PRESSURE COOKER FROZEN CHICKEN HOT WINGS
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IN THIS VIDEO I COOK 5 POUNDS OF FROZEN CHICKEN WINGS IN MY WOLFGANG PUCK 8QT PRESSURE COOKER.
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You could have set that to sautee and would have thickened up the sauce. You should always start with a little bit of water in your pressure cooker but cut down on the liquid you're using overall because of the chickens Frozen which will create more liquid so if it calls for a cup you can reduce it a quarter of a cup or 1/2
Lol poor guy. Such a noob.
Great product>>>ur2.pl/1035 i've had earlier versions of electric pressure cookers and either sent one back and donated the other. They were clunky, heavy and not user friendly. I saw a demo on this one and decided to give it another try. There is a small learning curve but, so far, I'm impressed and very happy with the purchase. It's quick, easy and the clean up is a breeze.
I say. Looks quite SHITTY! Diarrhea coated wings!
Franks red hot sauce .
I put that shit on everything!
NICE and FUN!!!!
I cook frozen wings for 15 minues in PC (4 lbs chic wings) is fine for me then…I take that thin sauce put it on chic wings on broil and it thickens up nicely.. for 10 or 15 minutes,,,ooh lala…Thanks for the nice video!!!!!
frozen=ice=water=thinned sauce=brilliant review comment when cooker was opened. spffft!
For that many wings frozen 10 min was not good needed about 15 or 18 for them to have been done.but they looked good any way..
gooey rubbery wings are awful. Baked wings are Ghetto wings.deep frying is best. At least if you are going to try something that clogs the arteries, do it the right way and fry them. you only live once, at least experience the best wings in the world!
Start heating your wing sauce in a 2 quart sauce pan. I like to take 2 large bottles of regular frank's red hot or lousiana hot sauce and 4 sticks of butter for each bottle. Add 2 small cans of pineapple juice per bottle of hot sauce to the pan (trust me that is the correct amount of butter, it is supposed to use half sauce, half butter for traditional buffalo sauce) chop up some fresh garlic really fine and throw in 3 cloves per bottle of sauce. If you like 8it really hot, add some of your favorite habanero sauce like Blair's death sauce or Dave's Gourmet. Once finished and cooked down until it becomes nice and thick, add 1/2 cup of honey and 1/2 cup of merlot cooking wine, then mix well. Cook for another 10-15 minutes on low and keep on simmer covered to wait for the wings to be done. Total cookdown time is 45 minutes to an hour on 5 or 6 with good venting so the water could steam out and allow it to thicken.
. I chop my wings from giant plump wing quarters, cut the wing tip off, cut the drumette off, and fry 15 lbs of them in peanut oil in a turkey fryer until nice and crispy. The skin will be bubbling upward when they are close to done, but have patience, Rome wasn't built in a day and it takes a while. They probably take 45 minutes easily, maybe even an hour. you'll know if you take one out and it is golden brown and nice and crispy without being burnt at all. Wings are best if slow fried, they will be ruined if fried at 400 degrees, so start them off by preheating the oil between 350 and 370 degrees, and that could take some time.. When you add the wings to the oil, slowly add them to the basket so it doesn't cool the oil all at once or overflow from boiling over the top. Make sure the wings are dry and no water on them otherwise you will have a disaster. It's always best to cook them outside, or if you are bound by weather, rain, etc., at least cook them next to your open garage door and keep a fire extinguisher handy. be careful nobody kicks the thing over, you have an open flame that will ignite the oil instantly and it won't be easy to die out. Oh, make sure you do this at your own risk, I can't be responsible for injuries , death, damages or losses due to fire.
Once wings are done, take them out of the oil and allow them to strain for a minute or so. Dump them into a giant mixing bowl and pour a cup of the hot wing sauce over them and mix them thoroughly, sauce them in batches large enough for serving and if you can't leave some in an oven to keep warm on low while you prepare them for sauce… use tongs to shake the excess sauce off of them and enjoy the world's best buffalo wings.
I have won over 50 wing contests with this recipe that I have figured out all on my own.
I see you have the wolfgang puck pressure cooker looks like it is either 6 or 8 quarts. I just last week got the 5 quart & will try to make a pot roast tonight & the bbq wings from frozen tomorrow
Why don't you learn how to do this before making a video about how to do it. I can experiment easily and do not need to waste my time with such an armature experiment.
ouch. metal utensils in a no stick pan.
Looks great!
I don't understand why you didn't clean the chicken before cooking them.
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I just did 40 minutes on the wolf gang puck pressure oven frozen hot wings at about 3 pounds, 12 count. With only seasoning they where nicely cooked on the outside. The skin was a little crispy. I later added bb-q sauce. Next time I'll try 15 minutes.
thanks for a real review!
yumm