Does anybody have a recipe for making some buffalo style wings. I can eat the heck outta these things and want to start making my own. I can't afford to buy the premade ones anymore :laugh:
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Does anybody have a recipe for making some buffalo style wings. I can eat the heck outta these things and want to start making my own. I can't afford to buy the premade ones anymore :laugh:
If you want buffalo sauce, use Parkay (must be Parkay, other brands do not work as well) and your favorite hot sauce. Put the Parkay in a blender and turn it on. Slowly add hot sauce until you get the flavor you like. This is how most are made. For a little different flavor you can add a small amount of ranch dressing
GRILL, do not fry, bake, microwave, etc., your wings. Put about 16 - 24 oz (depending on the amount of wings) of Franks Red Hot sauce (nothing else) in a bowl. Throw in about 1/3 to 1/2 stick of butter in and microwave until the butter is melted. Add the cooked wings and stir around until all are coated. Let them set in the sauce for about 10 minutes and enjoy.
What I do is use equal parts butter and hot sauce. Probably 1/2 cup each. Put wings in baking dish pour mixture over top of them. Cover foil with and bake 30 minutes at 350. While those are baking fire up the grill. After 30 minutes pull wings out of oven and throw them on the grill to char them up a little. Once done to your liking take out put in big bowl. Pour a little more of the butter/hot sauce mixture over them and toss them around. Damn fine eating there!!
get yourself some wingettes and a quart of buttermilk , a quart of franks red hot 2 cups of flour , 2 sticks of butter , and oil to deep fry,,,,soak wingettes for 12 hours in buttermilk and half the red hot, then drain well and LIGHTLY flour them , then deep fry til deep golden brown, then heat the rest of red hot with the 2 sticks of butter mixing til it combines,,,,then get a big bowl and toss the sauce mixture and the cooked wings in it and serve or you can keep warm in oven on 200 degrees til ready to serve
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Here's a different option, that I think makes them taste much better. Steam the wings first. I use a seafood steamer on my propane cooker and steam them for about 15 minutes to render some of the fat off the wings. I toss them in seasoned flour and shake most of it off to just give them a very light coating. Drop them in the oil and brown them up. Drain and immediately toss them in a bowl with your choice of sauce. You can buy a few restaurant versions from the grocery store if you like, or go with the classic butter/Red Hot mix. Steaming them will make them nice and tender. The light flour coating is optional. You can fry them "naked" (no flour) if you prefer but I like giving the sauce a little something to stick to, plus it adds a little extra crunch without heavy breading.
I understand the steaming thing but the buttermilk makes them juicier try it and see if I am wrong,,,besides the fat comes out in the deep fry process
I coat them in flour/spices (onion powder, garlic powder, cayenne, little bit of paprika, basil, italian spices), refrigerate for an hour, then toss them in flour/spices again. Fry them in peanut oil at 350 and I use 50/50 real butter and Franks Red Hot. I sometimes also add Tabasco, Cholula or other hot sauce to boost the heat factor.
I fry my wings in a very hot fryer (375F-400F) for roughly 5 mins., this will make the skin very crispy. I then throw them on the grill, or in the smoker to finish them off. I personally prefer the grill because I like the little bit of char.
Have a couple sauce recipes, this one is probably my favorite.
Sriracha Wing Sauce
5 Tablespoon unsalted butter
1/3 cup honey
1/4 cup Sriracha
1 Tablespoon Kikkoman Soy
2 teaspoons fresh lime juice
This makes a slightly tangy, sweet sauce, with a kick. You can always add more or less sweetness/heat depending on your own preferences.
I soak my wings in sauce over night then I put them in a basket on the rotisery on the grill until crispy
Hot sauce, Butter, and I add a little vinegar for a little wang
I also grill em first. Went to buy some fresh wings Friday and they were 4.99 a pound, breast were on sale for 1.99 a pound. We will be eating buffalo chicken breast strips while watching the game.
5 bucks a pound for chicken wings......:doh:
This is probably the closest to 'authentic' you're going to get :thumb up2:Quote:
Originally Posted by jomo924
Gotta use Franks, others will work, but Franks is the best wing sauce. Don't buy the Franks pre blended wing sauce, make your own with the original.
I don't know why you people dump all that stuff on perfectly good chicken wings.
What we usually do....
