OT: Looking for some good wing sauce recipes

[The Dean]

That small amount of butter/margarine is probably needed to marry aqueous sauce with the non-aqueous wing surface. Perhaps some sort of micelle behavior, if you recall your chemistry.

 

 

Ah, Michelle Behavior. I think she was a porn star in the 70s.

[thebug]

Ah, Michelle Behavior. I think she was a porn star in the 70s.

 

 

You must be thinking of Michelle Behinder?

[stuckincincy]

Ah, Michelle Behavior. I think she was a porn star in the 70s.

 

Don't get me started on chemistry jokes. To the best of my knowledge, 5 are known to exist. Any others are in the realm of the theoretical. I'm uncertain, on principle.

 

Physics is loaded with them, however. See Shrodinger's cat, for example.

[The Dean]

Don't get me started on chemistry jokes. To the best of my knowledge, 5 are known to exist. Any others are in the realm of the theoretical.

 

Physics is loaded with them, however. See Shrodinger's cat, for example.

 

 

A hydrogen atom walks into a bar and orders a drink. The bartender says, "Gee you look a little down. Is something the matter?" The hydrogen atom says, "Yes, I've lost an electron." The bartender asks, "Are you sure?"

 

"I'm positive."

 

 

 

 

A neutron walks into a bar and orders a beer. The bartender sets the beer down and says, "For you, no charge!"

[stuckincincy]

A hydrogen atom walks into a bar and orders a drink. The bartender says, "Gee you look a little down. Is something the matter?" The hydrogen atom says, "Yes, I've lost an electron." The bartender asks, "Are you sure?"

 

"I'm positive."

 

 

 

 

A neutron walks into a bar and orders a beer. The bartender sets the beer down and says, "For you, no charge!"

 

 

[plenzmd1]

Living in NC, everyone seems to bake their wings and they don't have that crisp that fried wings have. I like my wings crispy. Thanks for the tip, but I think I'll be purchasing a fryer in the near future.

Couple of things here.

 

#1) To get fried wings without frying, try this method. I do it, and I swear you will not know they were not fried. Takes a little extra work, but well worth it if you want to avoid frying

http://www.youtube.com/watch?v=4HX6q61JWR4...feature=related

http://www.youtube.com/watch?v=5LDgcKb7UVY...feature=related

 

#2) In terms of fryers, AmericanTest Kitchens just did a segment on fryers, and basicially said all of them suck. Better to spend the money on a good dutch oven, like a LeCrueset, and get a good candy/oil thermometer to regulate the temp. Thats what I have been using for years.

http://www.amazon.com/Creuset-Enameled-Cas...h/dp/B00004SBH4

 

Yes its expensive, but I use it all the time for braising and things like chicken in a pot etc. Worth every penny

[thebug]

Couple of things here.

 

#1) To get fried wings without frying, try this method. I do it, and I swear you will not know they were not fried. Takes a little extra work, but well worth it if you want to avoid frying

http://www.youtube.com/watch?v=4HX6q61JWR4...feature=related

http://www.youtube.com/watch?v=5LDgcKb7UVY...feature=related

 

#2) In terms of fryers, AmericanTest Kitchens just did a segment on fryers, and basicially said all of them suck. Better to spend the money on a good dutch oven, like a LeCrueset, and get a good candy/oil thermometer to regulate the temp. Thats what I have been using for years.

http://www.amazon.com/Creuset-Enameled-Cas...h/dp/B00004SBH4

 

Yes its expensive, but I use it all the time for braising and things like chicken in a pot etc. Worth every penny

 

 

I have a 4L stainless steel fryer that works great, even with a full basket. If I am cooking wings for a bunch of people, I use The "Big Tom" turkey fryer.

[plenzmd1]

I have a 4L stainless steel fryer that works great, even with a full basket. If I am cooking wings for a bunch of people, I use The "Big Tom" turkey fryer.

Good point, they were talking more about the personal size fryers..none of them really got to temp, or kept the temp once the food was put in, resulting in greasy, yucky food.

 

I too use the turkey fryer for big amounts, only have done that like twicew though in the last 5 years

[thebug]

Good point, they were talking more about the personal size fryers..none of them really got to temp, or kept the temp once the food was put in, resulting in greasy, yucky food.

 

I too use the turkey fryer for big amounts, only have done that like twicew though in the last 5 years

 

 

Yeah my buddy has a small fryer and he says it doesn't get hot enough. I just checked mine out and it's a Bravetti 5L (I thought it was 4L) and the customer reviews are terrible. I have had it for about 4 years now and it seems to do a very good job even if I happen to use frozen wings from a local food supplier. (I know, I know, frozen.....but they are big and actually really good). I also bring my personal size fryer outside to do wings so not to stink up the house.

