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Hot Wing Sauce Recipes

Curse you, Pauly!!!!!  I just Like-bombed that video!  Gonna have to subscribe to that channel, that girl is a hoot. :lol:
 
 
Now I'm ready to bribe the kid to go to town to buy chicken pieces, oil, .......
 
salsalady said:
Curse you, Pauly!!!!!  I just Like-bombed that video!  Gonna have to subscribe to that channel, that girl is a hoot.  :lol:
 
 
Now I'm ready to bribe the kid to go to town to buy chicken pieces, oil, .......
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It's a winner...I promise!! ;)
 
We're absolutley gonna try that recipe.  Twice Fried chicken....thanks for suggesting!  Defcon's posted their recipe before which is a twice fried thing, but they don't use starch.  John doesn't like chicken on the bone (something from when he did electrical work in a chicken processing plant....don't ask!!!) so this recipe should work with chicken breast strips.
 
 
and now I'm sucked in to a Maangchi YT video marathon!  :lol:
 
 
 
Oh well, nuthing else to do on a snowy Sunday March afternoon......
 
 
 
 
 
 
 
except billing, start on taxes, work on that new sauce Evan suggested, finish that proposal, reply to about 10 emails, wash clothes, pack the truck for work tomorrow, clean the garage, clean both kitchens, make bbq sauce.........
 
 
 
 
 
 
 
 
 
 
 
 
 
Back to Maangchi!!!!:dance:
 
salsalady said:
We're absolutley gonna try that recipe.  Twice Fried chicken....thanks for suggesting!  Defcon's posted their recipe before which is a twice fried thing, but they don't use starch.  John doesn't like chicken on the bone (something from when he did electrical work in a chicken processing plant....don't ask!!!) so this recipe should work with chicken breast strips.
 
 
and now I'm sucked in to a Maangchi YT video marathon!  :lol:
 
 
 
Oh well, nuthing else to do on a snowy Sunday March afternoon......
 
 
 
 
 
 
 
except billing, start on taxes, work on that new sauce Evan suggested, finish that proposal, reply to about 10 emails, wash clothes, pack the truck for work tomorrow, clean the garage, clean both kitchens, make bbq sauce.........
 
 
 
 
 
 
 
 
 
 
 
 
 
Back to Maangchi!!!! :dance:
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Wait til you see her version of bulkogi with pork belly. Cant remember what its called but Maangchi Friggen ROCKS!!
 
Wangs defrosted, sauce idea set.....It's Dinner Time!!!
 
I made some tonight instead of lastnight mmm.....I made some Orange, Habanero and Fatalii sauce and some Tomatillo, Jalapeno, Lime and Pink Scotch Bonnet sauce to go with some Hickory and Brown Sugar BBQ sauce and Regular Buffalo sauce ones. I took pics but man I always have trouble posting pictures on this damn forum. 
 
Photobucket, flickr, Imguru????
 
 
 
Using Maangchi's recipe, here's tonight's dinner!
seasoned with Johny's and pepper, rolled with corn starch,  wings and some chicken breast cut into strips.
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happy happy wok wok
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I'll post more in the Wings!  thread...
 

Thanks for posting that link, Pauly!
 
She ran out of starch and added more like it was a recipe step lol. Then she double fried but didn't mention the temperatures, and the only point to double frying is low temp to cook through, then high temp to crisp, which works well with fries but is not needed for chicken wings. But it looked like she just "took a break" from frying them in between, I don't get it. No point in double frying same temp actually makes it worse, with oil soaking into it.
 
Defcon does a double-fry of sorts.  There's a recipe around here somewhere....
 
Fry, pull, poke, fry....all at the same temp. but with nekid wings, no coating of any kind.
 
 
These wings were crispy and done (I've had trouble getting wings completely cooked before). 
 
Once you find the right temp with wings it's not needed unlike fries where they will burn up in the fryer when too high or be cooked full but not crisp too low. I think it's 360 (365?) but don't quote me. I think Scovie knows. Buddy will surely know.

Looks tasty no matter. :)
 
360F sounds right from what I slightly remember from Defcon's recipe. 
 
and it was tasty!  Even Evan and his girlfriend enjoyed 'em.  :)
 
The Hot Pepper said:
Did you do a Texas Creek wing? 
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all 3 were homemade, but not Txs Ck Chipotle BBQ.
 
Does the fryer maintain/recover temperature faster than a pot on the stove?  I haven't done a whole lot of wings, maybe a couple times a year, and it seems like every time is a different cooking situation.  Like at my brother's camping site, out in the kitchen, on the front deck, at one of the Chilefest campouts....
 
salsalady said:
all 3 were homemade, but not Txs Ck Chipotle BBQ.
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Cool!
 
IMO the double fry thing has been misunderstood, with fries it works because the optimal fry has a mashed potato interior and golden brown exterior. That can't easily be achieved from a raw potato fry. So you poach the fry in lower temp oil to fully cook, then you crisp it in higher. The only other way, is make fries from baked potatoes and fry at high temp which also works really well.
 
But with fried chicken you can cook it fully and get a crisp exterior. Just ask any southern cook with a good CI. Just my opinion, but I've seen people mistake the double fry as, fry something twice and it makes it crispier. Just lifting the basket, letting it cool, and dropping it back in. That's not what it is all about. It's about different cook times for interior and exterior, not doubling for double crispy.
 
But hey do what works.

Lucky Dog Hot Sauce said:
I noticed that.
:rofl:
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:rofl: I know right, that was too funny.
 
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