Chook Me!

How do you make GOOD chicken wings?

I have a deep-fryer, fresh chicken wings, and BBQ sauce. Do I need to make batter? HELP FAST

Public Comments

1. I dust mine in cornstarch, with spices added, prior to frying.
2. Dredge chicken wings or whatever chicken in flour, then egg/milk wash ( 1egg with a splash of milk, stir), then in bread crumbs. Fry until golden brown, then place in 350 oven for 30-35 minutes or until internal temp says 180. Then when cooled, dip into hot sauce/melted butter mixture. OR you can buy the already made stuff by texas pete. Very yummy!
3. Cut wings in two at the joint if not already. Let them dry so they don't splatter oil. Fry until they float and are golden brown. Coat them with sauce by putting them in big bowl pour on sauce and toss like a salad. For Buffalo style wings (GOOD) the sauce is one bottle hot sauce (like Durkee's or a Louisiana type) and one stick of butter melted together. Serve that with blue cheese dressing and celery or carrots to cut the hot. If you want even hotter ass cayenne.
4. No: When making wings I like to bake them first then fry them. Cut the tips off then cut at the next joint. Bake at 350 for about 20-30 minutes or until they are done. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce. The reason I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up. ****Or instead of frying them you can stick then under the broiler for about 5 or so minutes or until they are golden brown. To make hot sauce. Here in the US there is a brand that is pretty common to start with. It is Franks Red Hot, doctor it up a bit and you end with with a good sauce. Here is how I doctor mine up. 1 big bottle franks 1/2 cup butter 1-2 tablespoons itailian seasoning 1-2 cloves grated garlic-optional Heat in sauce pan. I like to cool mine to about room temp then put it in food processor until it cools a little more. This makes it combine better for reheating. This also keeps well in an air tight conatiner in the fridge. --------------- Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever. Ingredients: 1 heaping cup chopped fresh or frozen rhubarb 2/3 cup water 1 medium onion, finely chopped 1 teaspoon canola oil 1 garlic clove, minced 3/4 cup ketchup 1/2 cup packed brown sugar 1/2 cup dark corn syrup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 1/2 teaspoons hot pepper sauce 1/4 teaspoon salt In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly. Place rhubarb in a blender or food processor; cover and process until smooth. Set aside. In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients. Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups. Or This is my Absolute Favorite for WIngs: Honey Soy Sauce: 1/2 cup butter 1 cup honey 1 cup soy sauce 1 cup terriyaki sauce 1 tbsp seseme oil 1 tsp fresh grated ginger Heat in a sauce pan until melted and combined. Keep unused portion in the fridge in an airtight container. Heat a little for each use.
5. If you want good wings go to thecopycatrecipes.com. They have recipes in there from Buffalo Wild Wings, Applebee's, Lone Star Steakhouse etc. They have awesome wings.
6. dusting in corn starch is awesome! but you must filter the oil asap when youre done then just toss in your bbq sauce. mmmm cornstarch makes a very nice and crispy crust