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Pre-preparing buffalo wings?

TwistedJesterTwistedJester Registered User regular
edited September 2009 in Help / Advice Forum
So tailgating season has started and I'd like to make some wings for a tailgate tomorrow. My problem is I'm leaving to go to the tailgate around 9AM and don't want to get up extra early to make the wings.

So basically what I'm asking is whether or not it's possible for me to make the wings tonight, refrigerate them and then reheat them tomorrow morning as I'm getting read? And if so, any tips? Should I apply the buffalo sauce tomorrow morning tonight? Please, spare no detail. I've made wings before but I'd really like to make sure I don't screw this up.

TwistedJester on

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    ThegreatcowThegreatcow Lord of All Bacons Washington State - It's Wet up here innit? Registered User regular
    edited September 2009
    So tailgating season has started and I'd like to make some wings for a tailgate tomorrow. My problem is I'm leaving to go to the tailgate around 9AM and don't want to get up extra early to make the wings.

    So basically what I'm asking is whether or not it's possible for me to make the wings tonight, refrigerate them and then reheat them tomorrow morning as I'm getting read? And if so, any tips? Should I apply the buffalo sauce tomorrow morning tonight? Please, spare no detail. I've made wings before but I'd really like to make sure I don't screw this up.

    Hrm, well if you're making hot wings like I usually make them, then here's what I'd do.

    Fry them as you would normally. Once they're fried and drained, transfer them to an aluminum baking pan (usually the cheap disposable ones you see for catering events and whatnot, but a normal pan will do) and line the pan with paper towls to absorb the excess grease. Next prepare the sauce as you would normally, but keep it separate from the wings. Then come morning, warm up the wings in the oven while they're still covered (something like 200-250 degrees) just enough until they're hot again and warm up your sauce (particularly if you're using a butter base sauce, it's going to harden overnight) and once you're just about ready to leave the house, combine the wings and sauce and toss them either in another pan or bowl and cover with aluminum foil.

    The nice thing about this, is that it should only take as long as it takes to warm the wings/sauce to get up earlier, so you should only need about 20-30 minutes extra prep time in the morning and you should be good, and this is a generous estimate. :)

    Hope this helps!

    Thegreatcow on
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    TwistedJesterTwistedJester Registered User regular
    edited September 2009
    By fry do you mean deep fry? Because the method I use is to just toss them in the oven.

    TwistedJester on
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    rfaliasrfalias Registered User regular
    edited September 2009
    By fry do you mean deep fry? Because the method I use is to just toss them in the oven.

    No No No No, Deep fry your wings please, for the sake of delicious.

    rfalias on
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    TwistedJesterTwistedJester Registered User regular
    edited September 2009
    rfalias wrote: »
    By fry do you mean deep fry? Because the method I use is to just toss them in the oven.

    No No No No, Deep fry your wings please, for the sake of delicious.
    Buy me a deep fryer and I will.

    TwistedJester on
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    rfaliasrfalias Registered User regular
    edited September 2009
    rfalias wrote: »
    By fry do you mean deep fry? Because the method I use is to just toss them in the oven.

    No No No No, Deep fry your wings please, for the sake of delicious.
    Buy me a deep fryer and I will.

    *cough*
    http://www.walmart.com/search/search-ng.do?search_constraint=0&ic=48_0&search_query=Deep+Fryer&Find.x=0&Find.y=0&Find=Find

    rfalias on
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    NewtonNewton Registered User regular
    edited September 2009
    rfalias wrote: »
    By fry do you mean deep fry? Because the method I use is to just toss them in the oven.

    No No No No, Deep fry your wings please, for the sake of delicious.

    Baked hot wings are perfectly acceptable. Use a really hot oven, and they still get a nice crispy skin. I'll fry mine occasionally, but I usually bake them because of the easier cleanup.

    To prepare them ahead of time, do what Thegreatcow says, just without the frying. Cook tonight, then reheat and sauce in the morning.

    Newton on
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    ThegreatcowThegreatcow Lord of All Bacons Washington State - It's Wet up here innit? Registered User regular
    edited September 2009
    By fry do you mean deep fry? Because the method I use is to just toss them in the oven.

    Well oven baking does work fine, but I prefer deep frying myself hehe. :D Anyhow, the most important thing to do is to hold off dousing the wings in the sauce until the very last moment. The shorter time frame you have from dousing, the less soggy they'll be. :) So just bake them the night before, put them in the paper towel lined pan and cover them for the night. Then heat them up again in the oven and warm up the sauce, toss them, put them in a container in the morning and you're done! :D

    Argh! Beat'd :D

    Thegreatcow on
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    CauldCauld Registered User regular
    edited September 2009
    I don't usually recommend Good Eats here, though I like him just fine. I remember his hot wings episode, he first steamed the wings until cooked, and then finished them in the oven. This was primarily to make them healthier, but he said it worked fine. I believe he baked them on a cooling rack, so the fat drained away and made them crispier. When they're sitll hot, toss them in sauce and you're done.

    Personally that sounds like too much work for me, I'd probably just bake them, or go a different way and not try to make Buffalo wings and instead grill them or something.

    Cauld on
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