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ITT: Chicken wings

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Adam Munich

Mon Sept 20 2010, 11:04PM

Registered Member #2893 Joined: Tue Jun 01 2010, 09:25PM
Location: Cali-forn. i. a.
Posts: 2242

So It's no secret that I live in western new york. I've eaten chicken wings other places, and quite frankly, they suck.

So if you want to make real chicken wings like they do here, this thread is for you. It's remarkably simple actually, but the secret ingredient must not be substituted.

What you'll need;

â€¢ Buy some UNBREADED chicken wings. The larger the better. Why people bread wings is beyond me.
â€¢ Buy some canola, sunflower, or peanut oil. Other oils don't taste right. The oil can be reused many times, so don't worry about price. Just pour it through a coffee filter and it's good as new.
â€¢ Butter
â€¢ The secret ingredient, Frank's Red Hot. This is what is on the wings here, and is 50% of the reason as to why they taste so good. If you can't find it at a supermarket, buy some online. 1 12oz bottle will last a while.
â€¢ CHUNKY BLEU CHEESE!

â€¢ Step 1: Heat up the oil to 350*F. This can be done with a deep fryer, or if you don't have one, a soup pot and a thermometer. Make sure the soup pot has a lid, as the oil will bubble. There is no substitute, wings must be deep-fried. For chist's sake do not bake the wings.
â€¢ Step 2: Remove wings from bag. You don't need to defrost them.
â€¢ Step 3: Deep fry about 10 wings for 22-25 minutes. It may seem like a long time, but it is really not. The pot will bubble when wet wings meet hot oil, so put a cover on the fryer!
â€¢ Step 4: When the wings are done cooking, get them out. If you use a deep fryer it's easy. If you use a soup pot you'll have to pick them out with tongs.
â€¢ Step 5: Now put the wings in a plastic bucket that has a lid.
â€¢ Step 6: Pour in 3 parts Frank's and 2 parts melted butter. The hotness is controlled by how much Frank's you use. A medium batch of 10 wings uses about 1/3 cup frank's and 1/4 cup butter.
â€¢ Step 7: Put the lid on and shake it up.

â€¢ Step 8: Serve immediately with Bleu Cheese, celery, and a drink such as beer, soda, or loganberry juice. Frank's can be added on the fly if you're wings aren't hot enough. Dipping the wings in Bleu Cheese is recommended.

Congrats! You made REAL chicken wings!

ScotchTapeLord

Tue Sept 21 2010, 12:23AM

Registered Member #1875 Joined: Sun Dec 21 2008, 06:36PM
Location:
Posts: 635

I've just recently taken up cooking. I have no classes on Wednesdays and I'm in a dorm with kitchen(ettes) so I started this hobby. I'm not a huge fan of chicken wings like my fellow college-goers, but I do like a particularly good and spicy batch every once in a while.
Thanks for the recipe! I'll give it a try next Wednesday. If you have any other recipes like this that are simple and can be done with a stove and/or oven and simple cookware, I'd love to hear them.

Finn Hammer

Tue Sept 21 2010, 05:56AM

Registered Member #205 Joined: Sat Feb 18 2006, 11:59AM
Location: SkÃ¸rping, Denmark
Posts: 741

I always saved the wings of the fowl till last, that's how much I like them, but, being somewhat alien to the English language: What does breading of the wings mean, like: could you describe in other words, what someone does to the wings when they bread them?

Cheers, Finn Hammer

dmg

Tue Sept 21 2010, 06:33AM

Registered Member #2628 Joined: Fri Jan 15 2010, 12:23AM
Location:
Posts: 627

I think what he means is that they cover the wings with sort of bread crumbs(while preparing), when you deep fry it, it turns into a crunchy layer around the chicken itself.
if that makes more sence.

man, Im hungry now... thinking of that nice succulent, delicious chicken...

Chris Russell

Tue Sept 21 2010, 07:04AM

... not Russel!
Registered Member #1 Joined: Thu Jan 26 2006, 12:18AM
Location: Tempe, Arizona
Posts: 1052

Elsewhere, breading is also known as "crumbing." It's covering meat in a coating, usually made of grain, such as flour or corn. Breaded wings would be similar to fried chicken.

Breading wings is a huge no-no among true wing aficionados. The only time it's permitted is when you're making boneless wings, so that the sauce will have something to adhere to.

A few notes of my own:

1: You can get away with baking the wings, but I wouldn't suggest it for the uninitiated; unless you know how they're supposed to come out, it's too easy to completely wreck the wings. I've worked out a technique that renders them more or less indistinguishable from deep-fried wings, but I won't bother cluttering up the thread with it unless someone is interested. Fry if you can, but if you can't, don't give up on having good wings -- there is hope! Do not fry in a saucepan or another vessel not made for deep frying, unless you're okay with the possibility of a massive grease fire. You need something with high sides and a lot of thermal mass, like a dutch oven.

