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Chicken wings for this weekend ...
Posted on 1/28/09 at 2:45 pm
Posted on 1/28/09 at 2:45 pm
Simple batter?
Flour, corn starch ...
What about seasonings? Should the wings be lightly seasoned and live off of the sauce?
Flour, corn starch ...
What about seasonings? Should the wings be lightly seasoned and live off of the sauce?
Posted on 1/28/09 at 2:51 pm to Will Cover
try using cake batter and pancake batter lightly seasoned
Posted on 1/28/09 at 2:54 pm to Will Cover
personally, like them naked.
I don't even season the wings before i fry them, and rely solely on the sauce. It lets your oil last a whole lot longer too.
I don't even season the wings before i fry them, and rely solely on the sauce. It lets your oil last a whole lot longer too.
Posted on 1/28/09 at 2:58 pm to el tigre
quote:
personally, like them naked.
Me too.
Just season them immediately after pulling them from the grease and then toss them in the sauce.
It's pretty much all in the sauce.
Posted on 1/28/09 at 3:00 pm to tigermojo
right, then you don't have burnt spices turning your grease black.
Posted on 1/28/09 at 3:08 pm to Will Cover
Just dampen the wings with a little water let them drip off then roll them in some flour with salt pepper.I use water because I dont want a thick coat of flour on them just a light coating.I use a little flour to help get a little more sauce to stick to them.Either way they still good.If no flour then just sprinkle them with some pepper and salt and fry.
Posted on 1/28/09 at 3:57 pm to Goldfinger
i prefer them on the grill. i posted my process in the other wing thread.
Posted on 1/28/09 at 4:01 pm to rutiger
per Good Eats, do them naked. alton brown says to steam the wing pieces for 10 min. and finish in the oven at 425 for 20 min. per side. i am doing some with an asian sauce.
Posted on 1/28/09 at 4:03 pm to puffulufogous
quote:
i am doing some with an asian sauce
What's your opinion of the Zea's sauce?
Posted on 1/28/09 at 4:12 pm to Will Cover
zeas thai rib sauce? that would be phenomenal! i just wanted to try making it myself.
48 wing pieces
2 cans frozen OJ concentrate
4 tsp honey
2 tbs soy sauce
1 tsp red pepper flakes
2 tsp rice wine vinegar
6 tbs hoisin sauce
48 wing pieces
2 cans frozen OJ concentrate
4 tsp honey
2 tbs soy sauce
1 tsp red pepper flakes
2 tsp rice wine vinegar
6 tbs hoisin sauce
Posted on 1/28/09 at 7:52 pm to puffulufogous
quote:
zeas thai rib sauce
Is this the actual sauce recipe?
Also, what is hoison sauce?
Recipe sounds amazing.
Posted on 1/28/09 at 8:10 pm to Will Cover
pluckers
Posted on 1/28/09 at 9:57 pm to NoBama
I like Pluckers, but I prefer to make my own. I live 20 miles away from Pluckers, at least, and I don't think the temperature will hold up on the way home.
Posted on 1/28/09 at 10:36 pm to Will Cover
I'll eat em nekkid or breaded. You asked for a batter/breading recipe, so I'll loan mine out.
12 wings = 24 wing pieces
2 cups flour
4 tsp salt
2 tsp cayenne
2 tsp black pepper
2 tsp onion powder
2 tsp granular garlic
Coat the mostly dry wing pieces in the flour mixture. Let them sit in the fridge for one hour. Coat them again in the flour mixture, then fry them in oil 340F for 10 minutes or so. Toss them in your favorite sauce, serve.
12 wings = 24 wing pieces
2 cups flour
4 tsp salt
2 tsp cayenne
2 tsp black pepper
2 tsp onion powder
2 tsp granular garlic
Coat the mostly dry wing pieces in the flour mixture. Let them sit in the fridge for one hour. Coat them again in the flour mixture, then fry them in oil 340F for 10 minutes or so. Toss them in your favorite sauce, serve.
Posted on 1/28/09 at 10:50 pm to Btrtigerfan
YO peeps, try this sauce!!! Its very similar to the sauce that Gordon Biersch uses on its wings, but I think its a bit spicier! Trust me!
I used this with some Halibut cakes the other night an our guests were asking "how did you make that sauce!" Just had to show them the bottle!
I used this with some Halibut cakes the other night an our guests were asking "how did you make that sauce!" Just had to show them the bottle!
Posted on 1/29/09 at 6:21 am to PJ250R
this is not zea's thai sauce recipe. it was just a sauce that alton brown made that i imagine would be close to the asian zing sauce at buffalo wild wings. I believe zea sells their thai sauce by the bottle. Hoisin is a sort of catch all asian sauce kind of like a spicy and tangy duck sauce. Its hard to explain.
Posted on 1/29/09 at 7:04 am to Will Cover
The critical mistake most make with chicken wings is frying them from frozen. In order to get thorough cooking and a nice crispy outer skin, the wings must be thawed when they are cooked.
I use a deep fryer set to about 375-400, I dont do breading and with wings usually 10-12 minutes will get it. Frank's Red Hot is a perfect sauce and can be used straight out of the bottle, if your guests cant handle the heat you can mix one bottle with a stick of melted margarine and make a "medium" sauce.
I use a deep fryer set to about 375-400, I dont do breading and with wings usually 10-12 minutes will get it. Frank's Red Hot is a perfect sauce and can be used straight out of the bottle, if your guests cant handle the heat you can mix one bottle with a stick of melted margarine and make a "medium" sauce.
Posted on 1/29/09 at 5:47 pm to wiltznucs
Pluckers has all you can eat wings and all you can drink draft during game for $35.99
Posted on 1/29/09 at 8:41 pm to LuckyLouie
quote:
all you can eat wings and all you can drink draft during game for $35.99
that is the best deal in town. im all over it.
Posted on 1/29/09 at 8:53 pm to NoBama
quote:Not picking a fight with you, son, but we're talking draft beer and chicken wings.Buy a half case of good beer, a bottle of hot sauce, some butter and a package of wings and fry them up at your place. You're out 20 bucks, you're at home, you can scream at the set as loud as you want, and the chance of a DWI is nil...THAT'S THE BEST DEAL IN TOWN!
all you can eat wings and all you can drink draft during game for $35.99
that is the best deal in town. im all over it.
This post was edited on 1/30/09 at 7:22 am
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