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Buffalo wing recipe

Hi!

I'm making buffalo wings for the first time. In fact, it's basically the first time I'll be making chicken. I really have a taste for buffalo wings right now, so I want to make those.

I've looked up recipes online, and they seem simple enough. But of course things are often far more complicated than they appear.

I was just wondering if anyone knew any simple and delicious recipes for buffalo wings? Also, what do I serve with buffalo wings? I found this wicked bacon-wrapped potato recipe here on Chow and I'm really stoked about making that because I love potatoes and I love bacon. But, that may honestly, be a bit over my skill set.

I'm working out of a dorm kitchen. I have an oven and a stove and sink and such. My main issue is space. My oven and stove are pretty small, I can comfortably fit a small cookie sheet in it and length-wise fit a medium-sized cookie sheet.

So far, I've only made baked goods, hamburger helper, and pasta. I haven't burned anything horribly yet, so I'm sort of comfortable in my cooking skills.

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  1. Recipe? Buffalo wings aren't a recipe they're a technique. Since all you've got is a dorm kitchen you kinda have to make faux wings anyway - real buffalo wings are deep fried. So here's how to make baked wings.

    You'll Need:

    Chicken Wings
    Hot Sauce you like - at least a cup
    Paper Towels
    tinfoil
    a large bowl or bucket

    1. Turn the oven on to 400F.
    2. Line your baking sheet with tinfoil for easy cleanup
    3. Make sure the wings are patted dry with paper towels.
    4. Spread the wings out on the baking sheet, and bake for 15 minutes.
    5. Put 1/4cup of hot sauce in the bowl; add the hot wings and toss till they get coated with sauce.
    6. Put oven on Broil. Move rack next to the top.
    7. Return wings to oven
    8. Broil wings another 8-10 minutes until crispy and done.

    Serve with (traditionally) celery sticks and ranch or bleu cheese dressing.

    2 Replies
    1. re: KiltedCook

      I know I seem like a crazy beaver, but what's "broiling"?

      1. re: Rownrie

        Broils is when the heat comes from the top of the oven, baking is when the heat comes from the bottom. Your oven dial has two settings: Bake, where you can set a temperature like 375; and Broil, where you can sometimes but not always set a temp (if you cannot set a temp it usually goes to 500F).

    2. Kilted is correct, deep fried is the tradional and only way we do them here in Buffalo. Originally the majority of the local bars & restaurants used "Frank's Hot Sauce" mixed with melted margarine. The proportions would dictate the heat, hot, medium or mild. That was 30 years ago. Now with the advent of 50,000 different hot sauces, you can choose what ever you like. Most wing places have mild, medium, hot, extra hot and suicidal. Frank's Hot Sauce is vinegar based with cayenne pepper and after a while was not hot enough for the after hours crowds. Supermarkets sell pre-mixed sauces that go directly on the wings without having to mix with the margarine. Either way, they are tossed in a bowl or bucket like Kilted said with the sauce. However that is the last step if you are deep frying. Always severed with celery and blue cheese dressing (chunky style). Alton Brown has a recipe that steams the wings first to reduce the fat that is rendered in the oven hence reducing or eliminating the smoke produced while baking. Never tried it however. Good Luck

      4 Replies
      1. re: TimCarroll

        I'm convinced Frank's dumbed down the heat on their sauce. 30 years ago -- when I was making them at a local joint downt the street from Duff's - "hot" was just Franks, no, margarine. And it was plenty hot. Now, it seems medium/mild. I like the flavor of Franks better than most other sauces (at least for "traditional" wings), so I'll use that and a few hits of a super-hot habanero based sauce. I don't eliminate the margarine ever, because I feel it helps keep the wing crispy (hot sauce only is mostly vinegar which is mostly water).

        Also, the last step should be draining the wings after tossing in the bowl with the hot sauce. Can't stand wings swimming in sauce. They get too soggy.

        1. re: sbp

          Sorry, left out the draining, I'm not so good at the typing thing. In my head I was assuming they wouldn't be severed in a bucket but I didn't relate that in my responce.
          Thanks - Tim

          1. re: TimCarroll

            No problem, but out here in the rest of the country, they think serving the wings totally soaking is a good thing.

