This winter I wanted to figure out how to make what, in my opinion, is the perfect chicken wing. It should be tender and delicious inside and have perfectly crisped skin. I have found that getting the 2 things just right is difficult to do. I also wanted this to be a dry rub wang and not one that was slathered in sauce. I tried a lot of things over the past 2 years and very intensely this winter. I also had to serve 2 heat palates as the wife likes very little heat and I want something much hotter.
So these were my criteria
1. tender and juicy
2. crispy skin
3. mild for the missus
4.spicy for me
5. great flavor from the dry rub
The full recipe:http://www.quelfood.com/lowcarb/cajunwangs
The steps that seemed to be key are:
1. allow the skin time to dry
2. toss with vegetable oil and rub
3. cook at 400 on a rack
I did most of my test runs in the kitchen on sheet trays and wire racks. I recently did a batch on the egg using the 3-tier rack. They were delicious and had all the quality of the others plus a little smokiness. I did not get photos of that batch as U of L was playing Florida and I was lucky to cook dinner while watching the game. Here are some results
Always good to have big wangs
dried and ready to rub
ready for the oven
I like mine with celery & blue cheese as well as a little Trinidad Scorpion Pepper dipping sauce... that stuff is wicked hot!
I know there are eleventy billion wing recipes and I hear there is a place in Buffalo that makes a mean wing. This is just the way I like them and I hope you like them too.