or Connect
New Posts  All Forums:Forum Nav:

Hot!! Wings

post #1 of 24
Thread Starter 
cheers to the rib contributions. I'm not stealing this thread, just extending onto chicken wings instead of starting another thread. You guys from out east can contribute if you can't top the rib recipes above. (I know wings come from the east)

cut your wings at the knuckle. wash. dry.
cover in seasoned flour. (mashed almonds, basil, whatever)
roll in beat egg.
cover again in seasoned flour.
deep fry till crispy. (a long time)
dry with paper towels.
shake in pot of prepared sauce.
cook many small batches.

sauce;
a barrage of hot red sauces combined with a touch of maple syrup, or honey for sweetness. Butter for fat (as if you need more) Chili pepper for hot, ketchup or BBQ sauce for base (If you're weak)
Prepare your sauce ahead of time over heat. dump the wings into the pot, lid, shake.

In university we used to watch football on sundays and eat about six or seven different spiced batches of wings. Sauce is key after an egg-coated crispy.
(Your house will smell like fried chicken for two days if done properly.)
Oh, and your sauce should be hot enough to only allow a few wings in the mouth per batch. Habanero, ok; Red chile, ok; scope your grocery store isle, buy small and mix.

New York guys got sauce suggestions? I have yet to eat wings as good as above in any restaurant. (I've never been out east)
post #2 of 24
Thread Starter 
After actually taking the time to read all the food threads, I apologize as I should have started another thread. I hope I didn't poach.
post #3 of 24
Samurai, you got your new thread.

Wings are great made in advance and are perfect for tailgating at the ski area. Your recipe seems to favor a bit hotter than I like. If I can't taste the beer, the wings are too hot.:
post #4 of 24
Samurai...that sounds great.

I am simple in prepairing them....cut in three sections and cover with old bay seasoning. Either broil or char broil.
post #5 of 24
Like with most cuisine, be it 'haute' or vernacular...I tend to be a purist.

'Hot wings' can mean many things...when it means 'Buffalo Wings,' to me that means wings as prepared at the Anchor Bar in Buffalo, NY:

This is a pretty accurate recipe for the sauce:

6 tablespoons FRANK'S Louisiana Hot Sauce
1/4 cup (1/2 stick) MARGARINE
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce

Mix this up in a saucepan...it's rocket fuel, not rocket science.

Now here's the tip most won't tell you...

Take your little wing pieces, you cut the wing into three parts, toss the tip out and keep the other two...rinse them and pat them dry...then lay them on racks on cookie sheets, uncovered and open to the air on all sides and put them in the fridge for 4-8 hours prior to frying them. This is the key to to the meat being just so...trust me.

Fry them for 12-14 minutes at 375 degrees in a deep fryer, drain them and toss them with the sauce. Coat LIBERALLY. Serve with celery sticks and blue cheese dressing. Marie's will do.

That sauce recipe should be good for about two to 2.5 dozen pieces...
post #6 of 24
For the quickest and easiest wings around (other than going to Hooters). Season wings with salt and cayenne pepper. Bake wings at 375. For the sauce, 3 parts butter to 2 parts texas pete hot sauce. Pour over cooked wings. Most excellent, most easy.
post #7 of 24
Quote:
Originally Posted by jstraw
Like with most cuisine, be it 'haute' or vernacular...I tend to be a purist.

'Hot wings' can mean many things...when it means 'Buffalo Wings,' to me that means wings as prepared at the Anchor Bar in Buffalo, NY:

This is a pretty accurate recipe for the sauce:

6 tablespoons FRANK'S Louisiana Hot Sauce
1/4 cup (1/2 stick) MARGARINE
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce

Mix this up in a saucepan...it's rocket fuel, not rocket science.

Now here's the tip most won't tell you...

Take your little wing pieces, you cut the wing into three parts, toss the tip out and keep the other two...rinse them and pat them dry...then lay them on racks on cookie sheets, uncovered and open to the air on all sides and put them in the fridge for 4-8 hours prior to frying them. This is the key to to the meat being just so...trust me.

