Never tried cooking them in the oven before, and im too lazy to walk to the grill that is across the parking lot.
Do you use a flat plan or pyrex glass dish, marinate or mix in sauce afterwards.
whats everyones method of cooking

2/23/2009 12:52:58 AM

the internet will guide you in the right direction

2/23/2009 12:53:44 AM

Quote :

"BEST FRIEND CHICKEN"

2/23/2009 12:53:57 AM

i know all about google. but asking others is cooler

2/23/2009 12:55:19 AM

These aren't your usual hot wings but I love them so.

* 1 large garlic clove
* 3/4 teaspoon salt
* 2 tablespoons soy sauce
* 2 tablespoons hoisin sauce
* 2 tablespoons mild honey
* 1 teaspoon habanero oil (if you can't find this, sub 1 teaspoon sesame oil and 1 tablespoon minced jalapenos)
* Pinch of cayenne
* 3 lb chicken wingettes or chicken wings
* 1 1/2 tablespoons sesame seeds, lightly toasted
* 1 scallion (green part only), finely chopped

Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.

Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

2/23/2009 12:56:51 AM

I don't have a deep fryer of my own; therefore I have had to use the bake in a bag method and they do come out well, but take 45+ minutes to cook

2/23/2009 12:58:20 AM

Please stop buying chicken wings and wasting them in ovens and crock pots.

You're jacking up the price for us professionals who have a deep fryer.

2/23/2009 2:09:32 AM

Quote :

"hoisin"

mmmmmmm



Chicken Wings:

mixed wing flats and drumettes
oil for frying (with a high smoke point -- peanut, safflower, sunflower, canola etc.)
vinegar-based hot sauce (texas pete, franks, etc.)
butter

Have a fire extinguisher in your kitchen.
Put chicken on paper towels at room temperature for 30 minutes.
Meanwhile, melt the butter into the hot sauce and set aside in a very large bowl.
Pour a few inches of oil into a deep fryer or a very deep sauce pan.
Heat the oil to about 350° to 375° (fryers do this automatically.)
If the oil smokes or catches fire, cover it with a pan lid or cookie sheet and turn off the heat.
Carefully add a small batch of wings. (If you have a fryer basket, use it. Dip it in oil before adding the wings)
If you add too many wings at once, they will get oily, and not crisp.
When the wings begin to float, they're done (about 7-8 minutes for 2oz. wings, or 9-10 minutes for 3oz. wings)
If not using a basket, remove the wings with a heavy stainless steel slotted-spoon, long-handled sieve, or tongs.
Or, remove the fry basket.
Allow the oil to drip back. (optional: place wings on [new] paper towels for 30 seconds.)
Dump wings into the bowl of sauce, and gently toss to coat.
Eat.

[Edited on February 23, 2009 at 7:51 AM. Reason : ]

2/23/2009 7:50:33 AM

Fry chicken

Add

2/23/2009 7:55:03 AM

wolfpackgrrr's recipe made me hungry.

2/23/2009 7:59:40 AM

^^

Quote :

"Ingredients: Peppers, Vinegar, Natural Butter Flavor, Salt, Xanthan Gum, Benzoate of Soda, Potassium Sorbate, Water"

....or, you know, just mix hot sauce with butter.

2/23/2009 8:04:59 AM

Quote :

"FRI DAY CHICKEN"

2/23/2009 8:07:52 AM

But the xanthan gum, benzoate of soda, and potassium sorbate taste soo good.

2/23/2009 8:08:56 AM

I always wondered if you could chew xanthan gum.

2/23/2009 8:11:29 AM

^^
^
lol

[Edited on February 23, 2009 at 8:21 AM. Reason : ]

2/23/2009 8:21:28 AM

DEEP

FRIED

WINGS

2/23/2009 8:30:15 AM

any good recipes for sauce on here?

i like to do some butter + texas pete + expensive maple syrup.. it adds a little sweetness and makes the sauce stick to the wings (and your mouth) a lot better. nom nom nom

2/23/2009 8:37:06 AM

butter + Frank's + a little flour to thicken

2/23/2009 9:46:30 AM

Franks red, butter



I like to soak my wings in a mix of vinegar oil and some spices overnight in the fridge beforehand.

then i grill that shit over medium heat on my grill

toss in sauce

eat.

2/23/2009 9:58:13 AM

i need four chicken wings fried hard and shit

2/23/2009 10:13:51 AM

Quote :

"....or, you know, just mix hot sauce with butter."

best wing sauce out there. melt butter and add texas pete until you have the desired flavor.

2/23/2009 10:29:21 AM

got some budweiser wing sauce last night cant wait to try it out

2/23/2009 10:46:37 AM

^i've bought that before, and i liked it

2/23/2009 10:47:34 AM

how did you use it, did you add anything?

2/23/2009 10:48:49 AM

well i ALWAYS add Adobo and Lowry's seasoning salt

2/23/2009 10:49:38 AM

Quote :

"best wing sauce out there. melt butter and add texas pete until you have the desired flavor."

franks red hot is much better.

