Best chicken wings recipes (2 Viewers)

[Men-in-Cleats]

The best wings are made with rootbeer

You can make a killer bbq sauce with root beer as the sweetness pairs well with the other spices typically used but I've never heard of using it in hot wings. I'd think the heat would overpower the root beer and it wouldn't do much.

 

[Alias]

The best wings are made with rootbeer

True story, a buddy of mine is a Sous chef for "21" Club in NYC. He has an amazing palate. Before he became a sous chef he was an artist. Anway I digress, he was at some restaurant in the south a while back, don't know the name of it. He was trying out the chef's special wings - he really like them and there is one ingredient he was having a hard time placing, he asked to speak to the chef to compliment him, the chef comes out and my friend told him he really enjoyed his signature wings and there is one ingredient he had the most difficult time deciphering and then he asked him, did you put rootbeer in your sauce? The chef was amazed and was like holy [cow] how did you know that? He said he first boils the rootbeer until he gets a powder (not sure how he does that) and that was his secret ingredient and my buddy was the first one to ever point it out.

 

[phowler13]

' date='Aug 22 2006, 11:31 AM' post='5374537']No need to get fancy here.. 70% Red Hot / Louisiana / Whatever Hot sauce you prefer30% ButterToss

if you add a raw egg yo this mix and cook it on low it coats better

 

[Shrek]

First off, Chicken Wings are meant to be deep fried and only deep fried. That is all. Crispy on the outside and tender on the inside. NEVER EVER baked, nor breaded. I am from upstate NY so I am very picky about my wings.

Here are a couple god recipies that I have had that are real good. Worked at a bar with some pretty kick ### wings.

Alert: we did not measure any hot suace. We used Franks Red Hot Wing sauce.

Hot(3 cups w\ red pepper)

these should be enough to coat 1 dozen deep fried wings

Hot Garlic Parm

3 Cups Franks Wing Sauce + 2 Table spoons Minced Garlic + teaspoon butter + table spoon Parmesean cheese

Big Daddy Blues

3 Cups Wing Sauce + two table spoons of blue cheese = GOLD!

Update-I am making some wings right now using this recipe. I did soak them in buttermilk overnight, and it made the dredging very easy. After dredging, I let them sit in the refrigerator for an hour. I just made the hot garlic parmesan recipe (although I used a blend of parmesan and romano) and these things ####### rock. Good recipe

 

[videoguy505]

The best wings are made with rootbeer

I've made beer wings. I've heard of Coke Wings--the sugars carmelize and supposedly taste great. Lemonade wings, Peanut Butter wings, even Taco Chip wings for the adventurous. The idea here isn't heat--it's flavor.For a change of pace, I've even made Margarita Wings:

1/2 cup gold tequila or mescal

1/4 cup frozen orange juice concentrate

Grated zest of 1 lemon

Juice of 1 lemon

2 cloves garlic, minced

1/2 teaspoon ground cumin

1 teaspoon freshly ground coarse black pepper

1 teaspoon salt

2 tablespoons minced cilantro

Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag.

In a small bowl, combine the tequila, orange juice concentrate, lemon zest, lemon juice, garlic, cumin, black pepper, salt, and cilantro. Pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight.

Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high.

Drain the wings, discarding the marinade.

Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.

 

[dickey moe]

The best wings are made with rootbeer

True story, a buddy of mine is a Sous chef for "21" Club in NYC. He has an amazing palate. Before he became a sous chef he was an artist. Anway I digress, he was at some restaurant in the south a while back, don't know the name of it. He was trying out the chef's special wings - he really like them and there is one ingredient he was having a hard time placing, he asked to speak to the chef to compliment him, the chef comes out and my friend told him he really enjoyed his signature wings and there is one ingredient he had the most difficult time deciphering and then he asked him, did you put rootbeer in your sauce? The chef was amazed and was like holy [cow] how did you know that? He said he first boils the rootbeer until he gets a powder (not sure how he does that) and that was his secret ingredient and my buddy was the first one to ever point it out.

