[ARCHIVED THREAD] - Hot Wing How to (Page 1 of 3)
Posted: 8/21/2011 8:19:59 AM EDT
|
I've been making hot wings for a lot of years and have experimented with many recepies. I know there are a ton of good techniques and thought I'd share one that I have been doing lately. The wings will not be overly hot or overly saucey but will be very tasty.
This recepie is for about 4 lbs of frozen wings/drumsticks. I buy the 10lb bag from Costco so I can have some available when I get a hankering. Here we go: 
1 stick of no salt butter 1 cup of Franks hot sauce 2 tbs of Cholula Chipolte hot sauce 2 tbs Brown Sugar 4 tea Cider Vinegar 1 tbs dry oregano 1 to 1.5 tea garlic POWDER Salt and pepper Melt the butter in a medium sauce pan and when the foaming subsides add the balance of the ingredients and simmer to blend the flavors for 15 minutes 
Place the frozen wings in a large stockpot and cover (2" above wings) with water. Bring to a boil. At this point the wings should have floated to the top. Boil for two minutes. 
Immediately strain the wings and return to the stockpot and add 2/3 to 3/4 the hot sauce mixture and mix. ETA I tossed them in the stock pot for those without any imagination 
Build a two level charcoal fire and brown the wings. Don't worry about a little char because it will enhance the flavor. 
Pull the wings to the cool side and drizzle with some of the reserved sauce. Cover for a minute the remove to your serving bowl/platter and drizzle a little more sauce on them 
Enjoy 
NOTE COOKING TIMES ARE BASED UPON STARTING WITH FROZEN WINGS. DO NOT OVER COOK!!!!!!!!!!!!!!!!!!! |
No offense, do what you like, but I disagree with almost every facet of this fuckery.  1.) Frozen wangs into deep fryer. Period. 2.) Frank's is good, but it's NOT "Hot". What we got here is false advertising. 3.) You take 1 part Franks to 1 part Butter, simmer it up, and you "toss" your wangs. What that drizzle shit is I don't even, and son I am disappoint.  Finally, try tossing your wangs in some Franks Buffalo Wing Sauce. Mmm, it's good |
|
Quoted: Quoted: Try steaming the wings instead of boiling them. If you want wings on the grill to come out good, I'd suggest baking them instead of either above method. You need to steam them for a bit to remove some of the fat, else your house is going to fill up with smoke(if baking) and you risk flare ups(baking and on the grill). |
|
Quoted: Quoted: Quoted: Try steaming the wings instead of boiling them. If you want wings on the grill to come out good, I'd suggest baking them instead of either above method. You need to steam them for a bit to remove some of the fat, else your house is going to fill up with smoke(if baking) and you risk flare ups(baking and on the grill). I don't know what kinda wings you're buying  Well, I suppose I do, I've had bags of fatty wings but they were unedible and I don't buy them anymore. |
|
Quoted: tag for later....I too am a fried wing guy...but Do like 'em fired too!! I like em fired over charcoal when we're talking barbeque wings. There really is nothing like bbq pit bbq wings, the crust/char action makes it. But for hot sauce wings, I need that crispy fried greasy goodness.  |
|
Quoted: Quoted: Quoted: Quoted: Try steaming the wings instead of boiling them. If you want wings on the grill to come out good, I'd suggest baking them instead of either above method. You need to steam them for a bit to remove some of the fat, else your house is going to fill up with smoke(if baking) and you risk flare ups(baking and on the grill). I don't know what kinda wings you're buying Well, I suppose I do, I've had bags of fatty wings but they were unedible and I don't buy them anymore. I'm following Alton Brown's method of making wings. My wings have turned out better if I steam them first and let them rest for a while before baking. |
|
Quoted:
No offense, do what you like, but I disagree with almost every facet of this fuckery.
1.) Frozen wangs into deep fryer. Period. 2.) Frank's is good, but it's NOT "Hot". What we got here is false advertising. 3.) You take 1 part Franks to 1 part Butter, simmer it up, and you "toss" your wangs. What that drizzle shit is I don't even, and son I am disappoint.
