I like to put a cooling rack on the baking sheet so that the wings can dry all the way around. The biggest key here is to let them rest uncovered in the refrigerator (preferably over night but at least 8 hours). In practice, that just means rinse off the wings, pat them dry with paper towels, and spread them out on a baking sheet in the refrigerator. Since we are not frying the wings, we need to focus on the techniques for maximizing crispiness on the skin. Keys to crispy skin on wood fired chicken wings You can read the full article here.īut for wood fired chicken wings, there are really just a few game-changing keys. Kenji geeks out on how wings get crispy and tests methods for maximizing crispiness when baking as opposed to frying. His article on baked chicken wings is an example of this approach. His scientific approach to food focuses on why things work, and in doing so he tests (and often debunks or explains) cooking mandates. If you read our blog regularly, you’ll see many links to Serious Eats. (For more on this, check out our cooking zones blog.)Ĭooking temperature is only the beginning. Start the wings in a hotter part of the oven, near the fire, and then let them finish in a cooler zone. That is easy to do in a wood-burning oven with multiple cooking zones. In his book I’m Just Here for the Food, Alton Brown explains that poultry works best started at high heat and finished at lower temperatures. What makes wood fired chicken wings great? With these wood fired chicken wings, you can master the key technique just by understanding it. Once you know the why behind a dish it’s easy to remember the technique. Like the ubiquitous chicken Caesar salad on every menu, chicken wings can be disappointing or they can haunt your dreams. Cooking wood fired chicken wings is especially appealing to me because chicken wings are easy to underestimate. They are a fun main dish for a crowd, easy on the budget, and lend themselves to all kinds of flavor stylings. Both wood fired chicken wings and chicken drumsticks are affordable and incredibly easy to prep. There is no argument on the value question. It’s magical when hot out of the oven, and truly fantastic when it shows up in meals later in the week…wood fired chicken fried rice anyone? Chicken drumsticks are quick, easy, and cheap Here’s the thing about wings though…that crispiness represents not just the crackling skin but the beautiful wood-char. Almost everyone loves the crispy skin, but preferences revolve around the appeal of more juicy meat (drumsticks) or more sauce (wings). The main point of differentiation remains the meat to skin ratio. In that post we landed on the drumstick side, but it’s time for wood fired chicken wings to have their day. In an earlier blog we discussed our family’s chicken drumsticks vs wood fired chicken wings debate.
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