My GF (who is a part-time chef) says maybe he boils the rootbeer down to a syrup, then cools it to a candy and then grinds it up to a powder (it won't actually cook down to a powder). Sure seems like a lot of work though.

 

[videoguy505]

I once knew a guy in college that would boil Mountain Dew down to a powder, then snort it when he had to stay up late studying.

 

[bakes]

OK, I ahven't read the thread, but here ya go:

Take wings. Deep fry until they float. Remove from fryolator. Reheat fryoulator to 375. Plunge for 2 minutes more. Remove and toss immediately into straight Frank's Red Hot sauce cut with 10% butter, a dash of vinegar and cayenne, and a couple of cloves of minced garlic if you want.

Simple. Easy. Tasty.

 

[mcm_1013]

Double Batter the wings........

soak in milk or buttermilk.....dredge in flour.....return to milk....then dredge again

Then fry.

Makes very crispy wings

Bass pro, cabelas, wal-mart all have a Batter Bowl that makes this process easy and not as messy as ordinary bowls.

 

[Shrek]

Double Batter the wings........soak in milk or buttermilk.....dredge in flour.....return to milk....then dredge againThen fry. Makes very crispy wingsBass pro, cabelas, wal-mart all have a Batter Bowl that makes this process easy and not as messy as ordinary bowls.

I have one of these batter bowls for fish. They work great.Never heard of the double dredge. I will say that soaking the wings overnight in buttermilk made them taste pretty damn good. Here was the recipe from my first post in this thread. I found that instead of glazing, baking, reglazing, and baking again, I could just heat the glaze in the microwave until it became thin, then toss the wings in the glaze. They turned out fantastic. And the breading (after soaking them in buttermilk) was just the right texture.

5 lbs chicken wings (approximately 25-35 wings)2 cups habañero jelly3 cloves garlic, minced fine1/3 cup brown sugar1/2 gallon buttermilkSoak wings overnight in buttermilk in the refrigerator. Drain buttermilk off, but do not rinse wings.Dredge wings in flour. If you like, you can throw black pepper, cumin, cayenne, chipotle, or other spices in the flour first. After dredging the wings, put them in the refrigerator for one hour. After one hour, take out wings and deep fry them in peanut oil at 375 degrees until wings float.Whisk together jelly, brown sugar, and garlic. Let stand until wings are done frying.When wings are done frying, drain and let stand for a few minutes. Heat jelly mixture in the microwave until it is thin and runny. Toss wings in mixture.

 

[Shrek]

Hot Garlic Parm3 Cups Franks Wing Sauce + 2 Table spoons Minced Garlic + teaspoon butter + table spoon Parmesean cheese

Made these again for the bowl games today. I am gradually perfecting this one. Great recipe Lately I have put shredded parmesan in the mix after the sauce is boiling, let it melt, then reduce heat. These are so simple yet so tasty.

 

[coolnerd]

 

[Alias]

I typically buy a sauce, Buckman's Best Suicide Sauce - it is hard to find but damn tasty and has just the right amount of kick to it.

 

[Silverbacks]

 

[Godsbrother]

Here is a good recipe, similar to Quaker Steak & Lube's Louisiana Lickers sauce.

1 stick butter

1 cup Franks Hot Sauce

1/2 cup KC Masterpiece BBQ sauce

3 tbl brown sugar

1 tbl cajun seasoning, more if you want it spicier

1 tsp garlic powder

1 tsp onion powder

Melt butter in pan. Add rest of ingredients over medium heat, stir constantly until well mixed. Reduce heat to low for 5-10 minutes.

Deep fry wings, place in shallow baking pan, cover with sauce and bake uncovered at 350 for 10 minutes.

