Wingz N' Thingz... - Learning To Cook Blog at - 293796

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Wingz n' Thingz... 
Jan. 5, 2013 5:31 pm 
Updated: Jan. 6, 2013 6:27 pm
... or How I Sold My Soul For A Catchy, Misspelled Turn Of Words! Hopefully none of you will catch whatever it is that made me spell the title of this post like that. It would have rhymed anyway! This was totally unnecessary!

Well, I must say that Chef John has impressed the daylights out of me once again. I tried out a different way of making wingz (yipe!) - - - I mean wings, that he has on He describes a way of oven frying. I've always liked my wings, which have always been done in the oven. They are tender, and moist, and full of deep flavors. My girls have always liked them as well. But these oven fried wings were both crunchy and moist. They would have been outstanding without the glaze, but when you use the Clifton Springs glaze, well they are outstanding! That's an "outstanding" that has been bolded, underlined, and italicized. That means they were really good. In fact, I think my daughters want me to make them this way all of the time, for which I blame Chef John. Big meanie!

I'm not sure, but I think the two big differences in the way he does wings and the way I was doing them is that I baked them at 350F instead of 400F and he dredged the wings with flour, whereas I always dry rubbed but did not flour them.

Oh, and I left the tips on the flat of the wings. I'll have to try to convert Chef John into a PENWiT. Remember to donate obscene amounts of money to PENWiT. I am assured that my Swiss bank account will be accepting donations soon! Remember, save the tips from neglect. Donate now! People for the Ethical Noshing of Wing Tips.

We paired the wingz (dang it!) with a nice green salad and for dessert I made this apple thingy kinda like a pie, but more like a crisp thingy. And it tasted really good. But it was more of a crisp than a pie but it wasn't too very crisp really. But it was full of butter and graham crackers and cinnamon, and it tasted really good even though it was soggy. But it had oats in it so it had to be healthy, right? Because healthy foods have oats in them, right?
Clifton Springs Chicken Wings
Photo Detail
Apple Thingy Mush Crunch
Photo Detail
Jan. 5, 2013 8:25 pm
Doc, these wings sound like the bomb! To cut or not cut the phalanges . . . that is the question. Plan to make soon. Thanks for posting!!
Jan. 6, 2013 5:48 am
Y0u're welcome, but the thanks ought to go to Chef John! The glaze is quite sweet. If that isn't your thing, you might need to make adjustments. I'm going to try this Buffalo style next time. Same oven frying method. Maybe half BBQ half Buffalo. My youngest doesn't care for hot!
Jan. 6, 2013 7:41 am
Doc, let us know how the buffalo wings go using the oven method. From reading his other chicken wing recipes, and a comment in his video, he just uses his oven method regardless of the sauce. Take note, however, the oven temp changes based on different sauces. For other readers . . . like a number of Chef John’s videos posted on, the recipe’s name changes when brought over to AR. The following is a link to AR’s written recipe for Chef John’s Clifton Springs Chicken Wings Video presentation . . . Garlic-Ginger Chicken Wings Chef John has 4 other chicken wing recipes shown under his AR profile . . . Spicy Orange ** Sweet Hot Mustard ** Buffalo ** Pastrami . . . That Spicy Orange one looks really yummy.
Jan. 6, 2013 10:21 am
Is there some prohibition to naming the recipes after a town? I wonder why Buffalo wings didn't become Hot Sauce and Butter Glazed Chicken Wings? There is no fathoming the vagaries of AR! Gotta love it!
Jan. 6, 2013 11:49 am
BTW, the Apple Thingy Mush Crunch was even better cold than it was hot.
Jan. 6, 2013 1:48 pm
Very interesting Doc,but i won't be donating to your Swiss Bank Account,have a great night.
Jan. 6, 2013 5:14 pm
I'll make you an honorary member for half price if you just promise to not cut the tips from the flats!
Jan. 6, 2013 6:27 pm
OK Doc, will do.You have a great evening.
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Doc Simonson

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St. Peter, Minnesota, USA

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
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