When I try to bake whole chicken wings, they usually come out too dry and the tips are burnt. I know now to remove the tips, but how do I keep the wings from drying out. I don't mind crispiness, but i don't want the meat to be void of tenderness. Is it the use of butter? Where and when? Do I baste? I need help with this because I am trying to start cooking more for the folks
2006-06-13 11:10:50 · 5 answers · asked by jukey_23 1 in Food & Drink ➔ Cooking & Recipes
Cover the pan with foil while baking and at the end of the baking time (about 20 min. before the end) uncover it; mix 1/2 cup of tobasco sauce, 1/2 cut of catalina dressing and season with chipolte.....now finish baking. Ohh Mama!
2006-06-13 12:03:40 · answer #1 · answered by Sassy OLD Broad 7 · 1⤊ 0⤋
you could try to cover the wings for the majority of the cooking time and then take the lid off for the last 5 minutes to dry it out a little bit. Here is a good buffalo sauce if you can find it. Red Onion Buffalo sauce, made in Dover, Ohio. Good luck.
2006-06-13 11:16:45 · answer #2 · answered by Karen S 1 · 0⤊ 0⤋
Buffalo wing Sauce
4 tablespoon butter substitute
½ cup franks hot sauce
2 tablespoons Tabasco
1 tablespoon brown sugar
2 teaspoons apple cider vinegar
2006-06-13 11:23:51 · answer #3 · answered by cookinfamily 1 · 0⤊ 0⤋
When i do wings, i usually go ahead and seperate them at the joints, i brush with olive oil and seasoning, i like mine kind of spicy, then bake at 375 for approx 45 min - 1 hour, never had a problem with dryness.
2006-06-13 11:14:25 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Don't use butter away cover them up a little while then uncover when almost tender and let them brown on there own
2006-06-13 13:20:34 · answer #5 · answered by Happy 5 · 0⤊ 0⤋