HOT HOT Wings I gota have them

Oh god I love them. I have traveled to so many countries and it never fails I go on a hot wing tirade. There have only been a few countries I couldn't find them I even left a week early from one nation because I couldn't wait any longer. Anyway here I am back stateside and sure there are plenty of places to go but I realized I have never successfully cooked my own hot wings to satisfaction. I have tried more than a few times with all kinds of store bought sauce I have even attempted making my own. I do like Franks sauce but it just isnt quite what I want.

So here I am asking do you have a wing recipe you love? If so please post it because I will follow your orders. I want to find that oh so succulent eye watering nose draining recipe to keep close to me at all times through all nations just in case the craving hits me and there is nowhere to turn but my own cooking skills.

Anyway thank you in advance and I look forward to many wings...err...recipes...eh...I mean replies.

I love hot wings, to the point of addiction.

I cannot make them to save my life, ive tried, many times to make some but they always suck compared to the likes of buffalo's and such. Just cannot get it right.

Im only really posted here to auto subscribe and i will keep and eye open for some good techniques in prepping and cooking, the sauce and flavors im on top of but the cooking just right is the bit that evades.


mmmmmmmmm garlic and herb with a creamy blue cheese dip, oh yeah.

Grimpachi

Here is my favorite Hot Wings Recipe

If you Haven't tried Cholula sauces, I recommend.

www.cholula.com..." target="_blank" class="postlink">Cholula Hot Sauce Recipe

Recipe developed by The Clever Cleaver Brothers®

Ingredients:
2 pounds chicken wings (or chicken tenders)

Marinade
1 12 oz. beer
juice of 2 limes
1/4 cup Cholula® Hot Sauce
1 tablespoon chili powder
2 tablespoon freshly chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper

Glaze
1 cup honey
1/4 cup Cholula® Hot Sauce
2 tablespoon freshly chopped cilantro

STEP 1:
Using a sharp knife or kitchen shears, cut the drumettes from the wing tip. Place all pieces in a resealable plastic gallon bag.

STEP 2:
In a bowl, combine the marinade ingredients and pour over chicken pieces. Seal the bag and refrigerate for a minimum of 3 hours (overnight is best).

STEP 3:
In a plastic container, combine the glaze ingredients and hold for use.

STEP 4:
Preheat the grill to medium heat and place on the chicken wings and drumettes. Discard the bag with the marinade. Cook the chicken for 4 minutes on each side.

STEP 5:
Brush the chicken with the glaze, flip, glaze and repeat until the chicken is completely cooked. Remove from the grill and serve.

Serves 4 to 6

a reply to: Grimpachi

Dip the chicken into flour then egg, then into dried chili flakes.
Then dip it back into the egg and then bread crumbs.
The bread crumb coating can be seasoned with what ever you want and protects the chili from burning when frying.
use canola oil because it's healthier compared to motor oil.

Thank you everyone so far for the replies WG I will definitely stay away from the motor oil and Biigs I dont blame you for bookmarking I can't believe a search didn't turn up anything for this subject when I did it. Like you I am addicted to them but happily so. Just writing this thread has all but guaranteed I will be having them for lunch or dinner well maybe even breakfast if I can find them.

To soon to be trying the recipes suggested here but I plan on trying each recipe given in due time until I find the one that satisfies in every bite. I have prepared myself for the weight gain I feel it is a worthy cause I am also prepared for the burning you know the one that comes later. No pain no gain they say. Once I find that golden red recipe I will announce it to the world maybe even form a religion around it.....eh...maybe thats a bit too far. As you can see I take this seriously. Oh my I am hungry right now for those succulent wings.

a reply to: Grimpachi
I grabbed this recipe from the web, but modified it to my tastes. It's the closest I can get to my favorite hot wings I can get at my local bar. (Bastagihs won't give out their recipe!)

Ingredients
Olive oil, for frying (Caution, you can't leave the stove during this time as Olive oil does not make a good frying oil, so a lower heat is required)
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank's (Though I use Tabasco)
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
Four fresh Jalapenos, diced small
Blue cheese dip, for serving
Celery sticks, for serving
Directions
Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place the wings in an ovenproof dish and pour the hot sauce with the diced Jalapenos in it over the top. Toss to coat, and then bake in the oven for 15 minutes.

Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

Easy Peesy

a reply to: Grimpachi

Very simple hot wings:

place wing portions on a cookie sheet, in the oven for about 50 minutes on 350. You want to render down the fat and leave the skin thin and crispy

When they are almost done put a stick of butter in a pan and start melting it down. Add in 1/2 to 2/3 cup of the hot sauce of your choice. I prefer Louisiana Hot Sauce, myself. Sriracha is good, too. While the butter melts you need to whisk it briskly and constantly to combine the butter and hot sauce.

Put the wings in a semi deep container, and then pour the sauce all over the top of it. Toss the wings around to coat them.

A little later ill put up a recipe for some chipotle pineapple wings, and some citrus-ginger wings.

