What's for dinner? Me, I'm making wings. Want my recipe?!
What's for dinner? Me, I'm making wings. Want my recipe?
It's Great!!
Season your chicken wings with salt, pepper and garlic powder
Season a bowl of flour with salt, pepper, and garlic powder
Dip wings into flour and fry until they float
In a small sauce pan melt 1/4 cup of butter, add 1/2 bottle of favorite bar-b-que sauce, my husband likes Jack Daniels
Roll fried wings in sauce and set aside
Teriyaki Wings
In a small sauce pan melt 1/4 cup of butter and 1/2 bottle of Teriyaki baste and glaze, the thick stuff by Kikkoman
Roll fried wings in sauce and set aside
If you like them hotter, add your favorite sauce
At WoW wings, wings for two cost between 31.00 to 35.00, at home 8.00, and you get as many as you want.
Answers:
Buffalo wing sauce can be made with a variable amount of heat/spiciness, with the names of these sauces generally corresponding to the level of heat (for example: suicidal, hot, medium, or mild). For example:
* Mild - 1:1 (Hot Sauce:Butter)
* Medium - 1.5:1
* Hot - 3:1
* "Suicidal" - +3:1
im from buffalo, so i know how they should be! : and they are served with BLEU CHEESE, NOT RANCH!
I'm cooking something much nicer. I'm having gingered pork with peppers and green beans. It's been cooking almost 2 hours and smells great. Yum!!
Thanks for the tip!
that's sounds great...... i think i'll do the same. thanks
no just make me a dozen
Just saw this Bobby Flay wings throw down last night, both look good, I havn't tried either but Drew won. Thanks for yours.
Hot Wings with Blue Cheese-Yogurt Sauce Recipe courtesy Bobby Flay, 2007
For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)
For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.
Bourbon Street Buffalo Wings Recipe courtesy Drew Cerza, The Wing King
For the sauce:
2 tablespoons butter
1 large shallot, chopped
2 garlic cloves, chopped
4 cups brown sugar
4 cups honey
2 tablespoons ancho paste
8 ounces chili sauce
8 ounces barbecue sauce
2 ounces bourbon
3 ounces wing sauce
For the wings:
Oil, for frying
50 chicken wings
Blue cheese dressing, for serving
Bourbon, for serving
For the sauce:
In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the brown sugar and the honey to heat through, 1 minute. Next add the ancho paste, chili sauce, barbeque sauce, bourbon and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve.
For the chicken wings:
Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain.
Add the wings to a large mixing bowl and toss in the sauce, coating each wing.
Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.
I like the wing recipes! Thanks.
But tonight for me it is hot Italian sausage in cream sauce over 5 cheese tortellini made last nite. Now I just need the wine!