Chicken Wings

I make the best chicken wings in the world, and since I like most of you guys here, I thought I would share with you how I make them. I do NOT make my own sauce...perhaps one day I will.

Two types: Breaded, and plain

Making them breaded:

1. Thaw 10 wings in the microwave. They do not have to be completely thaw, but should not be covered in ice.

2. Mix tow cups of white flour, 1Tbsp pepper, 1tbsp onion salt, 1Tbsp garlic salt. I NEVER actually measure, I just dump the approx amount in and call it good.

3. Strain the wings. It would seem you would want them wet so the flour would stick, but too wet just makes glue. I find shaking them in a strainer for about 10 seconds is perfect.

4. Roll each wing in the flour. At this time I start heating the fryer.

5. Let the wings sit in the flour until the fryer heats up.

6. Once heated, slowly drop them in 1 at a time.

7. Knowing when they are done just takes practice. Don't be afraid to pull one and peek inside and put it back if your not sure. Sometimes I like them well done, sometimes I like them more moist . It's up to you.

8. Remove from fryer and let sit for 2 minutes. Once again, this is not an exact thing, but it does make a difference when you let the leftover oil soak in. Heath nuts- please leave this alone!

9. Mix with sauce. I REALLY like the Hooters sauce. About 1 cup Hot and 2 tbsp 3 mile Island flavor is a great blend.

Yes, I know, Hooters sauce. To be honest, I have a whole door shelf in my fridge JUST for wing sauce. Hooters is always the favorite for the breaded wings.

Plain wings:

This is much more simple, and really good too. I probably do this style more often.

1. Take 10 frozen wings, and place directly into deep fryer. NOTE! DO NOT PRE WARM THE DEEP FRYER! LET IT HEAT UP AS THE WINGS THAW! I do it this way all the time, and it works fine. Do at your own risk. If you make a second batch, either thaw the second batch or let the fryer cool down. Overflowing boiling grease is messy.

2. Remove when done.

3. Douse in Buffalo Wild Wings sauce. I like spicey garlic, but mild, medium, and hot are really good as well. NOTE: when they say hot, they mean it.

Enjoy!

Never as hot as My Homemade Chili Sauce....



Many have commented that this one is second in heat, only to Tabasco, drop for drop..

Also I use home grown Chilli's, a variety of breads, including the African Eagle eye, Jalapeno and Habanero...


Also i make small batch's at a time, about 2 times a year..


People have been shipping this all over the country, and bottles have already been sent off to Namibia and the Congo. Also it sells at 1/2 the price of any other brand..

Perhaps you should try it on your wings...

Is that like a thai chilie sauce? Looks amazing.

I'd just like to observe, tabasco isn't very hot, as sauces and chilies go. Maybe that's just me.

Tim

Tobasco is not super hot- but I do enjoy the flavor. I have different sauces for different things besides wings. They all have their place.

Tapatio kept me alive in the military, with the "food" they tried to feed us! A little hot sauce made it much more bearable.

Mmm, love wings.

Yeah, I would classify Tabasco as a medium. Good flavor, but not too hot. For extreme heat I go for Matouk's. A bit too hot for wings though.

I make my own habanero based hot sauce. Heat varies depending on ratio of habaneros to other ingredients, which depends on how brave I'm feeling at the moment.

1 - Go to a bar
2 - Ask if they'll toss your wings in a shot of rye and some maple syrup, then back in the oven to dry it up a touch
3 - Eat wings

I've never really been big on wings - same as ribs - so much mess and work for so little meat.

If I go to a pub I'll usually get dry ribs... which oddly, by looking at google, seem to be a regional thing? bizarre. I thought everyone had them.

Guess I'll explain them then. They're 3/4" or 1" cubes of pork (I think usually not ribs... maybe the darker and fatter part of loin near ribs..?), breaded and deep fried. Good with lemon juice on them, dipped in ranch, etc. Or you can get them buffalo or whatever else.
Boneless most of the time... A lot of pubs and "Canadian and Chinese food" type restaurants have them around here. They're more likely to be actual ribs / have bones at a Chinese joint, though.

Google makes it look like it is an alberta / sask thing, at least by that name. Who knew.



Argh now I'm salivating...

hotdog with immortality blood sauce is more tasty to me...
usually don't pay much time for making food

Yeah, that - and the whole autopsy procedure - prevented me from eating a wing until I was - I think 39. Kind of got hooked on 'em now though.

I don't like food grease on my hands. Dirt, engine oil, whatever - all good - but something about cooking oil repulses me. To enjoy wings I have to throw on a pair of latex gloves. Frankly, I don't know why pubs don't throw a set of those super cheap 'sandwich bag' gloves in with the order

"To enjoy wings I have to throw on a pair of latex gloves..."

ya know ... them latex gloves are used by some folks in other areas of -ahem- "enjoyment" and "entertainment" .
"gimp suit" is another ...
however , i shall digress .

Dude in a gimp suit eating wings ... there's an image.

I was never much of a glove guy, but for some reason just fell into the habit. Not so much for skin care, more for the convenience of being able to suddenly go from dirty to clean when handling a part I've just cleaned, and realizing just how convenient they were, started keeping them around the cave too. I have noticed though, that without the constant chemical abuse, I'm not perpetually sporting the end of a finger that has cracked open, nasty hangnails, etc.

I eat those hot red chile peppers you sometimes get in schezuan cuisine, straight up.

Hottest wings I ever had were from a chain restaurant, of all places. Wild Wings is the restaurant. Atomic Wings wuz what I ordered. I dunno if they still make 'em like this, or if they ever made them this hot at all the other stores, but these were the Hottest Wings of All Time, AFAIC.