 

[Da Good Da Bad an Da Ugly]

 

[otello]

 

[Alias]

I prefer the wings grilled rather then fried

 

[LordHusker]

I have a GALLON jug each of Anchor Bar Suicidal Wing Sauce (almost empty) and Wy's Wings XXX Hot Sauce (just got it for Christmas) in the fridge. Ordered each off the Internet. They are both mega-spicy, delicious wing sauces. The Wy's is a smidge hotter because it contains habaneros, and it has a hint of Indian curry to its overall complexity, which is rich and interesting. But if I had to pick one, I'd take the Anchor Bar Suicidal sauce. Man, it's good. It is nearly perfect.

Then I let my wife make the actual wings.

After being a naked-wing guy for a long time, I've come around to breading. She's convinced me that a little flour is a good thing. I now agree that it improves the flavor and texture, especially if you like your wings as head-explosively spicy as I do. She bakes them in the oven. I actually prefer that over frying.

They're frigging delicious. I'm going to eat about a zillion wings tomorrow watching bowl games all day.

GO BIG RED!

 

[Da Good Da Bad an Da Ugly]

While coating the wings in a spiced flour mixture and frying them is the traditional method of preparing wings I sometimes grill them before bathing them in sauce (either BBQ or homemade hot sauce). The following will provide some moist tasty wings with a smoky flavor.

1) Soak wings in buttermilk over night.

2) Drain, and gently par boil wings in a mix of Adobo seasoning , fresh cut up Habenaro peppers, celery and onions.

3) Set up grill for indirect cooking (coals to one side). When coals are ready toss on a few chunks of hickory wood.

4) Sprinke rub of your choosing on wings just prior to grilling.

5) Grill wings turning once. Sample a few to test for desired doneness.

6) Remove and cover with a sauce of your choosing.

7) Eat wings, drink beer, repeat...

 

[jdsmit06]

When it comes to the actual wings, fresh/non frozen are the best, but its kinda a hassle cutting the wings up into pieces and getting rid of the tips. If you have to go with the frozen bagged wings one thing to be carefull about is the percentage of solution they are frozen with. Basically almost all frozen wings are brinned and frozen with a chicken broth to help them "stay juicy". But it is really to add weight. They will all say on the bag what percentage of solution they are frozen with and you really want something under 10%. 5% is ideal.

What I find to be a major problem with the high percentage solutions is that they end up being very salty. One thing I have found to counteract the solution is to thaw the wings in cold water, and change the water frequently. This will draw the salt out of the wings, and leave you with much better, less salty wings IMO.

Anyone have any particurally good places online to order wings. Its kinda a crapshoot buying from the supermarket.

 

[Marc Levin]

I've always perused the supermarket's chicken section for my wings. They are usually the wings they cut off the chicken when they put out the "regular" chicken parts.

They are always bigger than the frozen brands, almost always still fresh/unfrozen, and cheap: 2-3 bucks per 20-24 wings. I look for the most non-frozen package I can find, but many supermarkets keep all their chicken kinda frozen, so that can be tricky.

If you REALLY want big, fresh wings, go to one of the natural food big markets (Wild Oats type) and get friendly with the butcher.

In general, the amount of friendliness you dish out to your local butcher comes back 10-fold. They all have what you want sitting in the back, or they can cut it for you.

Anyway, for me, getting a nice spicy sauce is the easy part - getting big, meaty, non-greasy tasting chicken wings is the hard part. I've got a big caseload of "suck it" for anyone who uses Manor House.

 

[pantherclub]

Awesome thread guys, can we keep it going. I am going to try the Garlic parmasean tomorrow and will report back. I am going to grill mine though. Or should i bake? Thoughts

 

[Marc Levin]

Awesome thread guys, can we keep it going. I am going to try the Garlic parmasean tomorrow and will report back. I am going to grill mine though. Or should i bake? Thoughts

If you bake, finish on the grill. Or grill the whole way through. Baked wings are such a waste of good wing sauce.As others have stated, the best way to get wings done right is to fry them.

 

[Red Apples]

bake the wings.

then in a pan fry them up w/ butter and tobassco.

enjoy

 

[PizzaDeliveryGuy]

I've been using the same recipe that I mentioned in this thread earlier, only I've been buying chicken breasts and slicing them into chunks/strips and frying them. mmmmmmmmm.

