Best chicken wings recipe
With super bowl coming up i thought this might be a good one.... I will share mine
Season wings with salt and pepper and fry in hot veg. oil. (cut off tips before frying).
While the wings are frying dump a bottle of franks hot sauce (or any good red hot sauce) with one stick of butter in a double broiler. I use a metal bowl over a pot of simmering water. Let the butter melt into the hot sauce and as the wings come out of the fryer (drain) and dump them into the bowl of hot sauce/butter to toss.- Really Really bad for you- but most wings are!!!! Really yummy!!!!-True buffalo style wings. Serve with carrots, cellery and both blue cheese and ranch for dipping and cooling off the spicy bad boys! :)
I do pretty much the same thing and have found I can fry the wings hours in advance and hold until needed and then just before serving heat the butter and franks and toss the wings in the hot sauce to heat them through. It lets you get the messy part over and cleaned up before you and your guests eat them.
i've done this also, the only difference is that i dust just a little flour on them before frying. this gives just a little bit more crispness to the outside and they dont come out so pale.
I also add a packet of dry italian salad dressing mix to the butter/hot sauce mixture for an extra zing :)
Yup- I use your recipe for Buffalo wings. Love them. SOme of the kids, however, prefer milder stuff. They love this recipe: Marinate chicken wings ( cut and trimmed) in sugar, soy sauce, garlic, lemon juice and ginger. Double line a roasting pan with tin foil. POut the wings, and some of the sauce into the roasting pan, and roast at 325 until the wings are black and sticky- a couple of hours.. They will be tender and tasty. It is a teriyaki type flavor that the kids love. But they are really messy.
I've done the Buffalo wing thing but bake them instead. I dump all the wings in a large bowl, salt and pepper, and douse them in the hot sauce (Tabasco or Franks) with some melted butter for good measure. Bake on a high heat (about 400 or so) until cooked through - you can pretty much tell when they are done, about 1/2 hour or so, give or take.
Saves on some calories by not deep frying, plus you don't have to stand over the hot oil and mess up the kitchen as much :-)
If you are deep frying at the proper temperature the wings are only getting crisp and brown.They are not absorbing any of the oil. You can check this yourself by measuring the oil before frying and after. If you have had the oil hot enough, 350-365 is good the difference will be imperceptable. If your deep fried food is greasy then your fat/oil was not hot enough.
This is very true, I'm aware of it but somehow I can't help but think some of it does seep in. Anywhere I can cut back, I do try to. But aside from that - for me it's more about the mess :-) I can't stand all that hot grease flying up all over the kitchen. I'm not the best at cleaning up afterwards LOL and I'm also kind of a klutz around hot oil too LOL.
And, this way I get to hang w/my family and friends more too! Pop them in the oven and forget about them for a while :-)
Oh one of my Kitchen's Christmas gifts was a new De Longhi roto fryer. It has a lid with a double filter so no odors and no spattering. Put the food in, close the lid set your timer and walk away. No standing over it and moving stuff around. Just go have a glass of wine and relax. I do stay in the kitchen where I can see it but it is great. The basket rotates in and out of the fat and I get great results. Clean up is a snap. I used to hate the spattering and mess now I don't think about it at all.
i just wrote this on another post but.... i just toss the wings with "HOT" taco seasoning and then bake'em at 400 for about 35 minutes. People love'em...and they always go!
I posted this on another topic, but here's my all-time favorite. Will keep vampires away for days! The secret is to marinate the wings in the oil-garlic puree for as long as possible before breading and baking. Your house will smell amazing when they bake, too!
To make things easier, buy the conatiner of peeled garlic cloves...just eyeball how much you think 3 heads of garlic would be. The more the better! :)
Garlic Chicken Wings
2 lbs. chicken wings, or drummettes
3 bulbs fresh garlic, separated into cloves and peeled
1 cup plus 1 TAB extra-virgin olive oil
1 tsp salt
1/4 tsp hot pepper sauce
1 cup grated Parmesan cheese
1 cup seasoned bread crumbs
1 tsp pepper
Preheat oven to 375. Split the wings at each joint and discard tips; rinse, then pat dry. Place the garlic, 1 cup olive oil, salt, and hot pepper sauce in a blender or food processor and puree. Pour over chicken, cover and marinate for as long as you can (overnight is great). In another bowl, mix together the Parmesan cheese, bread crumbs, and pepper. Grease a shallow nonstick baking pan with the remaining 1 TAB olive oil. Dip the wings, one at a time, in the garlic puree, then roll them in the bread crumb mixture, coating them thoroughly. Place in baking pan in a single layer. Bake for 50 to 60 minutes until brown and crisp.
