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General Category => General Discussion => Topic started by: Tobit on October 07, 2015, 02:23:56 PM
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I have a 20lb bag of frozen wings, a bottle of sriracha, a bottle of Franks, way too many very hot serrano peppers and the desire to make a batch of HOT but not inedible wings. Even have a wok.
Fry the wings, mix the sauces with butter & garlic, combine?
I have a buffalo themed event this weekend and want to make it good, but not kill the heat averse laypersons.
Tobit
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This is possibly the only subject that can cause more controversy and hard feelings than oil, tires, hot-rods, and thread drift do ... COMBINED!
Last time it was discussed, several small children were hurt, and the economies of more than one Third World nation was ruined beyond recovery.
Be VERY careful! Feelings can run high sometimes ....
Lannis
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http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe.html
That's how we do it except I add a Tbl spoon of Worcestershire to the sauce.
Dean
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The HOTTER the better... :evil: I don't make'em just eat'em.
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This is possibly the only subject that can cause more controversy and hard feelings than oil, tires, hot-rods, and thread drift do ... COMBINED!
Last time it was discussed, several small children were hurt, and the economies of more than one Third World nation was ruined beyond recovery.
Be VERY careful! Feelings can run high sometimes ....
Lannis
I'll keep my helmet on.
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Frank and Theresa's (Anchor Bar, Buffalo) original recipe was simply Franks and butter with some salt. Don't drown the wings in sauce. They should be crispy and almost dry.
Nowadays there are hundreds of variations but the originals were very simple. BTW the other item originated in Buffalo is roast beef on kimmelweck rolls. aka beef on weck.
Served with fresh (hot) ground horseradish. Google it.
https://en.wikipedia.org/wiki/Beef_on_weck
Good source for the ingredients.
http://www.buffalofoods.com/ecommerce/baked-goods.html
Pete
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I just do 50/50 butter and Frank's. Always good.
-AJ
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I like frying mine crispy and then cover 'em with a mixture of Durkee's mustard, butter and Louisiana hot sauce. The recipe is from Cyberg's restaurant in St. Louis.
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I just do 50/50 butter and Frank's. Always good.
-AJ
I fry the wings till crispy on the outside, then coat with 30/70 French dressing and "Louisiana Crystal" hot sauce and bake for 10 minutes at 350. My favorite way to eat them!
Lannis
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All my sauces start with the Franks/Butter base.
But before I add the Franks I often add other ingredients to simmer down in the butter - like chopped onions and garlic, and other spices.
Some variants include:
TRADITIONAL
Butter
Hot Sauce (Cayenne Pepper or Tabasco Sauce)
Smoked Paprika
Cayenne Pepper for desired heat
HISPANIC
Butter
Hot Sauce (Cayenne Pepper or Tabasco Sauce)
Goya Sason and Adobo
Chopped Onions
Chopped Garlic
Cayenne Pepper for desired heat
SMOKEY-SWEET BBQ
Butter
Ketchup
Mustard
Hickory Smoke Extract
Brown Sugar and/or Maple Syrup and/or Honey
Crushed Red Pepper for heat
Chipotle Pepper for flavor and heat
Smoked Paprika
Mexican Chili Powder
McCormick’s BBQ Seasoning
Onions (Chopped Fine)
GARLIC-CURRY
Butter
Hot Sauce (Cayenne Pepper or Tabasco Sauce)
Onions (Chopped Fine)
Garlic (Chopped Fine)
Curry Powder
Ginger
Cayenne Pepper for desired heat
ASIAN BLACK BEAN
Butter
Scallions (Chopped Fine)
Onions (Chopped Fine)
Black Bean and Garlic Sauce
Chili in Chili Oil
Teryaki Sauce
Soy
Touch of Mirin
JAMACIAN JERK
Butter
Onions (Chopped Fine)
Jerk Seasoning (Thyme, All Spice, Cinemin, Pepper)
Red Pepper Flake
CAJUN
Butter
Onions (Chopped Fine)
Cayenne Pepper for desired heat
Creole Seasoning
Smoked Paprika
CHESAPEAKE BAY
Butter
Old Bay
Hot Sauce (Cayenne Pepper or Tabasco Sauce)
Red Pepper Flake
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Mine is simple.
