chicken wings-To thaw, or not to thaw?
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| I ALWAYS thaw. Maybe it's because I have to for the sauce, etc... but I put it on 375 for 1 hr. I cover with foil for at least 30 min, and then uncover the last 30. Depends on the sauce and how easily I know it burns/doesn't burn. I've also baked it covered with slits in the foil. |
| if you fry, you are going to want to thaw...water and oil dont do so well together....if you are baking you probably could put them in frozen, HOWEVER, the water that melts might make the wings lose their flavor......Id go for thawing ..... |
| I agree! Always thaw your meat, unless it is designed to go straight into the microwave, or is already slathered in sauce. If you need to get it thawed quickly, setting the wngs in a colander under RUNNING COLD water does a great job, and they're all ready to go for your seasoning before going in the crockpot or oven. a little salt and pepper (maybe even a little cayenne pepper) sprinkled on the meat before it goes in and some sauce during or after cooking makes for yummy wings!
Just like Darcy said, if you decide to fry something in oil, definitely make sure the item is thawed and dry... it can be very dangerous otherwise causing splash back and even fires if you're not careful! Yum, yum! Enjoy those wings!!! |
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