Any geniuses in the house? You, there: Malcom! Step forward and be recognized! Nice, man. I’ve wondered about wings on my flattop. How long did they sit in the bag in the fridge, or was it season and dump? Thank you, sir!
Next to a cast iron skillet,I also use an air fryer,the bbq grill,will do fine too,I also love baking them in the oven also.....with those party wing,the sky is the limit with cooking them....
Probably the best looking example of flat top griddle wings I’ve ever seen! So many keep tossing them in a pile & steaming them under a lid. All to often they look unappetizing & unevenly cooked. But not these.
Blue Plate is beloved in New Orleans and it's wonderful stuff but have you tried Duke's from Richmond, VA? It is readilly available in Texas and is my go to. Texture/Fluffiness is closer to Hellmann's/Best Foods than Kraft.
You can, but I'd use some high smoke point oil instead of the mayo. Mayo has a wet-dog like smell when cooked, the seasoning is probably enough to cover it up, but once you know it's there, you can't avoid it.
You need to meet my friend, "Mr. Duke..." Duke's mayo is the thing that changed me from a mayo hater to a mayo lover and converted many a mayo snob to "the dark side." 😉
I remember when wings was considered chicken waste. Cheaper per lb than any other part of the chicken. Now they are most expensive part of the chicken.
185 degrees? Respectfully, they sound overcooked and run the risk of becoming chewy like rubber. Poultry only needs to reach 165. I take mine off at about 160, since they keep cooking in their own juices for a minute after that.
why don't you just cook them with some butter/oil (i use a bit of both) and then after they're cooked then dunk them in the sauce as dipping sauce. it's much cleaner and doesn't mask the taste of chicken so much with too much sauce.