        2. re: TimCarroll

          I know I'm going to sound like a silly beaver, yet again, but who's Alton Brown?

        3. Here's an adapted-for-baking recipe from a place near Buffalo that is routinely called the best place to get wings:

          Toss your wings in a mixture of hot sauce, melted butter and just a bit of brown sugar (about 1Tbs) and ketchup (just enough to slightly thicken), and let sit for about 30 minutes. Then follow Kilted's recipe, patting the wings dry of most sauce before baking, and then tossing them in new sauce again before broiling.

          Serve with carrot and celery sticks and blue cheese dressing.

          5 Replies
          1. re: RosemaryHoney

            Yes, the serving of carrots with the celery came soon after the wings were starting to show up every place 20 miles in radius around Buffalo and it was a good thing. However, so many if not all places with a deep fryer started making wings and the price wars started. I think the competition for the cheapest wings (profits) pretty much eliminated the carrots. To this day you will be hard pressed to find carrots & celery with wings unless you are at an establishment that really needs the business and I don’t know any that come to mind.

            1. re: TimCarroll

              Check out Bar Bill in East Aurora. Had their wings this weekend, and they still come with carrots! And they are regularly labeled the best wings around by most people on these boards, and definitely NOT hurting for business (we waited an hour for a table at 5:45pm on a non-Sabres game Friday).

              1. re: RosemaryHoney

                Thanks for the tip RosemaryHoney. I guess I was referring more to the Wing places or should I say Pizza & Wing places. I'm sure the wings at Bill’s are great but the fact is that I would have to pass more than a hundred places (literally) that serve wings to get there. I don’t think that people that haven’t been to western New York can visualize that but if I'm in that neck of the woods, I will definitely check them out.
                Thanks - Tim

                1. re: TimCarroll

                  Oh I know you'd have to pass a million places, but you should definitely check them out sometime. You can pretend you're taking a trip to the Roycroft or Kissing Bridge or something, and then hit up the BarBill on your way home...They really are the best. We recently had family in town - family that left Buffalo years ago and still considers themselves The Wing Connaisseurs and Duff's loyalists - and we begged them to come out to Bar Bill (from their hotel in Tonawanda). They did...and chowed their way through 100 wings (2 adult males and a female!) before proclaiming them the best they'd ever had. So I can guarantee you'll at least love the wings if not the southtowns scenery :)

            2. re: RosemaryHoney

              Not that I won't thoroughly enjoy adding ketchup to my buffalo wing sauce... but out of curiosity, what does it do?

            3. I use an oven all the time for my Buffalo Wings.

              Prebake them before saucing for a solid 20 minutes in a hot (400 degree) oven. Then coat them in your sauce mixture (I use a mixture of hot sauce, melted butter and Heinz Chili sauceso they are less hot, but that is my preference)....

              Then bake them another 20 minutes or so at least until they are cooked all the way through and the skin is slightly blackened in areas.

              Undercooked wings are terrible. Cook them well.

              6 Replies
              1. re: TrishUntrapped

                I'm horribly afraid of undercooking my wings.. so much so that I'm sure when I make them In two days) I'm going to over cook them..

                How bad are overcooked wings?

                1. re: Rownrie

                  BAD, dry

                  You should do fine. Just check a few times. Let them go at least 15 to 20 and then check. I cook mine on the middle rack. Usually 20-30 minutes. I line my cookie sheet with parchment paper (right next to aluminum foil and stuff at the grocery store) or you can just use foil. No clean up. When they start to get brown and crispy check them. I do cook at 425 or even 450 depending on how hot your oven is. I would rather have them less crispy then too overdone. Don't worry if the first batch isn't perfect. Every thing takes practice. Post back or email me if you run into trouble (on my profile) if you have questions, but I am sure you will do just fine.

                  1. re: Rownrie

                    Of all the cuts of chicken, I think wings have a lot of forgiveness because they have so much bone compared to meat.

                    I am not saying cook them forever and a day, but having made tons of wings over the years, (they were a specialty of my parents' catering business), I found that undercooked, or barely cooked till done wings are tough and not tender.

                    Cooking them well done makes them tender and more juicy.

                    I think you will do just fine!