Also, 1 cup mayo, 1 cup milk, and 1 pack of Hidden Valley Ranch Salad Dressing mix is perfect for dipping.

 

[aardball44]

Not a chicken wing recipe per se, but my new favorite way to prepare chicken:

Pre-heat oven to 350. Set the oven rack on the lowest shelf position. I use a convection oven with a setting of "convection roast".

Split a 4.5 lb to 5.5 lb young broiler chicken. Wash it well and place it on a roasting rack.

Coat both sides of each chicken half with olive oil. Then coat both sides with a mixture of salt, Creole seasoning, poultry rub and a little garlic powder.

Place the chicken (skin side up) in the oven and roast it for 30 to 35 minutes, depending on the size of the bird.

Flip the chicken to bone side up and set the oven to "broil". Remember, it's important for the chicken to be on the bottom shelf of the oven. Broil bone side up for 30 to 35 minutes.

Flip the chicken to skin side up once again, and broil in the lowest oven position for another 15 to 20 minutes.

This is an incredibly easy recipe without much mess except for getting your hands covered in olive oil and seasonings.

I started making this recipe in October and I've probably made it at least once a week ever since. Easily the best chicken I've ever prepared, and possibly the best chicken I've ever tasted. Give it a try!

 

[bakes]

Actually had wings over Thanksgiving that had breading and were enjoyable. First time for everything. Here's how we did them:

Fire up the turkey fryer outside using the leftover oil from frying the turkey. Get it up to about 375.

Take whole wings and put them into a Zip Loc bag filled with flour and a little corn starch. Squeeze the flour onto each wing, then place onto a tray. Let the flour set up on the wings for about 10 minutes or so. Deep fry until golden brown, maybe 8 minutes. Toss in a huge bowl of Red Hot mixed with garlic and God only knows what else as Banzai didn't let me see the labels on the bottles of what he was putting into the bowl. Looked like some Guatemalan hot sauce and a couple of others.

Hot, crispy, juicy... freaking outstanding.

 

[Tecumseh]

Don't know how I missed this thread.

Black mufn' dot.

 

[baymen]

:whoosh:

 

[pantherclub]

I made the Hot Garlic Parmasean wings last night and I would have to give them an A+. Freaking awesome flavor, you would not think you could taste the parma cheese but it is there. It kindof takes the zing out of the hot sauce.

 

[cactus]

I do them on the grill.

Just toss em all on there and cook until the skin is good and crispy - then toss them with Franks and butter. Super simple and minimal cleanup.

Here's another interesting recipe:

Margarita Wings

1 dozen wings

1/4 cup tequila

1/4 cup thawed, frozen limeade concentrate

2 tbsp. Triple Sec

1-1/2 tbsp. cilantro, chopped

1 large or 2 small cloves garlic, minced

1 jalapeno pepper, seeded and chopped

Juice of 1 lime

Directions: Combine all ingredients in a zip-top bag. Marinate in refrigerator at least 8 hrs. Grill.

 

[Polish Hammer]

fo sho!

 

[-jb-]

 

[rail]

Effin man.

 

[SofaKings]

I do them on the grill.Just toss em all on there and cook until the skin is good and crispy - then toss them with Franks and butter. Super simple and minimal cleanup.Here's another interesting recipe:Margarita Wings1 dozen wings 1/4 cup tequila 1/4 cup thawed, frozen limeade concentrate 2 tbsp. Triple Sec 1-1/2 tbsp. cilantro, chopped 1 large or 2 small cloves garlic, minced 1 jalapeno pepper, seeded and chopped Juice of 1 limeDirections: Combine all ingredients in a zip-top bag. Marinate in refrigerator at least 8 hrs. Grill.

K,Have you made those before or just found the recipe?

