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Old 02-05-2010, 11:51 AM   #1
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How do you make your hot wings?

I just bought a FryDaddy and a jillion dozen fresh chicken wings. I'm SO hungry for these things! Since I don't want to use flour or cornstarch for breading, I'm wondering what everyone here puts on theirs.
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Old 02-05-2010, 11:56 AM   #2
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Nothing! We thaw them out, dry them good, then dunk them in for 11 minutes per batch. Store the batches in the warm oven till they're all cooked up, then we each toss with our favorite buffalo sauce (mild for me extra hot for DH and DS) I'm gonna have to make wings tonight!! I love Friday night wing night.

Have you tried the heroin wings? I can't remember what's on them, but everyone seems to love 'em.

Last edited by Bobbin; 02-05-2010 at 12:10 PM..
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Old 02-05-2010, 12:04 PM   #3
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Ha! That's one I can answer even with only 6 days of LC under my belt. We've been making hot wings for years. The only way for us is "naked" (which means no breading) with hot sauce and butter.

Heat the fryer to 375. Fry (don't crowd) the wings for about 12 minutes (they do vary in size). Pull them out of the fryer and dump them into a bowl with a mix of melted butter and hot sauce. You really don't need much butter and hot sauce (maybe 3 Tbs of each for 2 lbs of wings) 'cause you stir them around to coat them.

We usually use Texas Pete but also like Franks and Louisiana Supreme Chicken Wing Sauce (which may be a local product, not sure).

The old adage of "if they float, they're done" is not alway true. You can pull one out and give it a real hard squeeze with some tongs and see how clear (or not clear) the juices run as a test for doneness.
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Old 02-05-2010, 12:11 PM   #4
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Thanks to both of you. I was afraid they'd end up bland tasting if I didn't spice them before going into the oil. Sounds like 12 or 13 minutes is typically how long they take.
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Old 02-05-2010, 12:12 PM   #5
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Also, King Soopers (Koger) sells bags called Wing Drumettes, they're in a pink bag. I've tried the bags from every other store, these are the most guaranteed meaty wings out there, if you're buying a big batch.
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Old 02-05-2010, 01:30 PM   #6
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I bake mine, on a big foil-lined rimmed baking sheet. I use the heavy duty foil first, then just a sheet of the nonstick Reynolds in the bottom. Put the wings on the sheet frozen, in a single layer, as close together as you can get them. If you want, you can sprinkle them with seasoning at this point - I usually do, a combo of garlic salt, onion powder, oregano, chipotle chile powder, and paprika - put into a preheated 450* oven for 30 minutes, on the lowest rack.

Meanwhile make up your hot sauce - I use about 2/3 cup Frank's Chile & Lime with about 2 tablespoons melted butter. Brush the sauce on the wings and put them back in for about 8 more minutes. Brush on another layer of sauce if you want and EAT!

I can make enough wings for DH and me to have for dinner with some leftovers all in one batch without watching them or worrying about the hot oil. Wad up the foil and cleanup is DONE!
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Old 02-05-2010, 02:15 PM   #7
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I either do them in the oven like Charski or have DH load up the grill. I grilled wings. We make tons at a time so we can keep them in the fridge for snacks. Of course we make a huge dent in them for dinner though! We cook with s&p then I toss them in my homemade chipotle sauce.
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Old 02-05-2010, 03:21 PM   #8
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OK, Andi, give up the chipotle sauce recipe!

When we're running the smoker we'll put two racks full of wings in there. I buy fresh whole ones, cut off the tips, sprinkle with a little of the aforementioned seasoning and let 'em go for a couple hours. Boy they're good! No sauce needed.
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Old 02-05-2010, 03:51 PM   #9
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I bake mine same way Charski does. I like them really simple, Franks hot sauce and melted butter. YUM! I didn't know Frank's made a chili lime, ok - I'll need to try that out! That chipotle sauce sounds good too, I'd also like to know what's in it!
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Old 02-05-2010, 04:03 PM   #10
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Subscribing. We're doing wings for da Bowl.
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Old 02-05-2010, 07:43 PM   #11
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Lifehacker (a very good online source for tips on things, mostly computer) had a piece this week about how baking powder is the trick to getting them to be as good as the ones you get at restaurants. I will let you find it.
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Old 02-06-2010, 08:03 AM   #12
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I bake mine very similar to Char...dip in Franks hot sauce with butter.
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Old 02-08-2010, 09:18 AM   #13
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Quote:
Originally Posted by Charski View Post
OK, Andi, give up the chipotle sauce recipe!
DH and I have been addicted to this stuff for a couple years now. I cant even remember the last time we bought Franks Hot Sauce.

2-3 cloves garlic
Juice from one lemon
2-3 (or 4 if ya want it super spicy!) chipotle chiles in adobo + 2tbs adobo sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped parsley or cilantro
1 tablespoon finely chopped oregano
Salt and freshly ground black pepper

Put all in food processor or blender and blend until combined then drizzle in 1/2 stick melted unsalted butter or 1/4 cup good evoo while blending. Toss with 2lbs grilled wings.
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Old 02-08-2010, 11:18 AM   #14
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That must be pretty spicy, Andi - those chipotles in adobo can be really HOT!

It sounds delicious - will have to try it. Thank you for posting your recipe!
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Old 02-08-2010, 11:57 AM   #15
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I roast mine too naked on parchment or no stick foil till very dry overdone looking, then tossing them with a sauce of unsalted butter, franks sauce, tabasco and cayenne. Very,very hot the way I like them.
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Old 02-08-2010, 12:08 PM   #16
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That chipotle sauce sounds fantastic, my DH loves anything super hot so I'll have to give this a try. Thanks for posting this recipe Andi!
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Old 02-08-2010, 02:22 PM   #17
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You're welcome ladies! 2 chipotles is mild to me, 3 is just right. I have done 4 before but it can get too spicy, LOL! It smells so delish when you are tossing it with wings straight off the grill or out of the oven, all hot and yummy. ::drool:: I need more wings.
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Old 02-08-2010, 02:58 PM   #18
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I still have some leftovers from yesterday! WooHoo!

They have Frank's Chile & Lime on them already though. Will have to do chipotle NEXT time!
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