                    1. re: TrishUntrapped

                      I'm glad someone believes in me!! :P.. thanks :)

                      1. re: Rownrie

                        I think you will be fine too. Just don't cook too long they get dry. I just believe in testing is all. Over done and dry is really bad.

                        1. re: kchurchill5

                          I'm glad I have believers lol thanks so much!

                2. Been there, trust me. Here is an easy just bake toss and serve. Also the potato salad and bacon is very easy.

                  Chicken wings, buy and have the butcher cut them up so they are in two pieces and you don't have to do it. I bake on a cookie sheet lined with foil for easy clean up or just a couple of sheets of foil it that is all you have. You can even buy a aluminum cookie sheet at the grocery for this if needed (disposable). Cook at 425 for about 20 minutes. I like to spray just some pam on the wings. Helps them brown.

                  Sauce: Depends on how many you are making ... I do 1/4 cup franks hot sauce, 2 teaspoons brown sugar and 1/2 cup melted butter, salt about 1/2 teaspoon and pepper.

                  Cook the wings until good and brown brown and then toss in the sauce. Then I put back on the same pan and into the oven for about 5 minutes just to lightly dry the wings (so they aren't so sloppy) That is it. Serve with either a ranch or blue cheese dressing (bottled is great. Carrot sticks and celery sticks. You can even get those pre cut from the grocery store.
                  -----------------------------

                  Potato salad, easy version with bacon. If cramped for space and time ... take advantage of precut celery, onions or peppers or even a frozen seasoning blend. Most stores carry it. It is just chopped onions, celery and peppers. That will work just fine. Bacon, you can get real bacon bits even pre cooked bacon or cook your own.

                  So here goes: Again depends how much you are making, but...

                  12 small red skinned potatoes, cut in quarters leave the skin on
                  1 cup of the seasoning blend or
                  1 small onion diced; 1 small red pepper diced; 2 celery ribs diced
                  1/3 cup bacon bits
                  1 tablespoon dried parsley of 2 tablespoons fresh chopped parsley
                  Salt and pepper to taste, start with 1/2 teaspoon each
                  2 eggs hard boiled chopped
                  1/2 cup mayo
                  1 teaspoon dijon mustard

                  In a large bowl add a few tablespoons of water and the potatoes. Cover with saran wrap and microwave for 8 minutes. Stir once and check. You want them soft but not mushy. Remove and let cool

                  To make the eggs, put in a pot of water and bring to a boil, then turn off and let set for 6 minutes. Then crack and remove the shells, perfect eggs. Remove and cool and chop.

                  Then add the seasoning mix, onion, peppers and celery with the bacon and potatoes. Mix the mayo mustard and mix all together. Add the parsley and any extra salt and pepper to your taste. Easy version of

                  NOTE: You can do this without the eggs if you want, but I like it.
                  Email if you have questions or repost and glad to help.

                  1 Reply
                  1. re: kchurchill5

                    Sweet! Thanks...

                    I do love potato salad.. :)

                  2. I like Alton Brown's method (see Food Network site) of steaming the wings prior to baking. It reduces a lot of the smoke you can get from the wings.

                    My family prefers a Chinese style sauce which I make using hoisin sauce, chinese hot chili sauce, ginger, garlic and a little sherry.

                    3 Replies
                    1. re: JohnE O

                      Hmm... Chinese-Style sounds good.. but instead of making the sauce, does it have a name do I can just buy it?

                      1. re: Rownrie

                        I don't know of any ready made sauce with this flavor. You could just make it as simple as possible and get the hoisin and chinese hot chili.

                        1. re: JohnE O

                          I'll definitely try that one day thanks!

                    2. Am I missing something? Why is everyone suggesting baking.
                      Ok, the guy doesn't have a deepfryer, but why not panfry? I don't mean spraying a teflon pan with PAM and sauteing the wings, but panfrying in a good amount of oil.

                      I'd suggest using a relatively high sided pan (a pot would be better) and add an inch or so of oil. Get the oil hot and fry the wings in batches.
                      It would be better if they were separated into drummettes/flaps/and tips (if you want to eat the tip, mostly bone and cartiledge, you gotta get it very crispy). Better if you dried them on paper towel before frying.
                      Add a few to the pot, don't crowd, fry until crispy then turn over. Fry until crispy, then place on paper towel to drain.
                      Once you've went through all the wings, you can then put a large amount back in to the hot oil for a final crisping.
                      Remove from oil when crispy, right into a bowl with some wing sauce in it. Stir or toss around in the sauce, eat right away.