2: You can skip thawing the wings if they've been properly frozen, and go right from the bag into the fryer. If they have lots of ice or frost clinging to them, thaw them before frying, or use a deep fryer that lets you lower the wings into the oil while the lid is secure. Having wings 30 minutes sooner isn't worth a grease fire or terrible burns.

4: Check out your local Asian food store for one of these:

, as they make fishing lots of small things out of hot oil a breeze.

5: Make sure they're well-drained before putting them in the bucket. You don't want them to cool off, but you certainly don't want a bunch of frying oil in your wing sauce.

6: Definitely stick with Frank's Red Hot for this. I've seen some pretty horrible substitutions made with Tabasco sauce and the like, and the results were not good, to say the least. Play around with the butter ratio. I often use little to no butter -- to me, the quintessential buffalo wing is saucy but not oily or greasy, and has a good sharp sting of vinegar. Some purists insist that butter should never be used, and that margarine is the only way to go. Seems to be a matter of taste. There are also some excellent sauces on the market, but again, I wouldn't suggest them to the uninitiated. It's too easy to get carried away with odd flavors, and miss the real wing experience. My personal favorites are Anchor Bar and several of the varieties from Quaker Steak and Lube.

8: He's not kidding about the Bleu Cheese (Roquefort works well, too). Ranch is too heavy-handed to be a nice pairing with the wings. I'd also strongly suggest serving some wet naps on the side, especially if you're making a very hot batch. If you and your guests don't make a terrible mess of yourselves, you're doing it wrong.

Real Buffalo wings are a thing of beauty. The only drawback to following Grenadier's recipe is that you may be opening a door that you cannot close. Once you've had real wings, the pathetic things you come across at various other restaurants will never do.

Dave Marshall

Tue Sept 21 2010, 01:23PM

Registered Member #16 Joined: Thu Feb 02 2006, 02:22PM
Location: New Wilmington, PA
Posts: 554

Chris, what were your favorites from QS&L? I seem to recall you liked the Turbocharged (formerly Suicide) and I think you liked the Arizona Ranch I kept in the house.

In the total absence of Franks Red Hot, the best substitute I've managed to find so far is Louisiana Hot Sauce. It's a bit more heavily spiced (a bit of black pepper and chilli powder, I think) than Franks, but still usable in a pinch.

I have to say, I'm a big ranch fan (probably mostly because I really dislike Bleu Cheese dressing. That being said, there is good ranch for dipping, and there is bad ranch. The milder, more subtle varieties are definitely the way to go. Making your own ranch from a packet of seasoning isn't a bad idea either, as then you can control just how strong it is.

-Dave

modularduck

Tue Sept 21 2010, 02:31PM

Registered Member #3094 Joined: Tue Aug 10 2010, 03:12AM
Location: portland, or
Posts: 30

my sauce is a little different:

1 bottle franks
1/2 stick of butter
3 Tbsp desion mustard
3-4 cloves of minced garlic
1/2 small habanero minced and left to simmer in sauce

makes a might mean sauce IMO i have also made a similar sauce with Texas Petes and it was about as good.

HM_Murdock

Tue Sept 21 2010, 05:04PM

Registered Member #3075 Joined: Fri Aug 06 2010, 02:44PM
Location: Athens, GA
Posts: 148

I too consider myself a bit of a wings buff...

+1 on the "no breaded wings"
+1 on the fact that they CAN be baked properly (agreed, not for the inexperienced if you want consistency)
+1 on Blue Cheese (I prefer Kraft Roka myself)

I also concur on using Texas Pete for the sauce, as it is a good stand-in for Frank's. I go back and forth on which I prefer, depending on the mood.

For my sauce, I simmer a minced clove of fresh garlic in the margarine to soften it up, then add the bottle hot sauce and about a tablespoon or two of rice wine vinegar. If it stings your nose a touch right before it stings your mouth, then you did it right.

Also - major rule of thumb in my book...if you're not sweating, it's not hot enough

ScotchTapeLord

Tue Sept 21 2010, 06:02PM

Registered Member #1875 Joined: Sun Dec 21 2008, 06:36PM
Location:
Posts: 635

+1 on "if you're not sweating, it's not hot enough"

That's how my dishes, too!
And garlic, another favorite of mine...
I don't think this can wait until next Wednesday.

I'm thinking about some kind of combination between Murdock's and Modular's recipes...

Adam Munich

Tue Sept 21 2010, 06:37PM

Registered Member #2893 Joined: Tue Jun 01 2010, 09:25PM
Location: Cali-forn. i. a.
Posts: 2242

Hmm, I'm surprised that I can't find much loganberry for sale online. The only thing I found was a pack of 24 20 oz bottles (3.75Gal) for nearly $50!

Hmm... If anyone wants some loganberry, I'll ship you some for free if you pay for postage. I could probably fit about a gallon of it in a med flat rate box if I put it in water bottles.

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