Home made wings and sauce recipes.........
 

Well, here's our 3rd thread about wings. My first thread was about where to find good wings. GoChiefs thread was about how to suck good wings. This thread is about how to make good wings at home. After reading several posts, I'm interested in making my own wings and sauce at home. It's sounds fairly easy. I guess, as with anything, you can start simple and make more and more complex recipes. So, post 'em here.

From what I've gleaned, one can simply season some wings, bake them at 450 for 40 min, then apply sauce. Is that as simple as it gets?

I'd like to learn to make several flavors of wings, like Buffalo Wild Wings has on there menu.

I'm getting hungry.

see my post in the where to find good wings about 1st and second sauce.

second sauce FOR WINGS i use the texas petes sauce recipe and then add a 1/2 cup of arthur bryants sweet heat.

Well, there's our first recipe. Thanks!

Here you go =)

I bake my wings for 40 minutes at 450, and I flip them after 25 or 30 minutes. Frying is of course best to crisp the skin, but this is easier for me to bake and seems healthier. I don’t really season them before cooking, the sauce will do that.

Most people just use Franks (or some other hot sauce) and butter for the sauce. I’ve had that a million times, so I get a little more creative now. The sauce I made last night was Franks, lime juice, teriyaki sauce, honey, ginger powder, garlic powder, cumin, chipotle powder, and smoked paprika. But you can go as simple or as complex as you are motivated for. Sometimes I throw in some brown sugar, or basil, or whatever is lying around.

I bet there are a ton of sauce recipes on the web. Another option is to use BBQ sauce, and KC masterpiece, while shitty on actual BBQ, is pretty good on wings. I bought one called “tangy and spicy” or something like that, and its pretty serviceable.

Try this....I use a polla asada seasoning with lot's of garlic and fire them on the grill over medium heat, rotating often than finish them off with Ken's steakhouse buffulo wing sauce.

durkee makes a hot sauce? where?where?where?

I'v taken to grilling my wings and they're fantastic.

First I'll sprinkle some Cavendars greek seasoning on them, then a little bit of Wham! creole seasoning.

I cook them over indirect heat until they're close to ready, but you have to keep turning them so it's a task best done while sitting around drinking beer - don't expect to be able to leave and return.

Once they're close to done, take them off and throw your vents open to get your fire as hot as it will go. Put them back on over direct heat but only for a minute or so; turn constantly. You'll crisp up the skin a little bit that way.

Take them inside, put em in a bucket of hot sauce and toss to coat. I usually take Franks that I've had simmering in garlic while I was grilling.

They're healthier, the cleanup's easier and ultimately you can't go wrong with that little bit of barbecue taste thrown in with the hot wings. I was a hardcore 'fried' wings guy, but the grilled ones have really grown on me.

Franks hot sauce makes wing sauce as well, never tried it because i thought franks hot sauce WAS wing sauce, but oh well. I like to put just make buffalo breasts or theighs as well. I don't have time to be lickying wings. Also make sure you wash hands before masterbating hotsauce isn't good near your peee hole

ROFLROFL

I use a variety of hot sauces, but I also put some seasoning in with the flour before I fry them up.

Wow, this is honestly almost my exact way of doing wings and they are fantastic! Only I put Kosher salt and pepper only on my wings initially and I'll add a little butter into my Franks and garlic so it sticks better to the wings. But this is an awesome and healthier version for sure!

I'll also make a batch of bbq wings. the bbq sauce is KC Masterpiece (somebody mentioned earlier that this is good on wings and they are correct) with honey and I'll chop up some chipotle peppers (you can control the heat w/ amount of peppers - lots for me!). Throw in lots of garlic (I love garlic by the way) and a litte water and let simmer for about 15 minutes. Toss the wings in this sauce and yummy!

Good idea.......

Very good idea...
:clap:

Between the chili, bbq, chicken wing threads here lately that would be a tasty event.

I didn't read the other thread because some idiot decided to talk about their small penor.

Anyway, to grill them in the oven. Do you sauce the wings in a bowl, then put the wings on a plate cooked at 450 for 45 minute in the oven. Is that it?

if it were in spfld. noone would show.

I don't sauce them before cooking. I've never tried, but doubt they would come out as good.

agreed. not a good idea...cart before horse an what not.

Ok, so you take the wings out of the package bought from the store. Do you wash them? Add any salt & pepper or spices?

Or do you just take it out of the package, spread the wings on a baking sheet, then heat 450 for 45 minutes?