                      OK, you gotta be careful when frying with oil (don't have too much oil in pot/don't get oil as hot as the surface of the sun/don't knock over the pot of oil/don't do this after stumbling in at 4:00am and think "Hey, wings would be good right now" etc etc In other words, DON"T BURN DOWN THE DORM ROOM).
                      With that in mind, I think frying is the way to go.

                      As for the sauce, use the recipes above, or even a pre-made, like Luisianna Wing Sauce (http://www.brucefoods.com/mystore/pro...
                      )or one I like, Nance's chicken wing sauce (http://www.citymade.com/MadeInRochest...).

                      10 Replies
                      1. re: porker

                        The OP says "So far, I've only made baked goods, hamburger helper, and pasta. I haven't burned anything horribly yet, so I'm sort of comfortable in my cooking skills" and is in a dorm kitchen, so I skipped the pan frying idea. I can just see that NOT ending well :)

                        1. re: RosemaryHoney

                          I don't mind pan frying but I remember my dorm kitchen. NO WAY. But I think you will be pleased with the baking. Not quite as good, but it will give you the same flavor.

                          You can always honey too which some like to add a sweetness. My ex used to like tom worscestershire sauce in his and I liked to add 1 teaspoon a BBQ. But try a few different options. Split in half and do 2 different sauces and see what you like best.

                          I also have a potato salad without eggs and mayo, just oil and vinegar and dill with some veggies if interested. Just reply, glad to post.

                          1. re: porker

                            I would never broil or bake wings. Any pan or pot that can hold about 3" of oil will work to fry them in. I usually use a wok. Cut the wings apart and since you are in a dorm and probably are not going to be making stock, discard the wing tips. I fry the patrs that look like little drumsticks and them the, for want of a better description, the forearm. Don't crowd the pan, fry maybe 4-5 at a time drain and place on a baking sheet and keep warm in the oven until all are cooked and golden brown. I dont use margerine but a stick of real unsalted butter and Frank's Hot Sauce combined to taste. Marie's Chunky Blue Cheese dressing and celery sticks on the side and that is it.

                            1. re: Candy

                              No offense but in the dorm I had 2 pans and 2 pots. A fry pan about 8" and flat and a small little saute pan. I didn't have room for anything bigger. Also no counter space to cut or prepare anything, and if I cooked anything the fire alarm went off. I understand what you are saying however ... I remember the dorm and my son currently in a dorm I know the space requirement and space ... there is none. Boiling pasta is a big deal with the space issue and appliance availability.

                              I love fried, but nutritional wise, baking much better, taste, obviously not as good but baking is not bad.

                              1. re: kchurchill5

                                I got spoiled on the real thing in the '70's. I can't imagine making them any other way. I've never seen frying anything as a bad thing. If the heat is correct it is no worse than any other cooking method.

                                1. re: Candy

                                  Oh I agree on the frying, I prefer that too. But I try to be a bit healthy. But more so I know the space and availability of pans in a small dorm kitchen which is barely nothing. But I do love fried wings!

                                  1. re: kchurchill5

                                    But frying at the proper temps. is not unhealthy.

                                    1. re: Candy

                                      I know, I just try to stay away from frying as much as possible. I still fry somethings, but when I can bake and get similar results I do.

                            2. re: porker

                              I, actually, don't like home fried buffalo wings. I love my grandmother's regular fried wings, but I could never get into the buffalo wings.

                              I can do TV dinner fried wings (don't throw stuff at me I'm in college) but even they aren't that great.

                              For me, baked is best because they taste better (to me) and they're healthier (and I really need the healthy version right now)

                            3. Rownrie, I bake my chicken wings most of the time.

                              I started to make chicken wings years ago using the recipe on the back of a Ranch dressing packet. it's basically a stick of butter, hot sauce and the ranch dressing packet. cut the wings at the joints, save the tips in a plastic bag and freeze. Roll the drummie, and the "wing" pieces in it, place in a baking dish, bake uncovered at 350 for about 20 mins, turn them and turn halfway through baking. Adjust the baking time to the size of the wings.