Fry them for 12-14 minutes at 375 degrees in a deep fryer, drain them and toss them with the sauce. Coat LIBERALLY. Serve with celery sticks and blue cheese dressing. Marie's will do.

That sauce recipe should be good for about two to 2.5 dozen pieces...
post #8 of 24
Quote:
Originally Posted by HeluvaSkier
That work for you?
post #9 of 24
Thats the recipe - or at least close. I like Anchor Bar wings... but IMO Duff's wings are a little better. The hottest selection at both bars is beyond what most humans can stand though. Somehow they incorporate habanero peppers into the recipe to make them nearly unable to be eaten. There is also a very good bar in East Aurora (south of buffalo) that has excellent [VERY HOT] wings. Being in town for the last 5 years I never made hot wings... never had to make them to get good ones.
Later
GREG
post #10 of 24
Wings have become the favorite for our group while tailgating at LSU.

We usually fry between 80 to 100lbs per game, and thats just the finger food!
post #11 of 24
Thread Starter 
cheers for the recipe and spices above. Huge props to the hours of fridge time pre cooking, I'll try that. as well as worcestershire additions.
post #12 of 24
They're not "buffalo or eastern" Hot wings but Thai spicy Angel wings..

Spicy Angel Wings

3lbs Chicken wings
Thai Sweet Garlic Sauce (see below)
Transparent Basil Leaves or ½ cup slivered fresh basil leaves
Red bell peppers (optional)

Rinse wings and pat dry. Place in 1 layer in a pan.
Bake uncovered at 400 degrees F until brown (about 1 hr 15 min).
Turn occasionally. Drain fat.
With a slotted spoon transfer to warm garlic sauce and mix well.
Add basil and red peppers.


Sweet Thai Garlic Sauce.
  • 1 cup chicken broth
  • 1 cup sugar
  • ¼ cup Fish sauce
  • 2 Tablespoons cedar vinegar
  • 1 Tablespoon cornstarch
  • 2 teaspoons paprika
Mix together and set aside.

In pan or wok (hot)
  • 1 Tablespoon Salad oil
  • 1/3 cup minced garlic
  • 3 teaspoons fresh jalapeno chili minced with seeds
Stir fry until garlic is tinged (4min)
Add above broth mixture
Stir often until sauce boils
Boil until reduced to 1 ½ cup (10-15 min)

Basil

Cut and dry Basil leaves
Deep fry at 170 Degrees in salad oil.
post #13 of 24
Thread Starter 
Quote:
Originally Posted by dchan View Post
They're not "buffalo or eastern" Hot wings but Thai spicy Angel wings..

Spicy Angel Wings

3lbs Chicken wings
Thai Sweet Garlic Sauce (see below)
Transparent Basil Leaves or ½ cup slivered fresh basil leaves
Red bell peppers (optional)

Rinse wings and pat dry. Place in 1 layer in a pan.
Bake uncovered at 400 degrees F until brown (about 1 hr 15 min).
Turn occasionally. Drain fat.
With a slotted spoon transfer to warm garlic sauce and mix well.
Add basil and red peppers.


Sweet Thai Garlic Sauce.
  • 1 cup chicken broth
  • 1 cup sugar
  • ¼ cup Fish sauce
  • 2 Tablespoons cedar vinegar
  • 1 Tablespoon cornstarch
  • 2 teaspoons paprika
Mix together and set aside.

In pan or wok (hot)
  • 1 Tablespoon Salad oil
  • 1/3 cup minced garlic
  • 3 teaspoons fresh jalapeno chili minced with seeds
Stir fry until garlic is tinged (4min)
Add above broth mixture
Stir often until sauce boils
Boil until reduced to 1 ½ cup (10-15 min)

Basil

Cut and dry Basil leaves
Deep fry at 170 Degrees in salad oil.

Now that adds some sweet variety to sunday hotwings. too bad I live in Japan now, can't get the football parties together. cheers for the recipe though, greatly appreciated.
post #14 of 24
I love wings. It's the one american thing I can't replicate at home... it's the taste of the red sauce I just cannot get even similar. (I bake the wings, have no idea how to deep fry anything).
There was a bar in SLC in Sugarhouse, under a bakery called Crustys, did the most amazing wings on earth. they were lethally hot, but so delicious. They flogged them at at 5 cents each (so the bar was named Nickels) because they wanted every one to buy them, to evade the liquor laws in force then. I have never had wings so good. but have had many almost as good.
post #15 of 24
I like chicken wings but I tend to can the deep frying.

