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Posted on 6/29/16 at 7:23 pm to Parrish
quote:
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?
Create an emulsion Buffalo wing sauce
Emulsion Buffalo Wing Recipe
Posted on 6/29/16 at 8:01 pm to TU Rob
quote:
go outside to the grill and not smell them
So, you're saying that you strip down to yer skivvys and take off those smoky grill smellin' clothes before you go back in? Cool..
Posted on 6/29/16 at 10:06 pm to TU Rob
quote:
milar to eating at a nice restaurant and bringing home leftovers. You get in your car the next morning and it still smells like last nights dinner
I guess it does if you leave the food in the car all night.
Stinking up the kitchen? Like gris said, doesn't bother me. We don't cook up poop very often. The food usually smells good
Posted on 6/29/16 at 10:14 pm to Johnny Carson
Interesting. May try to add the cornstarch/egg mix to my sauce. But I'll use butter over oil.
Posted on 11/25/18 at 2:37 pm to OTIS2
Had to bump this thread.... my youngest wanted wings today but we have been traveling all week so I decided to cook them at home.... while searching for recipients/ideas - I saw this thread and decided to boil/bake/broil. I gotta say - they were excellent. Yes, crispy. “Dad, you need to do this every Sunday.” Couple pics
Boiled for a while then placed on a rack in the fridge to dry:
Parmesean Garlic & Buffalo Sauces
After boiling & drying in the fridge... baked at 450 for 30 min then broiled til a bit brown
Yes we on paper plates today.... homemade ranch too
Ranch Recipie:
1/2 cup full-fat mayonnaise
1/2 cup buttermilk
1/4 cup full-fat sour cream
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
- Chill/Rest in Fridge for Hour
Parmesean Garlic is just: Butter, Parmesean Cheese, Diced Garlic, Dash Garlic Salt, Dash Garlic Powder
Buffalo Sauce: Butter, Bourques Hot Sauce (my fav for making wings), Garlic Salt & Garlic Powder
Boiled for a while then placed on a rack in the fridge to dry:
Parmesean Garlic & Buffalo Sauces
After boiling & drying in the fridge... baked at 450 for 30 min then broiled til a bit brown
Yes we on paper plates today.... homemade ranch too
Ranch Recipie:
1/2 cup full-fat mayonnaise
1/2 cup buttermilk
1/4 cup full-fat sour cream
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
- Chill/Rest in Fridge for Hour
Parmesean Garlic is just: Butter, Parmesean Cheese, Diced Garlic, Dash Garlic Salt, Dash Garlic Powder
Buffalo Sauce: Butter, Bourques Hot Sauce (my fav for making wings), Garlic Salt & Garlic Powder
This post was edited on 11/26/18 at 9:22 am
Posted on 11/26/18 at 6:52 am to bossflossjr
My recipe is very simple. I call 477-4*** and get the Hot BBQ flavor. Everything I want in a wing and only 5% of the mess. Sammy's are the best 
Posted on 11/26/18 at 7:54 am to bossflossjr
Now mix those two together in a song and we're talking.
Looks great
Looks great
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