NFT: Chicken wing thread

drown wings in sauce. But I’m air frying tomorrow with a basic rub and making my own mango habanero sauce to lightly coat.

finding good wings is very difficult IMO.

In comment 16394726 UConn4523 said:

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drown wings in sauce. But I’m air frying tomorrow with a basic rub and making my own mango habanero sauce to lightly coat.

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.

Butter and Franks hot sauce. The ratio changes to the heat you want. I toss in some fresh garlic and black pepper too.

I have used that sauce mix since I worked at Phil’s Chicken House in Binghamton 40 years ago. It’s always good.

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the 3rd or 4th food thread this week. I'm starting to get a little pissed off. :), j/k. I'm also not a big fan of sauced wings. Tommorow I'm trying an Eddie Jackson (Food Network) recipe for molasses-gocjujang wings with Alabama sauce. I've gone with AL sauce before and love it. I was going to follow the recipe and toss the wings in the M/G sauce, but this thread made me rethink it. I think I'm going to serve thge M/G sauce on the side. Either to dip into, or along with a brush to just paint on a thin layer if anyone wants. Then the AL sauce with it. I'm making the wings like I make my fried chicken. I sous vide them to 160 so I know they're cooked thru (I did that yesterday) then bring them up to room temp and deep fry them for just a couple of minutes to crisp them. While they're coming to room temp I'm gonna toss them with some wing dry rub so they'll have some flavor if anyone wants to skip one or both sauces.

in their sauce in a cast iron skillet on the stove, then move them to the grill for the last few minutes of cooking.

In comment 16394726 UConn4523 said:

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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.

A $10 wing rack with a drip tray for the grill was an amazing buy (up to x3 at a time with 12 slots each). I do a light simple rub and grill them like that for a bit, then mix the tray of drippings with my sauce of choice and butter and brush on and finish cooking. At the end, again mix the drip tray into more sauce, apply a final coat and serve.

here. The local WalMart sells them in 5 pound bags for 2 dollars.

So good.

In comment 16394765 gridirony said:

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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

In comment 16394772 Bill in UT said:

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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

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.

I have 3 various types and they are all PHENOMENAL....the White truff, regular truff, and a new jalapeno lime truff.....

not much beats traditional buffalo wings, but....

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.

In comment 16394765 gridirony said:

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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.

In comment 16394805 CRinCA said:

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In comment 16394765 gridirony said: 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

For wings or other things, I can recommend looking into Ric Orlando products.

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 much prefer the “drumstick” section of the chicken leg itself for this type of preparation. If forced down the wing path, I opt for the drummette section rather than what’s technically known as the “wingette” part of the wing.

I’d best go back to lurking status now.

My mom used to make this (based on memory):
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.

(salt, smoked paprika, garlic, piri piri, etc.), and bake @ 425 on a foil-coated pan on the middle rack till the juices run clear. Messy and delicious.

I am consistently impressed with air frying wings. Deep fry is king, but my go to way is

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.

In comment 16394760 LauderdaleMatty said:

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In comment 16394726 UConn4523 said: Quote: 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.

In comment 16394772 Bill in UT said:

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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

Making one batch that’s been marinating in my thrown together dry rub in the oven and another fried in the cast iron that I’ll coat with a Buffalo sauce featuring Puckerbutt’s Reaper pepper then finish in the oven (a sports bar I used to watch Giants games in called that “Coache’s Style.”)

That baby is a tad hotter than I expected, lol

Fresh, not frozen of course.
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.

everyone loved the dry rub and paired it with a Honey/Habanero hot sauce and blue cheese.

In comment 16395182 AROCK1000 said:

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In comment 16394772 Bill in UT said: Quote: 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 dust the wings with salt, onion powder and cayenne. Then they go in the grill but up on the bun warming rack. I cook them slow until all of the fat is rendered and the skin is more crispy vs rubbery.

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.

on size. Season when they come out of the fryer. Sauce after seasoning. Skin is crisp, and stays that way until you sauce them. I go traditional Franks, Butter, and a touch of white vinegar.