Pineapple Chicken Wings
Marinade: 16 oz. of pineapple juice, 1/4 cup light brown sugar, 1/4 cup lite-soy sauce and 1 tablespoons grated fresh ginger. Place all ingred. in a small pot and warm until sugar is melted through. Set aside while cleaning wings. Marinade wings for 30 mins then transfer to a foil-lined sheet pan and bake at 400 degrees for 30 mins. Serve with puree pineapple jam. (I add a few shots of tabisco to the jam for heat).
Here's a marinade I tried last week to use up a bunch of oranges. Really nice flavor and covers both hot and sweet. This was for 8 wings, so you'll want to increase the proportions for more.
3/4 c. orange juice
juice of one lime (or really any citrus you have on hand is probably fine)
1/3 c. olive oil
4 cloves garlic crushed
1 tsp. coriander (roughly)
a healthy shake of dried pepper flakes, probably close to 2 tsp.
another healthy shake of whatever hot sauce you have lying around
salt and pepper
Marinate as long as you can. Throw some thick-sliced onions in too, if you want to fry/grill them and serve with the wings.
rule # one: chicken wings must be deep fried raw (a light coating of flour is acceptable). parboiled and fried or baked is like putting ketchup on a hot dog. sauce:
-franks hot sauce
-fresh garlic or fresh roasted to your personal taste
-tabasco, or for you manly or womanly people your favorite habanero XXX assblaster sauce for reaching your personal heat level nirvana
-honey to temper the heat or pure maple syrup for something completely different
-butter to thicken your sauce. you don't want that butter taste when you bite into the wings.
-salt and any other herb you so desire, i like a liitle thyme with mine
-secret ingredient: a liberal dose of heinz 57 sauce.
-peanut oil or commercial trans fat (if still legal in your area) for cooking wings.
-carrots and bleu cheese, save the celery
for us lazybones...the mccormick's buffalo wing packet works great...all done in the provided oven bag...u slit it for crispy wings...just add pre-cut celery and carrot sticks plus marie's bleu cheese dressing for hassle-free, tasty wings...no fryer mess and you can make batches before, during, and after the big game easily...along with other easy finger foods...try it
try baking with Peter Luger Sauce or deep frying and tossing in Peter Luger sauce. The crowd goes wild for these.
Any tips on frying the wings -- like how much oil, how to keep from burning down the house etc.
I have never deepfried anything myself (the ostrich method of eating). I'd rather not buy a deep fryer for my first time.
If you don't have a deep fryer, don't sweat it. Just use a large dutch oven. The important thing is to have enough oil so that the wings can be submersed and not crowded. A thermometer is essential. I think 375 F is about right. Use peanut oil.
I use the Frank's Hot Sauce/butter recipe. However, after I mix up the sauce, I add about two handfuls of minced garlic to the sauce and simmer it gently for a little while. Let it cool before coating the wings. The trick to getting the sauce to adhere is the butter.
I usually deep fry, but have made them equally as tasty by cooking on a hot grill.
I've been tinkering with my wing recipe for a while, and one great thing that I've found is to combine the hot sauce/butter combination with an equal amount Siriacha (the Asian sweet/hot sauce) with the Tabasco or Franks.
I also use the Frank's Hot Sauce withbutter recipe, but I always throw in about a TBS cider vinegar when I toss the wings with hot sauce and butter.
My husband loves the extra crunchy batter, deep fried and then add hot sauce and blue cheese dip. The other one of his favorites is the Italian wings made with a batter made with parmesean and italian seasonings and marinara sauce for dipping. My favorite is the oyster sauce wings, you deep fry first. Then add ginger, onion and garlic, and oyster sauce and stir fry with broccoli. Messy but so good!
For a smokey twist, GRILL THEM on a charcoal grill. If you have a Big Green Egg, they are even better. Grill them for 30 minutes at 300 degrees. After you finishing grilling them throw them in Frank's Hot Sauce and butter. I know you guys are going to throw me under the bus, however, i swear, you will never fry again.
I love this chicken honey drums recipe. It's nothing like the fried buffalo wings, though.
1/2 stick butter, melted
1/4 c. honey
2 tbsp dijon mustard
1/2 c. fresh bread crumbs
1/2 c. finely chopped pecans
salt and pepper to taste
Preheat oven to 350. Arrange chicken on baking sheet w/ parchment paper. Stir melted butter, honey, mustard; simmer, stirring occasionally for 5 minutes. Brush each wing generously. Keep remaining. Combine bread crumbs and pecans, sprinkle over wings. Bake until tender. Drizzle w/ reserved honey mix.