As a sauce I will use
1 small can of Hunts tommato sause
1/4 cup of vinegar drained from the gar of jalopenos
2 tbs pof wheat free tamari
1 tsp of celery seed
1/2 tsp of curry
2 tbsp of cayanne pepper
1/2 tps of basil
1/3 cup honey

cook on the barbi at medium heat and turn and coat often with a brush. When the sauce is gone and the wings are dark red they are done.
post #16 of 24
Quote:
Originally Posted by jstraw View Post
This is a pretty accurate recipe for the sauce:

6 tablespoons FRANK'S Louisiana Hot Sauce
1/4 cup (1/2 stick) MARGARINE
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce

Mix this up in a saucepan...it's rocket fuel, not rocket science.

Now here's the tip most won't tell you...

Take your little wing pieces, you cut the wing into three parts, toss the tip out and keep the other two...rinse them and pat them dry...then lay them on racks on cookie sheets, uncovered and open to the air on all sides and put them in the fridge for 4-8 hours prior to frying them. This is the key to to the meat being just so...trust me.

Fry them for 12-14 minutes at 375 degrees in a deep fryer, drain them and toss them with the sauce. Coat LIBERALLY. Serve with celery sticks and blue cheese dressing. Marie's will do.

That sauce recipe should be good for about two to 2.5 dozen pieces...
Well, I'm sure those are delicious and possibly even tastier than the originals [ : - OMG!] but that is certainly NOT the original Authentic recipe from the Anchor Bar. Its a pretty well known fact (for most Buffalonians) that the original (and I believe still current) recipe included the salt and pepper on wings patted dry and ONLY butter and Franks Louisiana hot sauce (~ 1 to 1 ratio in most cases) with a little bit of white vinegar. Nothing more. Celery seed and Worcestershire sauce : - where did you ever hear that? Maybe its in their preservative laden phooey bottled sauce, but I doubt pour that sauce on "live at the Anchor Bar."

The KEY to good wings is a frickin' hot batch of oil and frying them crisp as hell. NO DAMN SOAKING in sauce (you listening Duff's?) or even worse baking the bastards. Hot frickin deep fried and a nice quick toss in a bucket of hot wing sauce then get them out. Crispy and spicy - or they're not real Buffalo wings.

Now I never heard about the cookie sheet trick, but I can't imagine how it would improve anything, and where do you keep the Molsons when your fridge is filled with a bunch of little dead chicken arms?

P.S. - take your "honey" wings and your "garlic BBQ" wings and get out of my (ex) home town!! :

(BTW - if you don't think I know Buffalo, I'll say one thing to prove it - Schwabl's )
post #17 of 24
Carvemeister, if you ever write a recipe book, I want a copy!!!! (Chicken Arms is mine though so I want acknowledgment in the book).

As for the beer, well that'd be in the Beer Fridge, wouldn't it?

I cannot wait for my first batch of red hot chicken arms when I hit the US in a few months' time. If the Sydney consulate served them up, they'd speedily become the best consulate in the world ever.
post #18 of 24
Quote:
Originally Posted by ant View Post
Carvemeister, if you ever write a recipe book, I want a copy!!!!
Well it wouldn't be a book it would be a pamphlet. But I would certainly acknowledge your contribution anyhow and send you a free photocopy of it to boot!
post #19 of 24
I don't use wings, they are too small. Instead I like to use chicken legs. For a sauce reduce a bottle of Frank's Red Hot to half its original volume. Next I grill the legs for 15 to 20 minutes with just salt & pepper on them. I then start basting the legs with the reduced sauce every few minutes until the legs are done.
post #20 of 24
Quote:
Originally Posted by carvemeister View Post
Well, I'm sure those are delicious and possibly even tastier than the originals [ : - OMG!] but that is certainly NOT the original Authentic recipe from the Anchor Bar. Its a pretty well known fact (for most Buffalonians) that the original (and I believe still current) recipe included the salt and pepper on wings patted dry and ONLY butter and Franks Louisiana hot sauce (~ 1 to 1 ratio in most cases) with a little bit of white vinegar. Nothing more. Celery seed and Worcestershire sauce : - where did you ever hear that? Maybe its in their preservative laden phooey bottled sauce, but I doubt pour that sauce on "live at the Anchor Bar."

