Super Bowl Menu
- Thread starter Peter
- Start date
Don’t think I’d want to try anything made with cold cream, but the rest of that line sounds good.
Wings were the main dish tonight. Fry at 225F for 20 minutes. Rest an hour. Fry 2nd time in fresh oil at 375-400F just long enough to get crispy skin (3-5 minutes). Heat the sauce and then toss as they come out of the oil. So good!
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It just wasn't cooked. Cream cheese, diced jalapeños, cheddar cheese, and seasoning mixed then refrigerated
Smoke flavor - A
Overall favor - B+
Skin crispiness - C
I think I was a little heavy handed with the dry rub which gave them more heat than I was wanting (I don't mind more heat but wife isn't as much a fan). Also still cannot get it figured out how to crisp the skins up. When I pulled them off the smoker and they were unsauced they were very crispy. Then I very lightly sauced them and put them into the air fryer, and that killed the crispiness. Thought the air fryer might work, but nope. Can't figure this out. Maybe flash fry next time after saucing, I don't know. Still, mid wings are better than a lot of stuff out there.
I put them under the broiler to crisp mine up.View attachment 167300
Smoke flavor - A
Overall favor - B+
Skin crispiness - C
I think I was a little heavy handed with the dry rub which gave them more heat than I was wanting (I don't mind more heat but wife isn't as much a fan). Also still cannot get it figured out how to crisp the skins up. When I pulled them off the smoker and they were unsauced they were very crispy. Then I very lightly sauced them and put them into the air fryer, and that killed the crispiness. Thought the air fryer might work, but nope. Can't figure this out. Maybe flash fry next time after saucing, I don't know. Still, mid wings are better than a lot of stuff out there.
Any other tips for getting wings crispy? I typically start mine with indirect heat, or low heat on smoker, or low heat in oven for 1-2 hours then move to a medium/hi heat grill for 10ish minutes until they have a light char. They typically have a decent crunch if eaten in 10 minutes but lose that quickly in a crock pot. I use a dry rub and duck fat spray.
I've converted to using the air fryer. You can throw them in frozen. 40 minutes (or less) @ 400 degrees. Check every 5-10 minutes to shake and add seasoning. Works great.
I dont think any cooking method will keep crispy skin if you are trying to keep them warm in a crock pot.
I've used this method in the past and it works very well.
pat them dry and let them sit in the fridge the night before on a tray. Before putting them on the smoker, coat them in aluminum-free baking powder and then add your dry rub. The baking powder increases the ph and pulls out moisture from the skin. Use about 1-2tsp per pound of wings.
I'm sure they're delish but for me they look too sauced. Not a fan of wings where the sauce is dripping off. I prefer saucing and then re-heating somehow to almost bake the sauce into the skins. This of course is the heart of my problem with not achieving crispy skins. Lol. But I will find a way.
