Hot Wing Recipe

[DrPepper]

I've a recipe but its not really hot. It's more honey than hot really, LOL...

[Clarkey]

Originally Posted by Komskies

When making wings, use the master's recipe:

http://www.foodnetwork.com/recipes/g...ipe/index.html

Alton Brown knows his stuff. By steaming the wings before you bake them you draw some of the fat out which reduces the amount of smoke and splatter when you bake them. It also leads to a crispier, more delicious wing.

I don't get the benefit of the steaming? Is it just to get rid of some of the fat? I find that baking them on a pan causes the fat to melt off and helps them to get that crispy fried texture.

[sclitheroe]

Originally Posted by Clarkey

I don't get the benefit of the steaming? Is it just to get rid of some of the fat? I find that baking them on a pan causes the fat to melt off and helps them to get that crispy fried texture.

With a portion of the fat rendered off them (you only steam them for like ten minutes), you can bake them at a higher temperature and not have loads of smoke and burning.

Try it with a small batch - it works really well.

[Sidney Crosby's Hat]

Originally Posted by oilers_fan

I simply get some of the uncooked chicken wings from costco, put them in a large pan and throw some hot sauce on them. You can let them marinate for a bit if you'd like. Then I cook them for one hour at 300F. Take them out, drain the pan, add more hot sauce, and cook them at 300F for another hour. Take them out, place on a cookie sheet, and baste them with more hot sauce. Then broil them to desired crispyness, turn them over, baste them again, and broil em some more.

The Costco uncooked wings (Sunrise Farms) are the best choice in my opinion.

I'm going to try some of the suggestions in this thread - what I usually do is just throw some breading on them, pop them in the oven for 45 minutes at 425 then toss them in my choice of Buffalo Wild Wings sauce.

[NiklasSundblad]

Originally Posted by Komskies

When making wings, use the master's recipe:

http://www.foodnetwork.com/recipes/g...ipe/index.html

Alton Brown knows his stuff. By steaming the wings before you bake them you draw some of the fat out which reduces the amount of smoke and splatter when you bake them. It also leads to a crispier, more delicious wing.

I call him the anal retentive chef, but his method certainly gets great results. I steam even before baking on the bbq. With the excess fat removed you can eliminate any possibility of that acrid burnt fat taste.

As for sauce. I like using plain yogurt instead of butter, just a spoonfull with Franks. I have also made these increible wings (very hot, and the burn builds steadily) where the sauce is Sriracha based with natural smooth peanut butter, lime juice and a little plain yogurt to bind it all together.

[jschick88]

Try the link I provided. I made them last weekend, super hot.

http://allrecipes.com/recipe/buffalo...ii/detail.aspx

[Mad Mel]

Really good stuff in this thread. Kinda figures that hockey fans would know their wings.

A couple of things worth considering. Buy organic wings, not because they're healthy (I mean, you're just gonna deep fry them anyway), but because they taste better. And Tony Roma's makes a really good hot sauce for wings.

[Hack&Lube]

The traditional Wing's sauce is simply Franks and a lot of margarine.

If you want to save some fat, I am eating some Superstore PC Buffalo Wing Sauce right now and it 0g fat per 1 table spoon on the listing. Looks like it has Soybean oil, tastes almost as good as real sauce.

The way I'm eating it though is frozen chicken breast thrown in the oven for 3 hours with nothing else at all and a bit of this sauce. A bit health conscious if you are on a "eat nothing but plain chicken breasts" binge but it tastes decent.

[Clarkey]

Why do all the recipes call for adding butter/margarine to the hot sauce?

[JohnnyB]

I generally steam the wings until fully cooked and tender first, then take them and coat them in flour before frying them in a big wok. Then I take the wings out, let the oil run off them, drain the oil from the pan and put in whatever I want to mix for sauce. Finally, I just add the wings into the walk with the sauce and mix them together until they're all coated and delicious looking.

Generally, that works out very well.

[Clarkey]

Originally Posted by JohnnyB

I generally steam the wings until fully cooked and tender first, then take them and coat them in flour before frying them in a big wok. Then I take the wings out, let the oil run off them, drain the oil from the pan and put in whatever I want to mix for sauce. Finally, I just add the wings into the walk with the sauce and mix them together until they're all coated and delicious looking.

Generally, that works out very well.

Does the skin stay on or get ripped off when you're cooking them in the wok?

[sclitheroe]

Originally Posted by Clarkey

Why do all the recipes call for adding butter/margarine to the hot sauce?

I think its to help the sauce adhere, but I've never had an issue using the Alton Brown technique and just tossing them in Frank's Buffalo Wing sauce. I believe he even mentions that the butter is not neccessary in the episode, but I can't recall what his reasoning is. Regardless, it works just as well without.

I wonder, beyond adhesion, if using margarine is just a restaurant trick for stretching your hot sauce supply and/or adding gloss to the finished plate.

[DrPepper]

Originally Posted by Clarkey

Why do all the recipes call for adding butter/margarine to the hot sauce?

By adding butter or margarine to a hot sauce just makes it a MILD form of the hot sauce. It's just a milder version of your HOT sauces.

[sadora]

Originally Posted by Clarkey

Why do all the recipes call for adding butter/margarine to the hot sauce?

It does two things. It makes the total heat a bit milder and it also acts as a thickening agent of sorts.

Mounting butter (beurre monte) is a common method in professional kitchens to finish a sauce when you need it to be a bit thicker. Just before using the sauce, you turn the heat down or completely off and mount in the butter, making sure that it remains emulsified.

As for the wings.

My opinion is always the simpler the better. I think it was HD that suggested just baking with some salt and pepper then tossing in some sauce. That's an awesome method, especially if when you make your own sauce.

If you're breading them, I would soak them in milk over night (the milk acts as a tenderizer and it also helps the rest of your ingredients adhere better)
Also, season your bread crumbs (salt, pepper, dried oregano, cajun spice, garlic powder, onion powder, smoked paprika) ->for a nice creole type of flavor.

Then to cook, set your oven from 350 to 375. In a frying pan large enough to hold all the wings, melt a little bit of butter. Add the wings and turn the temperature up a bit in the pan (what you want to do is give the breading a nice golden color without burning or fully cooking the wings.) When both sides of the wings are golden, place the pan in the oven for about 25 to 30 minutes.

When finished, toss in your favorite sauce or, simply serve as is with a dipping sauce (ranch or blue cheese)

[Mad Mel]

Oh, one thing that not everyone may be aware of for cooking time in a deep fryer... it's simple: when they float, they're done. Nice and tender, every time.

[Hack&Lube]

Originally Posted by Clarkey

Why do all the recipes call for adding butter/margarine to the hot sauce?

because that's the traditional sauce, that's how it was invented in Buffalo in the 60s.

[temple5]

Step 1: Turn on oven to 400F
Step 2: Turn off oven
Step 3: Go to Costco and buy pre cooked wings - Franks Red Hot Sauce included.
Step 4: Enjoy.

[JohnnyB]

Originally Posted by Clarkey

Does the skin stay on or get ripped off when you're cooking them in the wok?

Stays on as a lovely golden brown.