Drop a handful of frozen wings in hot oil (deep-fryer hot). Stir and wait till they are golden brown and done. Taken 'em out of the oil, drain, then toss with Tabasco. You can put them in a hot (375 deg) oven for a final finish is you wish.
Haven't made these in a long time as it is messy and clean up is a chore, but they are really good.
Rich A
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Buffalo wings? You have flying Buffalos ???
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Must be some strange looking buffaloes in Tennessee :huh:
Dusty
Actually we have a small herd at Shelby Farms here in Memphis. It's the bad gangsta buffalo you have to watch out for.
(http://www.earlkeister.com/uploads/1/7/6/9/17695699/8875272_orig.jpg)
Great recipes guys. Since it's first time making, I'll go with Franks and butter with a little onion powder. Got the Franks and Sriracha if I want to experiment.
Tobit
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The nice thing about the sauces is that they CAN (often are) applied only after the wings are cooked. This means that you are free to experiment. You can make multiple sauces and coat some with each. Heck if a taste test proves one sauce didn't work out, pour it out.
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I have people standing in line for my Buffalo wings at Colts tailgates. I'd give you the recipe, but I'd have to kill ya.
:smile:
I do em on the grill, and they're actually not bad for you.
Just came in from a hard evening of flying Mouser, and I'm needing beer. :) I'll type it our tomorrow, if you want.
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Chuck, that's ok, I'm good to go. Thanks,
:food:
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I should add that I've done wings on the grille, in the oven, and in a deep fryer. I tend to prefer the oven for boneless (yes I do boneless a lot, flour/egbreadcrumb, then bake and sauce), it grille for traditional wings with bones.
In all cases, if you avoid the deep fryer the only real unhealthy part is the butter in the sauce.
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the butter in the sauce
Gotta use margarine, or it won't taste right.
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This is possibly the only subject that can cause more controversy and hard feelings than oil, tires, hot-rods, and thread drift do ... COMBINED!
Last time it was discussed, several small children were hurt, and the economies of more than one Third World nation was ruined beyond recovery.
Be VERY careful! Feelings can run high sometimes ....
Lannis
You are correct...And we have chickens who do not approve :grin: I have eaten wings of all recipes including the Anchor Bar in Buffalo NY the joint claiming to be the first to serve them...If wings are so good, why put on unbearable hot sauce? :grin: :grin: :grin:
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this is incredibly enlightening.
I've never heard of Frank's before either.
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this is incredibly enlightening.
I've never heard of Frank's before either.
Gotta have Franks.. no other for Buffalo sauce.
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Gotta use margarine, or it won't taste right.
sad but true, the real shelf-stable, pourable at room temp stuff...
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sad but true, the real shelf-stable, pourable at room temp stuff...
Taste?
No, maybe there's some other reason. But certainly I've had no complaints with taste using real butter.
What's the reasoning?
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Kim grills them and they are always a hit, but smoke'm if you've got 'em. A restaurant in Charlotte has some killer smoked wings that are worth fighting the traffic. For fried I like the Mings.
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this is incredibly enlightening.
I've never heard of Frank's before either.
guess I was wrong. Just opened a bottle of the stuff first time the other day. I just noticed the label: Franks.
I think we got it at WalMart
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Taste?
No, maybe there's some other reason. But certainly I've had no complaints with taste using real butter.
What's the reasoning?
<Shrug> At the restaurant I always used butter and never had an issue. But to each their own. :thumb:
-AJ
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guess I was wrong. Just opened a bottle of the stuff first time the other day. I just noticed the label: Franks.
I think we got it at WalMart
It was originally called Frank Wedge's hot sauce, but you had to mail him a check to use the stuff :grin:
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IMHO This is a tough crowd! I've tried chicken wigs a few times. What a waste of time to gnaw on fat, skin, bones, breading and very little meat. At least with quail, dove, possum, raccoon, squirrel and armadillo you are getting some meat.
Tex
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Naked wings. Deep fried, of course, crispy. Serve with a bottle of Franks on the side.
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Here is a review of the Anchor Bar on Roadfood. Keep in mind the original owners are long gone. Wings are now the specialty but before they were "invented" it was an excellent all 'round Italian Restaurant. Like Kev notes above to make hot wings add fresh Cayenne Pepper. This maintains the flavor. Other peppers like Habanero and the far east exotics just add heat.
