Some leftover wings I made yesterday and I always love next day wings on lighter sauce but evenly coated. Then the buffalo sauce like bakes into them and they’re chefs kiss (freezer pizza is the side dish)
by zebrastrikeforce
9 Comments
FatCatWithAHat1
I do sometimes, but it def makes the skin a little less crispy
alfredosaid
Always! just for a min at the end tho
opinionofone1984
Yes. My wife can’t stand wings when the sauce is like dripping off. So I actually smoked them toss them in the sauce and bake them for 15 minutes. They turn out really good.
RevolTobor
I sure as hell do. I bake the sauce into the wing, then toss it in even more sauce after it’s done.
Dosborne7979
What pizza is that? My favorite type of pepperonis.
ReconeHelmut
I call my baking method “Biscotti” or “twice baked”. It’s perfect for a cold day when your agenda includes the couch and not much else.
Starts with an hour or so at 325 to crisp and render the skin. Then submerged in sauce and drained off in a colander. Then up to another hour on a sheet pan with rack until the skin re-tightens and starts to crisp again. Turn up the heat to 425 for the final couple minutes just to completely set the sauce. Longest but most satisfying of all the cooking methods imo.
PastaRunner
I don’t always bake it. But I always do *something* to dry them out a bit.
Either bake, throw them back on the grill, extra time in the pan with the lid off, whatever is appropriate at the time.
mcrsteven
Heck yeah!
Ovie-WanKenobi
I usually bake my wings in a dry rub for an hour. Then I would spin them in sauce and throw them on the grill for a few minutes until the sauce sticks and they get a nice flame grill flavor in them.
9 Comments
I do sometimes, but it def makes the skin a little less crispy
Always! just for a min at the end tho
Yes. My wife can’t stand wings when the sauce is like dripping off. So I actually smoked them toss them in the sauce and bake them for 15 minutes. They turn out really good.
I sure as hell do. I bake the sauce into the wing, then toss it in even more sauce after it’s done.
What pizza is that? My favorite type of pepperonis.
I call my baking method “Biscotti” or “twice baked”. It’s perfect for a cold day when your agenda includes the couch and not much else.
Starts with an hour or so at 325 to crisp and render the skin. Then submerged in sauce and drained off in a colander. Then up to another hour on a sheet pan with rack until the skin re-tightens and starts to crisp again. Turn up the heat to 425 for the final couple minutes just to completely set the sauce. Longest but most satisfying of all the cooking methods imo.
I don’t always bake it. But I always do *something* to dry them out a bit.
Either bake, throw them back on the grill, extra time in the pan with the lid off, whatever is appropriate at the time.
Heck yeah!
I usually bake my wings in a dry rub for an hour. Then I would spin them in sauce and throw them on the grill for a few minutes until the sauce sticks and they get a nice flame grill flavor in them.