Chicken wing recipes
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First, submitted chicken wing recipes:
Strough's Buffalo Chicken Wing Recipe - submitted January 4, 2002 by John Strough
Tasty JoshWyatt-style chicken wings
Not too hot, not too tame.
Preparation time about 30 minutes.
You will need:
- 12-15 chicken wings, individually frozen
- 1 cup Kraft Original BBQ sauce
- 1/2 cup worcestershire sauce
- 1/2 cup favorite red-pepper-based hotsauce (I use the cholula brand, but Texas Pete, etc are good)
- 1 tablespoon margarine or butter
- vegetable oil
- blue cheese dressing or other favorite dip
- large spaghetti-type pot (10-12 inches in diameter) with lid (important)
- Some sort of unmeltable, long-handled utensil with drain holes (a multi-prong spaghetti grabber or large serving spoon with drain holes is ideal)
- A sealable tupperware-type container, at least 32 ounces in volume
The key to this recipe is preparation. That is, follow the instructions carefully to get the right result.
Most notably, boiling + frying + dipping seems like a lot of work. In reality, it is not... Read
the FAQ below to understand why it's important not to skip or shortcut these steps.
Be sure and get the preparation part right - it's not that hard but it is involved - the results are worth it. See after the steps for variations...
As you can see, these wings require a bit of preparation... But, I assure you, it is worth it.
- Put the wings into the pot, and fill with enough water to cover them, then one more inch.
Agressively boil the wings uncovered for about 12-15 minutes.
- In the meantime, prepare a plate with lots of napkins or paper towels for drip-drying the wings shortly.
- Also while waiting, prepare the sauce. Put the BBQ Sauce, Worcestershire sauce, hot sauce, and butter in a
sealable, tupperware-type container. Microwave 30 seconds or so to melt the butter, mixing well. Set aside for later.
- After boiling the wings, remove them and place them on your prepared plate so that they may dry nicely.
- While the wings are drying, dump the water and wipe out the pot. Pour enough vegetable oil into the pot to have about 1/2 inch covering the bottom. Heat on Medium (a 5 on a scale of 1-10) for about 5 minutes.
- Move the wings off of the paper towels onto the plate. Make sure and get rid of all of the paper. You want to end up with just a bunch of wings on the plate.
It is a good idea to slightly pile them on the plate after removing the paper. The key is to prepare them to smoothly transition into the next step...
- Get ready with the pot cover in one hand (I'm right-handed, I use my right hand) and the plate of bare wings in the other...
Use the cover to slide the wings into the pot of hot oil, immediately covering the pot in one quick motion.
WARNING! The hot oil will react violently with the wet wings. It is imperative that you quickly cover the pot as you slide them off of the plate.
- I will not be responsible for any panty-waist that burns him/herself on boiling roiling oil. You have been warned. Just do it in one swift, smooth motion to avoid torture by oil.
- As soon as you get the wings in and covered, turn the heat up to Medium-Hi (about a 7 on a scale of 1-10).
Agitate the covered pot a little to even out the wings inside.
After the violence inside the pot calms down (usually about 1 minute), remove the cover and use a
suitable long-handled unmeltable utensil to stir the wings a little. Make sure each side of each
wing gets plenty of access to the oil.
- Deep-fry the wings until crispy, about 5-7 minutes, and turn off the heat.
- Remove the wings with the untensil, temporarily suspending them above the oil to let the
excess oil drip-drain off for a few seconds, then transfer into the sauce. Do this with all the wings.
- Stir the wings around in the sauce, making sure all of them get covered well in the sauce. Let
sit for about 2 minutes, then remove the wings from the sauce. If you have any celery seed, sprinkle
it on top of the wings.
- Serve with your favorite dip along with some auxiliary dippable veggies (celery, carrots, etc)
To adjust the "hotness" of the wings, add or subtract butter. The butter has an oily quality that affects
the spiciness of the sauce. More butter=hotter sauce. If it's *way* too hot, decrease the amount of
hot sauce in the recipe by 1/2.
FAQ for this recipe
Why do we boil the wings first? Why not just deep-fry them, wouldn't it be quicker?
It would be quicker. The problem is cooking them properly versus drying them out. In order
to make sure they're cooked properly, you might be inclined to over-cook them in the oil... Which
turns them into Wing Jerky instead of scrumptious, juicy buffalo wings. Boiling them cooks them
without drying them out.
Ok, why fry them?
After boiling, the wings are really soft and slippery, kind of slimy. Frying them briefly makes the edges crispy,
and generally more appetizing. By all means if you prefer really slimey, flimsy soft wings, skip the frying stage.
Can I add more hot sauce to make the wings hotter?
Adding more hot sauce will make the wings hotter, but will change the flavor (aftertase, etc)
substantially. The proper way to tweak the hotness is to adjust the amount of
butter in the recipe. Note that the spiciness quality is based on tiny amounts of oil-based poisons
extracted from peppers. Your mouth's reaction to the absorption of these tiny poisons results in the hot flavor.
The oily quality of the butter causes the poisons to separate more, enhancing
their absorption in your mouth... The more that gets absorbed, the hotter the flavor!
I myself use about 4 tablespoons of butter when I prepare these wings, but I like 'em hot.
For some of you cowboys out
there, this still won't be hot enough. In that event, use a hotter (habenero-based, for example)
sauce in preparing the recipe, in the original proportions.
You're suggesting that the 2:1:1 ratio of BBQ sauce to hot sauce to worcestershire sauce is somehow magical, and shouldn't be screwed with...?
It is rather important. You're free to experiment; it would be silly for me to dictate what "tastes good". But I assure you the ratio is magical for me :) . I've found that although "hot" is
"good" when it comes to wings, all hot sauce sort of has an unpleasant aftertaste. I've tried
a *lot* of different hot sauces, and this is always true.
The wings are too hot!
In this case, just decrease the amount of hot sauce in the recipe by 1/2 or so. If you don't like
any spiciness whatsoever, leave out the hot sauce.
What do I do with all this prepared sauce?
Cover it and keep it in the fridge. It will keep for over a month. Same deal with the oil.
I suspect after you taste these wings you will be making them frequently.
Can I use fresh, unfrozen wings?
Sure. They usually come with the wing and arm pieces attached; I recommend you separate them
with a short knife before boiling. You will only need to boil them for about 10 minutes instead
of the normal 12-15 for frozen wings.
I bet frying them again after dipping in the sauce would make these wings even better...
I tried that thinking the same thing. However, there is sugar in the BBQ and hot sauce that ends
up caramelizing and burning in the oil... Resulting in a rather unpleasant taste. Feel free to
try it though if you think it might be good- you may well like the taste of burned sweetness on
your wings, even though I don't.