Chook Me!

Need help: How do you like your chicken wings?

I am trying to figure out what kind of wings to make for a group of people. How do you like your chicken wings or how do you like your chicken cooked?

Public Comments

1. hot wings or buffalo wings, yum
2. i love how buffalo wild wings does there's!! kinda crispy but still glazed fully with at least 10 flavors ranging from sweet to blazin' Mango Habanero is my FAVE.
3. on a plate
4. Pain with crispy skin and a little salt.
5. in a BBQ marinade in the oven.. finger lickin good..
6. buffalo style chicken wings
7. Here are some great recipes: Chicken Wings - Anchor Bar Buffalo Wings Sauce: 6 tablespoons Louisiana Hot Sauce 1/4 cup (1/2 stick) margarine - not butter 1 tablespoon white vinegar 1/8 teaspoon celery seed 1/8 to 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic salt Dash of black pepper 1/4 teaspoon Worcestershire Sauce 1 to 2 teaspoons Tabasco sauce Carrot & celery sticks Marie's Bleu Cheese Dressing The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, & shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet & bake them for a few minutes to get an extra-crispy coating. Serve with carrot & celery sticks & Marie's Bleu Cheese Dressing & cold beer. Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. ===================== Chicken Wings - Asian Glazed Wings 2 tablespoons vegetable or olive oil 12 whole chicken wings, drummers & tips Salt & pepper 3/4 cup plum sauce 1/2 cup orange juice, eyeball it 2 inches ginger root, peeled 3 tablespoons tamari, dark soy sauce, eyeball it 1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh basil leaves Preheat oven 400 degrees F. Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt & pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari & hot pepper flakes. Bring up to a simmer & lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven & roast for 20 minutes, flipping the wings once half way through the cooking time. Remove the wings from the oven, if the glaze is not syrupy & thick, place the skillet of wings on the cook top & turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze & finish with the fresh cilantro & basil. Serve hot or room temperature. =================== Chicken Wings – Asian Style Chicken Wings with a Spicy Garlic Ginger Sauce What you'll need: 30 to 40 wings 1 cup flour salt pepper Canola Oil Sauce 1 cup water 1/2 cup Rice Wine Vinegar 1 cup sliced ginger 2 to 3 minced garlic cloves 2 to 3 tablespoons honey 1/3 cup brown sugar 2 tablespoons Thai Sweet Chili Sauce 1 tablespoon Chile Garlic Sauce Use a mandolin to slice the ginger. Put all the ingredients in a small pot & simmer until the sauce reduces & thickens to a syrup consistency. Heat oil to 350°F. (about 2 inches deep). Place season flour into a bag & toss in the chicken wings. Shake to coat. Fry the wings about 10 at a time for approximately 5 minutes. Drain on paper towels. Fry the second & third batch. Raise heat to 375°F & fry the wings again for 5 to 6 minutes or until the wings are golden brown. Toss wings with Garlic Ginger sauce & serve immediately. ======================= Chicken Wings – Based on Applebee's Chicken Wings Yields about 35 wings pieces 12 ounces Louisiana Hot Sauce 6 tablespoons margarine 3 tablespoons white vinegar 1 tablespoon Worcestershire sauce 1 1/4 teaspoons cayenne pepper 1/4 teaspoon garlic powder 1 1/2 tablespoons flour Cook the wings until done either bake or deep-fry. Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently. When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings & place in baking dish. Bake at 300 degrees for about 20 minutes or until warm. Serve with celery sticks & blue-cheese dressing. (These are great reheated, but get hotter each time!)
8. I like my hubby's grilled chicken wings with BBQ sauce. I like chicken several other ways (in order of like): Beer can chicken on the grill Rotisserie (store bought or on the grill, depending on time limits) Boneless/skinless baked in the oven with mushroom soup, potatoes and carrots (or any other veggie) Boneless/skinless grilled over a caesar salad I could go on...
9. I like all sorts of chicken wings, but for me they.re best when the skin and any coating is crispy I'm not that keen when its covered in sauce and wet and slimy. The only exception to this is you can get Heavy metal Chicken Wings in Hard Rock Cafe. These are awesome even though they're wet and sticky rather than crispy