It's Superbowl time...We need wing recipes!

[Bogframe]

It's the final countdown, The chips have been bought, the ribs will be ready for me at the butcher's Sunday morning, there's Sam Adams in the fridge, and crudites waiting for the dips we made last night so the flavors can mingle. What's missing? The HOT WINGS! I need recipes for these little delicacies, and if they need to be fried, well, the Presto Fry Daddy is ready willing and able to help out. So, what have y'all got?

[fropiler]

It's the final countdown, The chips have been bought, the ribs will be ready for me at the butcher's Sunday morning, there's Sam Adams in the fridge, and crudites waiting for the dips we made last night so the flavors can mingle. What's missing? The HOT WINGS! I need recipes for these little delicacies, and if they need to be fried, well, the Presto Fry Daddy is ready willing and able to help out. So, what have y'all got?

Thats what my kids call it. For a simple and tasty batch of wings, I go about 13 to 15 minutes in the Fry Daddy, follow the directions for Buffalo Style Wings on the back of a bottle of "Franks Original Hot Sauce" and then add a tad more sauce to taste. Hard to screw that one up.

Forgot one thing. It's well worth it to get fresh wings and cut them up yourself, as opposed to a bag of frozen wings.

[Kamakiri]

Lemme school ya on Buffalo wings :D

Make sure they're fresh, not frozen, or at least thaw them.....

The biggest mistake that people make when cooking wings is that they don't have the fryer oil hot enough.....make it hot enough to sizzle the skin and make them nice and crispy.....real Buffalo wings do not have soft skin. Then for the sauce, use Frank's red hot sauce or Anchor Bar wing sauce and cut it with butter to desired spice level (butter, not margarine).

Then, put your wings in a big tupperware bowl, pour the sauce in, put the lid on, shake like hell, and dump onto the serving platter :)

[Bogframe]

Lemme school ya on Buffalo wings :D

Make sure they're fresh, not frozen, or at least thaw them.....

The biggest mistake that people make when cooking wings is that they don't have the fryer oil hot enough.....make it hot enough to sizzle the skin and make them nice and crispy.....real Buffalo wings do not have soft skin. Then for the sauce, use Frank's red hot sauce or Anchor Bar wing sauce and cut it with butter to desired spice level (butter, not margarine).

Then, put your wings in a big tupperware bowl, pour the sauce in, put the lid on, shake like hell, and dump onto the serving platter :)
Consider me schooled thus far :). I get my meats from the butcher half a block away. I don't think he's ever had anything frozen, but he does have a modest 5 lb. portion reserved for me and the missus for Sunday along with a full rack of ribs and a "surprise". I've been going to this guy for 12 years now, and he always throws in just a little "extra" on the holidays.

[tentoze]

Having a marginally skeptical nature, I always suspected that hot wings were an invention of the poultry industry to take a $.25/lb piece of chikken and convince consumers it was actually worth $1.29/lb.

[JDaniel]

Having a marginally skeptical nature,

Without a doubt, the understatement of 2006. And this will still be true come December 31. LMAO :yes:

JD

[doucanoe]

These have been a long favorite at my house. A nice compliment to the "Buffalo Wing's" with Anchor Bar wing sauce.

I get these going in the oven while Im tending to the fried wings. I have found that using a convection oven for longer than specified really does the best job.

Damn, this is making me hungry.

RC

[Bogframe]

Well, The Lovely Blanche decided to let me go all out and do wings AND ribs, so we got atarted at 11am and got the ribs to boiling for 30 minutes.
Noon: The ribs were put into a Tupperware container with barbecue sauce, shaken violently and put into a 250 degree oven.

12:30: The 10lbs. of wings were sectioned, dipped into egg and put into a 2 gallon ziplock bag containing a cup of flour with a secret blend of spices and tossed in the bag until they were coated.

2:00 6 at a time, the wings are put into the Presto Fry Daddy and given 12 minutes to turn golden. After they come out, they're placed on 50# Kraft paper (2 layers) to drain.

While the wings are frying: Hot sauce is made. I took about 2/3 stick of butter and a 5oz. bottle of Frank's Hot Sauce and got them simmering. in another small saucepan, I put 2/3 of a stick of butter, some teriaki sauce, 3 tbs. of brown sugar, some ginger, some garlic powder and some honey and got them simmering. I added some corn starch dissolved in cold water when it became apparent the sauce wouldn't thicken enough.

3:00: We got out the two largest Tupperware containers we own (celery crispers). Into one went the hot sauce, and into the other went the Teriyaki sauce. We divided the wings, put them into the containers and shook the hell out of them until they were well-coated. They were poured into huge aluminum roasting pans (disposable) and put into the oven with the ribs where they stayed until game time.

5:45: The bets and side bets are made between The Lovely Blanche and me, the guests arrive and the food is brought forth. Raves all around! Thanks to all who gave it for the advice!

10:20: The guests start leaving, we start cleaning up, but decide to leave it until morning. My Superbowl pick streak is now 20 years long!

[Pioneer727]

Ah Game over "Burp" That was GOOOOOD :boring:

Ron