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Buffalo Wings - Let's do Something Different

I am up to HERE in Buffalo Wings & Pete's hot sauce. Seriously, I love Chicken wings, but can't we just think out of the box & try to do something else with them?

Asian, Oriental, Sweet & Savory combined....maybe even mustardy?? Oh, maybe Hawaiian...a little hula hula something. Anything but Buffalo....I cannot face another Super Bowl with them staring up at me.

I know you probably won't invite me to your party after that statement, but I just had to get this off my chest once & for all. Perhaps the rest of us can get together & do something besides douse them in that orangey / red stuff.

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  1. http://allrecipes.com/Recipe/mahogany...

    I like this recipe. I marinate overnight and cook on a well-oiled sheet pan. Go easy on the molasses and honey as it will cause the sauce to burn easily in a hot oven. I also use fresh ginger instead of powder and add a few pepper flakes to add just a touch of heat. I don't follow the recipe exactly but combine the ingredients until I get the flavor I am after.

    1 Reply
    1. re: AdamD

      mahogany wings....yes, yes..this looks mighty tasty..thank you.

    2. I roast my wings @ 425 for an hour (frozen). Then I take them out, put them in a bowl and slather with garlic and herb mayo (mayo + chicken = heaven!) Back in the oven to crisp up for about 10 mins. So good.

      They don't taste mayo-flavored, just moist and garlicky!

      3 Replies

        Do you make your own herb mayo? If so, what herbs do you use? Garlicky....my favorite word!

        1. re: cstout

          I just put regular mayo in the food pro with minced garlic, salt, and whatever herbs strike me at the moment...thyme, herbs de Provence, etc.. It comes out really good.

          (you can also use that mayo mixture on regular chicken for dinner...slather it under and on top of the skin and roast. It is so succulent and delicious!)

          In a pinch you could use the flavored jarred mayo too and I'm sure it would be good. I've seen a garlic one and also a chipotle one that would be yummy on wings too!

          1. re: PAINTEDPEGGIES

            paintedpeggie's, I bet that is really good....so simple...I would like some right now.

      2. Jerk - Walkerswood Jerk Seasoning. Don't use some dry jerk powder. Use the real deal, or make your own. It's not difficult at all. After they marinate overnight, if you can smoke them, even better. Can't tell you how much Walkerswood paste is just luscious.

        9 Replies
        1. re: gordeaux

          Oh this is a no-brainer! A few years ago, in keeping with our 'themed' holiday parties, we did platters & platters of wings & drumsticks, done every way I could think of. We had traditional 'buffalo', teriyaki, pesto mayonnaise,cilantro/fish sauce/lime juice, barbecue, jerk, adobo, and several I can't remember. Served them with baskets of bread and a couple big salads. Very easy and a big hit.

          1. re: tonifi

            tonifi,how come I was not invited to that shindig? That is a great idea for a party...everyone brings a different "wing" recipe...well, second thought, I bet everybody would be showing up with their own version of buffalo wings....that pesto mayonnaise is sounding pretty good...I better get to "testing" these recipes. Thanks for the ideas.

          2. re: gordeaux

            gordeaux...hmmm, jerk seasoning, don't know if I will find that at my grocery or not, but will go searching for a recipe for homemade just in case. Thanks

            1. re: cstout

              The key ingredients in jerk seasoning are scallions, all spice, and scotch bonnets (v. hot peppers).

              1. re: paulj

                paulj....I had no idea those ingredients were in jerk seasoning...in fact, I have never tasted jerk seasoning....always kinda shied away from that stuff....with a name like that, I just did not know what to expect. But, I feel safer in trying it now....gotta watch those scotch bonnets though....the hottest I have had is chili petines.

                1. re: cstout

                  Jerk Marinade

                  2 tsp fresh thyme
                  1 tsp allspice
                  1/2 tsp nutmeg
                  1/2 tsp cinnamon
                  1/2 cup scallions

                  4 jalapenos or Scotch Bonnets(depending on how much heat you want)
                  1/2 cup white vinegar
                  1/4 cup soy sauce
                  2 tbs oil
                  1 tbs salt
                  pinch garlic powder

                  Combine all ingredients in food processor.