Finally, try tossing your wangs in some Franks Buffalo Wing Sauce. Mmm, it's good Calm down Nancy. Try reading first then commenting. Seek first to understand then to be understood. I said it was one of many ways to make wings unlike you who wants to come off as the ultimate authority. I also said they wouldn't be overly hot. You can always brighten them up when they're on YOUR Plate. I had a mix of diners some like it hot, some not. I did toss the wings in the hot sauce when they were returned to the stockpot. I used it rather than dirty another bowl. The combination of Franks, Chohula and garlic powder isn't burn your mouth hot but it's got a little bit to it. I said the wings weren't gonna be overly saucy. I like to know I'm eating chicken rather than the chicken just being a hot sauce delivery device. In my technique you get three different layers of the hot sauce. Why don't you try the recepie first, because then you'll be qualified to tell me how I got it all wrong. 
|
|
Deep fry the frozen or thawed wings.
Use Texas Pete, add some dried and ground habaneros, stick or 2 of butter Dredge fried wing through the sauce. Once through = mild Twice = almost hot three times = Hot >four = hot to Nuclear YMMV, but not by much..... Boiled or steamed wings are for Yankees & Yankee wannabes! |
|
Quoted:
Try steaming the wings instead of boiling them.
Thanks for the constructive tip. Next time I will try steaming since I am not self absorbed like others. In hindsight, you're probably right that steaming is more effective than boiling in removing some of the fat. |
|
Quoted:
Deep fry the frozen or thawed wings. Use Texas Pete, add some dried and ground habaneros, stick or 2 of butter Dredge fried wing through the sauce. Once through = mild Twice = almost hot three times = Hot >four = hot to Nuclear YMMV, but not by much..... Boiled or steamed wings are for Yankees & Yankee wannabes! They're only boiled briefly to jump start the cooking process so they can cook to the proper doneness without drying out or burning. The majority of the cooking is on the grill both hot and cool side. Hot wings my friend are a yankee food item. |
|
Quoted: Quoted: Quoted: Quoted: Quoted: Try steaming the wings instead of boiling them. If you want wings on the grill to come out good, I'd suggest baking them instead of either above method. You need to steam them for a bit to remove some of the fat, else your house is going to fill up with smoke(if baking) and you risk flare ups(baking and on the grill). I don't know what kinda wings you're buying Well, I suppose I do, I've had bags of fatty wings but they were unedible and I don't buy them anymore. I'm following Alton Brown's method of making wings. My wings have turned out better if I steam them first and let them rest for a while before baking. Pretty interesting, maybe I'll give it a try and see how "healthy" wings come out. He really lost me on the glaze shit though, won't be messing with that hokum. |
|
Very similar to my method (including grilling instead of frying). I've found that using fresh minced garlic to produce a better flavor than the dried stuff on the spice isle. My criteria for good wings requires that it has enough heat to give me a runny nose but not so much that I need water or milk every other wing. |
|
Quoted:
Quoted:
Try steaming the wings instead of boiling them.
Thanks for the constructive tip. Next time I will try steaming since I am not self absorbed like others. In hindsight, your probably right that steaming is more effective than boiling in removing some of the fat. I usually buy fresh wings, not frozen. The local supermarket chain normally has them in 4 to 5lb trays (you need to section the wings and toss the "hand" portion). Would you bother pre-cooking the fresh wings? |
|
Quoted:
Quoted:
Quoted:
Try steaming the wings instead of boiling them.
Thanks for the constructive tip. Next time I will try steaming since I am not self absorbed like others. In hindsight, your probably right that steaming is more effective than boiling in removing some of the fat. I usually buy fresh wings, not frozen. The local supermarket chain normally has them in 4 to 5lb trays (you need to section the wings and toss the "hand" portion). Would you bother pre-cooking the fresh wings? No I don't think it's necessary. The only reason I buy frozen is so that I have handy if I get a hankering for wings. |
|
Quoted: Quoted: Quoted: Try steaming the wings instead of boiling them. Thanks for the constructive tip. Next time I will try steaming since I am not self absorbed like others. In hindsight, your probably right that steaming is more effective than boiling in removing some of the fat. I usually buy fresh wings, not frozen. The local supermarket chain normally has them in 4 to 5lb trays (you need to section the wings and toss the "hand" portion). Would you bother pre-cooking the fresh wings? After watching the Alton video, I'm wondering the same thing. Frozen wings are really fatty, fresh wings typically have little to no fat. I don't think it's going to hurt to try steaming them either way. You'll see the results in the pot. Question is... will you end up with juicy tender wings still? |
|
You are going to get hammered by ignoramuses for par boiling. Just letting you know now.
