MickeyBlue42
Member
You furnish the munchie mansion with your legendary chicken wing recipe? 
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Stoner4Life: How about...
- Thread starter MickeyBlue42
- Start date
prepare wings for frying (rinse and dry, and trim)
Fry at 350º in Veg Oil for 10 minutes
strain out wings in sink and let cool for 2 mintues
return to oil for another 10 minutes
Remove from oil and mix with sauce
Sauce:
Louisiana hot sauce mixed with butter, lime, coriander, cumin,allspice and black pepper.
I never measure with the sauce just add a little at a time, thing to add the most of= coriander, spice to add the least=allspice and your all good.
wish i had a pic. but the double frying makes it the most awesome crispiness, so do that and add any sauce you make. Another thing i like to do is add lime and garlic! enjoy!
Fry at 350º in Veg Oil for 10 minutes
strain out wings in sink and let cool for 2 mintues
return to oil for another 10 minutes
Remove from oil and mix with sauce
Sauce:
Louisiana hot sauce mixed with butter, lime, coriander, cumin,allspice and black pepper.
I never measure with the sauce just add a little at a time, thing to add the most of= coriander, spice to add the least=allspice and your all good.
wish i had a pic. but the double frying makes it the most awesome crispiness, so do that and add any sauce you make. Another thing i like to do is add lime and garlic! enjoy!
I promised you (MickeyBlue) that I would one day & I will, I need to get a friend over here to photograph the process so that everyone gets it right.
The sauce is complex enough that it is difficult to put together without losing a batch or two before anyone even begins to halfway mastering it. I've explained it in detail to accomplished cooks who wind up calling me about their failures.
Funny I'd find this here today as I have several friends coming by tonight for a wing ding. tonight's sauce has already been made by me but a friend of mine is coming by for a sauce lesson next week and I'll have him take the pictures then.
my only issue then will be that I'm running my computer in safe mode these days & my HP photo uploads aren't working.
my recipe is for restaurant use and is based on 3#s of butter and 1/2 gallon hot sauce to start with plus flour and spices.
I'll need to break this down to a home sized recipe for you.......
MickeyBlue42
Member
Okay Great I just get bummed out every time I see that photo Gotta get it going sometime.. Hope last night went well
Yourscorpse: Thanks for the recipe.. will give it a blast but u know its not the real deal dont u
I just get bummed out every time I see that photo Gotta get it going sometime.. Hope last night went well Yourscorpse: Thanks for the recipe.. will give it a blast but u know its not the real deal dont u
TommytheCat
Member
That picture is cruel. I'm sitting here wanting a massive plate of wings right now and the only thing I have is cold cereal... I need to go to the store. Those wings look SO good!
In for the recipe!
Those look fantastic.
Those look fantastic.
MickeyBlue42
Member
My bad...
MickeyBlue42
Member
hahahahaa... and so the masses wait for the recipe of the decade!!!
Best wings I've ever had. We made these ones up at my place. Mmmmmmmm Mmmmmm Good.
GreatLakes THC
E
easyrasta
damb, you guys need to get together with oldsoul cuz he also makes some killer wings.
i think he deep frys them then puts them on the barbque
we need a wing off.
peace
ez
i think he deep frys them then puts them on the barbque
we need a wing off.
peace
ez
All props go to Stoner4Life...
All props go to Stoner4Life...
Hey man, that's all Stoner4Life's recipe. I didn't even know the proper way to cut a wing to make drummies until He came over. I'm Just along for the ride and enjoying his wing sauce that he shared. Mmmm Mmm Good.
All props go to Stoner4Life...
Hey man, that's all Stoner4Life's recipe. I didn't even know the proper way to cut a wing to make drummies until He came over. I'm Just along for the ride and enjoying his wing sauce that he shared. Mmmm Mmm Good.
mmm wings and blue cheese dressing
OK, I'm 100% sure I'm going to visit GLTHC over the memorial day weekend, the blowout on my motor coach set me back $800 plus a bit of time. We are making 2 batches of sauce that weekend (one for them & one for me to take home) and whereas I usually eyeball the recipe because I know it so well we will have exact measurements and plenty of pics and narrative to accompany them.
I've got to tell you now that if you deviate from the recipe and/or the wing prep routine from fryer to the plate you will have a less than ideal product, trust me that all aspects are critical.....
Example:
I'll explain how the wings need to be fried to well done, but!!!!! You don't like your chicken cooked to well done crispy.
You will have to try it this way or lose out on the best wing experience. Not only is a crispy wing more 'chickeny' flavored but it's the only way the sauce will be able to get sucked right into the skin, if the sauce doesn't stick to the wing then it will be all over your plate and fingers instead, trust me the wings will have to be cooked 'til the skin is crispy to absorb the sauce properly.
Miss a step or try a short cut and the product might drop from 100% to 30% on the best wings ever scale. if you understand and follow the recipe start to finish & you'll be making wings better than any fucking restaurant goin'.......
The recipe & full cooking guide for them along w/pics will be posted immediately after Memorial Day weekend. Any troubles you have with either the sauce recipe or cooking can be ironed out right here pronto.
I'll tell you this now though you'll need a nice sized fryer to do 12-18 wings. You can do no more than 6-8 pieces in a 'Fry Daddy' fryer..... go to WalMart for a $30 6 quart fryer that will do 12-18 for you no sweat. the larger the fry kettle the faster the recovery speed of the oil temp for consistency.