The waiter warned me. Then he warned me again. These wings were on the menu as a novelty. People don't really eat them. I assured him I was no stranger to spicy food. Warning received. Bring 'em on. And while I managed to eat 'em all out of sheer stubbornness, they ruined my beer, right good. The waiter was right, and I was right to heed his warnings. I was very, very careful how I ate these little bombs, picking them apart and getting them in my mouth while carefully avoiding my lips and the front of my tortured tongue. And it took the better part of an hour to eat these dozen wings. Well a dozen minus one.

I was accompanied on this feast by a Hindu gentlemen. He had great fun watching me. He made a point about how American food isn't hot and how I ought to try his mum's curry. So I offer him one, and I watch with the greatest amusement as he carelessly eats this one wing, smearing sauce all over his lips.

"Not bad," he says, nodding his head, thoughtfully. I know he's playing it cool, and I know he's just making it worse. Cuz the way he ate it, I'm 100% sure his lips and tongue are melting right about now. 5 seconds pass. 10 seconds. I'm just staring at him the whole time, holding down the laughter, waiting for him to break face. But he does one better. Guy just disappears, up and out of his chair like a rocket, and gone around the corner, running full speed.

He comes back five minutes later, sheep-faced. He was in the kitchen, downing a pitcher of ice water.

In other news, seems like chicken wings are big business this time of the year.
http://www.cbsatlanta.com/story/20719453/m...n-chicken-wings

Reminds me of a story. When Buffalo Wild Wings first opened, they would bring the difference sauces on trays for people to dip their fingers in to taste the sauce (single serve trays)

Anyways, they came with labels from Mild to their hottest, Blazin. Anyways, we switched the mild and Blazin labels and told one of our buddies, "Here Paul, try the mild sauce!" He loads up about as much sauce that is possible to stick to a finger and popped it in his mouth. A few seconds later sweat is pouring down his face, and he is flat out refusing to try "Meduim" or "Hot!" Pretty funny.

We ordered our wings, and I got whatever I decided on that day. My buddy Jesus ordered the habinero (sp?) wings. I offered to trade one of mind for his....holy cow that sucker was hot. He was eating them like it was nothing, and one completely did it for me.

Then there was that time in India...

Speaking of death by hot sauce, I mentioned above that I make a habanero based hot sauce. You pretty much have to wear rubber gloves when you're chopping and handling the peppers. A HAZMAT suit is even better. Even then, you need to thoroughly wash your hands afterwards, lots of soap, many rinses, lots more soap, more rinses, etc.

So, one time a few years ago, I was chopping the habaneros, and was being a bit less cautious than I should have been. I still washed my hands fairly well, because if you don't, your skin starts burning quite badly, within a few minutes. Anyway, several hours later, getting ready for bed, I stick my finger in my eye to remove a contact lens. There's a one or two second time delay before the agony sets in, so I had the lens out and was rinsing it before the pain hit me. I was in agony for about five minutes before I was able to get enough of the stuff rinsed out of my eye.

But, it only gets worse. The next day, I put the contact lens back in my eye. Remember that it only touched my finger for a few seconds, and my hands had been washed many times. That's how wicked this stuff is. And now it's in my eye, and burning way worse than the episode the night before. And this time the source of pain isn't going away until I get the lens back out. Imagine your eye on fire and having to stick your finger in it to remove the lens. That was probably the most painful thing I've ever done. After that episode, I'm pretty sure it would be no big deal for me to give birth to a mature rhinoceros (different kind of pain, mind you).

Sweetie has made easy hot wings (unbreaded) by just drenching them in tabasco after frying & blotting them dry. Not too shabby and requires minimal effort.

We both like hot & spicy stuff, but not to the point of pain. I've eaten a few habaneros, but usually no more than one per meal (even then it's like handling nitro-glycerin - one slip-up can ruin yer day). Can't say I actually prefer them in any form, and I'm not gonna eat painfully hot stuff to impress anyone. Kinda like shootin' yer foot to show how tough ya are (not gonna do that either).

My general-purpose "heat" for table use is ground African Bird's Eye pepper (a type of cayenne) in a shaker. It adds adequate heat with very little flavor, simply because it takes so little to do the job. IME, normal off-the-shelf cayenne gets bitter before you can get enough for the heat to really come thru.

Now I'm salivating...

Same here. My habanero sauce is well diluted with its other ingredients, so the heat is roughly the same as Tabasco.

Powdered chipotle. One of the greatest seasonings ever*. About as hot as cayenne, but lots of sweet, smoky flavor.

*Bacon is #1 though. Yes, bacon is not a staple, but a seasoning. It's salty, it's greasy, it's smoky. It's nutritious, but that's not why we eat it.

Tim

Same here. My habanero sauce is well diluted with its other ingredients, so the heat is roughly the same as Tabasco.

Hehehe..

My Chili sauce is 50 - 75% chili by weight, and the rest is tom's, Onion's, Oil, Vinegar, etc...

A chili sauce that Burns like hell on the lips, is just wrong, and is usually the result of raw chili peppers..

Allowing the sauce to simmer a few hours, causes changes to the Capsaicin(the Burn Chemical in Peppers) that moves the burn further back in the mouth, so that the tongue gets a little tickle to start, the cheeks get warm, and just as you swallow, the throat lights up like a fire cracker, and at this point you loose the ability to breath. Now you've had a good chili, and once you had it like this a few times, all others simply just irritate you..

Hey, there's an idea: Bacon flavored hot sauce.