Lets see your Wing sauce recipes

[Jim Uran]

I use Franks and butter.... 1/3 cup of hotsauce to 1/4 of butter!

Variations to the basic sauce are always fun to experiment with.

My Favorite is to make the usual wing sauce and add a couple spoon fulls of whatever bbq sauce I happen to have in the fridge.

Oh and with the wings I usually bake them on 400 for a half an hour then finish them off on the grill, then directly from the grill to get tossed in the sauce and to my plate.

[reinhard1]

WESTERN WINGS

5 lbs. chicken wings

large resealable plastic bag

1 12 oz jar apricot preserves

1 cup soy sauce

2 cloves garlic, minced

1 tbsp. fresh ginger, minced

thouroughly clean and rinse chicken. pat dry. cut wings at joint into two pieces and place in bag. combine remaining ingredients in a medium bowl. pour over chicken and refrigerate overnight. preheat grill to medium heat. remove witngs from bag and discard marinade. grill for 25 minutes, turning once, until skin is crisp and juices run clear. good luck.

[pushbutton]

I am a Franks traditionalist as well. I basically use the recipe on the bottle, except really don't measure Will also do variations by adding extra heat with various hot sauces/peppers. The key is to get the skin crunchy without overcooking before tossing it with the sauce, so deep fry or grill.

A nice asian wing recipe:

3 part chicken stock

1 part soy sauce

1 part sherry/cooking wine/dry wine

1 part oyster sauce

1 part brown sugar

1 part cornstarch

1 part sesame oil

1 clove garlic pr lb

grated ginger

hot sauce/ pepper flakes if you want some heat

green onion garnish

thicken this mixture in a wok or large fry pan before adding wings and toss/cook until the sauce adheres and caramelizes on the wings.

[mainbutter]

I tried the frank's wing recipe once, and was sorely disappointed by how tame it was in heat. The flavor of the sauce is 100% right, but as soon as it is diluted by butter, it seemed to go awry for me, particularly becoming as hot as an apple. Now I know you Minnesotans are usually averse to anything with some heat to it, but you can't have a good buffalo style sauce without heat.

A few places have made some seriously awesome buffalo wings for me, in particular BayView Bar & Grill at Mille Lacs has their "inferno wings". I've never had such perfection in wings before, perfect amount of heat (I personally wouldn't call them 'inferno', but I guess I'd call it a 'Minnesota inferno') and the flavor was impeccable. If anyone knows a way to make a similar sauce, I'd love to hear it. I can't drive up to Mille Lacs every other weekend just because I want some wings

[pushbutton]

I hear ya But you seriously should give the franks another shot. Yep, dont add as much butter and kick it up with heat from a pepper/sauce that wont affect the flavor that much, an excellent example being sriracha.

[mainbutter]

That's what I was wondering, but I've screwed up the flavor before. I'm a huge fan of sriracha, but haven't used it in a wing sauce yet. I'm not dinging franks at all of course, I "use that spit on everything" as per the commercial. Even my state-fair pumpkins

I often replace typical ketchup applications with franks. I DRENCH tater tots and fries in franks.

It's just a good wing sauce I'm lacking!

[lovebigbluegills]

Slightly off-subject, but Frank's is awesome on pizza too!!!

[Jim Almquist]

MB if you want a flavor like Frank's and need some extra heat look for Anchor Bar wing sauce and go for the suicide version. The reason I quit using it was the price difference. It is at least twice as much money but it will make you sweat

[Ice Shack Baby]

These are Harmonicabear's and my award winning wings from this spring.

As you can see, there is even a number 1 on the top wing.

20 chicken wings, with wing tips attached (about 4 1/2 pounds)

8 cups lukewarm water

1 cup granulated sugar

1 cup kosher salt

1/4 cup vegetable oil

1 1/2 cups sake

1 1/2 cups soy sauce

5 cups duck or pork fat (can substitute vegetable oil)

6 medium garlic cloves, thinly sliced

5 to 6 pickled red chiles, seeded and ribs removed

1 1/2 cups mirin

1 bunch scallions, finely sliced, for garnish

INSTRUCTIONS

1. Separate wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints. Reserve wing tips for the tare.

2. Combine water, sugar, and salt in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts) and stir until salt and sugar are dissolved. Add chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.

To make the tare, heat the oven to 400°F. Combine wing tips and 2 tablespoons of the oil in a large oven-safe pan and toss to coat. Roast until wing tips are dark golden brown, about 1 hour.

3. Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula. Simmer over medium heat until reduced by 1/2, about 40 minutes. Strain and set tare aside (discard the wing tips).

4. Once chicken wings and drumettes have finished brining, heat duck or pork fat in a large pot with a tightfitting lid over low heat until fat is 190°F to 200°F. Drain wings and drumettes from brine and pat dry with paper towels. Add wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes. (Don’t overcook the chicken; there should still be texture and bite to the meat.) When wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon and reserve fat for another use.

5. When ready to finish wings and drumettes, heat the broiler to high and arrange a rack at the top. Broil wings and drumettes, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes. Meanwhile, heat remaining 2 tablespoons oil in a large frying pan over medium heat. Once shimmering, add garlic and chiles and cook until softened, about 2 minutes. (Make sure the garlic does not brown.) Add mirin and cook until the alcohol smell is gone, about 2 minutes. Add tare and reduce sauce to a light syruplike consistency, about 10 minutes. Add wings and drumettes and toss to coat, top with sliced scallions, and serve.

[reinhard1]

i will definatly try this one soon. thanks for the detailed instructions. the wings look awesome. regarding the buffalo wings, i'm going to try sriracha next time with butter and the methods mentioned above. i pretty much do the same thing except haven't used sriracha vs franks or any other hot sauce. sriracha has a good flavor and some heat to boot. Congradulations on those wings. i will be there one time to try my chances against the fun group of people there at the legion. good luck.

[upnorth]

Slightly off-subject, but Frank's is awesome on pizza too!!!

Yep...Buffalo Chicken pizza, even better on the grill!!

[reinhard1]

ORIENTAL BARBECUED CHICKEN WINGS

4 cups water

12 oz bottle soy sauce

1/3 cup vinegar

10 pounds chicken wings [great for viking games]

42 oz of your favorite BBQ sauce

1/3 cup chili paste with garlic

1/2 cup honey

1/4 tsp ground ginger

1/4 tsp oriental five spice powder

2 tbls vegetable oil

1 tbls water

1 tsp salt

1 tsp pepper

1 bunch green onion, chopped

in large nonmetal container, combine 4 cups water, soy sauce and vinegar. add wings; stir to coat with marinade. marinate 1 hour in refrigerator. heat oven to 350 deg. in large bowl, combine barbecue sauce, chili paste, honey, ginger and five spice powder; stir until well blended. heat wok or large skillet; combine vegetable oil and 1 tbls water in wok, heat. carefully place wings in wok to avoid spattering oil. sprinkle with salt and pepper; brown for about 15 minutes. place wings in two 9x13x2 inch baking pans. brush with barbecue sauce mixture. bake 60 to 70 minutes, brushing with sauce every 15 minutes. remove from oven and garnish with green onions. BBQ wings freeze well.

when i buy wings with the tips on, i cut them off and save them for soup stock [in the freezer] for a later time. i split the two remaining sections. good luck.