Since I assume a lot of us will be consuming wings tomorrow I thought I'd start a thread about it!
So my go to is grilled (a hot grill, like 400) with spicy bbq sauce. I'll make some of them, but we just got a new air fryer so I'm gonna try a diff sauce on those. There is always the classic buffalo sauce but my wife isn't really a fan. I've tried a honey sirachi sauce in the past that is very good so I may go there. A somewhat similar one is this Thai-chili sauce.
Anyone have a go-to sauce? Anyone hard core dry rub only guy/girl?
I agree. When I grill them I toss them in just enough to cover them and then throw them back on the grill to char them up a bit. No more sauce after that.
I have used that sauce mix since I worked at Phil’s Chicken House in Binghamton 40 years ago. It’s always good.
Couldn't agree more. Done correctly it's not close IMO. My go to dry rub is yellow curry, brown sugar, garlic, salt and pepper.
Amazing that wings have become the most expensive part of the chicken
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here. The local WalMart sells them in 5 pound bags for 2 dollars.
Amazing that wings have become the most expensive part of the chicken
They just opened a huge Asian market newly house. I got a couple packs on sale at 99 cents a pound. God knows there they got them but I didn't die lol.
I love Oxtail and it's as expensive as some cuts of steak here due to the huge Caribbean population we have in S Florida.
they have to be crispy and the only way they meet my definition of crispy is deep frying. I have a deep fryer. I just don't use it much anymore because it's a pain in the ass. but people say "oh I get my wings crispy by...." you don't. Not what I'm talking talking about. I've tried (and own) air fryers, baking soda, oil, grill then put in convection oven (which is basically an air fryer), broil, whatever, you can fool yourself but not me, they're just not crispy enough (for my liking) unless they're deep fried.
sauce I'm easy, I don't like them over-sauced but I do like them coated and I like frank's and butter - as traditional as it gets. I'll eat hotter and flavored like teriyaki or thai chili or whatever, but my go-to is traditional buffalo.
I also do enjoy chicken wings cooked other ways, like I will eat them out of the air fryer or the oven or off the grill and I have a smoked chicken wing recipe with a dry rub that has me licking my lips for hours, but it's all different than traditional buffalo wings.
growing up the best place I had them was Archie Moore's in New Haven. They used to have them free during happy hour (4 - 7) and in college we'd be there almost every Friday. One of my buddies knew a cook there and he said they were double fried, so fried for 15-20 min like regular and then for 5 min again right before they got served, so sort of flash fried. I think that added to the crispiness.
Anyway, love chicken wings, not cooking them tomorrow though for a few reasons. Just thought I'd add my 2c.
I’m another fan of drumsticks, or at least the drumette part of the wing itself, over wings in general. I find them usually low meat/high skin and gristle, with the occasional exception.
Visited the original Anchor Bar in Buffalo while on a trip this past fall and was surprised how pedestrian their wings were, being “the birthplace of wings” and all. Have had better at local joints let alone friend’s houses.
Quote:
here. The local WalMart sells them in 5 pound bags for 2 dollars.
I’m another fan of drumsticks, or at least the drumette part of the wing itself, over wings in general. I find them usually low meat/high skin and gristle, with the occasional exception.
Visited the original Anchor Bar in Buffalo while on a trip this past fall and was surprised how pedestrian their wings were, being “the birthplace of wings” and all. Have had better at local joints let alone friend’s houses.
Chuck, I think he's talking chicken legs and not the drumette part of the wing
He's from the upstate NY area with a very good reputation as a former restaurateur and now sells good products online.
My wife and I are really big fans of his dry rubs, and very often use them on baked wings.
I’d best go back to lurking status now.
Marinade of ketchup, honey, chicken broth, soy sauce, garlic powder. Marinate overnight.
Bake in the oven until the skin turned black and crispy. That's the part I struggle with. It was black but didn't taste like burnt toast. I'm guessing they weren't broiled because they seemed to cook forever.
Season with salt, pepper, garlic
Air fry at 360 for 24mins, then blast at 400 for like 5-6
Toss in your sauce of choice.
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drown wings in sauce. But I’m air frying tomorrow with a basic rub andn making my own mango habanero sauce to lightly coat.
Couldn't agree more. Done correctly it's not close IMO. My go to dry rub is yellow curry, brown sugar, garlic, salt and pepper.
Went to college in western NY in the late '80s and this is the way. Wings had sauce, but weren't drowned it it. More like a nice coating.
Quote:
here. The local WalMart sells them in 5 pound bags for 2 dollars.
Amazing that wings have become the most expensive part of the chicken
I remember a Happy Days episode when the owner of Mel's was complaining that no one liked Wings...lol
put them on Bake in the oven for 20-25 minutes with butter, salt and pepper and lightly sauced (did 1/2 with Garlic Parm and the other with Bourbon BBQ).
Pull them out lightly sauce again put them on the grill (400) on 10 minutes on each side. Then add a little more sauce if desired and let sit. Then eat.
Easy and comes out pretty good.
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In comment 16394765 gridirony said:
Quote:
here. The local WalMart sells them in 5 pound bags for 2 dollars.
Amazing that wings have become the most expensive part of the chicken
I remember a Happy Days episode when the owner of Mel's was complaining that no one liked Wings...lol
You mean Arnold’s? Which made me realize they was like 50 years ago lol
I remove and put them in a gallon zip loc with melted butter, some wine, and cayenne. Let that sit for hours or overnight.
Then, they go back on the grill at higher temps so it all caramelizes. Sometimes I add a little BBQ sauce to the mixture.
Result is the wings have a lot more flavor...not just heat.