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Chicken Wing Recipe
Posted on 9/13/10 at 9:45 am
Posted on 9/13/10 at 9:45 am
Looking to make some for next Sunday. What's a good recipe?
5
Posted on 9/13/10 at 10:17 am to avidday
I've made some before using the louisiana chicken batter and store bought hooter's sauce that were pretty good
Posted on 9/13/10 at 11:03 am to avidday
Soak in louisiana hot sauce overnight. Fry in peanut oil at 350-375 until they float, about 7 minutes. Simple and delicious.
Posted on 9/13/10 at 12:27 pm to avidday
deep fry at 350
sauce = 1:1 hot sauce:butter
sauce = 1:1 hot sauce:butter
Posted on 9/13/10 at 12:53 pm to yellowfin
i do mine a tad bit different than most.
marinate overnight in hot sauce.
throw them on the smoker for 1/2-1 hour.
put them directly over the coals to get a nice char on them.
put in a pyrex dish with a chicken wing sauce (sometimes i make my own, other times i use the store bought justin wilson brand) and leave on the grill another 15 mins.
i love the mix of smokey flavor and the heat from the sauce.
marinate overnight in hot sauce.
throw them on the smoker for 1/2-1 hour.
put them directly over the coals to get a nice char on them.
put in a pyrex dish with a chicken wing sauce (sometimes i make my own, other times i use the store bought justin wilson brand) and leave on the grill another 15 mins.
i love the mix of smokey flavor and the heat from the sauce.
Posted on 9/13/10 at 1:02 pm to rutiger
Fry at 350 coat in Franks or Crystal wing sauce.
Posted on 9/13/10 at 1:08 pm to rutiger
quote:
marinate overnight in hot sauce.
throw them on the smoker for 1/2-1 hour.
put them directly over the coals to get a nice char on them.
put in a pyrex dish with a chicken wing sauce (sometimes i make my own, other times i use the store bought justin wilson brand) and leave on the grill another 15 mins.
i love the mix of smokey flavor and the heat from the sauce.
I did mine VERY similar last weekend.
I did a sweeter BBQ flavor and regular buffalo flavor. I marinated both with seasonings and their sauces for a few hours.
Then put them on the pit until cooked. Then tossed with the sauce of choice.
I don't like deep-fried wings.. i prefer them "naked"
Posted on 9/13/10 at 1:24 pm to LouisianaLady
quote:
I don't like deep-fried wings.. i prefer them "naked"
naked means no batter, they can be deep fried and still be naked
Posted on 9/13/10 at 1:25 pm to yellowfin
quote:This is true...I've been both fried and naked many a time...
they can be deep fried and still be naked
Posted on 9/13/10 at 2:16 pm to yellowfin
quote:
naked means no batter, they can be deep fried and still be naked
Hmm.. I have only heard "naked" at Hooters so I assumed it meant not fried hahaha. (I don't eat wings there so had no idea) So they still fry their naked wings? INteresting.
Well I've never fried them without batter, but I do know that I don't like the batter.
This post was edited on 9/13/10 at 2:18 pm
Posted on 9/13/10 at 4:09 pm to yellowfin
quote:
deep fry at 350
sauce = 1:1 hot sauce:butter
this is what I prefer too.
Posted on 9/13/10 at 6:24 pm to LouisianaLady
quote:
Well I've never fried them without batter, but I do know that I don't like the batter.
just drop them in the grease, I don't even season them until after they are cooked
Posted on 9/13/10 at 6:29 pm to yellowfin
quote:
just drop them in the grease, I don't even season them until after they are cooked
That is the proper way to cook wings.
Posted on 9/13/10 at 8:11 pm to jmtigers
I may have to try Alton's recipe....I typically just put Crystal straight on it (IMMEDIATELY AFTER removing from the fryer, the high temprature makes it volitle and gives it that take your breath away smell I love and also helps to thicken the sauce) because I find most recipes use wayyyyy too much butter ala 1:1
Posted on 9/14/10 at 5:40 am to Cdawg
1.Season with Tony's and put back in the fridge for 30 minutes or more.
2. Deep fry at 350 to 360.
3. Sauce wth this ratio/mix:1 bottle Trappey's or 1 bottle Crystal, 1/4 to 1/2 small bottle(not the tiny one,though) of Tabasco, and 1/2 to 1 stick real butter.
2. Deep fry at 350 to 360.
3. Sauce wth this ratio/mix:1 bottle Trappey's or 1 bottle Crystal, 1/4 to 1/2 small bottle(not the tiny one,though) of Tabasco, and 1/2 to 1 stick real butter.
This post was edited on 9/14/10 at 5:53 am
Posted on 9/14/10 at 5:49 am to OTIS2
Over how many wings do you use that much sauce on?
Posted on 9/14/10 at 5:51 am to Volvagia
Maybe 30, cut in two for around 60 pieces. I like the impact of the Tabasco for more heat.That's the only time I ever use Tabasco.
This post was edited on 9/14/10 at 9:11 am
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