I Need a Hot Wings Recipe

[Hostile]

I have never made hot wings and it is time I learned how. Anyone have a good recipe? The hotter the better.

 

[hairic]

My understanding of buffalo sauce is that it's basically a salsa + butter. However hot you want the salsa is how hot the sauce will be.

 

[Chinfu]

This is my favorite recipe, if you like Hooters wings they taste the same. I prefer the breaded variety, if you do make sure and follow step two and they will come out perfect. If you like them hotter use more Red Hot and put a little cayenne in the sauce. I pulled this off a great recipe site, I'll link it as well.


INGREDIENTS

* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce (Red Hot)
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings


DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

http://allrecipes.com/Recipe/Restaurant-Style-Buffalo-Chicken-Wings/Detail.aspx

 

[AbeBeta]

A friend of mine used to work at some pretty famous place in Buffalo for wings -- the name escapes me, but he'd often make wings for us Cali boys.

The sauce was always a base of Frank's Orginal and butter. You can take that in several directions -- more garlicky, more cayenne to pump up the heat. I use this Thai hot sauce called Sriracha )http://www.huyfong.com/no_frames/sriracha.htm) to kick up the Franks (very spicy and very garlicky)

For the wings, he favored grilling them but the one time he did fry, it was just a light coating of flour with a little s&p. When I've made them I usually grill or bake. The frying doesn't strike me as adding much flavor.

Don't skimp on the bleu cheese dressing.

I don't eat wings much anymore but you can make an interesting variation on chili using ground chicken and instead of chili powder, season it with a cup of wings sauce then sprinkle blue cheese on top to garnish.

 

[Hostile]

Thank you. I will try these this week. I prefer white meet in chicken so I actually won't be making wings. I didn't think it was hard, but have never done it.

 

[AbeBeta]

Thank you. I will try these this week. I prefer white meet in chicken so I actually won't be making wings. I didn't think it was hard, but have never done it.

aren't the wings white meat? I always thought wings and breast where the white meat and thigh and drumstick the dark.

 

[Hostile]

aren't the wings white meat? I always thought wings and breast where the white meat and thigh and drumstick the dark.

Wings are dark meat.

 

[AbeBeta]

Wings are dark meat.

Gotta dispute that

http://thenewcook.com/2008/06/white-meat-and-dark-meat-why-are-they-different/

Not that there is a hell of a lot of meat on the wing to start with and the amount of fat you get from the skin certainly makes the wings as fatty if not more than a thigh.

I'm more interested in the sauce so we'll grill some breasts and slice them to have with the sauce, carrots, and celery -- my wife likes the vegetarian nuggets with the sauce if you want to go in that direction.

 

[Kilyin]

Wings are dark meat.

Uh, no... wings and breasts are the only part of a chicken that're white meat. Thou art mistaken.

 

[DallasFanSince86]

Those recipes have my mouth watering for some hot wings.

 

[Nors]

HERE IS THE DEAL

You need a deep fry - you can get one for $15-$20 anywhere

1) Get Franks Red Hot sauce - The best for starters! Start a shake and bake plastic container. Put in a healthy amount of hot sauce, add Cayenne pepper for kick. Key here - add melted whipped butter to this. Fry wings and drop in container and shake it good. Dump the wings a hot sauce to serve.

The whipped butter is the key

 

[poke]

the best recipe in arlington...........maybe they will deliver !

http://i14.***BLOCKED***/albums/a319/railzrantz/wslogo.jpg

 

[Hostile]

the best recipe in arlington...........maybe they will deliver !

http://i14.***BLOCKED***/albums/a319/railzrantz/wslogo.jpg

We have 5 of them here in Tucson. There are a couple of local joints that are just as good. IMO.

One of them has a great name. Long Wong's Wings.

 

[Meat-O-Rama]

Hos,

If you want some serious heat, combine the classic recipe combo of frank's red hot and butter with some thai peppers. Thai peppers are great for this because they bring a lot of heat while not altering the flavor of the base wing sauce. Simply make your wing sauce and throw it in a blender with the whole peppers (minus stems of course). Thai peppers should not be hard to find and should be available at the grocery store, or maybe an upscale market like a whole foods.

Heat comparison:

jalapeno - 3,500-4,500

serrano - 7,000-25,000

thai pepper - 50,000-100,000

habanero - 200,000-300,000

Now, if you want to kick this recipe up one more notch, roast the chilis over a nice smokey wood like a mesqiute or hickory, then blend. I made a wing sauce like this once and it gave it a smokey firey kick that I'll never forget.

Also, chicken tenderloins are perfectly acceptable subsitutes for wings/drums. All white meat, cook up quick, and can be cut into nice bite sized chinks and drenched in sauce. A high meat/sauce ratio is key!

Side note: did you ever have the wings at DJ's in Tucson while they were still around? Some of the best wings I've ever had, and the suicide were so hot, that I could not eat more than one. They've been closed for about 10 years now which is highly unfortunate.

 

[Meat-O-Rama]

the best recipe in arlington...........maybe they will deliver !

http://i14.***BLOCKED***/albums/a319/railzrantz/wslogo.jpg

Over priced, decent wings. I don't know about the ones in Texas, but all the stores here charge for stupid things like extra ranch etc. I hate being nickel and dimed, especially when the food is overpriced to start with.

 

[AbeBeta]

Now, if you want to kick this recipe up one more notch, roast the chilis over a nice smokey wood like a mesqiute or hickory, then blend. I made a wing sauce like this once and it gave it a smokey firey kick that I'll never forget.

I'd add a quick shortcut here -- chipotles are smoked jalepenos - little can of them is about a buck

 

[Meat-O-Rama]

I'd add a quick shortcut here -- chipotles are smoked jalepenos - little can of them is about a buck

Nowhere near the heat level though.

 

[CoCo]

Just a quick story.

We sought a wings recipe a few years back and got one from a friend of my then high school son.

The kid made a mistake which multiplied the tobasco ingredient by some ricidulous factor.

The results were SMOKIN HOT! Not sure if his typo was intentional or not.

 

[DallasCowpoke]

This is a Bobby Flay recipe I tried last weekend. I modified it a bit, but all-in-all, it was great, and a heck of a lot better for you than fried.
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Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Chipotle Hot Sauce:

1 1/2 cups red wine vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
3 tablespoons honey
3 tablespoons vegetable oil
Salt and freshly ground pepper
1 stick unsalted butter, cut into pieces
2 tablespoons ancho chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:

1 pint thick Greek yogurt
3/4 cup crumbled domestic blue cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
Salt and freshly ground pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

 

[AbeBeta]

This is a Bobby Flay recipe

Flay is a punk. Hate that guy.

But every time he cooks I think - DAMN that looks good.