The KEY to good wings is a frickin' hot batch of oil and frying them crisp as hell. NO DAMN SOAKING in sauce (you listening Duff's?) or even worse baking the bastards. Hot frickin deep fried and a nice quick toss in a bucket of hot wing sauce then get them out. Crispy and spicy - or they're not real Buffalo wings.

Now I never heard about the cookie sheet trick, but I can't imagine how it would improve anything, and where do you keep the Molsons when your fridge is filled with a bunch of little dead chicken arms?

P.S. - take your "honey" wings and your "garlic BBQ" wings and get out of my (ex) home town!! :

(BTW - if you don't think I know Buffalo, I'll say one thing to prove it - Schwabl's )

Carvemeister;

Your shot at Duff's was enough to tell me you know Buffalo. I actually prefer Duff's to the Anchor Bar.

Anyway, your recipies have my mouth watering for some wings. BTW - when you live in Buffalo, you just call them wings. The Buffalo becomes redundant.

All you non-Buffalonians do the best you can. But if you're ever in town. Stop into the Anchor Bar, Duffs or just about every local restaurant or tavern and try the REAL DEAL. You'll not be disappointed.

Doug
post #21 of 24
Quote:
Originally Posted by Atomic_918 View Post
...when you live in Buffalo, you just call them wings. The Buffalo becomes redundant.
Yes, thats true. I've been ruined because I moved from 39 Summit Avenue many years ago. I have to refer to them by that bastardized name here on LI (which sucks for wings, BTW - even Wilmington NC, has better wings). I even call Pepsi "soda" now and not the pop that it is.

I have gone back to Buffalo several times over the years however. Last time was 2 years ago for a Bills game. Rah rah rah not. At least the beef on weck was worth the trip.

See more of my Buffalo memoirs in the main forum "Where you from" thread.
BTW - Duffs does have great wings. Just a little too soaked in sauce last time I was there.
post #22 of 24
And just for all you poor saps who are finding this thread is making you homesick, Chiavetta's can be ordered straight from the company by the case, shipping charge surprisingly reasonable.

And remember, carvemeister, that beef on weck just aint the same without Miller's horseradish.
post #23 of 24
OK Rick, I have to admit I've never even heard of Chiavetta's. What did I miss? Should I be concerned?

And secondly, I did not know the secret of the famous horseradish at Schwabl's, only that it was frickin yummy. I will have to try to find some Miller's here on LI, not that I can find any beef on weck however. :

How sad is it that I can go to Wilmington, NC and find a restaurant that serves it, but its nowhere to be found in the land of real bagels and pizza. The joint in NC that serves the beef on weck does a pretty good job. The rolls are decent, the beef is fairly good, but the horseradish was sorely lacking nearly ruining the entire experience. I was just there in August and next time I go back I'll bring a jar of Miller's with me. Thanks for the valuable tip! :
post #24 of 24
carvemeister,

Chiavetta's is another famous Buffalo tradition. Comes from a family who started 50 years ago as a little chicken barbeque business, and has now become a Buffalo legend. For years they have run a stand at the Hamburg Fair where they pump out literally thousands of chickens to people from all over the area who make a visit to the Chiavetta's stand a much looked forward to event on their annual trip to the fair.

They also cater barbeques all over Western NY during the summer, and their marinade is sold in every Supermarket throughout the area. I have it shipped to me here in Colorado, and the neighborhood is now Chiavetta's crazy too.

http://www.chiavettas.com/index.php3

And I don't know if you'll be able to find Miller's horseradish in LI. Another highly cherished local product, but I'm not sure how widely they distribute.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Drink