[horror business]

Who hear enjoys some great Buffalo wings, whether they are real wings, or boneless strips, they all are amazing. Personally I prefer boneless strips.

My favorite type is Spicy Garlic from Buffalo Wild Wings, but still, no restaurant can rival my homemade wings, where I make everything, including the sauce, the batter, the frying, everything.

Please post in detail your experiences of wings. Your first wing you ever had, and how you liked it, all the flavors you've had, etc... What your favorite recipe for wing sauce is.

If I get a good response on this thread, I'll post the recipe for my "HELL WINGS"!

[amoS]

Hi HB, I really love the wings also! And like you say nothing beats homemade, bout like our favorite herb too thats also better "homemade"! Anyway though I like buffalo wild wings I like wild wing cafe better. Their Braveheart wings are some of the hottest I've ever tasted but my favorites are the China Syndrome and the Jalapeno and Cheddar, man it makes my mouth water just thinking about them! And good luck on your thread cause I would like that recipe of yours!

My sauce is made with Texas Pete, stick of margerin and a jar of sliced jalapeno peppers, deep fry the wings while the sauce is simmering and once fried put into the sauce to soak for a few minutes and then serve topped with the sauce and sliced peppers with celery and blue cheese. I haven't found out how to apply a batter mix to coat the wings before frying yet so maybe you can give some hints on that. Peace

[horror business]

My Hell sauce is pretty simple, but amazing and delicious.

I never measure it out, when I make it, so I don't know the sauce/stick of butter ratio, but I would guess it to be around 50/50, whenever it gets that classic orange color.

Anyway, that's what I do first, in a pot. Sometimes I start by melting the butter in the microwave, and then pouring it in the pot, and then add my hot sauce, or sometimes I do it the opposite.

But once it looks good, and orange, that's when I start to add my ingredients.

First, I add a splash or two of lemon juice. Then, I add a pinch or two of Chili Powder, a splash of the juice from my canned slice jalapenos, a drop or two of El Jucatero Habanero Sauce, and sometimes I add a small pinch of curry powder. Also, sometimes I add a drop of barbecue sauce, but I usually don't.

I stir this all, and let in simmer while I'm frying my chicken. Once all the chicken is fried, and I have it all set out, cooling a little bit, I'll add my final ingredient to my Hell Sauce, which is about two tablespoons of freshly minced Garlic. I then turn the stove off, stir, and let it cool a little bit.

I don't have a brush, otherwise I'd probably use one to coat the chicken with the sauce, instead I just use tongs and take a chicken strip or wing and fully dip it in the sauce, so it is fully saturated, and then I'll take it out, and shake it a little bit, and let the extra drip off, then I'll set it on the final serving plate. I do this until all the chicken has been coated. Sometimes you'll end up with a little extra sauce, sometimes not.

I'll then serve them with my own mixture of 1/3 Ranch, 1/3 Blue Cheese, 1/3 Ceaser, and a little bit or horseradish. It's different but it's good, and many people who try it really enjoy it.

amoS, this is how I make my batter.

You will need two separate bowls. In the first bowl, I use two eggs, and about a cup or two of milk. I then whisk this all together. Sometimes I also add some melted butter.

In the second bowl, (again, sorry I never use measuring cups when making this) I use about 50% flower, 50% pre bought bread crumbs, or finely crushed up croutons. I mix this together. Then I add a generous amount of garlic powder, a few sprinkles of Lemon Pepper Seasoning, sometimes a small pinch of curry powder and/or chili powder, a pinch of butter salt, and crushed red pepper seeds. I mix this all together, until it's all completely blended.

I take my boneless chicken strips, or wings and first dunk them in the egg/milk mixture. Then I dip them in the final flour/breadcrumb/seasoning mixture.

With that mixture however, I noticed that sometimes it gets golden brown before the chicken is done, so what I do, is I fry them for a little bit on their own, to somewhat cook them, before I coat them. This works perfectly, and when I put them in my deep fryer, by the time the batter is perfectly done, so is the chicken.

Then like I said, I saturate them in the sauce, then put them on the serving plate. If I don't use my own mixture of dipping sauce, I prefer blue cheese. And celery always goes great! If I end up having extra buffalo sauce, I usually drizzle it on the celery.

[amoS]

Thanks hb, that sounds delicious, Peace

[dkmonk]

I fucking love wings, and anything spicy. Although I hate buffalo wild wings, because everytime i have ate there i have gotten really sick afterwards, like the flu it is weird.

I usually just make my own or go to Hooters, who has the best, and the best view.

HB we will have to whip some of those up soon, it would be awesome to try some.

[Stoner4Life]

I've been making my wings since '80 or '81 and they're second
to none, I made these in a bar I worked @ in NY and we sold
90-120 lbs of cut wings on each Friday & Saturday night, about
1/2 that much on each weeknight, I know wings.......

[horror business]

Those look delicious... Do you make your sauce from scratch as well?

[happyherb]

i was watching a cooking show today...and they had a Buffalo Wings recipie ...it was something like this -

cheese dip
100 g blue cheese
150 g sour cream.
2 table spoons of mayonnaise
squeeze of lemon
mix with fork....

put oil in a baking pan and massage into chicken wings sprinkle with cayenne chili ,salt and pepper and cook till cooked

the tomato sause to cover the wings went something like this but i know im missing something it was on while i was falling to sleep only took notice cause i read this thread the other day and will make some myself down the track....im surprised i remembered anything at all...im sure you guys will see whats missing if it is-

fry one diced onion
add 2 tins of tomatos
2 table spoons of sambal olek
3 smashed cloves of garlic
salt pepper
cook till very thick

when wings are browned add too tom sause and cover them with it and serve with a bit of the sause on the side of the wings along with your dipping bowl of blue cheese dip.

think i'll have to pick up a few Kg's of wings and try doing some different things with them....i used to make a good chicken wing recipe with powdered tomato soup mix....may have to see if i can find it if i still have it and use that for the tomato part instead of my above recipe .HH. =]-~

[zomg1]

right when i turned 18 i worked in the kitchen of this pub/bar on a really busy strip.. basically a giant outdoor shopping mall, with lots of festivals in the summer... wing Wednesdays the wings would be 2.50 for 12, the kitchen was super small, so we would only have 2-3 people working.. we would go through about 30-50 5lb. boxes of wings during a festival (like 6/8 weeks in july and august are festivals) on a Wednesday 6 fryer baskets ALWAYS full to the brim with wings... all night til 12.. they would sell faster than we could cook em.. we always had radio stations in and special events like that which involved wing eating competitions.. it was a crazy place to work at

it was really hectic, BUT also super awesome because i would eat atleast 50 wings over the course of the night... i quit working there a long time ago but i still go back for wings on Wednesdays sometimes... they are SO GOOOOOD

did i mention every waitress who works there is at least a solid 8?

[backwoodburner]

These are baked wings with Franks hot sauce (also spiced up by me a bit) margarine to make the sauce stick. Made these for the super bowl along with some soy ginger asian inspired wings!