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Apr 9, 2007 11:43 AM

Buffalo Chicken Wing recipe (not in a fryer)

Looking for a good recipe for wings - I do not have a fryer so any other type of cooking would be best.

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  1. Do you have a grill at your disposal? Grilled wings are nice alternative. I toss my wings very lightly with olive oil. This keeps them from sticking and lets spices stick to them. Then I add a generous dose of cajun spice. It is a home made blend that is not too salty or spicy. More about the flavor. (You can also simply add fresh ground pepper and sea salt) Then I grill until done, turning frequently with a large spatula. You can eat as is or toss in a "standard" hot wing sauce. Melt some butter and add your favorite hot sauce incrementally until it has the "heat" you want. I like Crystal because it has a nice vinegar twang. Although, I have used many including Caribbean hot sauces.

    1 Reply
    1. re: tomself

      I do almost the same thing but use the new bull's eye buffalo wing bbq sauce (flavor of buffalo sauce but less mess. The fat count might be a little less)

    2. I also grill my wings. However, to simulate that crunchy fried texture, I give the wings an egg and milk bath and then toss them in a mixture of corn meal, flour and seasonings. Seems a little weird to put a breaded item on the grill, but it works great and the resulting wings will hold whatever sauce you like.

      1 Reply
      1. re: scoooter5

        What a great idea!! Thanks. I will definitely try this. We do have a deep fryer, but once we get out the grill, we cook out more than in.

      2. I personally enjoy them broiled quite a bit...after trying them that way my BF and I decided that we would never bother frying again. A good amount of the fat cooks off and the skin crisps up nicely. I like to think of it as the zuni version of wings :) We just salt and peppered them and then laid them out on the broiler pan fatty skin side down and popped them in the preheated oven a 3 or 4 inches under the broiler for...maybe 10-15 minutes. Flipped them when they started to look golden and then by the time the skin on the (now) top had crisped up (maybe 5 more minutes?) they were done. Sorry about the times...we just went by how it looked and then cut one open to check if it was done at the end. Then we tossed in the traditional hot sauce-butter combo. Very very tasty.

        But really a hot grill is exactly the same thing only upside down...and 'tis the season for grilling, so go to it. Just watch for flare ups since they are such fatty little things.

        1 Reply
        1. re: wawajb

          I toss the wings in salt, pepper and a hot wing dry rub that I found at my local grocery store. I lay them skin side down on a broiler pan and bake at 400 for about 25 minutes, then flip and bake for another 10. When they come out of the oven I have a bowl ready with some warmed buffalo wing sauce, toss the wings and give them a good flip.

          serve and eat!

        2. I fry in a dutch oven in about 1/4-1/2 inch of fat(because of the high sides and splattering). Then put wings in a large oven safe bowl and sprinkle liberally with Crystal hot sauce and a liberal dribble of worcestershire sauce. Then stir to coat all sides and fry up some more (just enough to color them). Remove wings from pan and sauce and stir. Then I place bowl in warm oven (200-250*) for about an hour. This dries them out some (husband doesn't like them too wet) and lets them absorb the flavor of the sauce. Haven't missed the butter in the sauce.

          1. I prefer dry wings over wet wings. I prepare mine in a convection oven using a variety of dry spice mixes - Cajun (Poche's, Tony Chachere's, Emeril's, etc.), Greek, Italian or something I've come up with myself. Actually my favorite is a blend from a local butcher shop.

            It's been asserted several times that the famous 17 herbs and spices of Colonel Sanders Kentucky Fried chicken is actually no more than salt, pepper and msg. I tried that one time on wings and actually it was pretty good. Can't say if it tasted like KFC since I haven't been since the 80s.

            I usually fix several different varieties when I make a batch.

            You can do them in a regular oven, just takes a little longer and perhaps doesn't get quite as crispy.