Yield 4 - 5 servings
5 - 6 MEAT
It is important to note: that NONE of the dry rubs can contain sugar. This is because the sugar will burn before the meat is done.
Also, coating and skewering the wings should only take about 10 minutes, so I like to preheat the fryer.
In separate bowls, place about one pound each of the chicken wings. Then sprinkle on about 1/4 cup of one of the Chef's choice dry rubs. Use you hands to turn the wings over many times. This will insure that the wings are evenly coated. (See Pic left) Then impale the wings onto a skewer.
Continue to do this with the other dry rubs and wings. Wash your hands between coatings so that you don't mix up flavors of the rubs.
Use two of the skewers to suspend the chicken kabobs.
NOTE from the pic on right, that I did not season one of the skewers.... I just wanted to taste how they would come out, the wings were like a rotisserie roasted chicken.
The fryer comes with a meat thermometer, but the wings are too small to use it effectively.... So timing is a must.... I cooked these for a total of 1 hour and 15 minutes. It was a little windy, so I used the wire mesh lid for the last 15 minutes to brown the wings.
Check out the pic on the left, the drip pan is about 8 inches long and about 4 inches wide... I guess there is about 3/4 of a cup of chicken grease dropped in the pan!
I have been cooking with the Oil-Less Turkey Fryer... if you like this recipe.. Then check out these recipes: Oil-Less Fried Turkey Recipe or our Oil-Less Fried Pork Loin Recipe
Char-Broil's "Big Easy" Oil-less Turkey Fryer
The Big Easy is really that EASY!! It takes about 30 minutes to assemble out of the box, and you have to do a one time season of the interior stainless steel cooking
The Oil-less Fryer comes with a wire mesh lid that is used in cold or windy conditions, otherwise the lid is not required. In fact it could cook the meat too quickly, and you really don't want that.!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: January 15, 2012