I am starting to BBQ more and more as I learn cooking, but have had a probably a common issue with a buffalo sauce. I'm trying to figure out a way to coat them without the use of a stainless steel bowl type. The bowl comes in handy, but by the end of the night, it's caked onto the bowl and tends to be a pain to get out. What would you recommend in using to provide a better way to get the chicken mixed with the sauce? Your help is always appreciated.
I am not sure of what you are asking for without a little more information. What is it that you are doing when it comes to the mixing? Anytime that you are doing this type of mixing it will cake. I am not sure if glass would help although it may be easier to cleanup. I would assume that you have flour in a bowl, the chicken drenched in the sauce and dip the chicken into the bowl. If this is the case, could you use 1 or 2.5 gallon plastic zip lock bags with the flour mixture, put the chicken wings in the bag with the flour mixture and shake it around the chicken?
I can generally answer most questions relating to BBQ, smoked meats, choosing meats, grilled meats, spices, rubs, sauces, grills, cookers, smokers, wood, charcoal and food preparation.
I have been cooking and smoking meats for over 40 years (yep, even as a child). I am a BBQ competitor and certified judge.
Education/Credentials Bachelor of Barbeques Science B.S. from the Greasehouse University by the facilities of the Pitmasters College by the K.C. Baron of Barbeque Check out my website at www.mdpigroaster.com