A tried & true chicken wing recipe please.
- Thread starter nmpali
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itsbob
I bowl overhand
Buffalo Wings
Frank's Louisiana Hot Sauce is vinegary and not terribly spicy. Combine this sauce with a more potent hot sauce, such as Tabasco, to give the wings the proper heat. Serves 6 to 8 as an appetizer
*** Be sure to have the oil plenty hot. If it's not hot enough, the wings won't crisp up properly, and you'll end up with flabby wings. **
4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1/2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at the joint
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks
1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees. While the oil heats, mix together the cayenne, black pepper, salt, and cornstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with the carrot and celery sticks and Blue Cheese Dressing on the side.
Frank's Louisiana Hot Sauce is vinegary and not terribly spicy. Combine this sauce with a more potent hot sauce, such as Tabasco, to give the wings the proper heat. Serves 6 to 8 as an appetizer
*** Be sure to have the oil plenty hot. If it's not hot enough, the wings won't crisp up properly, and you'll end up with flabby wings. **
4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1/2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at the joint
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks
1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees. While the oil heats, mix together the cayenne, black pepper, salt, and cornstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with the carrot and celery sticks and Blue Cheese Dressing on the side.
BadGirl
I am so very blessed
That recipe is awesome. I like is because it doesn't require you to dredge the wings in flour, meaning that they don't get all "bready" and yucky. You actually get nice meaty wings with lots of flavor.
I'd also recommend that you use a candy thermometer to ensure that the oil temp is at 360*.
I'd also recommend that you use a candy thermometer to ensure that the oil temp is at 360*.
whome20603
...
I made some the other day, just seasoned 'em with salt and pepper and baked 'em in the oven (375 degrees) for about 45 minutes or so (a little more or less depending on the size) turning 'em every 10 minutes. They were delicious 
My fiance made some a few days later that were really good too, not sure what he seasoned 'em with though...some bottled wing sauce, they were good. I think there's a recipe on the hot sauce bottle (Texas Pete I think) and if I remember correctly, it's just hot sauce and butter :shrug:
My fiance made some a few days later that were really good too, not sure what he seasoned 'em with though...some bottled wing sauce, they were good. I think there's a recipe on the hot sauce bottle (Texas Pete I think) and if I remember correctly, it's just hot sauce and butter :shrug:
Christy makes the best chicken wings in North America.
She either:
A) bakes them naked in the oven at 500*, 20 mins, turn, 20 more mins. OR
B) deep fries them naked.
After they're cooked, they get their saucing of traditional hot or this Asian stuff she makes up. Mmm mmm good!
She either:
A) bakes them naked in the oven at 500*, 20 mins, turn, 20 more mins. OR
B) deep fries them naked.
After they're cooked, they get their saucing of traditional hot or this Asian stuff she makes up. Mmm mmm good!
GWguy
*
I brine them for a few hours before deep fry.