 

[Shrek]

I do them on the grill.Just toss em all on there and cook until the skin is good and crispy - then toss them with Franks and butter. Super simple and minimal cleanup.Here's another interesting recipe:Margarita Wings1 dozen wings 1/4 cup tequila 1/4 cup thawed, frozen limeade concentrate 2 tbsp. Triple Sec 1-1/2 tbsp. cilantro, chopped 1 large or 2 small cloves garlic, minced 1 jalapeno pepper, seeded and chopped Juice of 1 limeDirections: Combine all ingredients in a zip-top bag. Marinate in refrigerator at least 8 hrs. Grill.

K,Have you made those before or just found the recipe?

DittoThe margarita recipe sounds tasty, but I'd rather hear first hand from someone who has made them. Do they crisp up OK? No oil in this recipe?

 

[seahawk 17]

Just bought a new deep fryer. Going to try the buttermilk.

Myself I just use Franks and butter. Recipe is right on the bottle, but I'm going to experiment a lot now that I have a new toy.

 

[tdoss]

If you want extra coating on your wings...dredge...fry...dredge again...then fry until done.

Trust me on this...it'll work on wings or breasts.

 

[Da Beers]

bump for the superbowl parties.

this may be sacrilege, but for us lazy guys who don't want to cook, are the costco wings any good?

 

[Binky The Doormat]

I like chicken wings better when they are not breaded. I don't think breading is necessary for wings to taste great. I think the taste is all in the sauce. Also there isn't much chicken on a wing, and with them being breaded, it's just makes the icky skin thicker that you have to eat. You can make the original skin as crispy as you want without breading it.

Simey and Harryhood have it correct. The other piece to this for me is that they need to be fried hard ...what does that mean? Well done man ...make'em float. Nice big bubbles ...they turn out crispy and delicious. I can't stand all the tendon-like mess - these things come off clean in swoop. After that a nice quick toss in whatever combo - but make it light enough that it doesn't soak and the crispyness out of them. When I go to a place that serves them I ask for naked wings - fry them hard - no goo left ...they usually know what I mean. If you must bake them - and I have plenty of times when I didn't have a fryer - bake on high - 425 - 450 degrees with no sauce. Watch them and turn them when need - you can bake them to turn out similar to the fried version (no uccky goo left) just not quite as good. Same thing on the sauce unless you want to go with something like your sweet hot jelly sauce at the end - sounds good man.

 

[Shrek]

I've got 10 lbs of wings defrosting right now because I have to cook them early tomorrow morning before my card game. I did the hot garlic parmesan for some friends about two months ago and they haven't quit talking about them since. So I am making those and also dividing off about 2-3 lbs to try the Big Daddy Blues recipe.

Thanks in this thread to harryhood. Great recipe for the hot garlic parmesan- I would have to think the blue cheese ones are going to be just as good.

 

[seahawk 17]

I have been trying diffrent variations the last few weeks here is the best I have come up with.(1/2 the family likes them breaded, the other half naked)

1 1/2 cups Franks

1/3 cup butter

garlic

Worchestershire

2 caps (lid off of bottle)Vinegar

Brown Sugar to turn sauce a light tan

Fry wings for 12 mins at 360 degrees, put wings in container with sauce and shake.

Wings will be hot with a hint of sweet and sour. You can also add grated parma cheese to sauce, like everyone else stated they are pretty good.

 

[Shrek]

The key to good hot wings is ORANGE JUICE. Trust me on this one. I go butter, garlic, Frank's, a ton of Tobasco sauce, small amount of brown sugar. Do a dry run with OJ and you will not be disappointed.ORANGE JUICE

So what ratio of orange juice to sauce do you use?

 

[Tony Jabroni]

After many attempts, I think I've mastered wings. So simple it's ridiculous and the crust is plenty crunchy. It's just seasoned flour. Not too healthy, though.

I season the wings with:

Lawry's

Garlic Salt

Onion Salt

Crazy Jane's Mixed Salt

Black Pepper

Italian Seasoning

A dash or 2 of lime juice

A dash or 2 of orange juice

Liquid Smoke

Toss thoroughly.

