How do you all make your wings?

I eat no fruits or veggies... I only eat fast food and snacks... im very picky bones in meats scare the **** out of me... i live off of pizza, frys and bonless wings...

My fridge...
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Adam95GT said:

I eat no fruits or veggies... I only eat fast food and snacks... im very picky bones in meats scare the **** out of me... i live off of pizza, frys and bonless wings...

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Well, I don't think you give yourself quite enough credit...

Potatoes have leaves, stem, roots and flowers. I am pretty sure they qualify as plants. Plants are not meat or fast food, so you are eating VEGGIES. Your doctor loves you.

Furthermore, pizza has TOMATO SAUCE - clearly a FRUIT. Your doctor loves you more.

Snacks, I have found, are generally made of corn flour. Corn also clearly plays the role of VEGGIE (or possibly fruit - I am not too sure of how that whole thing works). More love. And, don't forget the partially hydrogenated soybean oil. Also a plant.

I have found that most burger joints try to sneak some veggies and/or fruits in on you. I think they have been convinced that they should feel bad for selling meat. So, they throw a piece of lettuce on there along with the occasional brine-cured cucumber, onions, and even (GASP) tomatoes. All natural, from the dirt goodness.

I myself am a meatatarian. And a big fan of PETA (People Eating Tasty Animals).

Fry til floating then coat in kens wings marinade then cover and bake then coat again then enjoy. Not too spicy just the way i like them.

i like to put some olive oil in a bowl with some italian seasoning...either the mix you can buy or some oregano with some some black pepper and parmesan cheese ....then put the raw wings on the grill, and baste them in the oil/seasoning everytime you flip them. this gives them a good base layer for flavor and helps crisp the skin. then when im done i normally cover them in bbq sauce or texas petes hot sauce.....i had wings the other day at a restaurant with one of the best sweet and spicy sauces i ever had...i think they used some duck sauce (to make it stick to the wings and for the sweet) with some barbecue sauce and a little bit of spice. they were awesome.

I use Kurt's method exclusively.

Adam

One thing you can do to help the sauce (whatever kind it may be) "stick" is to incorporate a bit of honey into it. The sugar in the honey will help the sauce to caramelize nicely. Then, adjust the use of your "hot" or "spicy" seasonings upwards to account for the additional sweetness.

Personally, I am going with the Italian theme.

Grapeseed oil (I prefer over olive oil because it can withstand the higher temperatures of the grill without burning) mixed with balsamic vinegar, crushed black pepper, kosher salt, oregano, a bit of garlic, thyme, and a couple sprigs of rosemary does nicely (make sure you don't serve any wings with a chunk of rosemary on them - wings plus sticks is not good). Baste the wings in a bowl for a day at least. Discard the marinade after using it - never baste with the marinade that you soaked meat in because you will be brushing bacteria all over the outside of the food you are about to eat.

I always use a basket for wings. I hate seeing them fall through the grates and turn into charcoal. What a waste. A "boat" made out of heavy duty aluminum foil will also work, but it is more difficult to get a nice crusty, charred exterior with foil. For me at least, stuff tends to stick to foil.

While the wings are grilling, I baste them with BUTTER. Not margarine, but real, heart-attack inducing butter. That helps crisp up the outside a bit. Plus, butter is just downright tasty. Watch out for flare-ups though, as butter will burn.

Of course, this method doesn't give you the dripping sauce effect. but they do taste pretty good.