                  Good on fish,chicken, pork.
                  Will keep for a long time in the refridgerator.

                  1. re: niquejim

                    niquejim...thank you so much for posting....how no idea this was so easy to make!!

                2. re: paulj

                  Don't forget thyme...it's not jerk without it.

                  1. re: joonjoon

                    joonjoon...won't forget the thyme...thanks for reminding us.

            2. Hey, no problem, plenty of great ways to do wings. In Rochester, they do "country sweet", which is prepped like Buffalo wings (fry them plain), but sauced with something like the thai sweet chili sauce. Also, Jerk is great. Or marinate in coconut milk and fish sauce.

              1 Reply
              1. re: sbp

                This is getting better & better...heck we could work on the other parts of the bird too...drumettes, breasts, whole drumsticks....you all don't stop now, we are going to beat those Buffalo wings by a long shot!!

              2. Here are two I like. First is La Brea Tar Pit wings from Gourmet (on Epicurious). Always a big hit, few ingredients built much greater than the sum of the parts. Do use a disposable pan or you'll be sad.

                The other is Ming Tsai's soy-Dijon wings with crumbled blue cheese. That sauce is also a great all-purpose marinade.

                3 Replies
                1. re: Terrie H.

                  Terrie H., the ming.com site has been bookmarked & ready to go. The Tar Pit wings are so easy,,,where have these things been all my life? Thanks for sharing.

                  1. re: cstout

                    A couple of additional notes: I usually use grated fresh ginger rather than dried in the La Brea recipe.

                    I was remembering my mother's chicken wings, which are a completely different style, but always devoured. The wing pieces are rolled in melted butter, the in a 2-1 mixture of seasoned breadcrumbs and Parmesan cheese. Can guarantee it was Progresso crumbs and Kraft cheese back in the day, but makes a tasty crispy wing when cooked until there is some caramelization. Not upscale, but always popular.

                    1. re: Terrie H.

                      Terrie H., your momma's chicken wngs sound just wonderful to me..let's make some to make her happy!

                2. How about smoking them? I've tried this, and the result is wonderful. If you can't smoke them in a smoker, add woodchips to your outdoor grill and cook over low using indirect heat.

                  Barbecue sause works well, naturally, but so does hot sauce or Asian sauces.

                  1 Reply
                  1. re: RGC1982

                    RGC1982, I just have one of those propane thingies so I would just have to grill them,,,darn thing grills sporadically & I end up fussing & moving things around on it to the point I just say, "to heck with it". Someday, I shall get a smoker....(dreaming again).

                  2. Cooling rack on a 1/2 sheet pan, wings, salt pepper, oven @400 for 60 minutes or so.Crispy and delicious. Sometimes less is more.

                    1 Reply
                    1. re: jnk

                      jnk, plain roasted wings, you are so right....there were many days when I was short on cash & I would make a big pot of pinto beans & bake some chicken wings exactly that way...my my. But that was in the day when chicken wings were insignificant & the price was real low. Oh yes, a loaf of "day old" French bread would round it out. That was my "souper bowl"!

                    2. Sriracha wings
                      2 Tbl margarine
                      1/2 cup sriracha - more if you like more heat
                      1/2 cup honey
                      heat to blend and toss the fried/baked wings in the sauce

                      1. I have a love/hate with this thread. I adore wings prepared in lots of different ways, but they are so freaking hard to get here. There are frozen ones that are already marinated in who knows what, but I have to special order wings. You'd think Danish chickens were born without wings, since I can't for the life of me figure out what they are doing with them otherwise (they sell tons of breasts and leg quarters from here).

                        2 Replies
                        1. re: Transplant_DK

                          Transplant_DK,,,where are you located? If there is a chicken fast food place around, perhaps they are being sold to them. I have to special order chicken backs to make my broth. Maybe you could tell the meat man at the store to special order your chicken wings. Good luck!!!

                          1. re: cstout

                            Transplant_DK...duh, you just said you had to special order your wings...I did not have to repeat that.....keep reading all these neat replies....& do order a LARGE batch of wings...

