Posted: 8/22/2011 8:43:03 AM EDT
| Ill preface this by stating that I have the cooking skills of a 2 yr old... I love hot wings... figured id try to make them myself... What do you guys suggest? I love heat, but to much takes away ... |
| The secret to crispy wings is DRY wings. Dry them suckers off with some paper towels or something first before you fry or bake them. I deep fry mine, with a light tossing first of flour, garlic powder, salt, pepper, and oregano. They are great flavored by themself, but I coat mine afterward in equal parts Franks Redhot wing sauce and habanero hot sauce. |
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That sounds good... Wonder how much kick some cock sauce would provide... Tried that. Didn't work so well. Not because of the heat, which it has, but because of the way the sauce mixed. Franks Redhot or Tabasco mixes well with the butter when you make it a traditional way. YMMV |
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as someone said earlier
get the wings dry them, make up a flour/garlic/salt/pepper mix and coat them in that before frying them. (and baked wings suck, gotta be deep fried) the sauce Franks red hot, honey (to taste plus stickiness), Worcester sauce. (the franks + butter works too, I like the honey better for more of sweet-hot taste) |
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I take deboned / skinned chx thigh meat and slice to about the size of my thumb ,
then dip in an egg wash and use the dry hot wing batter of your choice . I use williams hot wing flour based batter . Put on a tray w tin foil that has been spray lubed . lightly spray cooking oil on the top side and bake for about 15=29 minuted per side ( you gotta flip em ) at maybe 325 deg or so . YUMMY !!! I have take these to several superbowl parties and none ever seem to come home |
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Quoted: Quoted: That sounds good... Wonder how much kick some cock sauce would provide... Tried that. Didn't work so well. Not because of the heat, which it has, but because of the way the sauce mixed. Franks Redhot or Tabasco mixes well with the butter when you make it a traditional way. YMMV Might work better to put the sriracha in a blender maybe with just a tiny bit of water to thin it out just a little. Should make it nice and smooth. |
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My simple hot wings
Start off with wings that are dusted in flour. Fire up the charcoal grill and cook the wings. the hot sauce is 1 part vingear, 2 parts melted butter, 3 parts crystal hot sauce. Which is one 12oz bottle of hot sauce, 2 sticks butter(8oz), 4 oz vingear.(good for 3 to 4 pounds of wings) After wings are cooked place in a glass pan and pour warm hot sauce mixture over wings Simple and good. |
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I have been fixing the wings a little different the last few time and they are great!
Fry (or bake) the wings until done. Pull from the heat and toss in Franks Hot Sauce. Toss them on the grill and baste every mintue for just s few mintutes. It cuts the grease/ fat level down, the wings are crispy and hot––and everyone loves them! |
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Real simple from a guy from Buffalo. Pat dry wings then into 400 degree peanut oil for 7-10 minutes depending on # and your fryer size. Once cooked toss in a combo of 1/3 melted butter, franks hot sauce, and cattlemans BBQ, add 1 Tbl spoon honey and bring to a simmer. 1C per dozen into an empty pretzel container shake and serve.
Not glamorous, not bobby flay but is wings. Skin on no breading, garnish with celery and blue cheese for the pussies. For extra hot add 1 tsp cayenne pepper to sauce, for mild redux franks to taste. |
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That sounds good... Wonder how much kick some cock sauce would provide... Cock sauce!?  Why would you want semen in your food?  Not sure if serious.... http://profile.ak.fbcdn.net/hprofile-ak-ash2/50253_31148831142_2000830_n.jpg I think I would call it "Oriental hot sauce" and leave the words cock and sauce alone. Or this a coming out thread because I didnt see the work "cock sauce" anywhere on that bottle...
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Best wings I've ever made.
http://www.ar15.com/forums/t_1_5/1231874_How_to_____Buffalo_wings__Pic_Thread_.html |
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Do the Franks Red Hot plus butter for sauce, but add some minced garlic. You'll be surprised how much it kicks up the flavor and gives them an awesome taste! Absolutely 
This. I usually steam them bake my wings (ala Good Eats) as I try to keep the deep fried foods to a minimum. And then sometimes I dont. 
Either way, Franks + minced garlic + butter = winning |
| We do wings about every weekend we have guards at home. Most of the time I will smoke them for a couple hours with a bit of chicken rub on them and then we bring them inside and have 4-6 sauces on the stove. We use lunch trays and have separate compartments for the sauces wins and dressing. Using the smoker pisses my gf off a ton less than using the oven as she does not have to clean the smoker. |
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Been making this recipe ever since it was first posted. Best wings I ever had....love em! |