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Started By
Message
Post Your Best a Buffalo Wing Recipe
Posted on 6/27/16 at 10:57 pm
Posted on 6/27/16 at 10:57 pm
I like traditional.
24 or so wings, tips removed, cut in two
Tony's
Liberally season the wing pieces and refrigerate for one hour or more.
Sauce
2 sticks real butter
1 bottle Crystal Hot Sauce
1 bottle Trappey's Red Bull or Red Devil
1/2 bottle Tabasco
1 t each garlic and onion powder
Melt butter in a boiler and whisk the sauces together over low heat. Once blended, cut the fire.
Method
Heat 4 inches of canola to 350. Fry the wing pieces in small batches until golden and floating. Using a slotted spoon, remove the wings directly from the fryer to the sauce. Shake the boiler with the sauce to coat the wings, then plate. Then eat...repeat.
24 or so wings, tips removed, cut in two
Tony's
Liberally season the wing pieces and refrigerate for one hour or more.
Sauce
2 sticks real butter
1 bottle Crystal Hot Sauce
1 bottle Trappey's Red Bull or Red Devil
1/2 bottle Tabasco
1 t each garlic and onion powder
Melt butter in a boiler and whisk the sauces together over low heat. Once blended, cut the fire.
Method
Heat 4 inches of canola to 350. Fry the wing pieces in small batches until golden and floating. Using a slotted spoon, remove the wings directly from the fryer to the sauce. Shake the boiler with the sauce to coat the wings, then plate. Then eat...repeat.
This post was edited on 6/28/16 at 6:46 am
8
Posted on 6/27/16 at 11:13 pm to OTIS2
I've enjoyed s&p, steaming, refrigerating, and then baking the wings. I have trouble with my sauce though. The taste is fine, it's just butter and hot sauce to taste, but it's always so thin I can't get it stick to wings to give much added flavor. Any advice to thicken sauce?
Posted on 6/27/16 at 11:16 pm to Parrish
Cornstarch slurry, I suppose.
Posted on 6/27/16 at 11:16 pm to Parrish
Xanthan gum
Posted on 6/27/16 at 11:21 pm to OTIS2
I use a bunch of different sauces, but the key for me is grill half way, shake in sauce, finish on grill then sauce again.
Posted on 6/28/16 at 5:53 am to OTIS2
That's pretty much what I do you really can't go wrong with that recipe
Posted on 6/28/16 at 7:38 am to CHEDBALLZ
Only thing I can add is I cut the tip but not the other joint. Just a preference. Put on a sheet pan and leave in icebox for a few hours uncovered to dry the skin. Fry at 350 for 10 minutes, toss in sauce and then I put them on another sheet pan on my grill (or a 300 oven) for about 5 minutes to let the sauce set.
Posted on 6/28/16 at 8:17 am to OTIS2
LINK
I basically use your approach except that I use zero butter in my sauce. I like the heat from the straight hot sauce.
I am considering using the method from the link above. Fry at low temp for an extended period, freeze, and the refry on hot for a bit. The article makes sense to me and my crispness has been inconsistent.
I basically use your approach except that I use zero butter in my sauce. I like the heat from the straight hot sauce.
I am considering using the method from the link above. Fry at low temp for an extended period, freeze, and the refry on hot for a bit. The article makes sense to me and my crispness has been inconsistent.
This post was edited on 6/28/16 at 8:19 am
Posted on 6/28/16 at 8:48 am to dirtsandwich
I've boiled first and then grilled the last handful of times.
There's really no need to fry. They taste amazing.
There's really no need to fry. They taste amazing.
Posted on 6/28/16 at 9:05 am to KosmoCramer
quote:Agree. My favorite way is to lightly flour and bake on parchment paper.
There's really no need to fry
Posted on 6/28/16 at 9:18 am to KosmoCramer
quote:
There's really no need to fry
No offense, but that sounds like something a communist might say...
Posted on 6/28/16 at 9:24 am to OTIS2
Smoked wings and then a light fry.
Posted on 6/28/16 at 10:36 am to KosmoCramer
quote:
There's really no need to fry. They taste amazing.
Part of the enjoyment of wings for me is the crispiness you get from frying that you just don't get from the grill.
Posted on 6/28/16 at 10:39 am to gatorhata9
I enjoy the sliminess that you can only get from the grill
Posted on 6/28/16 at 11:10 am to OTIS2
We do something similar
Pack of wings, tips removed, cut in two
Sometimes I will brine them. Sugar, water, and some of my peppers and vinegar that I grow in the garden.
No other seasoning
Sauce
1 bottle of Franks hot sauce(Ive tried every other hot sauce and this one seems to be the favorite)
A little less than equal parts butter
Maybe some garlic powder
Peanut or canola oil in the fryer at 350
fry for 6 to 7 minutes depending on size
Pull and let wings dry for a minute or two
Put in hot sauce container and stir
Serve
Last time we fried for 4 to 5 minutes and then finished on the grill.
Pack of wings, tips removed, cut in two
Sometimes I will brine them. Sugar, water, and some of my peppers and vinegar that I grow in the garden.
No other seasoning
Sauce
1 bottle of Franks hot sauce(Ive tried every other hot sauce and this one seems to be the favorite)
A little less than equal parts butter
Maybe some garlic powder
Peanut or canola oil in the fryer at 350
fry for 6 to 7 minutes depending on size
Pull and let wings dry for a minute or two
Put in hot sauce container and stir
Serve
Last time we fried for 4 to 5 minutes and then finished on the grill.
Posted on 6/28/16 at 11:12 am to KosmoCramer
quote:
I've boiled first and then grilled the last handful of times.
There's really no need to fry. They taste amazing.
Boiled and grilled tastes as good as fried
Posted on 6/28/16 at 11:45 am to OTIS2
Wings should always be fried. You can finish them on the grill but frying is a must. No baking and never boiling 
Posted on 6/28/16 at 11:54 am to OTIS2
Best wings in recent memory were baked: a spice blend mixed w/baking powder, cooked on a rack over a sheet pan. Crazy-good-crispy skin, every bit as good as deep fried. Apparently the baking powder reduces the ph of the skin & dries it a bit, giving it the bubbly/crackly texture usually associated w/deep frying.
Posted on 6/28/16 at 11:55 am to mylsuhat
I really enjoyed grilled wings, even if they're not fried..but fried is always better. I like grilling to save some calories
Posted on 6/28/16 at 12:07 pm to mylsuhat
Smoked then fried is the way to go
There is a huge health misconception on fried naked wings
There is a huge health misconception on fried naked wings
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