                              I still use the recipe every now and again if I can because I actually prefer it to deep fried wings. My dh loves the wings from Hooters with their crunchy batter, anyway I think they are too greasy, taste lousy when they get cold, andI honestly I can eat only about 2, they are way too rich or something...

                              You'lll need a small pyrex like baking dish to cook them in or even a toss-away foil pan will work in a pinch. I like to serve the wings with homemade blue cheese dressing and the old standby, celery sticks.

                              3 Replies
                              1. re: chef chicklet

                                Hooters wings are just wrong. That's just about the only way I can describe them. The one time I went to Hooters (because I've sworn to never go back lol) I had the notion that one couldn't really botch fried chicken... And then I bit into the wing and my entire universe imploded. My friend, so rightfully, explained to me that Hooters wings sucks because no one really goes to hooters for the food and I completely agree.

                                HOw much hot sauce would i need? I'm not the best at measurements..

                                  1. re: chef chicklet

                                    For this:

                                    "I started to make chicken wings years ago using the recipe on the back of a Ranch dressing packet. it's basically a stick of butter, hot sauce and the ranch dressing packet. cut the wings at the joints, save the tips in a plastic bag and freeze. Roll the drummie, and the "wing" pieces in it, place in a baking dish, bake uncovered at 350 for about 20 mins, turn them and turn halfway through baking. Adjust the baking time to the size of the wings."

                              2. I never thought I would type these words here, but 'the guy' should just go out and get wings!

                                As a former don in a residence, with a kitchen, I am begging you, Rownrie, do not have wings, done 'dorm style' be your first impression of cooking chicken. They are NOT actually easily accomplished even in a fully equipped home kitchen and the lack-lustre subtitutes (with apologies to my beloved Alton Brown) for that authentic deep-fried effect could put you off chicken, wings or even cooking in general forever.

                                Never mind your poor don...

                                10 Replies
                                1. re: LJS

                                  So can someone explain the actual reason alton brown steams them before baking? I vaguely remember the episode but didn't quite get why he just didn't put them in the oven to begin with. Also if you want to just bake them do you put the sauce on before or half way through - what are the potential advantages of each?

                                  1. re: cups123

                                    If I remember he said it help to render out the fat, stay moist and to get a crispy skin. I never had the problem, but I have sprayed a little olive oil on the wings to get them extra crispy and that worked just fine.

                                    Sauce, they may be personal preference. I cook mine till done, toss in the sauce, but I do put them back in just for 5 minutes or so to dry a bit. I many times will just even turn the oven off. It isn't to cook more but just to dry the sauce so it isn't so sloppy. Again, personal preference. A friend likes mine saucy so I don't put back in, I like mine more dry. I have never put the sauce on 1/2 through. To me the skin would be too soft still and I like the skin crisp before putting on the sauce.

                                    1. re: cups123

                                      The steaming removes a lot of the fat and they turn out as crispy as if you had deep fried them. His recipe is truly fantastic and I highly recommend it.

                                      1. re: beggsy

                                        Knowing Alton, I wouldn't question it. Just never made it, but never needed to but ... one time I just may try it.

                                        1. re: kchurchill5

                                          Please do. Definately worth the effort. Not at all hard, just a bit time consuming. You'll never make them any other way again.

                                          1. re: beggsy

                                            My problem is time, wings to me are put in, go down to the gym work out, come home, dress and eat. 6 nights a week I get home at 9 or later. And up at 5. But I will have to try sometime, don't mind trying something new, just never needed to. My wings are always crispy.

                                        2. re: beggsy

                                          Alton Brown's steam before baking is the only way i'll make them now. Totally agree that it's time consuming, but well worth it. Paired with Crystal's Hot Wing sauce for me.

                                      2. re: LJS

                                        I think if I put my microwave elsewhere for the night I'd have a good amount of counter space I could use for making the wings. My main issue is the size of my oven because it's actually really small. I can fit a small cookie sheet in there completely w/o hassle and a medium sized one length-ways(?) but that's about it.. So that's about the only thing I'm worried about..