                        2. I dip mine in flour or rice flour and bake them in the over on 375 until they're nice and crispy. Baking them on parchment paper really helps. While the wings are baking, I make a sauce on the stove top. I don't really measure, but I'll take my best guess about how much of everything I use.

                          1/2 c. soy sauce
                          1/2 cup rice wine
                          1/2 to 1 cup sweet chili sauce/chili sauce
                          extra Korean red pepper powder or dried red chili flakes
                          sesame oil (couple tablespoons)
                          bit of brown sugar

                          Cook it all down until it's mixed and it has a nice thick consistency.

                          Toss the wings in the sauce and cover liberally with sesame seeds and fresh cilantro. I always adjust this to different proportions of sweet and spicy depending upon who will be eating. It also makes a great dinner with some sticky rice.

                          2 Replies
                          1. re: alitria

                            Mine is similar
                            2 tablespoons canola oil,
                            3 tablespoons grated ginger
                            cook several minutes until just starting to caramelize, add
                            1/4 cup sake
                            1/4 cup rice vinegar
                            2 tablespoons sesame oil
                            1/4 cup honey
                            1/2 cup soy sauce
                            1/4 cup sriracha sauce,
                            cook 5-10 minutes until slightly reduced

                            Bake wings in the oven 20-30 minutes at 350
                            Cool slightly and coat with a 50/50 mix of flour and corn starch
                            Fry the wings for 3-4 minutes until crispy
                            mix the sauce with 1/2 cup of mayo and coat the wings with the sauce
                            Serve with cilantro, chopped scallions and some toasted sesame seeds

                            1. re: niquejim

                              niquejim...now that is sure sounding good....I will never look at a buffalo wing again, thanks to all you folks with these recipes...enough to keep me going for a long time. Thanks.

                          2. Oh gosh, just thought of something else...I re-read your post and saw the word 'mustardy', and there it was. There's a place in town (Syberg's) that does an addictive chicken wing....a hot wing, but mustardy, mayonnaisy, creamy...much sampling led to the conclusion that they are mixing their classic buffalo wing sauce with Durkee Famous Sauce...the yellow mustard/mayo stuff that our moms used in deviled eggs...I've reproduced their wing sauce by just plopping a blob of the stuff into my buffalo-style sauce. Durkee should be easily available, usually near the mustard & ketchup at the grocery store (unless it is a local thing? In which case, I would try cheapo yellow mustard & mayo mixed). It sounds like a leaf from the same book as cornflakes-on-casseroles, but it tastes wonderful. And if you're in St. Louis, do try Syberg's wings.

                            1 Reply
                            1. re: tonifi

                              tonifi....I know I just didn't dream up a mustardy taste....there had to be one around someplace...good thing you did the experimenting....thank you so much...I am in Tx...a long way from St. Louis....you just go eat some for me. In the mean time I shall try to mix up some Durkee stuff up.

                            2. Marinated in worcestershire sauce and wrapped in bacon.

                              1 Reply
                              1. re: FoodPopulist

                                FoodPopulist...now now...anything wrapped in bacon is good..sometimes it is the simple recipes we forget about....thank you.

                              2. OK, this might be a little too easy, but it sure works. Ready? Douse your wings with a bottle of Lingham's Hot Sauce. Roast until fabulous. Devour.
                                This Lingham's stuff is spicy and sweet and it rocks your wings.
                                Wanna add more than a single ingredient? Go ahead. But it ain't gonna get any better.


                                8 Replies
                                1. re: kitchenmc

                                  kitchenmc...well, I have never seen Lingham's Hot Sauce in my grocery....if it isn't on the German Isle....it ain't there...so I guess I have to pass on your recipe for right now. Thanks, I am sure there is someone out there who has some Linghams in their pantry as we speak.

                                    1. re: kitchenmc

                                      kitchenmc..thanks for the link...someone posted a simple wing recipe using that sauce...placed it in my "cart".

                                        1. re: Perilagu Khan

                                          Perilagu Khan....you betcha!!! As far as you know??

