Baked Wings Part II

Georgia Tech played a surprisingly nail biter of a game on Saturday. GT won, which is great, but they sure had a few moments where we just were not sure if they'd pull through. Wake Forest scoring at the start of overtime made me nervous. So, there the three of us were on the couch, biting our BBQ laden fingernails in those last few moments.

During the game, Nick and I started a new batch of wings. This go around, we tried out the delicious Bone Suckin' Sauce. Now, if were smarter, we would plan ahead and let the wings soak in the chosen sauce for a few hours (or a whole day). Instead, we tried two different batches of wingage. The first batch was doused in sauce, and then pan fried in EVOO until seared. The wings were transferred into a pyrex pan lined with aluminium foil and placed into a pre-heated oven set at 350. We let the wings cook for 30 minutes, while we started batch number two.

For the second batch, we pan fried the wings in EVOO until just a bit past seared. Next, we transferred them to another lined pyrex and doused them in sauce. We started round three the same way. The difference between batch 2 and 3 was the type of meat. For bathes one and two, we used drumsticks. For bath three, we used actual wings. Since the wings are a more substantial size, we let them cook for about 15-ish minutes in the pan, until the skin was ever so slightly browned. Then, just like in round two, we transferred the big wings to the pyrex and doused them in sauce. We let these guys cook for 25 minutes before upping the heat to 450 degrees and letting the wings cook for 10 more minutes.

The taste testing was unanimous. The first batch was "okay." The second batches were more flavorful, juicy, and had more crispy skin. These were definitely the winners. While we could buy a deep fryer and get them super crispy, I have to say that this slightly healthier alternative was really good. I think we will cook our next batch of wings the same way, with the same savory sauce, but let them marinate for a little longer.

Any other ideas? Let me know!