Best chicken wings recipes (1 Viewer)

[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.

Once again thanks to harryhood.We are having a draft tonight, and instead of doing the garlic parmesan, I am going to do all Big Daddy Blues. These went over even better than the garlic ones.

And instead of wings, I have divided 6 lbs of chicken breasts into strips. Bringing the sauce separate and an extra sealed bowl to use for tossing the strips in the sauce at the draft. Prevents them from getting soggy. I've had the strips soaking in buttermilk overnight. The buttermilk angle has been the best thing I've ever added to my chicken recipe preparations as far as taste goes.

Also making a batch of these. Can't wait for the draft.

 

[Evilgrin 72]

I wish I could get a recipe for Cluck-U Chicken's nuclear sauce. So tasty. GB Rutgers.

 

[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.

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.

I just googled this, baked http://www.secretingredientrecipes.com/rec...ckenwings.shtml

 

[Alias]

best buffalo wing sauce:

http://www.thepeppersource.com/ItemPage.asp?ID=79

I prefer putting it on BBQ'd wings (instead of fried)

 

[Gordo]

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.

I just googled this, baked http://www.secretingredientrecipes.com/rec...ckenwings.shtml

This root beer thing has my curiosity peaked. I am going to give it a try.

 

[Rounders]

:sehorn:

Thanks for all the tips, going to try the buttermilk trick this weekend!

 

[mofo313]

Definitely going to have to try some of these. Can someone explain what means?

 

[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 the ####ers until the greese inside boils out and starts a fire. then throw in reduced sauce, they will soak up the flavor. also ginger is a cool ingredient.

 

[Shrek]

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.

I just googled this, baked http://www.secretingredientrecipes.com/rec...ckenwings.shtml

I have got to try this. This sounds tasty.

 

[aardball44]

Bump.

I'll be trying out a few of these recipes over the next couple of months.

 

[Mr. Ected]

 

[aardball44]

I just finished cranking out 80 pieces of wings as appetizers for tomorrow, 40 drummettes and 40 banjos.

I went with a very basic recipe, since the wings are high quality Amish free-range bird with no hormones or additives. Shook 'em up in a mixture of flour, seasoned bread crumbs, Tony Chachere's and black and red pepper, then deep fried them in small batches for about 11 minutes. As soon as they came out of the vegetable oil I hit them with salt and hot sauce, then held them in a warm oven to let the oil drain away.

I knocked back at least a dozen of them while I cooked. Had to test each batch.



Merry Christmas, everybody!

 

[Alias]

I just finished cranking out 80 pieces of wings as appetizers for tomorrow, 40 drummettes and 40 banjos.I went with a very basic recipe, since the wings are high quality Amish free-range bird with no hormones or additives. Shook 'em up in a mixture of flour, seasoned bread crumbs, Tony Chachere's and black and red pepper, then deep fried them in small batches for about 11 minutes. As soon as they came out of the vegetable oil I hit them with salt and hot sauce, then held them in a warm oven to let the oil drain away.I knocked back at least a dozen of them while I cooked. Had to test each batch.Merry Christmas, everybody!

sounds good, big fan of Tony Chachere's

 

[SierraKiloBravo]

 

[Capn Crunch]

I just finished cranking out 80 pieces of wings as appetizers for tomorrow, 40 drummettes and 40 banjos.I went with a very basic recipe, since the wings are high quality Amish free-range bird with no hormones or additives. Shook 'em up in a mixture of flour, seasoned bread crumbs, Tony Chachere's and black and red pepper, then deep fried them in small batches for about 11 minutes. As soon as they came out of the vegetable oil I hit them with salt and hot sauce, then held them in a warm oven to let the oil drain away.I knocked back at least a dozen of them while I cooked. Had to test each batch.Merry Christmas, everybody!

He was going to post a picture of them, but the Amish wings wouldn't let him.

 

[harryhood]

Glad to see this thread still alive in kicking. I noticed someone(simey, maybe) mentioned about letting them crisp and float to the top when deep fried. That is the way that I do them and it works like a charm. When they all are floating and feel crispy with the touch of a fork lift 'em and let them stand for 5 minutes. This will drain most grease and standing for 5 minutes will crisp to perfection(also allows the sauce to stick a little better)

Combine the Hot Garlic with the BDB

3 Cups Wing sauce + 2 TB garlic + 1 TB Blue Cheese

Hot Cajun or Hot Garlic Cajun

3 Cups Wing Sauce + 1 oversized TB cajun spice

3 Cups wing sauce + 2 TB garlic + 1 TB cajun spice

Shreks, glad you are enjoying the wings, its amazing all the complimentary items you can add to wing sauce to really add another layer of flavor.

 

[harryhood]

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?

Little hole in the wall called Manleys, in the vicinity of Deacon's. Couple guys in the kitchen got real creative with the wing sauces, the variety is great. Biggest wings, cooked to perfection.