Then baste the wings with the sauce that was prepared?

I make a mixture of AP flour, salt, pepper, red pepper flakes (run through a spice grinder), and cayenne pepper.

Cut the wings at the joint. (This allows more to be cooked at one time in a cast iron skillet.)

Dredge through milk or egg wash and then through flour mixture.

Fry in oil until done.

Throw hot (temperature-wise) wings over REAL butter and mix until coated.

Add Louisiana hot sauce to your hearts desire. I use Frank's.

pretty much. the wings I get are whole wings, so I cut apart the drumette and wingette (and throw away the other part). I don't do anything else before baking. while baking, I flip them so that the skin gets cripsy on both sides.

been a month or two, i know what im havin sunday. Best part is the kids and lil woman dont care for em..win! Might fry the rest of the testicles up aswell...X2 win. EPIC!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

True

Bull? Turkey?

bull, roll em in egg,flour and crushed saltines.

I've never been brave enough. I've eaten turkey nuts, but they're mostly breading/spices and pretty tasty.

started eatin em when i was young so there wasnt any fear to get over. you eat some strange shit down on the farm.

go to your butcher get you a cow tongue. Make a crockpot stew and instead of beef roast, stick that tongue in there.
Itll blow you mind how tender and good it is.


Boil it first and pull the membrane off. Heart is fantastic like this also. or you can smoke the heart & tongue.
soooo good.

All the "other" stuff in a chicken is why God created:

http://img109.imageshack.us/img109/2056/gcg.jpg

What's up with the butter? Is this common for wings? I never knew butter was involved. I guess everything is better with butter........... and bacon. Maybe I'll wrap the wings in bacon and baste them in butter!

liver,gizzard and hearts by the bucket.

How bout sweet breads, now theres some gooood eatin. Id kill a man for touchin my sweet breads.

You never quit saying stupid shit do you?

I buy Gator Sauce by the gallon. Have one on order right now. The Bomb

i sometimes just put the hotsauce on without butter, the butter makes it thick. If you just have hot sauce without butter it has the texture of the hot sauce taco bell gives you real watery, but the butter makes it texture and consistancy of ketchup or something thick

Another trick I picked up for baking.

If you're going to bake them, bake them HOT. But if you have a steamer handy, steam them for about 8 minutes before baking.

The steamer breaks up the connective tissue and some of the fat soluable crap that makes them a little gummy in the oven.

So if you steam them first, then bake them under very high heat, they end up much more crispy than if you just bake them.

And for the love of all things sacred, never EVER put sauce on them while cooking them.

OK. Let's get down to brass tacks here.

1. Fried in oil, baked in the oven or grilled? Which?
2. Baste in butter? Really? Before or after they are cooked?
3. What's up with Franks? You all keep saying FRANKS. I've never heard of it.

Here's the recipe I use on gameday.

3lbs (20 wings)
3/4 cup Franks Hot Sauce
2/3 cup soya sauce
1 tbsp garlic salt
2 tbsp chili powder
1/4 cup vinegar
1 cup bbq sauce (I use Bullseye regular)

I usually combine all the ingredients and the wings in a plastic zip lock bag and marinate overnight in the fridge. The next day I bake them at 350 degrees for about 50 minutes, turning them over after about 25 minutes.

If you like more bite then just add another tbsp of chili powder.

1. All good but in my opinion the grilled has the best flavor, the fried has the best texture and baking is only a last gasp that will do in a pinch (use the steamer method if possible).

2. I'm of no use to you here, but I expect you put the butter in the sauce and toss them together. I'll have to try it.

3. Franks is pretty much the perfect multi-purpose sauce. You'll hear it referred to as Red Hot and/or Durkee sauce as well (as it was originally sold as Durkee's Red Hot).

That's why you coat with butter first. No texture change.

YES! You're back! It's not been the same around here without you. I've not had any simpletons to make fun of for a while. Put your feet up and feel right at home, BIG MORON! ROFL

bottom line you got to be an idiot to really screw up chicken, you can't really get different flavor out of the meat itself, it's chicken damnit!

Got it. Thanks for that tip. That's what makes the Planet a cool place. I never would have known that. I'm going to try and cook some wings this week.

For me the butter stands alone in hot wings. Don't mix it with anything. Coat the chicken with butter right off the heat, THEN add the hot sauce, etc.

