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Started By
Message
re: Restaurant-Style Buffalo Wings with Sauce Recipes [photos]
Posted on 5/27/14 at 10:56 am to LouisianaLady
Posted on 5/27/14 at 10:56 am to LouisianaLady
that's it, I'm going to Ba Chi for some Lemongrass wings for lunch today.
eta: what happened to the ": drool :" emoticon?
This post was edited on 5/27/14 at 10:58 am
0
Posted on 5/27/14 at 11:00 am to TigerHam85
I read the post and was like umm did I make a post in my sleep or something 
Posted on 5/27/14 at 11:25 am to Oenophile Brah
quote:
I'm curious what you meant by Restaurant-style? Does that have a specific meaning for wings?
I really just said it because everyone I've ever seen make wings at home either grills them or bakes them, whereas I get them fried at restaurants. I'm sure oven and grill are fine, but I wanted these 100% fried.
Posted on 5/27/14 at 11:38 am to hiltacular
quote:
. I will typically throw them over a flame for grill marks, then onto the fryer and then finish in the oven. That is what works the best for me.
That just seems like a lot of work for a chicken wing. Wings cook really fast so I don't even know why you'd finish them in the oven. Grill marks don't really seem needed because they're covered in sauce.
I can see grill to oven but not grill to fryer to oven.
Posted on 5/27/14 at 11:42 am to Deactived
Yeah. I fy them, no batter. Smoked are tasy, however.
Posted on 5/27/14 at 11:46 am to LouisianaLady
Them shits looks good, but honestly, tits or gtfo.
Posted on 5/27/14 at 11:55 am to Deactived
quote:
I read the post and was like umm did I make a post in my sleep or something
Yeah, sorry. I know we have run into this issue before on some other threads.
Posted on 5/27/14 at 11:58 am to LouisianaLady
Bookmarked.
Posted on 5/27/14 at 1:29 pm to Deactived
quote:
That just seems like a lot of work for a chicken wing. Wings cook really fast so I don't even know why you'd finish them in the oven. Grill marks don't really seem needed because they're covered in sauce.
I typically make multiple batches, start on the grill, transfer to the fryer, complete in the oven on low heat. Oven glazes the sauce nicely, mainly intended to keep them warm while the rest are frying. Typically takes about 1hr to make 40 or so wings.
This post was edited on 5/27/14 at 1:31 pm
Posted on 5/27/14 at 2:13 pm to hiltacular
I guess im just not seeing the need for all 3 cooking methods to be used on one wing. I can see going from grill to fryer or from oven to fryer to get the crispiness but no need for all 3. They should be done when you pull them out of the fryer.
Ok that makes more sense if its just used as a way to keep them warm.
Fwiw an oven does not glaze a sauce. The sauce does the glazing
quote:
complete in the oven on low heat. Oven glazes the sauce nicely, mainly intended to keep them warm while the rest are frying.
Ok that makes more sense if its just used as a way to keep them warm.
Fwiw an oven does not glaze a sauce. The sauce does the glazing
Posted on 5/27/14 at 2:17 pm to LouisianaLady
Looks great!
Posted on 5/27/14 at 2:22 pm to LouisianaLady
waiting for my invite
Posted on 5/27/14 at 5:33 pm to zztop1234
quote:
very nice and now I want to eat wings
Posted on 5/27/14 at 5:40 pm to LouisianaLady
Boil and broil method.
GOAT
GOAT
Posted on 5/27/14 at 7:18 pm to LouisianaLady
Posted on 5/27/14 at 8:08 pm to LouisianaLady
Those look great LL 
Posted on 5/27/14 at 8:48 pm to LouisianaLady
Booked
Posted on 5/27/14 at 8:50 pm to LouisianaLady
I love wings so, so much. Where was my invite? 
Posted on 5/27/14 at 8:51 pm to LouisianaLady
They all look outstanding!
Posted on 5/27/14 at 9:06 pm to LouisianaLady
never had a chicken wing in my life but those looks really good
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