0 Members and 1 Guest are viewing this topic.
Quote from: WackyCat08 on May 11, 2017, 03:13:36 PMHave any of you made homemade wings? If so and pro tips?Salt the wings and let them air dry in the fridge for a day. Overnight at least. Then, render some of the fat out of the skin( steam them for 10 mins) back in fridge for at least an hour. If doing in oven, 425, 20 mins per side (rack with parchment beneath otherwise you better unplug your smoke detector) will give a crispy skin and fall of the bone wings. If grill, season or no season, smoke or no smoke, but finish on high heat to get a crispy skin. I just mix melted butter and louisiana hot sauce for a classic buffalo sauce to toss or dip them in.
Have any of you made homemade wings? If so and pro tips?
If anyone is interested in gravies. I saved the fat that rendered out of the last pork butt i smoked. Cooked a pot roast today and decided to use the smoked pork fat for my roux instead of butter. That combined with pinot noir as my deglazing liquid produced the best gravy I've ever made. Just a hint of smokey goodness took it over the top.
Isn't is sacrilegious to use great wine like that? I couldn't do it.
Quote from: Emo EMAW on May 22, 2017, 09:20:30 AMIsn't is sacrilegious to use great wine like that? I couldn't do it. where did he say he used great wine?
Quote from: mocat on May 22, 2017, 09:49:03 AMQuote from: Emo EMAW on May 22, 2017, 09:20:30 AMIsn't is sacrilegious to use great wine like that? I couldn't do it. where did he say he used great wine?In his post.
Yeah, I have no reservations using a cup of $13 wine to cook with. Especially when it's my wife's bottle.
did not deglaze anything, but it is a pretty awesome feeling to just hoist that box over a pan and give it the 'ole two-count