! Follow Christine on Twitter
I cooked wings before using the vortex and they came out really well so I decided to use that again. The notes from last time said to leave the chicken on longer than 45 minutes to crisp the skin on. I poured a full lit chimney of Oxford Charcoal Hardwood blend into the vortex then placed a lump of silver birch smoking wood in. I have used it a couple of time after Marcus recommended it and I really like the smell as it burns and the taste if adds to the meat.
Every 15 minutes I went out and spun the lid. 180 degrees to start with – I also flipped the wings over at this point, then 90 degrees then 180 degrees. This pulls the heat across the meat and out through the vent so by moving the lid you should ensure everything is cooked equally.
The wings had a great colour to them, nice and brown. I gave them a prod and the skin felt quite crisp.
After an hour they were just above 75c internal temperature so I took them off.
Time to Eat:
The wings were really nice. They did taste a bit like fried chicken but not quite the same as fried chicken. I did prefer them to the last set of wings I cooked but they would be better again with some sauce added right at the end. I will try that next time!
|Oxford Charcoal Hardwood Blend
|1: Add a bit of BBQ sauce at the end
Clayton spotted some of the wing tips were burnt and recommended to chop them off in future and put them in a bag in the freezer to save for making stock.
John Hebdon dropped me a note (thanks John) to say it’s better to chop the tips off as they do tend to burn and there isn’t much meat on them anyway. John also suggested splitting the wings into drumette and flat which I will do next time. This picture explains the anatomy a bit more:
Thanks Clayton and John for the tips!