MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Recipes => Topic started by: BJ on Nov 01, 2004, 10:15 PM
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This is a quick and tasty dish. Par boil 5 pounds of wings for about 20 minutes or until they all float to the top. Then marinate them in soy sauce and plenty of minced onions. Marinate them overnight,turning them regularly. When you par boil them it really helps them suck up the marinade. Then grill them till golden brown and enjoy!!
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Copycat Hooter's Buffalo Wings
We don't have a Hooter's nearby but I love wings. I found this recipe on the net & don't know how they compare but they are very good! For a large crowd, they can be cooked ahead, refrigerated & reheated at 350F for about 10 minutes or frozen & reheated at 400F for about 10 minutes. Serve with blue cheese or ranch dressing as a dip.
1 cup flour
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon paprika
20 chicken wings, and/or drummets
1/2 cup butter or margarine (low fat OK)
1/2 cup hot sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
20 wings
1 hour 30 minutes 1 hr prep
Combine flour, salt, cayenne & paprika in bowl.
Coat chicken pieces in dry mixture- reserve leftover dry mixture.
Refrigerate chicken for at least an hour.
Dredge chicken through leftover dry mixture.
Heat butter, hot sauce, pepper, & garlic powder in a saucepan just until butter melts - then keep warm.
Deep fry half of the wings in oil until cooked & drain on paper towels.
Immediately, place chicken into a large bowl, cover with half the hot sauce mixture & toss to coat.
Repeat with second batch of wings
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Hungry Mac ;D
I'm thinking someone gave me a simple recipe once:
1. Deep fry the wings.
2. Mix Frank's Redhot with a bit of butter in a container.
3. Add the wings to the bucket & shake them up.
Anyone in Buffalo ever here of this?
Lindz
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Now I'm hungry.
Thanks for attaching some spices to that recipe, many times I have ordered garlic wings, but would I think to add it - nope.
Lindz
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Cook a habanero into a pan of oil/butter and use that for the greasy part of the sauce, add your franks and some Sririachi sauce (asian). garlic, pap, parsley, onion powder...whatever your fancy....Add a tad of flour to thicken the sauce so it sticks to the wings better, dont dare eat em unless they are extra crispy :flex:
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Anyone else out there prefer Duff's to the Anchor Bar?
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Anyone else out there prefer Duff's to the Anchor Bar?
Duff's kick a$$. They have the hottest wings and hottest girls working there :flag: :clapping:
P.S. Don't alot of places use a little vinegar in there sauces?
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IIRC, Frank's has vinegar in it, which would lead most places to have vinegar by default.
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Ah Yeah Good ol' Buffalo wings! Glad I live in Western NY. Deep Fried as stated with Franks Red Hot and a little butter mixed to cut the heat if you want the more butter the less heat but for me its very little butter. Also the butter makes the hot sauce stick better to the wings. Shake it in a big pot or coverd bowl and eat till the arteries harden! Also try putting BBQ sauce on them after the hot sauce and grill a little. Another version we have is wings with maple syrup sounds gross but trust me they are good too!
Cold Feet
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I've noticed white wings popping up too - basically tons of garlic with a hint of salt, pepper, and lemon. They are absolutely lethal if you eat them cold the day after.
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i use franks red hot and some butter a little honey and a packet of good seasonings salad dressing just the dry spice. my favorate is fried sea scallops and toss them in the sauce. man thats good :)
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mac, there is a buffalo wing in every corner of the US, ever tried any :laugh: absolutely hilarious, and if you say anything to them they say this is the same recipe from that "place" in buffalo, man they are so far off its not funny, heck ive had wings that were absolutely fire, yet called buffalo wing, and at another place they had the recipe close but the wings had less meat on them than 3" perch :tipup: if you want buffalo wing you HAVE to go to the anchor bar, when i want HOT wings i go to holiday valley, the hearth restaurant, they use tequila, it opens the pores in your mouth and lets the hot sauce in :o man, no wonder there called suicide wings :tipup:
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If you guys ever get out to fish this way (cassadaga lake) you have got to try the wings at mays place on rt. 60 always jumbo and always very consistent on the flavores they even char them if you want,and yes mac they do have yengling on tap also!!!!
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My personal best wing ever, BB Kings in Memphis, TN. Wow, what a plate of wings and some rockin blues to go with it. What a combination.
Mike
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Cathys Wings in Oswego, NY is really good!! Several great flavors.
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Most wings are franks and butter, want to spice it up cayenne pepper or black pepper. Peppers open the pours.
BBQ wings need to fired then grilled then sauce.
Its often copied by people who have worked in WNY are the only onesto trust with the honest to goodness BUFFALO WINGS!
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You want a great twist on wings, BBQ or char broil them. I get whole, fresh wings. Rinse, dry and lightly spray them with a cooking spray. Season them with salt, pepper, garlic. Get the grill up to 350 and prop the top open with a empty soup can. Use the upper rack and time them 10 min, flip 10 min, check and go from there untill crispy or as done as you want. While they're cooking put a stick or two of butter to melt in a pot. Add about half or so of the butter volume of Franks Hot Sauce to taste. DON"T LET IT BOIL. Just melt and blend together. Sprinkle in A LOT of garlic powder and Paprika to taste. Slather sauce on the wings as you eat them. Crunchy hot wings with flavor. Oh you got me droooooooling!!!! :P
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Here's an easy and delicious one....
couple pounds wings
1 bottle Louisana hot sauce
1 stick un-salted butter (melted)
2 cups flour
3 eggs, beaten
rince wings and pat dry. dip wings in egg wash then flour. double dip if you like a lot of breading.
fry wings in pan or deep fryer.
meanwile, mix Louisana hot sauce and melted butter in bowl
dip or drench wings in mixture.
voila! super tasty and easy!
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all these recipes sound great, and I will agree there is only one true buffalo wing - but since we're talking chicken wings, I have my own (simple) variation:
-take fresh wings, split them (cut into wing and drumstick), rinse, dry, toss into a big ziploc bag
-take 1/2 carton of buttermilk, add 2 tablespoons of chili powder and 1 tablespoon (less if you don't like hot) cayenne pepper - mix it up untill it looks like pink milk
-pour buttermilk mixture over wings, seal bag, shake up and marinade, refridgerate preferably overnight
-when ready to cook, remove wings from buttermilk, don't shake off excess, dredge in flour with garlic/onion powder and deep fry in single layers at 375 degress untill crunchy and inside reads 180 on thermometer (time depends on wing size - test the larger wings)
-TRY ONE before you sauce it, they are packed with flavour, and many of my buddies eat 'em dry!
-sauce how you like (butter with franks is best), or honey garlic, etc
I thought marinades were all about flavour, which they do add alot of, but you will not believe untill you try it how much moisture and better texture you get from the buttermilk - IT MAKES A HUGE DIFFERENCE! :thumbup_smilie:
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That sounds delicious with the buttermilk DL! Guess what's on the menu??
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ohh ya, you won't be dissappointed. That thread got me wanting wings, did up a BIG batch last night....they were sooo good ;D
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If you have a smoker, you can slow smoke the wings prior to hitting the BBQ, dont just smoke them, the skin can get soft, so the BBQ crisps them up nice