                                        PLus.. I'm always up for a culinary adventure :)

                                        1. re: Rownrie

                                          I made wings in college in my dorm. Just spread out on a sheet. Should work ok. Been there trust me. That is why I never steamed because of size and space. But try whatever you feel comfortable with

                                          1. re: kchurchill5

                                            Yeah.. baking is a total pain.. but I love it (she says as a cake is in the oven)

                                      3. Well, can't help but throw in my two cents. Full oven recipe and sauce recipe follow. I agree that frying is best, but, for any number of reasons, if you want to bake, you can get very, very good results. See pic.

                                        Separate wing pieces. Lay skin side up on your chicken cutting board. Sprinkle rub of choice over skin side. Lay wings on a baking sheet with Reynolds Release (this stuff will NOT stick to anything, and promotes browning, while an oiled foil sheet will still stick a little), skin (and rub) side down. Sprinkle rub on the other side, now facing up. Place in 375-400 degree oven for 30-40 minutes. When they start to pick up a little crisp and char, turn over and bake for another 20 minutes. The wings should be done in 50 minutes (30+20) -- if you let them go too far, they will dry up.

                                        While the wings bake, prepare Buffalo Sauce, or use any BBQ sauce of choice. Here's how to prep Buffalo sauce:
                                        In a saucepan, melt a couple of TBS butter. Add about a cup of Franks "Red Hot" Hot Sauce -- not all hot sauces are the same, heat varies, and Franks has a great flavor but is not really all that hot. Add several dashes of Worchestershire, some freshly ground black pepper, and (believe it or not) a few shakes of cayenne pepper. Heat and hold. This sauce will cover a large tray of wings from the market. It is hot, but not as hot as you might think. For anyone who enjoys spicy or hot food, they will be fine.

                                        Take the finished wings and place in a large bowl. Pour sauce over wings enough to coat thoroughly (Buffalo or BBQ sauce). Gently use a spatula and turn over wings to coat evenly and completely (in Buffalo, then just toss the wings by sort of "flipping" the bowl around like you would flip an omlette in a pan... I wouldn't recommend that on the first go-round!). For Buffalo wings, serve with celery and blue cheese dressing on the side. For BBQ wings, serve with beans, slaw, cornbread, tater salad, you get the idea.....

                                         
                                        9 Replies
                                        1. re: woodburner

                                          When I first read "in Buffalo, then just toss the wings by sort of "flipping" the bowl around like you would flip an omlette in a pan." I just thought "WHAT?!?!" And then you said you wouldn't recommend doing that so it all made sense lol

                                          THanks for the help! It seems as if everyone has their own way of making the wings.. do I just choose which one is easiest or sounds the most delicious(est xD) to me?

                                          1. re: Rownrie

                                            combo, choose something that you can do that will taste good. You can always move up and try more difficult recipes. Try easy and then graduate to the next level when you are comfortable. Also this will allow you to get the right spice for your sauce too. Don't start at the bottom but pick something doable for you.

                                            1. re: kchurchill5

                                              I'll definitely do that! There are so many great recipes combining them all just makes perfect sense!

                                              But I'm REALLY confused on the cook times.. some say 20 minutes before and after saucing others say bake then sauce.. I had no idea this was so difficult.. but its worth the try..

                                              Thanks :)

                                              1. re: Rownrie

                                                The recipes and cook times are really not so different, so keep guidelines in mind.

                                                Among all recipes, seems that the wings need to cook a good 40-50 min. total, at a fairly high temp. Good guideline.

                                                Some will sauce first, cook... some will cook, sauce, cook... some will cook (plain or with rub), then sauce. My understanding is that real Buffalo style is to fry, then toss with sauce, then serve. You get a crispy wing with fresh hot sauce to mess up your mouth and hands, vs. a more cooked-in sauce. You can see that effect in my pic from earlier. Just go with what sounds best for you. All are good...

                                                1. re: woodburner

                                                  !!!! Should I buy frozen wings or "fresh" wings?!!?!!!

                                                  1. re: Rownrie

                                                    I use fresh, have used frozen last minute, but fresh for me

                                                    1. re: Rownrie

                                                      wow... just saw this.... hope you bought fresh... you can't cook em from frozen; they need to defrost, and I thought you were cooking tonight. they would take a day or two to defrost in the fridge.

                                              2. re: Rownrie

                                                so when do we get the report on your first effort??

