Food and Drink Home made wings and sauce recipes......... - Page 3

Kylo Ren · 11-11-2009, 09:03 AM

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.

MOhillbilly · 11-11-2009, 03:57 PM

Quote:

Originally Posted by Stewie

Bull? Turkey?

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

Stewie · 11-11-2009, 04:01 PM

Quote:

Originally Posted by MOhillbilly

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.

MOhillbilly · 11-11-2009, 04:18 PM

Quote:

Originally Posted by Stewie

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.

Simply Red · 11-11-2009, 04:28 PM

Quote:

Originally Posted by MOhillbilly

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.

not sure about testicles, but, ever had chicken-livers? YuuuM!

Stewie · 11-11-2009, 04:53 PM

Quote:

Originally Posted by Simply Red

not sure about testicles, but, ever had chicken-livers? YuuuM!

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

Kylo Ren · 11-11-2009, 04:54 PM

Quote:

Originally Posted by Stewie

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.

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!

MOhillbilly · 11-11-2009, 04:55 PM

Quote:

Originally Posted by Simply Red

not sure about testicles, but, ever had chicken-livers? YuuuM!

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.

BIG_DADDY · 11-11-2009, 04:57 PM

Quote:

Originally Posted by Cum_Stayne

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!

You never quit saying stupid shit do you?

BIG_DADDY · 11-11-2009, 04:58 PM

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

Demonpenz · 11-11-2009, 04:59 PM

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

DJ's left nut · 11-11-2009, 05:00 PM

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.

Kylo Ren · 11-11-2009, 05:00 PM

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.

CanadianChief · 11-11-2009, 05:02 PM

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.

DJ's left nut · 11-11-2009, 05:03 PM

Quote:

Originally Posted by John_Wayne

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.

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).

Stewie · 11-11-2009, 05:03 PM

Quote:

Originally Posted by Demonpenz

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

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

11-11-2009, 09:03 AM
Kylo Ren Grandson of Darth Vader Join Date: Feb 2003 Location: Starkiller Base Casino cash: $10015175	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.
Posts: 10,197

11-11-2009, 04:58 PM	#39
BIG_DADDY THE RED MENACE Join Date: Aug 2000 Location: Texas Casino cash: $4988410	I buy Gator Sauce by the gallon. Have one on order right now. The Bomb __________________ The diabolical genius of Marxism-Socialism is that it provides the emotional and intellectual road map for autocrats to persuade millions of people to support their own enslavement to government. ~Mark Levin April 15, 2019
Posts: 32,387

11-11-2009, 04:59 PM	#40
Demonpenz Woman should only make babies Join Date: Nov 2003 Location: Apartment "G UNIT!" Casino cash: $2992136	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 __________________
Posts: 54,294

11-11-2009, 05:00 PM	#41
DJ's left nut Sauntering Vaguely Downwards Join Date: Sep 2005 Location: Columbia, Mo Casino cash: $2759099	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. __________________ "If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags."
Posts: 60,724

11-11-2009, 05:00 PM	#42
Kylo Ren Grandson of Darth Vader Join Date: Feb 2003 Location: Starkiller Base Casino cash: $10015175	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.
Posts: 10,197

11-11-2009, 05:02 PM	#43
CanadianChief Liquor and Whores Join Date: Feb 2005 Location: A Trailer Park Near You! Casino cash: $2333495	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.
Posts: 1,294