The Anchor bar is located just a few blocks from where I took my draft physical. This was an all day affair, I am sure many here remember, and they gave us a chit for lunch at the Anchor Bar. Dating myself but this was before Wings were on the menu.
http://www.roadfood.com/Restaurant/Overview/1141/anchor-bar
Pete
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This is a subject I've been working with a lot lately..
Not necessarily buffalo wings, but delicious.
Brine:
Cold water enough to cover the wings
1tbsp sugar
1tbsp salt
1tbsp pepper
1tbsp Garlic spice or steak spice
1tbsp cayenne pepper
a few squirts of Worcestershire sauce
Brine for 3-4 hours, no more than 5
Smoker:
Applewood or Hickory.. more pronounced flavour with hickory
smoke between 250 and 300deg for 20-30 minutes or until internal temp is ~130
Fryer:
Take out of smoker and fry for 3 minutes @ 375.. flour mixture before fry is optional, 1 cup flour, 1tbsp steak spice, 1 tbsp. pepper, 1tbsp cayenne pepper; I like it better without
once fried sprinkle with preferred spice or sauce
Back into the smoker until all the wings are fried, you can sauce them at this point as well but it will take some of the crunch out..
Hands down, best wings I've had.. I usually make a batch of dry wings, and a batch sauced..
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Here is a review of the Anchor Bar on Roadfood. Keep in mind the original owners are long gone. Wings are now the specialty but before they were "invented" it was an excellent all 'round Italian Restaurant. Like Kev notes above to make hot wings add fresh Cayenne Pepper. This maintains the flavor. Other peppers like Habanero and the far east exotics just add heat.
The Anchor bar is located just a few blocks from where I took my draft physical. This was an all day affair, I am sure many here remember, and they gave us a chit for lunch at the Anchor Bar. Dating myself but this was before Wings were on the menu.
http://www.roadfood.com/Restaurant/Overview/1141/anchor-bar
Pete
the wings are very good and dry, you don't have to wipe your fingers after you eat them. Also, the owner is Guzzi guy.
(http://g4.img-dpreview.com/CE22A47E88DC42DB815AA52F4169BAE3.jpg)
(http://g3.img-dpreview.com/7F98103D77C14D67B06B32C63F7D215B.jpg)
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IMHO This is a tough crowd! I've tried chicken wigs a few times. What a waste of time to gnaw on fat, skin, bones, breading and very little meat. At least with quail, dove, possum, raccoon, squirrel and armadillo you are getting some meat.
Tex
I just throw them away and go get a Chick Fila sammitch
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Buffalo wings? You have flying Buffalos ???
OK I was making a joke, but I genuinely didn't know what buffalo wings were. Now I do. They are chicken wings. (Why are they called buffalo wings for heavens sake?)
At some time in the future when I am able to eat chicken again I can see myself returning to this thread.
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OK I was making a joke, but I genuinely didn't know what buffalo wings were. Now I do. They are chicken wings. (Why are they called buffalo wings for heavens sake?)
At some time in the future when I am able to eat chicken again I can see myself returning to this thread.
they are called Buffalo Wings because they were invented at the Anchor Bar (see photo) in Buffalo NY.
they are chicken wings coated in hot sauce.
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OK I was making a joke, but I genuinely didn't know what buffalo wings were. Now I do. They are chicken wings. (Why are they called buffalo wings for heavens sake?)
At some time in the future when I am able to eat chicken again I can see myself returning to this thread.
It's just a thing. :smiley: The Anchor bar in Buffalo invented them. Personally, I much prefer making them out of chicken tenders. No fat, no bones, no skin..same taste.
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5lbs Chicken wings (defrosted)
1c Butter
1c Frank’s Louisiana Hot Sauce (by Durkee)
4T Lemon juice
1t Basil
1 Good Season’s Italian Salad Dressing Mix (0.7 oz package)
1 Good Season’s Garlic& Herb Salad Dressing Mix (0.7 oz package)
1c Flour or Bisquick
3qt Peanut, regular, or 10W-40 cooking oil
1 Six quart fryer
1) Melt the butter and add everything but the flour (or Bisquick), keep warm
2) Roll wings in flour (or Bisquick) and deep fry in oil at 375 degrees for ten minutes, stir occasionally to ensure they are all loose from separated from other
(I cook twenty wings at once in a six quart capacity fryer filled with about three quarts of oil)
3) When wings are done, drain them and whisk the sauce mixture (it will have separated by now), add the wings to coat, remove with slotted spoon and serve
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It's just a thing. :smiley: The Anchor bar in Buffalo invented them. Personally, I much prefer making them out of chicken tenders. No fat, no bones, no skin..same taste.
