I was thinking about wings- and i refuse to eat them at a restaurant because most places that serve them tend to be nasty. I live directly behind one of the busiest wing restaurants in LA and i know first hand just how shady they are! i am not letting those people touch anything i eat!so i grabbed 4lbs of chicken wings- i didn't cut them or anything, just dumped them in a bowl and seasoned them with salt, smoked paprika, a drizzle of honey, some chopped rosemary and a half dozen cloves of garlic that i pealed and smashed- but left intact. I let it marinate while my oven came up to 235f. once the oven was at temp i spread the wings on a sheet tray making sure they were all turned up, with all the smashed garlic underneath- so the garlic would steam and not burn...
i popped them in for 3-hrs and let them go... after i pulled them and turned the oven to broil and coked them until they were golden, pulling ones that were done and leaving others longer...
they came out OK- this technique will need a little work. While the meat itself was really good from the slow low temp cook the skin did not do so well. it turned out a little tough and not as delicate as a skin on a fried wing... Not every go is a winner!
more wings later!
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