Originally Posted by
JBord
I agree, without a deep fryer you really can't replicate at home. You could deep fry batches in a pot of course, but it would take a while to get the amount I'd want!
Hundreds of recipes online for oven-baked wings, none of them work. I can get reasonably close by grilling on a hot grill. Nice flavor and some crispiness, but they end up more dry inside than in a fryer.
Too bad wings have become so widely popular and subject to rising prices. Back only 10-15 years ago, I could find a different bar in Chicago near my house with 25-cent wings one day a week to cover Sunday-Friday. Still, this is one of those meals that is best left to restaurants IMO.
Last night - a homemade pasta sauce with spaghetti using herbs from our garden. Tonight we're planning on eating the leftovers unless one of us gets ambitious enough for takeout.
I will grill chicken drumsticks and then coat with wing sauce. I use Beef O’Brady’s sauce that I can find at Publix. Since they’re larger than wings, they don’t dry out. And they’re less popular. Despite having more meat, I often pay less than half the cost of wings.
Originally Posted by
phillygold
I agree, the price of wings have gone through the roof. As I understand it, it is a supply and demand issue. Wings became so popular over the past decade and supply has not kept up. I know from personal experience that large packages of 20 wings, which cost 6 or 7 bucks a few years ago, are now 17 or 18 bucks.
We really need John Madden to discover the 8 winged chicken and stop worrying about turkeys with 4 drumsticks.