 

[Steel Dillo]

1. Completely remove skin

2. Grill over high heat until almost burnt.

3. Toss in sauce of choice.

Crispy without the fat.

 

[Shrek]

Crispy without the fat.

Who wants that?

 

[TidesofWar]

Crispy without the fat.

Who wants that?

Grilled Wings are great for a change of paceI would put my Jamaican Jerk and Teriyaki wings up against anything

 

[Chiwawa]

:(

I was thinking of smoking some wings for the SB, but I might try one of these instead.

 

[Super King]

Who the hell is talking about BAKING wings?YOu don't bake chicken wings unless you're finishing them in the fryer. You FRY wings... deep fried... in FAT that will cause your heart to EXPLODE at 35 years old.Then you toss them in teh juice. llo

never ever bake wings. 13 minutes in 350 degree oil. perfection.

 

[Franknbeans]

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.

so grilling is out?

 

[TidesofWar]

I was thinking of smoking some wings for the SB, but I might try one of these instead.

Smoke 'em if you got em!

 

[Shrek]

Who the hell is talking about BAKING wings?YOu don't bake chicken wings unless you're finishing them in the fryer. You FRY wings... deep fried... in FAT that will cause your heart to EXPLODE at 35 years old.Then you toss them in teh juice. llo

never ever bake wings. 13 minutes in 350 degree oil. perfection.

Actually, as Tides just said, sometimes a change of pace is nice. I find that you can actually combine frying and baking for a good change. Make a mixture of 1 cup of jalapeno jelly, 2 tbsps of brown sugar, and a dash of garlic oil or miced garlic. Put it aside. Preheat the oven to 350. After deep frying the wings (I actually use peanut oil, which has a higher flash point and not only cooks the wings quicker but also seals in more of the flavor IMO), quickly brush them with the jelly mixture and pop them in the oven for 5 minutes to crisp the glaze on the wings.But what I like best about wings is that they're all good, once in awhile. I've tried at least 6 or 7 of the recipes from this thread and I like them all.

 

[harryhood]

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.

so grilling is out?

I have never done them any other way than deep frying but to each their own. A friend of mine made a batch of grilled wings, which were surprisingly pretty decent but I have never met a wing baked in the oven, that I liked.

 

[harryhood]

But what I like best about wings is that they're all good, once in awhile. I've tried at least 6 or 7 of the recipes from this thread and I like them all.

My arteries would agree

 

[AcerFC]

.

 

[orcinus]

 

[TheWalkmen]

I would put my Jamaican Jerk and Teriyaki wings up against anything

Is the Jamaican Jerk recipe posted in here? If not, will you post it?

 

[glumpy]

No need to get fancy here.. 70% Red Hot / Louisiana / Whatever Hot sauce you prefer30% ButterToss

I've played with several recipes like the ones in this thread and it always comes back to this! Most often grilled.

 

[TheWalkmen]

Does anyone have a good Jamaican Jerk or Caribbean Jerk recipe? Wings sound tasty today during the games.

 

[tipsy mcstagger]

.

 

[In The Zone]

Frank's Red Hot

Butter

Garlic

Worstershire

Honey (little bit)

I do my wings a bit different - I throw them on the grill until done, then toss in the sauce. I prefer it to deep fried by a wide margin.

I'll second this. This is the only way I do them at the house. I cook the whole wing also. I don't seperate the drumette from the rest. Kinda like the chinese places do it.

 

[Wingnut]

I would put my Jamaican Jerk and Teriyaki wings up against anything

Is the Jamaican Jerk recipe posted in here? If not, will you post it?

Does anyone have a good Jamaican Jerk or Caribbean Jerk recipe? Wings sound tasty today during the games.

s

 

[pizzatyme]

dot

 

[Super King]

:sigh:

If you're making traditional Buffalo style wings, first off, the wings need to be deep fried only. Baking makes the meat too tender, and it just falls off the bone. Frying makes them crispy on the outside, and juicy and tender on the inside. Second, traditional Buffalo sauce needs two more things besides Frank's Red Hot and butter/margarine. Ketchup and BBQ sauce. The ketchup helps keep the hot sauce/butter mix combined together. Otherwise, the hot grease from the wing makes the hot sauce and the butter separate, and you're left with a buttery wing and all the hot sauce at the bottom of the wing container.

And grilling is only for after to give a little char to the wing. Especially with BBQ wings.

 

[Maurile Tremblay]

I succeeded today in my first attempt at making homemade buffalo wings.

I kept things very simple.

I used 9 whole Mary's organic wings = 18 buffalo wings (after separating the drummettes from the double-boned portions) = 2.33 lbs.

I fried them over a stove in a dutch oven in ghee. (The ghee was filled just halfway up the wings, so I had to fry each side separately.) It was probably about five minutes on a side, but I didn't time it. I also don't know what the temperature was; I was aiming for 375 degrees, but the thermometer kept getting in the way so I took it out. Anyway, I just did it by sight: until they were golden brown.