                                                1. re: woodburner

                                                  Tomorrow at 8! I'm making the wings at about 6 and then I'm distributing them...

                                                  I'm making Potato salad too (my grandmother shared her AWESOME recipe with me and I'm super excited) soooo I'll totally let you all know!

                                                  And I have some of the cruelest friends this side of the Mississippi so I'm sure they'll take it upon themselves to tell me the whole truth about my wings :)

                                                  I'm totally ready for this.. lol

                                            2. I forgot, I have a picture of wings (using Ah So Chinese sauce) I made via the precook, toss in sauce, cook again method:

                                               
                                              1. TWAS A SUCCESS!!!

                                                Thank you all SOOOOOOOOO SOOOOOOOOOOOOOOOOOOOOO much! I really really appreciate the help and the encouragement!

                                                I made the chicken with the same recipe.. a mixture between two from this thread. But, I cooked them different ways. One batch I did the Bake-Sauce-Bake method and the other I did the Bake-Sauce-Eat method. BOTH turned out wonderfully because you're all awesome people and I'm not just saying that.. thanks again!

                                                Tomorrow I'm making French Silk Pie (this should be fun lol)

                                                9 Replies
                                                1. re: Rownrie

                                                  I forgot to attach the picture xP.. I put both types of wings on the same plate and can't tell the difference after I added another layer of sauce to the Bake-Sauce-Bake wings..

                                                   
                                                  1. re: Rownrie

                                                    Those wings look great!!! Well done.

                                                    As you discovered, there's more than one way to skin a cat, or in this case a chicken!

                                                    1. re: TrishUntrapped

                                                      There is! I was so excited when they turned out delicious! Thanks!

                                                    2. re: Rownrie

                                                      Looks perfect. Glad they worked. You have to develop your own favorite way and what works best for you. All great recipes and methods. I still prefer frying, but more work and less healthy to me, but depends how they are done. They all are good and glad they worked for you. Now you will have to try different sauces. I still like the original but there are some good asian flavors, honey, chipolte and different combos that many of my friends enjoy. Sometimes to try is the theme of the party is spring rolls, chinese salad and make asian wings. Can be a lot of fun.

                                                      Enjoy and thx for reporting.

                                                      1. re: kchurchill5

                                                        Frying, when done properly, is not "less healthy" then baking.

                                                        1. re: KTinNYC

                                                          I realize, I just don't fry. Very little I do on occasion, I just stay away from it unless for a party. Personally I don't. I steam and pay saute or braise, grill and broil a lot.

                                                          1. re: kchurchill5

                                                            If you realize that frying isn't less healthy than you should should post that it is less healthy in you posts.

                                                        2. re: kchurchill5

                                                          I TOTALLY want to make some sort of lemon-honey chicken. I feel like I must. I always see it at one of my favorite restaurants but I never get the chance to buy them.. and now that I know I can make chicken without completely destroying the world.. I MUST MAKE MORE!!!

                                                          THank you!

                                                          1. re: Rownrie

                                                            Try this recipe. It does require a brining component which I don't always do but I like it for this recipe because I use breasts which dry out to me a bit. But it isn't necessary.

                                                            I soak a combo of leg quarters and breasts in this mix for about 2 hours. It makes the chicken very tender and moist. You can easily omit this but for this recipe I do like it if I have time.

                                                            Brine (you can easily double this) Chicken needs to be completely covered with brine:
                                                            just shy of 1/2 cup kosher salt 3/8; same with white sugar; 1/2 cup hot or boiling water and 1/2 gallon water; 1 tablespoon peppercorns. Just mix and let the chicken set in it in the fridge.

                                                            I mix 1/3 cup lemon juice 1/2 honey, 1 tablespoon brown sugar, 1/2 teaspoon ground pepper, 1 teaspoon fresh thyme. Mix and brush on the Put the chicken in a 13x9 with 4 tablespoons of melted butter skin side up and brush with the honey mix and bake at 425 for 15, then reduce to 350 and bake for an additional. Brush 2 extra times liberally. My favorite although I am sure there are many many variations. This also works as a glaze for wings too.