..........but we learned in post #41 that you are committing a cardinal sin! I guess it works for you. :clap: :D

I've just always done it this way so I don't know any better.

Althought the best wings I've ever had were deep fried and then dipped into a Caribbean Jerk Chicken sauce.

Maybe I'll try Billy Mitchell's sauce........

http://angryrobot.ca/images/126.jpg

........and your Canadian. So, what do you know, anyway?!! :rolleyes:

What is soya sauce? I know what soya oil is, but never heard of this.

you're such a jerkoff...i'm glad big daddy's back.
sec

I got a good recipe for Moose Nuts if you want it? :)

I cook them every way, but prefer fried. I used to cook 75lbs in a turkey fryer for parties at the bar.

2 Sticks of butter to every normal sizes bottle of Franks Red Hot.

Always a big hit!!!

Well chosen for a testicle recipe.

I'm not big on this sauce, but for baking wings and getting crispy skin, you can't beat Alton Brown's method:

http://www.foodnetwork.com/recipes/g...ipe/index.html

Saw this and thought y'all might enjoy it:

wings recipe

HE"S A BIG OL CHIEFS FAN!

Ketchup

I put that on everything. My daughter made me proud when she said they got it at their high school after they asked for it. That stuff is so good even if you don't like something enough Frank's makes it bearable.

trying to choke down veggies? franks i think franks has little or no calories too

Exactly
Also would come in handy for the guy with a girl friend who's not the greatest cook. When I was single it was "No really this is great" to girls I dated who couldn't cook and franks let me pull it off with a straight face.

You always pay for Frank's in the "end".

You can use it like a condiment or cook with it. If you cook with it some of the "heat" goes away but the flavor remains. When I cook with it my wife has to leave the room her eyes water and stuff yet she can eat the food no prob . I love the hot vapor smell myself but I guess it can be like getting pepper sprayed to someone sensitive.

Combined 2 styles of food tonight. Fried some gizzards and hearts in some flour batter, smothered in Franks. Mashed some taters and threw some blue cheese in it.

Been working on perfecting my wings the last couple of weeks. I've smoked them, I've grilled them and sauced while on the grill, brine and no brine.

Here's my method.

Brine the wings for a half hour - 1q water, 3/4c salt. Longer than a half hour, the wings get too salty. I accidentally did that today.

Grill on medium for about 15 minutes, flipping once. This renders a lot of the skin. Turn grill to high and grill another 4-5 minutes turning frequently to crisp the skin. IME, longer than that starts to over-char the chicken.

To sauce: Put a little sauce in the bottom of a large bowl, put 6-8 wings in the bowl and toss.

Not doing anything with sauce yet. So far just using bottled BBQ sauce. I've been mostly using Gates Original, wife likes the Sweet & Mild. Used Jack Stack Bold & Spicy today. It's my least favorite so far.

Unsauced, straight off the grill.

http://uploads.tapatalk-cdn.com/2016...df43fce704.jpg

If you can handle it, I strongly recommend mixing Wilbur's Revenge by Famous Dave's mixed with butter instead of weak ass Franks or even McIlhenney's.

It's a Bhut Jolokia and Habanero based sauce, so it has tons of heat, but it also uses pineapple juice and extract to impart sweetness. No garlic or ginger or liquid smoke. Just lots of heat and a little sweet.

They have it at all Menards, who carries the entire FD's line.

http://i.upcindex.com/i/WjI5dlphUzUz...NWamEzTQ,,.jpg

I was craving hot wings for the playoff game last week so picked up some wings and sauce in store then saw a bottle of Sweet Baby Rays honey Hot and ding ding ding. If any remember Kenny Rodgers chicken restaurants the only thing memorable was those packets of Mike's Hot honey. Well I bought the SBR's and gave it a go and man were they good kids liked it to. Give it a try especially if you have kids that are finicky about the red pepper sauces and butter wings the sweetness seals the deal for them.
https://www.sweetbabyrays.com/getatt...oney-Hot-Sauce

I was searching this morning for a hot honey that was a little lighter on the chemical preservatives and found the hot honey I remember at Kenny Rodgers and ordered it off Amazon.
https://images-na.ssl-images-amazon....L._SL1500_.jpg

Who is Wilbur exacting his revenge on exactly???

I suspect it’s directed at your anus the day following consumption.

I've used a little corn starch in some of the seasoning I would use and put on the grill, and it (corn starch) almost makes the skin like fried chicken. sometimes I"m in the mood for that texture .