                                    2. re: cstout

                                      I find it in the Malaysian section of a large Asian grocery. I like the version with garlic and ginger.

                                      Something that is easier to find is the Thai sweet chilli garlic sauce, which labeled for use on chicken.

                                      1. re: paulj

                                        paulj, garlic & ginger are 2 fabulous combinations...that will make ANYTHING tastes good! Yes, I do think I have seen the Thai sweet chilli garlic sauce, but I don't remember it being labeled for "chicken"...will check it out. Thanks.

                                        1. re: cstout


                                          This style fo sweet chil sauce is not particularly hot as sauces go, and definitely has a sweet base.

                                  1. I've been making these drums for years - have even been paid to make them for parties. They just work.

                                    Spicy Chicken Drummies

                                    3lbs chicken drummettes (I just buy the 4lb IQF bag bc it's easier)
                                    1 stick butter
                                    1 tsp fresh rosemary, finely chopped (or more to taste)
                                    1/2 c dry vermouth
                                    Tabasco (to taste and yes, it really should be tabasco)
                                    2Tbl Worchestershire sauce

                                    You'll also need Spike. ( I get it at Whole Foods.)

                                    preheat oven to 500f.

                                    Put your drums on a cookie sheet (I've done it frozen and it's fine). Sprinkle liberally (and all over) with spike seasoning. Bake for 45 mins.

                                    Meanwhile, mix, melt and simmer remaining ingredients (I usually add a bit more of everything except butter to make up for the extra pound of drums).

                                    Reduce oven heat to 400. Pour sauce over drums. Bake an additional 35 minutes.

                                    4 Replies
                                    1. re: jencounter

                                      jencounter...can we pay you to make them for us?? What does IQF stand for....any abbreviation over 2 letters stumps me. Thank you.

                                      1. re: cstout

                                        IQF stands for individually quick frozen, which is what the frozen wings are before bagging (they're usually either plain frozen, sprayed with a brine or water solution then frozen or injected & frozen) A twist on a spicy wing (or other chicken part) without making buffalo wings is to make Szechuan chicken. You can find recipes online or go the easy route and buy envelopes of Szechuan seasoning; Sun Bird is one brand. Roast the parts until nearly done then mix up the seasoning per the envelope instructions and brush onto chicken. Return to oven to finish cooking. Serve with baby carrots, steamed snow peas and water chestnuts (canned & rinsed will work) . If you really like Asian, orange sesame or ginger scallion are other flavors you might consider.

                                        1. re: Cherylptw

                                          Cherylptw. Yes Asian is very good...I am just beginning to do the simple Asian stuff...I bet that is super tasty....thanks for thinking past the "wing" thing.

                                        2. re: cstout

                                          I'm already making a bunch for the family this weekend :)

                                      2. Mix Buffalo wing sauce with Honey Garlic. Adds a sweetness dimension.

                                        Outside of that, just whip up a sauce yourself. Get some stuff from your pantry and fridge and just start mixing.


                                        1. Try Korean spicy wings -
                                          It uses a "twice cooked" method where the wing sections are deep fried, then stir fried in a seasoning sauce.


                                          1 Reply
                                          1. re: hannaone

                                            I've made these and they're great.


                                          2. I hear ya, though I love buffalo wings. I have done an Asian wing thing- twice-cooked wings: first half-baked and basted w/ hoisin (thinned a bit with broth); then deepfried and rolled in toasted sesame seeds. They went like a house on fire.

                                            2 Replies
                                            1. re: mamachef

                                              Hi Mamachef - I am a huge fan! What does the baking then frying method do that baking alone won't do? Hope all your boys are happy!

                                              1. re: Terrie H.

                                                The second half adds wonderful flavor and crunch. You could certainly bake them fully, and skip that step, though and they would be fine. And I thank you for the huge compliment, so much.

                                            2. I'm intrigued by the John Besh's Creole style wings which appear on the zatarains website as well as a few other places on the inter-webs. They're on my to-try list.

                                              1 Reply
                                              1. re: silvergirl

                                                silvergirl, oh yes, how could we forget some creole wings? Mercy. Thanks.