                                                    3. I bought Frank's RedHot Sauce yesterday, and when I got home, it seems I'd bought their Wings Sauce by mistake. The interesting bit is the baking temperature -- the label says to bake wing pieces at 500˚ for 20 minutes, until "fully cooked and crispy," and then coat with sauce. They do give deep-frying instructions as well, but at the bottom of the label, almost as an afterthought.

                                                      7 Replies
                                                      1. re: Channa

                                                        well, that's plain wrong. sure it didn't say 20, flip and 20 more? I go about 50 min on a 425 oven...

                                                        1. re: woodburner

                                                          I know what you're saying -- anyone who can't read the front label correctly probably shouldn't be trusted about the back label, either. :-D

                                                          But see pic below.

                                                           
                                                          1. re: Channa

                                                            Didn't mean nuthin by it, Channa... but, yep, you do in fact read real good LOL

                                                            I bet those Franks guys never even tried to bake them wings!!

                                                        2. re: Channa

                                                          A 500 oven will cook them in 20 minutes - you'll get tons of smoke though unless something is put in to absorb the fat like sliced potatoes.

                                                          1. re: alwayscooking

                                                            Can I cook them in 10 minutes with a 1000 degree oven?

                                                        3. If you bake your wings long enough (say 70 minutes) at a high enough temperature (say 400), they'll be crispy as all get out. I do mine as per above and they are so crispy that the collagen is almost gone from the joints in the wings. Delish.

                                                          10 Replies
                                                          1. re: Perilagu Khan

                                                            Agreed. I do them just under 400F, and have never had problems with flabby skin. For anyone interested, this is my favorite wing recipe (it gets a lot of requests at potlucks):

                                                            http://culinspiration.wordpress.com/2...

                                                            1. re: ChristinaMason

                                                              Well, I'm just about ready to try the pan-frying method for my wangs. But I always purchase the frozen wangs and drumettes; is it okay to fry them frozen, or is the splatter danger beyond what a reasonable cook would accept?

                                                              1. re: Perilagu Khan

                                                                Eeep. I wouldn't go there. You're looking at raw interiors and overcooked exteriors if you do, I suspect.

                                                                Plus, haven't you seen the videos of what happens when people try to deep-fry frozen turkeys? Scary!

                                                                1. re: ChristinaMason

                                                                  Yeah, I kind of figured as much. Just holding out hope that a knowledgeable Hound would provide the assurance which would allow me to skip the thawing out step.

                                                                  Now for the next question: what is the quickest, bestest way to thaw out wangs?

                                                                  1. re: Perilagu Khan

                                                                    Microwave, lowest defrost setting possible. I just thawed a whole chicken and two leg quarters that way today.

                                                                    Now what sauce are you using?

                                                                    1. re: ChristinaMason

                                                                      Er...well...ya see, I don't exactly own a microwave...

                                                                      Sauces, on the other hand, I have plenty of. I like to go with a 3-1 ratio of Frank's and butter, and then liberally dose with an extra hot sauce such as Holy Jolokia.

                                                                      1. re: Perilagu Khan

                                                                        Home economists and the CDC would tell you to defrost them overnight in your fridge. Me, I defrost meat the same way my mother did, which is to leave it out at room temperature for a few hours on the counter, at least when room temperature does not exceed 75 degrees. Theoretically leaving them out at room temp increases the risk of bacterial growth but I've never encountered that problem -- presumably you are going to cook the wings thorougly, which should kill any germs in any event.

                                                                        1. re: Perilagu Khan

                                                                          Not sure what you ended up doing, but I think defrosting in a bowl of salt water helps it go fast.

                                                                          1. re: Perilagu Khan

                                                                            Fastest way w/out a microwave is to put the package in a container and fill it with cool (not cold) water. Put the container in a sink and then trickle cool water from the faucet into the container. This creates a convection which will bring the food to a thaw quicker. The warmer the water, the quicker the thaw, but as Masha points out below you raise the risk of bacterial growth.

                                                                            1. re: JohnE O

                                                                              Hah! I've been doing it right all along.

                                                                              And I haven't made the wangs yet, Christina. Just pondering proper practices for future poultry.

                                                              2. No Franks in this house. Cholula only.

                                                                I lightly dredge the wings in flour with pepper, garlic, and onion powder. Fry. Then toss in Cholula hot sauce thinned slightly with honey. No butter. Just spicy sweet indulgence!