The sauce was 50% awesome butter and 50% awesome hot sauce, with a pinch of awesome salt. It ended up being a bit mild for my taste, but simply increasing the ratio of hot sauce to butter seemed to make it more vinegary than I like it, so next time I will add a bit of habanero sauce to spice it up. (Now that I think about it, I should probably add some black pepper as well.) But the flavor was really outstanding. For anyone who likes it a bit on the mild side, it was perfect.

After frying, I coated the wings in sauce and then baked them at 350 degrees for about seven minutes. Then I coated them in more sauce, let them cool for a bit and ate them.

Light, crispy, flavorful, delicious!

 

[nysportsfan]

.

 

[glumpy]

:sigh:

If you're making traditional Buffalo style wings, first off, the wings need to be deep fried only. Baking makes the meat too tender, and it just falls off the bone. Frying makes them crispy on the outside, and juicy and tender on the inside. Second, traditional Buffalo sauce needs two more things besides Frank's Red Hot and butter/margarine. Ketchup and BBQ sauce. The ketchup helps keep the hot sauce/butter mix combined together. Otherwise, the hot grease from the wing makes the hot sauce and the butter separate, and you're left with a buttery wing and all the hot sauce at the bottom of the wing container.

And grilling is only for after to give a little char to the wing. Especially with BBQ wings.

good point

 

[Binky The Doormat]

I would put my Jamaican Jerk and Teriyaki wings up against anything

Is the Jamaican Jerk recipe posted in here? If not, will you post it?

Does anyone have a good Jamaican Jerk or Caribbean Jerk recipe? Wings sound tasty today during the games.

s

These requests are a year and a half old - can someone please post an authentic, awesome Jamaican Jerk sauce? I had some it Pittsburgh years ago - it was authentic and it was awesome. Best I have ever had and gotta makem.

 

[Binky The Doormat]

1. Completely remove skin2. Grill over high heat until almost burnt.3. Toss in sauce of choice.Crispy without the fat.

I am sorry that you don't get this thread - you are really missing out. Not wanting crispy chicken skin is like not wanting bacon.

 

[tipsy mcstagger]

I succeeded today in my first attempt at making homemade buffalo wings.

I kept things very simple.

I used 9 whole Mary's organic wings = 18 buffalo wings (after separating the drummettes from the double-boned portions) = 2.33 lbs.

I fried them over a stove in a dutch oven in ghee. (The ghee was filled just halfway up the wings, so I had to fry each side separately.) It was probably about five minutes on a side, but I didn't time it. I also don't know what the temperature was; I was aiming for 375 degrees, but the thermometer kept getting in the way so I took it out. Anyway, I just did it by sight: until they were golden brown.

The sauce was 50% awesome butter and 50% awesome hot sauce, with a pinch of awesome salt. It ended up being a bit mild for my taste, but simply increasing the ratio of hot sauce to butter seemed to make it more vinegary than I like it, so next time I will add a bit of habanero sauce to spice it up. (Now that I think about it, I should probably add some black pepper as well.) But the flavor was really outstanding. For anyone who likes it a bit on the mild side, it was perfect.

After deep-frying, I coated the wings in sauce and then baked them at 350 degrees for about seven minutes. Then I coated them in more sauce, let them cool for a bit and ate them.

Light, crispy, flavorful, delicious!

Hippie

 

[pantherclub]

This is the best thread in the history of this board. Well this one and bowling bartender

 

[tipsy mcstagger]

Just made wing stuffed with home made kim chi. They were the awesome.

 

[Megla]

Made Mango/Ginger/Habenero, Pineapple Bourbon and Rasberry Chipolte wings this week for the games.

Wings were great, Jags game sucked!

 

[Harrassment Panda]

1. Go to Kroger deli and buy tray of spicy chicken wings.

2. Go home, heat in oven at 300 degrees for 10 or 15 minutes.

3. Enjoy.

Seriously, they are great. I've tried doing wings before and I can't even approach the perfection of Kroger's wings. The boneless ones are nasty but the regular ones rock.

 

[EasyMorningRebel]

I just stumbled upon this: Texas Pete

Gotta be the best store-bought wing sauce I've ever had. Not sure if this is a regional-only product, though.

 

[Dr. Watson]

I just stumbled upon this: Texas Pete

Gotta be the best store-bought wing sauce I've ever had. Not sure if this is a regional-only product, though.

That's what I make my grilled hot garlic parm wings with...best flavor by far imo.

 

[EasyMorningRebel]

I just stumbled upon this: Texas Pete

Gotta be the best store-bought wing sauce I've ever had. Not sure if this is a regional-only product, though.

That's what I make my grilled hot garlic parm wings with...best flavor by far imo.

Is that recipe in this thread, by chance?