I too have spent many years perfecting wings. Frying, baking, par-boiling etc. This is exactly the method I use for my wings, which are famous for miles around..I never listen to anyone that claims there is only one way to cook them. They are always wrong. The imporatant distinction is that this is a method anyone can use wihout having a deep fryer or big vats of oil and get outstanding wings. To be honest, I prefer grilled flavor to fried, and its probably better for you as well. |
|
Quoted:
You are going to get hammered by ignoramuses for par boiling. Just letting you know now. I too have spent many years perfecting wings. Frying, baking, par-boiling etc. This is exactly the method I use for my wings, which are famous for miles around..I never listen to anyone that claims there is only one way to cook them. They are always wrong. The imporatant distinction is that this is a method anyone can use wihout having a deep fryer or big vats of oil and get outstanding wings. To be honest, I prefer grilled flavor to fried, and its probably better for you as well. 
|
|
Quoted: He really lost me on the glaze shit though, won't be messing with that hokum. Hey Nancy......did you not read where they were tossed  . Do us a favor all mighty god of wings, post up a "how to" so I can try it and then comment from an informed perspective.Are you drunk? |
|
Quoted: You are going to get hammered by ignoramuses for par boiling. Just letting you know now. I too have spent many years perfecting wings. Frying, baking, par-boiling etc. This is exactly the method I use for my wings, which are famous for miles around..I never listen to anyone that claims there is only one way to cook them. They are always wrong. The imporatant distinction is that this is a method anyone can use wihout having a deep fryer or big vats of oil and get outstanding wings. To be honest, I prefer grilled flavor to fried, and its probably better for you as well. As long as he doesn't call it barbecue he should be OK.  |
|
Quoted:
Quoted:
He really lost me on the glaze shit though, won't be messing with that hokum.
Hey Nancy......did you not read where they were tossed . Do us a favor all mighty god of wings, post up a "how to" so I can try it and then comment from an informed perspective.Are you drunk? Whatever dude. You've not said one constructive thing. You've come across as a pompous ass. Since you are the expert, show us how it's done. Yea I'm calling YOU out. |
|
Quoted: Quoted: Quoted: He really lost me on the glaze shit though, won't be messing with that hokum. Hey Nancy......did you not read where they were tossed . Do us a favor all mighty god of wings, post up a "how to" so I can try it and then comment from an informed perspective.Are you drunk? Whatever dude. You've not said one constructive thing. You've come across as a pompous ass. Since you are the expert, show us how it's done. Yea I'm calling YOU out. Call me out all you like, my post was sarcasm, hence the smilies. Unbunch your panties and change your tampon if you need to, before you have a stroke. Nickname seems suitable for one so seemingly unstable. |
|
When you talk in absolutes, you come across as a dick. I'm all for trying new things and hence I took the time to post up a how too based upon a bunch of IMs I received. I figured I would show a different way to do wings as contrary to your posts there are many ways. I got it you like your way and if you man up and show us rather than tell us the way to cook them, I'd try it.
If one of us is wearing panties, I'd be willing to bet it's not me
|
|
Quoted:
Quoted:
Hot wings my friend are a yankee food item. Where the fuck does that make sense, yeah the south is known for boiling wings
They fucking fry everything, fucking everything. Now that boiling shit, that definatly yankee Maybe true.....I grew up in MA . BTW have you ever had boiled peanuts or crawfish........that ain't NE But what does that have to do with the origin of hot wings?
ETA Origin of the hot wing |
|
Another thing I've discovered, is that adding chili sauce to your wing sauce gives it a little more viscosity and helps it stick to the wings better. It balances out some of the acidity without changing the flavor profile of your sauce as well.
