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Better Than Chicken Wings (Bear Style)

Bearcarver

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Better Than Chicken Wings (Bear Style)



I haven’t made Chicken Wings in years, but not because I don’t like them.
I just don’t like to pay an arm & a Leg for a pile of Skin & Bones.
Around here they’re almost always at least $2.99 a pound, and most of the times a lot more.
At the same time, Boneless & Skinless Thighs are often under $2, and often $1.79 a pound.
And that $1.79 gets me All Dark Meat, without Bones, and No Skin.
I always liked Chicken Skin, but I know it’s not good for you, and when I make them in My Ninja Grill, set on “AirFryer”, it’s hard to tell there’s no skin on them. And Mrs Bear never eats the Skin.
I had been thinking for a long time about doing this, but I finally pulled the trigger.
I thawed a pack of 6 Boneless & Skinless Chicken Thighs, and cut them into 3 pieces each.
I figured these would be about the same size as single joint Hot Wings.
Then I coated them all with Olive Oil, and sprinkled CBP, Garlic Powder, Onion Powder, and Paprika.
I set My Ninja Grill on “Air Fryer” at 375°, and set the timer on 25 minutes.
While that is Preheating I prepared my “Wing Sauce” with 2 TBS of Butter, 2 TBS of Frank’s Hot, and 2 TBS of Jeff’s BBQ Sauce. Nuked this & stirred it good.
Then when it said “ADD FOOD”, I lined up 18 “Wings” in the Air Fryer Basket, and closed the Ninja lid.
After 10 minutes, I opened the top & flipped them all.
Then after 7 more minutes I sauced them, and I flipped them all & coated that side with My Wing Sauce too.
Then After 3 more minutes, I flipped them again. Then 2 minutes later I stopped everything.
These were all plenty Done & Looking Awesome.

So for this First Night’s Supper I added some Home Fries to 6 of these “Hot Wings”.

Then the next night, I cut up 3 Taters into Fries, and soaked them in cold water for a few hours.

Then I rinsed them off a few times, until the water stayed clear—Getting rid of some excess Starch.
Then I towel dried them all & coated them lightly with olive oil.
Preheated my Ninja to Air Fryer, 390°, and 20 minutes.
Then Flipped them all at 5 minutes, 5 minutes, and 5 minutes, and they were done the way I like them.

Joined My share of the Fries with 7 more of those Hot Wings I made the first night.

These worked out Great, and tasted Really Good !!!

Thanks for stopping in,


Bear


Six Boneless & Skinless Thighs cut in Thirds & seasoned with ingredients Below:
IMG_6866.jpeg


Making My Wing Sauce---Started with 2 TBS of Melted Butter & 2 TBS of Frank's Hot Sauce:
IMG_6867.jpeg


Then added 2 TBS of Jeff's BBQ Sauce, & Nuked & Stirred before using:
IMG_6868.jpeg


Flipped after 10 minutes @ 375°:
IMG_6869.jpeg


After another 7 Minutes I sauced them, then flipped them and sauced that side too:
IMG_6870.jpeg


Flipped after another 3 Minutes. Then after another 2 minutes I shut it down:
IMG_6871.jpeg


Bear's First Night's Meal---6 Hot "Wings" & a pile of Home Fries:
IMG_6873.jpeg


Getting ready for Second Night----Peeled 3 Small Taters:
IMG_6874.jpeg


Sliced the Taters up with My $12 Fry Cutter:
IMG_6875.jpeg


Soaking in Cold Water to get rid of some Starch:
IMG_6876.jpeg


Keep stirring & Draining, until water is clear:
IMG_6877.jpeg


Load Ninja with Fries @ 390°. Flipped at 5, 5, and 5 Minutes, and they were done just right:
IMG_6878.jpeg


Bear's second Night's Supper----7 Hot "Wings", and a Small pile of French Fries:
IMG_6880.jpeg
 

imightbejosh

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Hi Bear, these look great!
I'm new around here but I'm already a huge fan of your step-by steps. I'll be making some bacon (extra smoky) real soon!
What's CBP? I assume you don't mean customs and border patrol?

Have a great Sunday,
Josh
 

Bearcarver

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Hi Bear, these look great!
I'm new around here but I'm already a huge fan of your step-by steps. I'll be making some bacon (extra smoky) real soon!
What's CBP? I assume you don't mean customs and border patrol?