I think I would do something like that too. Very little meat on the wings.
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I think I would do something like that too. Very little meat on the wings.
The other advantage of doing it that way is the breading absorbs more sauce for more flavor!
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Franks, to me, is not what I call hot. However, I just deep fry my wings and soak them in a mix of butter and Tabasco. Pretty simple. However, there is a brewpub in Portland, Maine, that has jerk wings. Those were both good and hot.
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I think I would do something like that too. Very little meat on the wings.
That SOUNDS reasonable, but misses the point. The chicken meat is secondary in this "Buffalo Wings" deal.
Originally, the chicken wings were almost throw-away cheap in the industry. Nobody wanted them any more than they wanted chicken backs or chicken necks.
Then Buffalo Wings and their variations were invented, and now chicken wings have gotten expensive (demand/supply).
But the meat isn't the point. The coating, and gnawing and sucking the whole hot, greasy thing off the bone is the point ....
Lannis
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Ahhhh, but the sauce and flavor has become the point, which is why boneless wings are now the thing. Around here there are Ears (tenders) and Buffalo Shrimp, and Buffalo breasts... It's a bunch of spicy yum!
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Ahhhh, but the sauce and flavor has become the point, which is why boneless wings are now the thing. Around here there are Ears (tenders) and Buffalo Shrimp, and Buffalo breasts... It's a bunch of spicy yum!
I think that the "tactile" thing is a lot of it. Just mushing down on coated "chicken tenders" or whatever they call the boneless stuff that they feed kids isn't very satisfying. But gnawing on a bone, learning how to leave the gristle and eat everything else - there's a skill that any man would be proud of!
Lannis
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I think that the "tactile" thing is a lot of it. Just mushing down on coated "chicken tenders" or whatever they call the boneless stuff that they feed kids isn't very satisfying. But gnawing on a bone, learning how to leave the gristle and eat everything else - there's a skill that any man would be proud of!
Lannis
I get the tactile thing, but the coating and the prep (frying or baking) can add to that. Yeah, it's never the same as on the bone, but a sirloin isn't the same as a filet mignon, but there's a place for both.
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as I said before, the Anchor Bar's wings are really that good. I've also appreciated Chuck's recipe which I follow closely. Here's my take:
Mix up the buffalo sauce with Franks and margarine (like Chuck sez).
Season the wings with salt, pepper & cayenne.
Put the wings on for indirect hisckory smoke, when the smoke is done, grill them, when they are half done put on Chuck's sauce, then turn them and sauce the other side, finish when done and dry.
eat 'um.
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So chicken wings were invented in Buffalo , has anyone sent the chickens a memo ? Agree with the Turnip , why bother . Like dipping a popsickle stick in goo , then frying it and eating the goo .
Dusty
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its' not like that if you get them the Anchor Bar. Totally dry the touch, like I aspire to.
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You say it's a living, we all gotta eat
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its' not like that if you get them the Anchor Bar. Totally dry the touch, like I aspire to.
Yeah , but ya gotta go all the way to Buffalo , rather not . LOL
Dusty
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juss come to my place
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juss come to my place
I will , especially if Bev will make some more of those potatoes , like eating a delicious cloud .
Dusty
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If you call them hot wings, you can do what you want but if you call them buffalo wings, it is as simple as the Anchor Bar recipe from 1964. That's it, the only way. All else is simply wrong to use the term "buffalo wings"
JB
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just finished dinner. with Bev's potato salad.
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For a good dipping sauce, mix your blue cheese or ranch with sour cream. Typically 50/50 works great. Also, ensure the wings are crispy because a saggy skinned wing is awful. 16 to 18 minutes in 375 degree oil. Promote flavor over hot just for the sake of being hot.
Decades ago while a sophomore in HS I part timed in the kitchen at a place in Buffalo called the Tara Manor Inn. They used to serve wings in the bar for free just to keep the patrons drinking beer. A little melted butter, Frank's (Durkee) hot sauce and a bit of salt. Perfect every time.