 

So far this summer I have used the turkey fryer twice at our camp as we had a bunch of people over one night and someone mentioned how great the wings were at my last tailgate party (at home). Next thing I knew we had 2 fryers going and a bunch of beer flowing. As well we had a family reunion and everybody wanted wings. Good thing I have otherwise been watching what I eat, because I think I may be addicted to the wings.

[RalphOP83]

Good post, that is very important and worth mentioning.

 

I haven't tried the half and half. I think I will try that. Can it be any BB sauce or is the pit the best?

 

 

You can use any bbq sauce you would like but i prefer the open pit. Doesnt have the fake smokey flavor and isnt a real thick brown bbq sauce. Has more of a tangy vinegar type flavor that is delicious when cut with BBQ Sauce. Also for a unique wing try Cattleman's gold bbq sauce. Throw some coarse black pepper in there and throw them on the grill. You are in for a treat.

[SouthernMan]

Franks Red Hot sauce as well as anchor bar sauce is loaded with vinegar. In fact it's the second ingredient, after cayenne peppers.

 

 

DUH! It's already in Heinz Ketchup too, but you don't add more when you throw it on a burger, do you?

 

That's exactly why it's not necessary to add vinegar - it's already in Frank's. If you need an added dose of it, have at it, but it's hardly a "must have" for AUTHENTIC wings. Not saying there aren't places that add vinegar to the basic recipe, but in a high volume wing joint with 4 deep fryers going full bore, the owners aren't going to entrust young Kaleb or Jeremy with not screwing up the sauce by oversaturating it with (oops) too much vinegar. A little goes a long way, and for the sake of expediency and uniformity, the 16 year old fry chef gets the order to, " add this much sauce and this much margarine, and if a wing falls on the floor, throw it back in the fryer for 5 seconds. You can pick up your check on Friday after 2 pm".

The End.

[Captain Caveman]

DUH! It's already in Heinz Ketchup too, but you don't add more when you throw it on a burger, do you?

 

That's exactly why it's not necessary to add vinegar - it's already in Frank's. If you need an added dose of it, have at it, but it's hardly a "must have" for AUTHENTIC wings. Not saying there aren't places that add vinegar to the basic recipe, but in a high volume wing joint with 4 deep fryers going full bore, the owners aren't going to entrust young Kaleb or Jeremy with not screwing up the sauce by oversaturating it with (oops) too much vinegar. A little goes a long way, and for the sake of expediency and uniformity, the 16 year old fry chef gets the order to, " add this much sauce and this much margarine, and if a wing falls on the floor, throw it back in the fryer for 5 seconds. You can pick up your check on Friday after 2 pm".

The End.

 

 

A high volume wing joint makes the sauce maybe once a day at most, and if it is a 16 year old making it, they have a set recipe. It's not rocket science. It's not even algebra.

 

 

You're right that not all places use vinegar. You're right that vinegar is already in Frank's (and all other pepper sauces.) Frank's also has salt, but a little extra salt = tastier wings.

 

I can tell when places don't add a little extra vinegar, and I don't go back to those places.

[thebug]

DUH! It's already in Heinz Ketchup too, but you don't add more when you throw it on a burger, do you?

 

That's exactly why it's not necessary to add vinegar - it's already in Frank's. If you need an added dose of it, have at it, but it's hardly a "must have" for AUTHENTIC wings. Not saying there aren't places that add vinegar to the basic recipe, but in a high volume wing joint with 4 deep fryers going full bore, the owners aren't going to entrust young Kaleb or Jeremy with not screwing up the sauce by oversaturating it with (oops) too much vinegar. A little goes a long way, and for the sake of expediency and uniformity, the 16 year old fry chef gets the order to, " add this much sauce and this much margarine, and if a wing falls on the floor, throw it back in the fryer for 5 seconds. You can pick up your check on Friday after 2 pm".

The End.

 

I do on my fries. Makes them authentic.

[bartshan-83]

Couple of things here.

 

#1) To get fried wings without frying, try this method. I do it, and I swear you will not know they were not fried. Takes a little extra work, but well worth it if you want to avoid frying

http://www.youtube.com/watch?v=4HX6q61JWR4...feature=related

http://www.youtube.com/watch?v=5LDgcKb7UVY...feature=related

Very, very interesting! Cool videos! I think I might give that whole method a try. You've done it before?

 

I especially liked the construction of the multi-tiered strainer.

 

Of course, watching those videos while the frozen pasta lunch on my desk mocks me is not recommended. Ugghh.

