Quote:
Originally Posted by Marcellus
Ah you use the sauce from the bag to make your wing toss sauce as well.
Yea I'm doing this Saturday.
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No - i dump that 'bag' sauce when I'm done cooking.
I make the 'toss' sauce in a saucepan. Simmer the garlic in butter (I use a microplaner for the garlic to prevent the 'chunk' in the garlic butter) then put 'fresh' Franks into the garlic butter along with the Worcestershire and cayenne. You could add a little more vinegar to that if you want to, but it's personal preference there.
The sauce in the bag is nothing but several glugs of frank into the bag and I usually only cook them at about 150. Then I take the wings when they're done cooking, lay them on a cookie sheet in the fridge overnight to help pull some moisture out of the skin to allow them to sear up better. The morning of the tailgate I'll pull them out of the fridge and let them come to room temperature to make them cook better. Toss 'em in a clean bag and take them to the stadium.
I suspect there are some folks that would be terrified about cooking them at 150 for food safety reasons but I finish them to the standard 160ish and I feel like I end up with a better texture in the wings that way -- they end up super tender without being too firm (as would be the case at 160, 170, IMO).