Bowl of flour, eyeballed to the amount of wings you have. (Use plenty) Heavily seasoned with Lawry's/Garlic salt/Crazy Jane's/Black pepper. I usually put my seasonings in the flour, stir, then add a little more.

Toss the wings in the flour mixture. A tupperware bowl with a cover is best. Rest after coated for about 15 minutes.

Throw in a fry pot at 360-370 degrees, cook til they float.

No sauce or nothing. Just fried wings.

 

[Kev4029]

 

[Gordo]

Had a potluck lunch at the office today, so I decided to try my hand at some wings. They turned out great.

5 lbs wings
Grilled 20-25 minutes until well browned (or deep fry, but I don't have a fryer)
Coated with sauce mixture of (1 stick butter, 1/3 cup Franks Red Hot, 1/3 cup BWW Spicy Garlic Sauce) (save some of this for last step)
Baked in 400 degree oven 10-15 minutes in a cake pan.
Put in Crock pot and covered with 1:1:1 of above sauce mix, sweet BBQ sauce, Stubb's Wicked Chicken Wing SauceJust played around with the different sauces I had until I found something I liked. They weren't real hot, but had a little bit of a burn. If I was making them just for myself, I would probably use more of the Frank's Red Hot to make them a little hotter.

Next time I think I might sprinkle some garlic powder on them before grilling as well.

 

[aardball44]

Not a chicken wing recipe per se, but my new favorite way to prepare chicken:

Pre-heat oven to 350. Set the oven rack on the lowest shelf position. I use a convection oven with a setting of "convection roast".

Split a 4.5 lb to 5.5 lb young broiler chicken. Wash it well and place it on a roasting rack.

Coat both sides of each chicken half with olive oil. Then coat both sides with a mixture of salt, Creole seasoning, poultry rub and a little garlic powder.

Place the chicken (skin side up) in the oven and roast it for 30 to 35 minutes, depending on the size of the bird.

Flip the chicken to bone side up and set the oven to "broil". Remember, it's important for the chicken to be on the bottom shelf of the oven. Broil bone side up for 30 to 35 minutes.

Flip the chicken to skin side up once again, and broil in the lowest oven position for another 15 to 20 minutes.

This is an incredibly easy recipe without much mess except for getting your hands covered in olive oil and seasonings.

I started making this recipe in October and I've probably made it at least once a week ever since. Easily the best chicken I've ever prepared, and possibly the best chicken I've ever tasted. Give it a try!

I'm still preparing chicken this way at least once a week. Haven't gotten tired of it yet, and it's a popular request from the MiL and friends and neighbors when they're invited to dinner. I usually end up with only a wing and some back bones to gnaw on, but the broiler cooks through the bones so thoroughly that I don't mind a bit. It's all good.Tried it with a split turkey twice, lengthening the cooking times to compensate for the larger bird. It worked to perfection with both a 12-lb bird and a humongous 19-pounder. The real pain was splitting the turkey in half, and the roasting rack I use can only hold half a turkey at a time.

 

[bakes]

First off, Chicken Wings are meant to be deep fried and only deep fried. That is all. Crispy on the outside and tender on the inside. NEVER EVER baked, nor breaded. I am from upstate NY so I am very picky about my wings.

Here are a couple god recipies that I have had that are real good. Worked at a bar with some pretty kick ### wings.

Alert: we did not measure any hot suace. We used Franks Red Hot Wing sauce.

Hot(3 cups w\ red pepper)

these should be enough to coat 1 dozen deep fried wings

Hot Garlic Parm

3 Cups Franks Wing Sauce + 2 Table spoons Minced Garlic + teaspoon butter + table spoon Parmesean cheese

Big Daddy Blues

3 Cups Wing Sauce + two table spoons of blue cheese = GOLD!

Sounds like either O's Place or the Galley... maybe the Deacon's Bench?

 

[taco breath]

I want to hear about more crispy wing recipes. I've done the hot sauce and butter baked shtick, but it gets tired sometimes.

grill them until the skin bubbles are are kinda dry. then when you put them in the sauce they soak it up.