My sauce is: 16oz of Franks or Crystal(I prefer Crystal but cant get it up here) Stick of butter 12oz cider vinegar Bottle of Heinz Chili sauce(I think its 10 or 12oz) Melt the butter in a sauce pan, add everthing else and bring to a simmer. I've added everthing from fresh garlic to chipotle peppers to this base sauce. You can use it no matter what method of cooking the wings you go with. Its a nice warm heat that doesnt slow you down, which is critical when you really want to eat a pile of them. |
|
Quoted:
Quoted:
Quoted:
Quoted:
He really lost me on the glaze shit though, won't be messing with that hokum.
Hey Nancy......did you not read where they were tossed . Do us a favor all mighty god of wings, post up a "how to" so I can try it and then comment from an informed perspective.Are you drunk? Whatever dude. You've not said one constructive thing. You've come across as a pompous ass. Since you are the expert, show us how it's done. Yea I'm calling YOU out. Call me out all you like, my post was sarcasm, hence the smilies. Unbunch your panties and change your tampon if you need to, before you have a stroke. Nickname seems suitable for one so seemingly unstable. Well, to be honest, the only reason he posted this recipe was because people like myself wanted the recipe from FragDoll's bar food thread. He was nice enough to go out of his way to post it, and people jump all in his shit like he's a compost heap. I'd probably be a little irritated myself. |
|
Quoted:
Another thing I've discovered, is that adding chili sauce to your wing sauce gives it a little more viscosity and helps it stick to the wings better. It balances out some of the acidity without changing the flavor profile of your sauce as well. My sauce is: 16oz of Franks or Crystal(I prefer Crystal but cant get it up here) Stick of butter 12oz cider vinegar Bottle of Heinz Chili sauce(I think its 10 or 12oz) Melt the butter in a sauce pan, add everthing else and bring to a simmer. I've added everthing from fresh garlic to chipotle peppers to this base sauce. You can use it no matter what method of cooking the wings you go with. Its a nice warm heat that doesnt slow you down, which is critical when you really want to eat a pile of them. Sounds like a good recepie. I was reading where some recepie calls for using cornstarch to thicken the sauce. |
|
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
He really lost me on the glaze shit though, won't be messing with that hokum.
Hey Nancy......did you not read where they were tossed . Do us a favor all mighty god of wings, post up a "how to" so I can try it and then comment from an informed perspective.Are you drunk? Whatever dude. You've not said one constructive thing. You've come across as a pompous ass. Since you are the expert, show us how it's done. Yea I'm calling YOU out. Call me out all you like, my post was sarcasm, hence the smilies. Unbunch your panties and change your tampon if you need to, before you have a stroke. Nickname seems suitable for one so seemingly unstable. Well, to be honest, the only reason he posted this recipe was because people like myself wanted the recipe from FragDoll's bar food thread. He was nice enough to go out of his way to post it, and people jump all in his shit like he's a compost heap. I'd probably be a little irritated myself. When you boil your chicken wings you're gonna get detractors. Fuck everybody that looks like him. |
|
Quoted: When you talk in absolutes, you come across as a dick. I'm all for trying new things and hence I took the time to post up a how too based upon a bunch of IMs I received. I figured I would show a different way to do wings as contrary to your posts there are many ways. I got it you like your way and if you man up and show us rather than tell us the way to cook them, I'd try it. If one of us is wearing panties, I'd be willing to bet it's not me I need to show you wings in a fryer? I also posted that BBQ wings are best on a char pit. Did I not? Your wings are served nearly dry. When I said toss the wings, I meant before serving them. That also prevents them from drying out. Tossing before grilling is one thing, but the sauce cooks off. Also when I was talking about glaze, I wasn't talking to you, or about you. Look at the quotes, you can tell. Finally, I opened my post with "No offense, do as ya like..." which acknowledges your method, even though I disagree with boiling wings. People post dinner pics every day and people argue cooking methods every day. If ya can't cope with criticism or discussion stay out the arfcom kitchen. |
|
Quoted: Well, to be honest, the only reason he posted this recipe was because people like myself wanted the recipe from FragDoll's bar food thread. He was nice enough to go out of his way to post it, and people jump all in his shit like he's a compost heap. I'd probably be a little irritated myself. He can post whatever he wants, I don't care. If he doesn't want the GD ribbing, there's a Food subforum which is subject to strict moderation. Ever seen a chili thread in GD? |