Great homemade wings!

[ThunderLund78]

Found this online and was very impressed on how these turned out, thought I'd share. This recipe is for boneless wings but I'm sure it would work for bone-in wings as well. The trick is the hot oil - 375 for 5-6 minutes. They cook quick and are not greasy at all. Also, for those who don't like hot, just the breading without the sauce makes a fine chicken nugget! next time I'm going to experiment with different sauces and flavors but this was great for your standard medium buffalo wing.

Ingredients

• oil for deep frying

• 1 cup unbleached all-purpose flour

• 2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1 egg

• 1 cup milk

• 3 skinless, boneless chicken breasts, cut into 1/2 inch strips

• 1/4 cup hot pepper sauce

• 1 tablespoon butter

Directions

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.

3. Fry chicken in the hot oil, in batches (My fryer does about 8 wings at a time). Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.

4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

[charliepete]

That's the 'hooters knockoff' receipe thats been floating around the web for some time. It's a good one. If you want to taste your seasoning make sure to directly season the wings, and then dip in the season wings in the flour.

[McGurk]

Another thing to try if you want more "mixture" to stick to the wings is to add a step in the breading- straight white flour. Thaw and dry the wings, and then do this:

1) Flour

2) Egg wash

3) Breading Mixture

It adds a step, but I've liked the results with both fish and chicken.

[ThunderLund78]

That's the 'hooters knockoff' receipe thats been floating around the web for some time. It's a good one. If you want to taste your seasoning make sure to directly season the wings, and then dip in the season wings in the flour.

Interesting, It wasn't billed as a Hooter's knock-off on the HSOforum I found it on. You're right though, it is similar. However, I've eaten Hooter's wings a lot and I have to say that I liked these better. Every time I've eaten Hooter's wings they've been very greasy. These came out of the fryer perfectly fried--dry on the outside and naturally juicy inside.

[Dave S]

Another thing I like to do with bone-in wings is to season them to my liking and brown them in a frying pan first, then slather on a 50/50 mixture of Dan-T's Raspberry Chipotle (found at Sam's) and K.C. Masterpiece BBQ then toss them in an oven until the BBQ mixture just begins to thicken or dry out a bit (about 15-20 minutes at 425*).

Basic but very tasty.

[Seabass77]

I make wings at home all the time, I put them right in the oven frozen.

Take a cookie sheet, cover in tin foil, spray with pam.

Place your wings, how many ever you need, right on the sheet. Bake @ 425 until the skin is nice and crispy. Usually between 45 - 75 minutes depending on how many wings. If I make for group, usually two cookie sheets, its 75-85 minutes.

Once they are ready, pull them from the sheet (they may stick a bit) and then cover with franks red hot (pre-heated on the stove with a little butter)

Serve with blue cheese.

Just so you know, my directions are for crispy more well done wings. More similar to a fried wing. Not greasy at all.

[KEN W]

I do something similar.I use Shore Lunch Buffalo Wings.Wet the wings,shake them in the Shore Lunch and put them on a cookie sheet sprayed with Pam.

Put them in the oven for 20 min at 425.Turn them over and back in the oven for another 15-20 min.They are spicey enough for me,but others may want to coat them with wing sauce and make them really hot.

[OnAFly]

I tried Franks Wing Sauce last summer. It was suprisingly good. I grill my wings and toss them. It's easy, it's tastey, it works for me

[Jim Almquist]

I tried Franks Wing Sauce last summer. It was suprisingly good. I grill my wings and toss them. It's easy, it's tastey, it works for me

Add a pad or 2 of butter and about a teaspoon of vinegar. Gives it a nice kick

[prov1900]

+1 on the vinegar. It really makes a difference without the "burn" the next day. I deep fry my wings in Louisiana Chicken Fry. Paper bag, extra seasoned salt, cayenne pepper, etc. Toss in Franks with 1-2 tsp of butter. I use the real stuff, but many recipes call for margarine instead. Butter clumps up in the Franks when you zap it, but it evens out when you toss the wings.

[Fazerfish]

Anyone have a good Asian/Teriyaki wing recipe? Can't seem to get one down that I like....

[Jim Almquist]

Anyone have a good Asian/Teriyaki wing recipe? Can't seem to get one down that I like....

I feel the same way !

I like the Asian Zing from Buffalo Wild Wings but I'am a little turned off by price but the flavor is great.

[reinhard1]

ok, i'll take a stab at it. now i dont have exact measurments, cause i dont go by them as a rule. this is my Korean one. depending how many wings you make: i cup soy sauce - 1/2 cup water - fresh ginger [about a full tbls crushed] - 1/2 bulb of garlic cut fine [i like garlic] two tbls sugar - 2 tbls roasted sesame seeds [ some would use less but i dont] - two bunches of green onions diced. mix everything well and pour over wings in a bowl. put everything in a vacume seal bag or zip bag over night and grill or put in oven till tender. time to hit the grill. good luck.

[croixflats]

I dont know if I could call this a tariyaki wing recipe but its my Grandma recipe and its a party pleaser. Fare warning they are messy. and simple to make.

Shake chicken wings and drummies in a bag with flour and paprika to coat.

Brown Chicken in butter.

Sauce:

2/3 cup of soy sauce

1 cup of brown sugar

1/2 cup of water

1/2 cup of green pepper.

2 tablespoons of grated ginger

Bring to a boil.

Pour over wings and bake at 325 for 1 1/2 hours

With any recipe things can be added The toasted sesame Reinhard mentioned would go well in this.

[Jim Almquist]

Anything that has fresh ginger and garlic with roasted sesame seeds sound like a great start.

[leech~~]

This is a great post! I use to hit BWWings just about every other Tue, for Wings Tue. But, my "Doctor" thinks I need to cut out the deep fry stuff! So, some of the baking ideas are going to be printed out and tried! I must have B/wings or I may as well just die anyway! Now I need to find some good baking fish dishes or give away my stash!

[Walleyehooker]

I buy Yoshida sauce at Costco and pour over wings and bake at 350 for about 90 minutes turning about 3 times till done.You can also use soy sauce and brown sugar.Funny they want as much for that sack of bones as they do chicken breasts (on sale) these days.

[Jim Almquist]

Funny they want as much for that sack of bones as they do chicken breasts (on sale) these days.

I agree !

$2.00 a pound for wings is a joke.

[OnAFly]

Go to Cub, look in the ethnic food aisle for Sweet Chili Sauce. There is a very "authentic" looking one, that has a bit more fish sauce taste to it, and a more "Americanized" one that has a bit less of that specific taste. Both are good. We haven't tried them with wings, but the thought had crossed my mind before.

First time I have this stuff was in Singapore on business. When I found out it was available in the states, I immediately bought a few bottles of it.

[pushbutton]

Anyone have a good Asian/Teriyaki wing recipe? Can't seem to get one down that I like....

this is my favorite...i really don't measure much so this is a rough estimate.

bake or fry your wings and to a wok or large fry pan with the following:

3 parts oyster sauce( lets say 1/4 cup per 2lbs of wings)

3 parts soy sauce

2 parts chicken stock

1 parts sherry or cooking wine

2 tsp sugar

1 tsp grated ginger

1/2 tsp chinese 5 spice

put on med high heat and stir until the chicken is coated with the sauce. cook until the sauce starts to reduce, caramelize, and stick to the wings.

[TruthWalleyes]

i really don't measure much so this is a rough estimate.

LOL, I hear ya! I've never made the same thing twice Since i never knew what exactly was in it the first time!