Have a great Sunday,
Josh

Thank You Josh!!
CBP = Crushed Black Pepper.
I'm glad you like my Step by Steps.
And Welcome to SMF.
And Thanks for the Like.

Bear
 

gary s

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Looks Tasty !! That thing does a really good job, Love the color

Gary
 

smokerjim

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Looks mighty tasty bear, I'll have to try the bnls thighs I usually use the drumsticks to make buffalo wings
 

WaterinHoleBrew

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Nice cook on them “wings” Bear, that’s a good idea! Meals look top notch!
 

Colin1230

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Love the way you document your cooks Bear. It makes for fantastic food porn! :emoji_laughing:
 

Hamdrew

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I usually get the $1 (or less) bone-in, skin-on, using the skin and sometimes bones for stock.

Sometimes I deep-fry the little nuggets/"wings", but I probably make kebabs with them more than anything. For buffalo kebabs I use my shortest metal skewers, short enough to fit in my large bread/meatloaf pans (with some sauce in said pans), so that I can easily/efficiently chargrill the sauce into them
 

MJB05615

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Looks great John, as usual. Great idea on those "wings". Love both types of taters too. You're getting great use of that Ninja Grill. Great job, and great Step by Steps as always.
 

chopsaw

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Thats a good looking meal . I would never guess that came from the ninja if I didn't know that's how you did it .
 

cornman

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Bear, you always put up a great meal with pics and step-busted, and this is no different...incredible looking!
 

Bearcarver

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Looks Tasty !! That thing does a really good job, Love the color

Gary
Thank You Gary!!
And Thanks for the Like.

Bear


Looks mighty tasty bear, I'll have to try the bnls thighs I usually use the drumsticks to make buffalo wings
Thank You Jim!!
If I could stay on my feet long enough I'd debone Chicken Thighs myself, but these are worth $1.79 to me any day.
And Thanks for the Like.

Bear
 

Bearcarver

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Nice cook on them “wings” Bear, that’s a good idea! Meals look top notch!
Thank You Justin!!
And Thanks for the Like.

Bear


Love the way you document your cooks Bear. It makes for fantastic food porn! :emoji_laughing:
Thank You Colin!!
I use my Step by Steps myself!!
I can't remember all that stuff---I need something to follow, even if it is my own.

Bear
 

Bearcarver

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I usually get the $1 (or less) bone-in, skin-on, using the skin and sometimes bones for stock.

Sometimes I deep-fry the little nuggets/"wings", but I probably make kebabs with them more than anything. For buffalo kebabs I use my shortest metal skewers, short enough to fit in my large bread/meatloaf pans (with some sauce in said pans), so that I can easily/efficiently chargrill the sauce into them
Thank You!!
When I make them this way in the Air Fryer, they can go in the "Heart Healthy" section of the Forum, and still taste Awesome!
And Thanks for the Like.

Bear
 

Bearcarver

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Looks great John, as usual. Great idea on those "wings". Love both types of taters too. You're getting great use of that Ninja Grill. Great job, and great Step by Steps as always.

Thank You Mike!!
This is definitely the best of my Toys.
This & my Sous Vide can do it all.
And Thanks for the Like.

Bear
 

Bearcarver

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Thats a good looking meal . I would never guess that came from the ninja if I didn't know that's how you did it .

Thank You Rich!!
Yup---I'm really getting to like this Toy!!
And Thanks for the Like.

Bear
 

Bearcarver

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Bear, you always put up a great meal with pics and step-busted, and this is no different...incredible looking!
*step-by-step, stupid autocorrect.

Thank You CR !!
LOL---It's hard to believe some of the words My Autocorrect Dreams up!!
And I'm glad you like my Step by Steps!!

Bear
 

bill1

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Now that's clipping their wings! Or should I say thighs?
Seriously, they look and sound (read?) great. Gotta' give it a try.

And the concept should adapt well to outdoor cooking where they could make a great party appetizer, esp if the Missus has other plans (besides my BBQ) for the main course. Just can't let 'em slip through the grates!
 

SmokinVOLfan

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Hell yeah those look great John! Great idea to use the thighs as almost boneless wings. That also has to be about the biggest bottle of Franks I have ever seen. I didn't know they sold it by the handle lol
 

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