Get several 5 pound bags of wings. Thaw them completely and put them in the turkey fryer at 400deg. After they're done we dip them in bowls of Frank's Buffalo Sauce, our family secret BBQ, or (my personal favorite) dip them in vinegar and sprinkle salt on them.
Just this past summer I experimented with smoking wings. They are a close 2nd behind our frying method.
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Breaded and fried,or just plain. I could eat pounds of them. I love chicken wings.
Will be eating pizza and chicken wings tonight at the fire house for the Superbowl...one good thing about living in Buffalo, our pizza and wings are second to none :beers:
My son goes through a lot of wings every week, They come off the food service truck already with the breading on them. Drops em in a fryer basket in 375 oil, drains em. He uses Red Hot, puts an order of wings in a large stainless steel bowl with some hot sauce and a little spice and flips them around while the wings are extremely hot from the fryer. The coating sticks to the wings that way.
X100 on grilling the wings i have left frying them in the past...... i put 1/2 stick of butter and either franks or crystals h/s then add garlic powder, cayanne pepper, onion powder to the sauce.... then i take enough sauce to marinate the wings in for a hour or so then grill and baste with the other sauce left when done toss wings in sauce remaining. I like blue cheese to dip in i will take some of the sauce left and add to the blue cheese for a spicy blue cheese dip
Great ideas above. And Franks is the only brand hot sauce to use. If the Franks/butter mix is too spicy for you, just add more butter. I too like the premade Franks Buffalo sauce.
:thumb up2:Just dip in Cowboy Johns Grillin and dippin sauce. Made in Des Moines IA.
What do you use for a baste in the grill? I just started experimenting with grilling them then adding the sauce.....awesome wings right there. I just baste them with a little oil with black pepper a little salt and some garlic powder.Quote:
Originally Posted by markheb
This is going to be like a which boat is better thread but lots of good options. I personally like the butter/Franks redhot recipe. I also like the lemon pepper wings. Now I'm hungry.
Damn am I hungry now:thumb up2:
Best wings I have ever eaten were my neighbor's mothers. Secret receipe she took to her grave. All I know is that she boiled them first, homemade sauce. Best ever.....
Quote:
Originally Posted by markheb
This is the way I do them, I would only add cook them skin side down (wing portions) until the start looking done on the top side. Then flip them for the last few minutes. Keeps them from drying out and from flaming up as bad. I prefer the Thick Franks Red Hot sauce and I add in some Texas Pete Hotter Hot sauce for that extra bite. The Franks is delicious, just not hot enough for me.
DAMN YOU GUYS!!! Reading all these posts got me going on wings. A local bbq joint down the street has a special on for today. SMOKED WINGS, 6.99 a dozen. Went down, got 2 dozen, made up some sauce. I have already ate about a dozen and I am miserable! THANKS AN F___ING LOT!! Will eat the rest later:beers:
Quote:
Originally Posted by TRYTOFISH
Same thing, I had to go out and get some also :laugh:
I went with teriyaki.
For all the guys that said to grill the wings I have 6 words for you,
Thank you
thank you
thank you!!!!!
After grilling them I don't think I'll ever go back to fried wings. :beers:
Looks like I'm going to try that out on my smoker the next nice day- Using applewood most likely.Quote:
Originally Posted by TRYTOFISH
I guess you have to enjoy smoked chicken to like them that way and I don't, nor do I like smoked turkey,,,,i do however like some meats smoked and an occasional but rarely piece of smoked fish ,,,,my taste buds find that lighter the meat flavor (ie, chicken and fish) the less they tend to like smoke as smoke overpowers the light flavor of said items
The key is lighter woods like apple or cherry, and not much smoke to the meat. In my electric, I'll only put wood in the first 30 minutes, and don't add any after that. I don't like the smoke to overtake the meat either.Quote:
Originally Posted by jomo924
This is how I make mine also...As good or better than anything you will get in a restaurant/bar. The buttermilk is the trick...:thumb up2:
Quote:
Originally Posted by jomo924
Got a recipe for a big wang? :laugh:Quote:
Originally Posted by TRYTOFISH
Jake
Thanks for all the ideas guys. :thumb up2:
This thread should be a permanent sticky either here or in the cooking and grilling forum. Just way to many great recipes to let the lounge swallow up.
I fell for Jomo's trap, and the Broncos paid dearly:crying:.Quote:
Originally Posted by Fish Boy
For the guys that grill them, do you do it over direct or indirect heat? And approximately what temp? Thanks