[muffmonster]

Very, very interesting! Cool videos! I think I might give that whole method a try. You've done it before?

 

I especially liked the construction of the multi-tiered strainer.

 

Of course, watching those videos while the frozen pasta lunch on my desk mocks me is not recommended. Ugghh.

 

I've done the Alton Brown method several times now and the wings are phenomenal. Even if you don't have the steamer baskets it isn't hard to do, it is just a little time consuming. Then again there is no fryer oil to mess with afterward.

[BuffaloBillsForever]

First post!

 

Late to the party here. Traditional Buffalo wings are mighty good and simple. If you are looking for something a little different this is my home recipe. This is just a baseline - it can be tweaked to however you want and level of hotness by adjusting butter, bbq sauce and hot sauce amounts etc. The total amount of wing sauce is good for about 50 wings.

 

Sunday Afternoon Bills Game Wings

 

1/2 Cup Franks hot sauce (or your favorite)

2 Tablespoons of butter

1/3 Cup of your favorite BBQ sauce (or a smoked BBQ sauce if you want a smokey flavor)

1/4 Cup of ketchup

1 Clove of garlic finely chopped

1 teaspoon of celery salt (what is very popular that is served with chicken wings?)

 

Optional: 1 tablespoon of blue cheese dressing.

 

Grab yourself a bowl that can be used in the microwave. Chop 1 clove of garlic as finely as possible. Place garlic in bowl. Add the 2 tablespoons of butter and the 1 teaspoon of celery salt. Place in microwave for 30 secs or until the butter is melted. The kitchen should smell like garlic at this point. Mix ingredients together with a small spoon. Add the 1/2 cup of hot sauce and whisk together. Now add the BBQ sauce and ketchup and mix thoroughly. Optional: add blue cheese dressing and mix.

 

Once ingrediants are fully incorporated, taste the wing sauce and adjust to your preferences. These wings are amazing IMO and go down really nicely during a tailgate or at home during a Bills game. Pop and beer are recommended as beverages that complement well.

 

Enjoy! And lets not forget GO BILLS!. Looking forward to discussing the current Bills season with everyone here.

 

Cheers.

[plenzmd1]

Very, very interesting! Cool videos! I think I might give that whole method a try. You've done it before?

 

I especially liked the construction of the multi-tiered strainer.

 

Of course, watching those videos while the frozen pasta lunch on my desk mocks me is not recommended. Ugghh.

Like Brimleys stache, I have used this method several times, and works great. I also did not build the multi tiered steamer racks, just stamed them like I would veggies oc crab legs.

 

Still love the fried ones, but this is as close as you will get without frying

[stuckincincy]

First post!

 

Welcome!

[BillsFanNC]

First post!

 

Late to the party here. Traditional Buffalo wings are mighty good and simple. If you are looking for something a little different this is my home recipe. This is just a baseline - it can be tweaked to however you want and level of hotness by adjusting butter, bbq sauce and hot sauce amounts etc. The total amount of wing sauce is good for about 50 wings.

 

Sunday Afternoon Bills Game Wings

 

1/2 Cup Franks hot sauce (or your favorite)

2 Tablespoons of butter

1/3 Cup of your favorite BBQ sauce (or a smoked BBQ sauce if you want a smokey flavor)

1/4 Cup of ketchup

1 Clove of garlic finely chopped

1 teaspoon of celery salt (what is very popular that is served with chicken wings?)

 

Optional: 1 tablespoon of blue cheese dressing.

 

Grab yourself a bowl that can be used in the microwave. Chop 1 clove of garlic as finely as possible. Place garlic in bowl. Add the 2 tablespoons of butter and the 1 teaspoon of celery salt. Place in microwave for 30 secs or until the butter is melted. The kitchen should smell like garlic at this point. Mix ingredients together with a small spoon. Add the 1/2 cup of hot sauce and whisk together. Now add the BBQ sauce and ketchup and mix thoroughly. Optional: add blue cheese dressing and mix.

 

Once ingrediants are fully incorporated, taste the wing sauce and adjust to your preferences. These wings are amazing IMO and go down really nicely during a tailgate or at home during a Bills game. Pop and beer are recommended as beverages that complement well.

 

Enjoy! And lets not forget GO BILLS!. Looking forward to discussing the current Bills season with everyone here.

 

Cheers.

 

Nice recipe. If you leave out the ketchup and BBQ sauce and add Worcestershire sauce then you have the wing sauce recipe from one of the places I worked at long ago.

[LeviF]

Nice recipe. If you leave out the ketchup and BBQ sauce and add Worcestershire sauce then you have the wing sauce recipe from one of the places I worked at long ago.

I've heard this somewhere before...where did you work?