/ck/ - Food & Cooking

>>5184119
Local wing place called Bayou City Wings. I get 12 original wings and large curly fries covered with cheese. Costs $19.16 normally.

>>5184362
Shia?

>>5180650
I've been compiling his posts

Jesus christ, Sceak. Get your shit together.

>>5172288
I thought it's still good if they didn't take it and if it's only been sitting there for 15 minutes or less?

>>5170309
No they don't. I've worked in 2 different fast food places, both in the kitchen and in drive-thru and they just hold onto whatever you order until someone else orders the same thing. With something like the asiago ranch chicken sandwich, most likely another person will order it in about 10 minutes.

>>5162355
Well I appreciate the suggestion, I've never had honey garlic wings before.

>>5162343
http://www.foodnetwork.com/recipes/honey-garlic-chicken-wings-recipe.html
How does this one look?

Alright, /ck/ I made a thread about 2 weeks ago asking the best way to cook up homemade chicken wings, you guys said to double fry them.
I did that and they turned out perfect, the only problem is that the sauce I used was sub par.
I bought some teriyaki sauce from the store, mixed it with a little flour and boiled it on the stove to thicken it up, which worked amazingly.
But the taste was less than I expected. It was much too salty.
So I come to you today, what sauce should I use or make for my wings? I bought a bottle of sweet baby ray's to use, but I'm open to suggestions. Note, I'm not a fan of "hot" wings. I don't mind the flavoring, but I don't want spice to get in the way of my enjoying them.
pic is the wings I made last time

>>5143785
Steak n' Shake

>>5146293
Happened to me yesterday. I was making garlic parmesan chicken and for the sauce I made a roux. But there was almost no butter left in the pan with my sautee'd onions so it clumped up pretty bad. Luckily I salvaged it

>>5139363
Buy some chicken wing dumettes and double fry them, then coat in a bbq sauce

>>5144663
You don't have to respect someone to be courteous. I don't respect anyone unless they prove they deserve it. Not because I automatically think they don't deserve it when I meet them, but because they haven't earned it from me.

>>5130794
Local pub? Or a chain?

>>5130759
I didn't use flour or corn starch. I just dabbed them dry and fried at 250 for 20 minutes, let cool, then fry again at 400 for 2 or 3 minutes.

>>5130697
>>5130723
>>5130736
Thanks guys, I'm really happy with how the wings themselves came out, but the sauce is a little salty. I'll try a different brand, or even make my own teriyaki sauce next time.

Well, here's the finished product

>>5130478
I put mine in the over at 350 for 10 minutes first to defrost. Don't put them frozen in or the oil will pop like crazy

Quick question, should I dust the wings with flour before I fry them?

>>5130306
Not to imply you're wrong, but whenever I make bag wings, I bake until almost done, then put into oil for about 30 seconds to make them crispy. They come already covered in sauce. But thanks, I will do it after

Well since the main purpose of this thread has been filled, why not post your favorite chicken recipes?

>>5130276
Thanks, I may do that. Should I dip into sauce before frying or just toss after?

>>5130268
What does frying twice do? And do you mean fry twice instead of baking and then frying? Is that just another way to cook the inside and then get the skin nice and crunchy?

>>5130232
I want to make sure they are completely done. I hate frying chicken and getting the outside perfect but it's still pink inside.
>>5130253
Last time I made home-made chicken wings, I just baked them after marinading in sauce, but I prefer fried wings to baked.

Hey, /ck/. I plan on making chicken wings tonight, I'm about to pick up a pack of raw chicken wings and some teriyaki sauce at the store. How do you guys normally make them?
I was thinking bake them naked until cooked, then fry in oil, then toss in sauce. Any changes you guys would make?