Just add scotch bonnet sauce !
One word - EPIC !
Ps you maybe walking around the bathroom like a flamingo on hot coals at 4 in the morn ! But very nice ! And put the loo paper in the freezer cos that sheriffs badge will sting for a week !

originally posted by: Denoli
Just add scotch bonnet sauce !
One word - EPIC !
Ps you maybe walking around the bathroom like a flamingo on hot coals at 4 in the morn ! But very nice ! And put the loo paper in the freezer cos that sheriffs badge will sting for a week !

those of VAGUELY sensitive bowels do NOT use this.

Scotch bonnet is a pretty serious pepper and not to be taken lightly!! Too hot for me and im some what normal lol!

originally posted by: Biigs

originally posted by: Denoli
Just add scotch bonnet sauce !
One word - EPIC !
Ps you maybe walking around the bathroom like a flamingo on hot coals at 4 in the morn ! But very nice ! And put the loo paper in the freezer cos that sheriffs badge will sting for a week !

those of VAGUELY sensitive bowels do NOT use this.

Scotch bonnet is a pretty serious pepper and not to be taken lightly!! Too hot for me and im some what normal lol!

If your in uk it's moods scotch bonnet sauce , I got mine from b and m

I shouldn't of clicked on this thread, and I blame the OP for costing me £10, now the cravings has kicked in for chicken wings!!

It's going to be at least 1h 30mins before i'm tucking onto them!!!!

a reply to: bigfatfurrytexan

Citrus Ginger wings? What's hot about that?

And as my ex used to say...Eeew!

But then again, who am I to say? I never tried them...but the imaginative taste buds in my brain have a pretty good link to the taste buds in my mouth and...er...um...yep. EWW!

I'm about ready to harvest my ghost chili plant and make some wing sauce from the fruit. I'd be happy to send you a bottle.

Anything involving frying chicken is good news in my book.

a reply to: TDawgRex

Well, they aren't hot. They are wings, though. LOL. The pineapple/chipotle aren't really that hot, either.

If you haven't had citrus/ginger as a combination, you should. It is very common in asian food. When I have time to dig up my recipe this evening Ill be back in.

On a side note: to make any hot wing its simply a sauce made from an even mix of butter and hot sauce. Pick the sauce of your choice. Make sure you heat it and the butter together. And whisk it like crazy to get the oil and water to mix. You can alter that recipe all you want....it'll be a buffalo sauce (or a variant).

And for anyone preferring frying the wings....if you roast them in the oven it still fries them. Being such a fatty piece of meat, that 350 degree oven essentially makes them fry in their own fat. The benefit: you can do a whole tray at a time.

Protip: do not eat wings that haven't had the fat rendered from them. Nothing is grosser than a big, old, slimey, fatty piece of chicken skin. Except a big, old, simey, fatty piece of chicken skin that still has some feathers on it.

a reply to: bigfatfurrytexan

Hmph! Figures your a Bears fan...and living in Texas at that! LOL

My taste buds have never been able to wrap themselves around sweet and sour, or sweet and hot. They're base line taste buds, one or the other I like...just not combined.

Oh and...GO! PACK! GO!

a reply to: TDawgRex

my favorite bbq sauce, other than my own homemade raspberry/chipotle bbq sauce anyway:



Flavor combinations are the way to go. Sweet, salty, savory, and spicy is how i usually aim. I am a big lover of umami, especially on meats. On veggies I really like bitters (like bitter greens), and i love the bitter of charred meat. Especially fatty beef.

Balancing them is the defining point between "cooking" and "culinary arts".

That said, my wife is a beans, rice, and tortilla kinda girl. Traditional like her family. So I get that not everyone is into culinary arts, and just prefers down home country food. Matter of fact, I like comfort food too.

a reply to: bigfatfurrytexan

Got a couples of bottles of that in my pantry and one in my fridge. Makes a great base for marinades. And is fine on it's own.

originally posted by: Grimpachi
So here I am asking do you have a wing recipe you love?

Since heat is subjective I'll let you come up with your own decision but I figured I could give you the ultra-simple method we used to make crispy wings at our restaurants.

Start with your separated chicken parts; wings and mini-drumsticks. Rinse and pat slightly dry. Place into a plastic bag of seasoned flour (salt, black pepper, cayenne pepper, garlic powder and onion powder) and shake to coat.

Heat enough vegetable oil (preferably shortening) in a cast iron skillet to only cover chicken part way to 350 degrees. Add chicken and cook, turning once, until done while now maintaining oil at 325. Cook in batches if necessary and hold cooked chicken in a warmed oven on cookie rack with a slotted tray over it. Toss with sauce only when all chicken is cooked or serve sauce on the side.

Not completely submerging the chicken in the oil allows steam to escape during the cooking process and results in very crispy chicken.

a reply to: AugustusMasonicus

i love lightly dusted wings. They hold a sauce exceptionally well.

One of my favorite wings is a place called Wingers. I've only seen one in Laramie, WY. We made them a weekly family dining location because of their outstanding wings. I have ordered their wing sauce a few times over the years to use in other ways like grilling.

But their wings are heavily floured, fried, then drowned in a really spicy, sweet sauce.

originally posted by: bigfatfurrytexan
i love lightly dusted wings. They hold a sauce exceptionally well.

I agree. I also find them to be more crunchy then twice breaded chicken since the steam is able to escape and the coating doesn't get mushy next to the chicken.