I know we had a discussion going about hot wings a little while back, but now I can’t find the recipes!
Someone here had a deep-fry method they recommended that involved lightly coating in corn starch and deep frying, but that’s all I remember. Anyone know what I’m talking about?
I usually bake wings, but I wanted to try it this way for once.
Mix an 1/8 to a 1/4cup of cornstarch to 1C flour, dredge and fry.
I do them with just corn starch. Dry the wings really well if you can and then put them in a brown paper grocery bag. Salt them and place in a good amount of corn starch. Shake it vigorously. Then fry them immediately.
For god sake man, dont do them in the oven.
My sauce is made with a mixture of melted butter, Tabasco sauce and maybe some chili garlic sauce.
How bout some curry wings? or black bean sauce. seet and sour wings with pineapple. Oh the possibilities are endless.
Never tried the corn starch, butI will. I found the trick to frying them is to drop them for about 3-4 mins, take them out and let them rest for 4 min, and then back in again for another 3-4.
For wing sauce, I mix up equal portions of Frank’s wing sauce, and melted butter. Since I’ve been doing mywings this way, I’ve rally never had a desire to eat wings out, again.
Couldn’t bring myself to do it. I just put them in the fridge to marinate.
I don’t know what it is, I just can’t wrap my mind around not marinating wings.
Alton Brown’s oven method makes a wing that compares favorably with fried wings, IMO. It’s not a low fat things, wings are mostly fat no matter how you cook them, I actually think it is a better method.
Im a big fan of Alton brown but this is one area where I disagree. I tried his method it was OK, Just not the same. I like my wings super crispy with lots of reverse osmosis so they stay crisp in the sauce.
Fried wings with hot sauce = Buffalo Wings.
Oven baked wings marinated in hot sauce = Jersey Turnpike Wings.
One place I worked for out in Vegas baked the wings as a prep then fried them to order. They were probably the best I’ve ever had.
Butter, franks red hot sauce, Tabasco, cayenne (or other flaming hot red pepper)
Pretty much in that order, stick of butter, half tsp of cayenne - something in between of the other two.
Deep fried is the only way - if you’re health conscious eat the celery…
Edit: as soon as I submitted this I started wondering about on the smoker…
It’s really funny, but I associate deep fried + covered in hot sauce with either chinese take-out or god-awful chain restaurant wings. Baking is the closest I can get them to Bateman’s wings, which will always be my ultimate hot wing.
Interesting to note: Almost all the wings you can get around here are the deep-fried & smothered variety.
My favorite is Don Marco’s Wing Thing method:
Basically a peach-habanero-bourbon marinade and glaze, with hot smoked wings. Sweet and fiery. Personally I’ve grown to despise the flavor of the vinegar hot sauces (such as those involved with traditional hot wings) so this is a perfect alternative for me.
Now that is a novel idea. :-\ :-X ;D 
8)
That’s close to what I do these days. It’s really difficult to find Frank’s (which is the only wing sauce I ever want to use) and it’s super expensive when you do find it (€4.39 for a 12 oz bottle) so this is my go-to recipe: Grilled Honey Chipotle Wings Recipe
They are ALWAYS a crowd pleaser!
The serious eats article is very interesting. I wonder instead of the oven the BGE at the same temp with the plate-setter. Mmmm.
Too bad the French haven’t discovered the joy of hot-sauce. Frank’s and Crystal hot sauce are ubiquitous but there’s still at least another 10 to choose from at the local. Looking on Amazon the prices are shocking!
Exactly.
I grew up in Buffalo. Wings are deep fried.
Another good alternative for the summer is grilled wings. Get them good and cooked, then dump in to a tub of melted butter and hot sauce. Shake to coat, then eat.
I marinate my wings for 24 hours, then smoke them for about 5 hours. Then deep fry them and finally coat them in a home made sauce. Trouble is everyone loves them so much that they always expect them. Good thing I love them too and they go great with an IPA.
Well, I marinated overnight and then deep fried them. The sauce I made was OK - I would have liked it hotter, but the flavor was pretty damn good. I lightly dusted them in corn starch before frying, and I have to say they were much better than I expected. Not the apathy-inducing Chinese Take-Out style breading that’s ubiquitous here, but a crisper, less bready homestyle browning that went well with the overall idea of the dish.
However, I have to say that in all honesty I didn’t find it to be all that much better than oven-baked, if at all. Granted, this is a comparison of my method of deep-frying to my method of baking, and it wasn’t a blind side-by side comparison or anything else remotely approaching scientific. But at the same time, it wasn’t an absolute, jaw-dropping proof that deep fried is inherently better than oven baked. On the other hand, the process did feel more “right” and it wasn’t a whole lot of additional work.
I’ll have to try it again sometime as a side-by side.
Sometimes in the summer we set up the turkey fryer if there is a party. I dredge an ass load of wings in salt and corn starch then fry them in piles. They turn out easy and feed a lot of people. If you have the oil temp right they come out perfectly crispy and not greasy at all.This is tru of almost all fried food. The right temp and there is loads of reverse osmosis and the food will not drink up the oil.
Last time we did it we made Buffalo wings, Buffalo Thighs, Buffalo drum sticks. Awesome!
Next time we set up the fryer Im gonna do whole Buffalo Cornish Game Hens.
Sounds great, thanks for the invite!
I always have trouble with oil temp when I’m deep frying. Mostly because I don’t check the temperature. This time it was pretty close, though. I was actually thinking about getting one of those electric deep-fryers.
Make sure you spatchcock them first!