hammb wrote:We've done wings this way at tailgates for years. Has been awhile since we've done them though...
You, my friend, can rectify that this fall!
I may just have to For whatever reason last year we only took the deep fryer once, and we did perch. We were too busy eating BBQ, tacos, or pancakes to take the time to deep fry
I'll probably think otherwise once I try them deep fried, but for now, baking them has turned out pretty damn good. A lot better than I remember them being the first time I tried baking.
The real issue is, when I'm making wings, the deep fryer is usually tied up with fries or 'shrooms.
"I don't believe I can name a coach, anywhere, anytime, anyhow, who did it better than Doyt Perry."
-1955 BG Assistant Bo Schembechler
TG1996 wrote:I'll probably think otherwise once I try them deep fried, but for now, baking them has turned out pretty damn good. A lot better than I remember them being the first time I tried baking.
The real issue is, when I'm making wings, the deep fryer is usually tied up with fries or 'shrooms.
Buy another deep fryer
Seriously the flavor of chicken wings is mostly from the sauce/spices that you use. I LOVE the added flavor of charcoal grilling. Baking them will get them cooked, but not impart much flavor at all.
The deep fryer's advantage is that its the only way to get the skin to the crispiness that makes it good. As I said above I'm not a lover of the skin in the first place, and I really don't like it when it isn't crispy.
If you're fine with the texture of the baked wings then I'm not sure that deep frying will really add much. To me, I want them crispy on the outside so deep frying is about the only way to do that.
For whatever reason last year we only took the deep fryer once, and we did perch. We were too busy eating BBQ, tacos, or pancakes to take the time to deep fry 
