Bahn S4's non-fried non-breaded wing recipe. Perfect for indoor cooking.

[Bahn S4]

Buffalo wings are probably my favorite food. And since I started cooking I have always tried to find a good consistent way to make them that does not involve a deep fryer.

The barbecue always seems to be a good way to cook wings, but there are two problems, the first being uneven heat. Whether it's a charcoal grill or gas, cooking chicken wings is always problematic. Charcoal heat will die down and gas grills tend to have one side hotter than the other, thus causing some wings to burn and others to take much longer. The second problem is weather, be it cold, rain or snow.

So I moved the cooking inside. I'm going to skip all the experimental methods I've tried and relate the best one so far: Broiling.

Broiling affords even consistent heat with a very high temperature, perfect for cooking chicken.

Here are the necessary items:
-Chicken wings (I like the full wings with upper, lower and tip sections)
-Olive oil
-Dry rub (I use a combination of salt, black pepper and cayenne)
-Hot sauce (I currently favor Frank's Red Hot)
-Broiling pan with upper and lower sections to allow drainage
-Tin foil
-Large mixing bowl

Now on the the instructions:

-Preheat the oven with broiling option, move tray so that wings are no more than 4 inches from the flame/coils
-Line the lower section of the broiling pan with tin foil to assist in easy cleanup
-Clean the wings: rinse in water, chop off and throw out end tips, slice the chicken skin at the joint of the remaining two sections
-In the mixing bowl pour in enough olive oil to be able to coat the outside of all the wings, throw in a bunch of the rub, and a splash of the hot sauce*
-Get messy: in the bowl mix all the wings and make sure all wings look evenly coated
-Place the wings on top of the broiling pans with the thick skin side up, it's okay to pack them in tight and touching, just not overlapping
-Put the wings in the oven
-This is why it's easy, all you have to do is wait till the tops of the wings are crispy dark-ish brown
-While wings are cooking, clean out the mixing bowl
-Pull them out, flip em over and repeat until second side is crispy as well
-Pour a bunch of the hot sauce into the mixing bowl and swirl it around to get the sides coated
-While the wings are fresh out the oven, toss them in the bowl and mix with sauce, add extra sauce to your liking
-Serve
-Garnish with your preference of celery, ranch, etc.

Enjoy!

This recipe is pretty foolproof and comes out with great results. While the outside is nice and crispy, the chicken is moist and tender.

Side note: I like to use hot sauce rather than "wing sauce" because I find those sauces to be too artificial tasting. If you want a thicker sauce than the hot sauce, cut a little butter into the sauce before the cooked wings are tossed in.

*Make sure not to use too much sauce in the pre-mix as it will most likely burn in the oven.

Salt Lick Dry Rub (basically just cayenne, black pepper and salt)


Halfway done, just flipped


Optimum distance to coils


The sauce


Go time

[Rubberduckie]

[Bahn S4]

[Rubberduckie]

I was going to ask if the camera was much heavier with one attached.

No I wasn't. I just like to argue.

[Bahn S4]

I got this after selling my Rebel. didn't like carrying around the SLR.

[TEB]

[Bahn S4]

[NoProblem]

Maybe I will use my creme brulee torch (bought it because it looked cool; haven't tried to make a creme brulee yet)

[SamXXXXXXXX]

[Jereme (re up)]