2/23/2009 11:16:58 AM

starting them right now.

franks red hot
budweiser wing sauce
butter
2 tsp flower(ill add more if its not thick enough)

got about 20 winglettes

what else to add?
im just mixing right now

2/23/2009 4:31:17 PM

Smath74 seems to know his wings. Grilling them is the only acceptable alternative to frying them.

2/23/2009 4:34:03 PM

i can grill wings with the best of em. i have never fried them, if this doesnt go as good as i want i will get a fryer for the next time

2/23/2009 4:37:08 PM

Yummy I want some wings.

2/23/2009 4:42:00 PM

super easy.

Fry the chicken wings unbreaded in oil.

The Sauce:

Jar of Hot Sauce of your Choice (I recommend Frank's, but do what you want)
1 stick of butter
Sugar to taste
- heat butter and sauce on the stove until butter is totally melted. add sugar to take out some of the tanginess of the hot sauce

no need to do anything more complicated, these wings are the bomb.

[Edited on February 23, 2009 at 4:47 PM. Reason : a]

2/23/2009 4:46:51 PM

basically the same as i posted

except i use syrup instead of sugar

..same idea

def cooking wings tonight now, nom nom

2/23/2009 4:47:58 PM

yeah, and don't use any of the store bought "wing sauce". make your own

I might try using syrup instead of sugar next time, I bet that's good

oh, and Frank's is WAY WAY WAY BETTER than Texas Pete.

[Edited on February 23, 2009 at 4:51 PM. Reason : a]

2/23/2009 4:48:48 PM

i was gonna make it at first but after licking my fingers of this budweiser shit, i want to tip the jar in my mouth

2/23/2009 4:51:37 PM

Another thing I do when I make my wings is I make a little dry rub for the wings, rub them, and let them sit in a bowl covered in the fridge for a few hours.

my poultry dry rub consists of salt, pepper, garlic, and paprika. NOM NOM motherfuckin' NOM

[Edited on February 23, 2009 at 4:53 PM. Reason : a]

2/23/2009 4:52:55 PM

So for the grill method, is it a good idea to put some sauce on the wings prior to cooking to keep from drying out and save the rest of the sauce to toss in afterward?

Seems like some type of oil-based concoction like Smath mentioned would do the trick.

2/23/2009 4:53:25 PM

Quote :

"DRY RUB CONTAINER"

2/23/2009 4:53:45 PM

thanks dj. thats what i got goin on right now

2/23/2009 4:56:45 PM

it makes a huge difference. I have been tweeking my buffalo wing recipe for a few years now and I am finally to the point that I think I really have it down. I also add garlic to the sauce when it is on the stove, and if I want to kick it up a little I will chop up a jalapeno and throw it in there. If I REALLY want to kick it up, I will put a little habanero in there, but that makes it pretty much impossible to eat unless you have some serious balls.

and I use that same dry rub EVERY time I cook any type of poultry, regardless of the situation.

[Edited on February 23, 2009 at 5:10 PM. Reason : a]

2/23/2009 5:09:19 PM

Quote :

"makes it pretty much impossible to eat unless you have some serious balls. "

count me out on that one

2/23/2009 5:11:11 PM

cook them under the broiler with a broiling pan so the grease will drip down. when they get about ready, dip them in Big Moe's Barbeque Sauce and put back under the broiler till the sauce dries.

2/23/2009 5:11:59 PM

I make the wings for Super Bowl every year and I always make a few different sauces. I usually only make enough habanero sauce for a dozen wings or so, becuase once people have 2 they can't handle it anymore. Habaneros are no fucking joke man. And I don't even use the whole pepper. I will just cut off like 2 slices and throw them in there, and it is still hot as dammit. And if i don't wear gloves while cutting them my fingers will burn for like an hour.

[Edited on February 23, 2009 at 5:14 PM. Reason : a]

2/23/2009 5:12:45 PM

Best Friend Chicken

2/23/2009 5:18:52 PM

Quote :

"BEST FRIEND CHICKEN"

2/23/2009 5:23:29 PM

fuck texas pete's for wings.

Grill, fry, or bake yo motha fuckin wangs.

den simmer som of dat mutha fuckin
wid bout 1/2 stick-o-muda fuckin- BUDDA! (or if you're a fucking fat sombitch, toss a whole muda fucking stick in).

den... be all like BLAW! And toss dem shits like I tossed yo grandmama's salad last nite.

enjoi!

[Edited on February 23, 2009 at 6:36 PM. Reason : for dj...]

2/23/2009 6:34:31 PM

^ yes, I have already sung the praises of Frank's in this thread

and fuck a half stick, use the whole stick of butter

[Edited on February 23, 2009 at 6:35 PM. Reason : a]

2/23/2009 6:35:26 PM

this is a good how to video for chicken wings

http://www.youtube.com/watch?v=rGrqW3nx5HM

2/23/2009 6:38:16 PM

yeah that video's packed full of pointers...

2/23/2009 6:39:31 PM

seedless told me to post in here, so fuck it

i want some wings

2/23/2009 6:45:14 PM

are you guys official now?

2/23/2009 6:46:09 PM