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Chicken Wings

After reading Nick's article on the HSB some time ago about how to make buffalo wings, we've decided to give it a go tonight at home. It'll be a dry run for when we review the DefCON sauces here in a short while. 8)

We're going to try out the Lord of the Wings sauce and a few will be the Nate Dog's wing sauce (hotter than heck, btw).

Some logistical questions, tho...

1. If we try another sauce as a wing sauce (Tabasco chipotle, for example), does it need to (or should it) be mixed with butter before coating the wings?

2. How many wings would a 5 oz bottle of sauce cover, on average?

3. Once the wings are coated, does anyone ever bake them a little to settle the flavor in a little?

Comments/suggestions appreciated. Thanks!!

- L & J
 
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Ahhh, wing questions!!!

1. I find that butter, or other dairy products will help the sauce hold to the wing much better, especially if you're going to use a version of Tabasco right out of the bottle.

2. Our 8 ounce bottle coats about 2.5-3 pounds of wings nicely. A 5 ouncer, probably 2 pounds.

3. Once the wings are coated, SERVE THEM!

Now, a great ancient Chinese secret. We have been doing them this way for over 10 years. Fry them in a turkey fryer at about 375-400 degree CANOLA oil. After about 4 mintues, pull the basket out, and stab each wing section ONCE with a 2-pronged BBQ fork, and put them back into the oil until desired crispiness (approx. 5 more minutes). The trick is the fork stab, it makes them nice and crispy. As for the sauce (at least ours), for best results, gently heat it up to a micro-low simmer (DO NOT BOIL IT!). When the wings are ready, put a ladel full into a stainless steel bowl, add some wings and toss around until coated , throw them on a plate and devour them. A roasting pan (with another below it with water) and a couple sternos work pretty well for large masses of wings, just keep moving the sauce so it doesn't burn.
 
More followup questions....


1. I find that butter, or other dairy products will help the sauce hold to the wing much better, especially if you're going to use a version of Tabasco right out of the bottle.
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Is this a 50% mix, butter with hot sauce?

2. Our 8 ounce bottle coats about 2.5-3 pounds of wings nicely. A 5 ouncer, probably 2 pounds.
Click to expand...

Wow, that's interesting. Looking at that 5 oz. bottle we have of Lord of the Wings sauce, I wouldn't imagine there would be enough there for 2 whole pounds of wings.

Now, a great ancient Chinese secret. We have been doing them this way for over 10 years. Fry them in a turkey fryer at about 375-400 degree CANOLA oil. After about 4 mintues, pull the basket out, and stab each wing section ONCE with a 2-pronged BBQ fork, and put them back into the oil until desired crispiness (approx. 5 more minutes). The trick is the fork stab, it makes them nice and crispy. As for the sauce (at least ours), for best results, gently heat it up to a micro-low simmer (DO NOT BOIL IT!). When the wings are ready, put a ladel full into a stainless steel bowl, add some wings and toss around until coated , throw them on a plate and devour them. A roasting pan (with another below it with water) and a couple sternos work pretty well for large masses of wings, just keep moving the sauce so it doesn't burn.
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1. How important is it to use canola oil? Would other oils work?

2. Does it matter mixing the wings & sauce in a metal vs. a plastic bowl?

Thanks,

Joe
 
Ok, here we go:

The butter doesn't have to be 50%, that's a lot. Try a little at a time until the consistency is what you want.

5 ounces should coat about 2 wings, you'd be surprised, especially if you are adding butter to it, which will give you a larger yield.

Canola oil is a must. Not only doesn't it tend to give the skin a burnt taste, it exits the wing rather fast, much faster than other oils, due to its low viscosity. It costs less than most other oils (around here at least). It is also a lot easier to clean up afterwards, and doesn't give off that rancid stink if you don't containerize it until a couple days after use. Oh yeah, and there's that low cholesterol thing too.

As for metal vs. plastic bowl. The wings will only be in it for a couple seconds, not really enough time for molecular metal interaction. If you are worried, use glass, I refuse to use plastic, it's a personal thing.
 
Glad to hear they went well! Now, next time try canola oil, you will crisp them up a little quicker, and they will be a bit darker brown. Due to the low viscosity of canola, they tend to cook the wings a little faster (Oh, did you use my ancient Chinese secret of stabbing each one a few minutes after the intial oil bath?). It's funny how people think there is some mystical gnome hidden in the kitchens of various wing establishments that cook these things up, but as you found out, you are now a wing acolyte, and your future in wing prep is a bright one! Congratulations! :party:
 
DEFCON Creator said:
Glad to hear they went well! Now, next time try canola oil, you will crisp them up a little quicker, and they will be a bit darker brown. Due to the low viscosity of canola, they tend to cook the wings a little faster (Oh, did you use my ancient Chinese secret of stabbing each one a few minutes after the intial oil bath?). It's funny how people think there is some mystical gnome hidden in the kitchens of various wing establishments that cook these things up, but as you found out, you are now a wing acolyte, and your future in wing prep is a bright one! Congratulations! :party:
Click to expand...

We'll definitely use the canola oil next time. I don't think our wings suffered because of using plain ol' veggie oil, but I agree that they would be better with the canola.

As for the Chinese secret, I didn't do it. Actually, I tried...but failed. Without a basket/fryer, it was challenging to fish out the un-stabbed wings from a batch to make sure it got a stab. I think if we find a good fryer to purchase to make that a little easier, then that task might be easier.

So, I'm an acolyte? How many XP to get to the next level? 8)

- Joe
 
I had forgotten you didn't have a basket to get the wings out. There are a couple of indoor fryers that work very well, but you still get the grease on the walls. If you have the room, I would highly suggest a turkey fryer. You can get a nice, cheap Camp Chef whole set up for about $40-50.

As for the XP's, LOL!

Let me delve into the DM's guide and figure it out.
 
I know most people fry their wings because it makes them crispier. and I do agree about the canola oil thing. In terms of saturated and unsaturated fat it is the better oil to be using and has a slightly different specific heat than regular veggie oil.

But what is the best way to cook them in the oven? It is just easier for me most of the time. Cook them for a while then broil them for a few minutes? I'll try anything 8)
 
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