Platter of Oil-Less Fried Chicken WingsAurora Catering's
Oil-Less Fried Chicken Wings

Yield 4 - 5 servings



5 - 6  MEAT RUBS (Chef's Choice, different ones so you can get an assortment of flavors on the wings, EXCEPT NONE WITH SUGAR!)
About a 1/4 cup of each,  I have several Dry Rub Recipes here...and Dry Rub Tips here..

1 Char-Broil's "Big Easy" Oil-less Turkey Fryer (See Notes Below)
8  METAL SKEWERS  (12 inches long)-

2 -4 DIPPING SAUCES (Chef's Choices)

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. 

Chicken Kabobs ready to go into the oil-less fryer.Use two of the skewers to suspend the chicken kabobs.

Wings suspendend in the basket, note one skewer has no seasonings.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.




Alternate Method
To add and extra flavor to the wings... first coat them in soy or teriyaki sauce, then roll them in the dry rub.


Oil-Less fried chicken wings.Plate Presentation
Pull the wings from the skewers and serve with the Chef's Choice Dipping Sauces.







The meat comes right off of the bone!Chef's Notes: 
The fryer does a great job on the wings, they are tender, juicy and cooked to the bone... Check out the pic on left!!...

Chicken wing drippings.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 drum with oil before use (and additional 30 minutes), but from there on..... you are good to go!!

Oil-less Fryer Mesh Lid... The darker the char the better the fryer cooks because of the infrared heat radiated by the darkened surface.

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:
Copyright 1995 - 2012, Aurora Catering, Inc. All rights reserved.

Revised: January 15, 2012