wings

[the squirrel]

Have 40 Lbs of wings on the way looking to experiment with some new recipes trying to get close to jakes wings kinda like a Jamaican jerk flavor.

[hockeybc69]

are you simply looking for sauce recipes?

[eyeguy 54]

taste tester located in SR

[leechlake]

I fry em about 6-7 minutes in deep fryer and then toss in bowl with difference sauces everyone in our family likes from BWW, put in oven at 325 for about 15 minutes.

With 20 some sauces to choose from we don't find the need to make our own sauces.

[CaptainMusky]

Here is a Jim Beam BBQ sauce recipe that I like. Im more of a hot wing fan, but my boys havent "grown up" yet so I make this:

8oz Chili Sauce

8oz ounces Jim Beam

8oz BBQ sauce (I like sweet baby ray)

4oz honey

4oz Frank Red Hot Sauce

2TBSP Ancho pepper (finely ground)

Crushed red pepper

4 cloves of garlic chopped

1 stick of butter

Saute garlic, then add ancho pepper. Once blended add chili sauce, bbq sauce and frank's and honey mix thoroughly and heat. Once heated add Jim Beam. Simmer and add crushed red pepper.

You can kick it up by adding ground white pepper and more Franks.

This also works great on grilled chicken.

[the squirrel]

Here is a Jim Beam BBQ sauce recipe that I like. Im more of a hot wing fan, but my boys havent "grown up" yet so I make this:

8oz Chili Sauce

8oz ounces Jim Beam

8oz BBQ sauce (I like sweet baby ray)

4oz honey

4oz Frank Red Hot Sauce

2TBSP Ancho pepper (finely ground)

Crushed red pepper

4 cloves of garlic chopped

1 stick of butter

Saute garlic, then add ancho pepper. Once blended add chili sauce, bbq sauce and frank's and honey mix thoroughly and heat. Once heated add Jim Beam. Simmer and add crushed red pepper.

You can kick it up by adding ground white pepper and more Franks.

This also works great on grilled chicken.

I wonder if a guy added a little scorpion pepper sauce to this if it would turn out.

[Pherris]

I bake my wings at 425 for about 30-40 minutes then put them into to the deep fryer for about 5 minutes then toss them in whatever sauce I am in the mood for. The baking then frying makes for a very crispy wing even after the sauce has been applied.

[CaptainMusky]

I wonder if a guy added a little scorpion pepper sauce to this if it would turn out.

Im intrigued. Never had scorpion pepper sauce, but I like the name of it. :-)

[JP Z]

Holy Carp is that stuff hot.........Scorpion sauce stings...........and stings............and stings.

Squirrel, I know you mentioned you were thinking of a Jerk recipe. One that I am a fan of is a buffalo wing version where you take Franks red hot and some creole butter and use an injector and then inject into the wings.....pretty darn good.

[hockeybc69]

I do exactly what Pherris does for cooking the wings.

Here is a link to homemade BWW sauces.

http://www.epicportions.com/2009/02/25/buffalo-wild-wings-recipes/comment-page-1/

The Asian zing one, I honestly like it better than the BWW bottled stuff.

I have not tried the jerk one in the link... Just havent wanted to dink with so many ingredients.

[Pherris]

I really like spicy stuff but as I get older it seems my stomach does not agree with it as much as my taste buds do. The sauce I find I now really like is a garlic butter sauce. Very simple and very tasty. I melt a stick of butter then add 10-12 cloves of garlic put through a garlic press and sauté for about 10 minutes. You don't want the garlic to burn so you need to keep a close eye it. Then I toss the wings and sauce in a bowl and give it a good stir. It's amazing how crispy the wings stay when prepared as I mentioned despite being drenched in garlic butter. Just another idea for an easy sauce without a lot of heat but really good flavor. Also sometimes I add another 1/2 stick butter and a package of Lipton onion soup mix.

[CaptainMusky]

So hot that you better put the TP in the freezer the night before? If so, I'm more intrigued.

[eyeguy 54]

I dont like hot. lol I like flavor. Being one that cant handle the heat do you still get to taste flavor? I have always wondered that.

[hockeybc69]

I like HOT, but it also needs a sweet side to it.

Hot can be pretty flavorless for sure. I dont like heat for the sake of heat.

I like heat with flavor.

A mix I just absolutely LOVE is 50/50 Franks extra hot buffalo sauce mixed with Cattlemens Tangy gold. And add crushed red pepper and/or some hot sauce.

It gives a great kick in the rear, but flavor galore.

Makes me sweat, but the flavor is great as well.

[CaptainMusky]

Sweet and hot a good mix is ginger and red pepper. Sticky as all get out but you have both!

[leech~~]

I was checking out the Dollar Tree store one day just to see what it was all about and picked up a bottle of the Louisiana Supereme Chicken Wing Sauce they had for a buck. I was surprised how much it was just like the BWW Wild sauce they have! I'm on my second bottle already! For $2 bucks!

[eyeguy 54]

It gives a great kick in the rear,

I bet it does !

[the squirrel]

Any simple dry rubs out there where a guys doesn't need a napkin after every wing?

[Pherris]

Any simple dry rubs out there where a guys doesn't need a napkin after every wing?

Google "Chef Dan and songs seasoning" and you you get there info. It is a very tasty dry seasoning. Actually it is the original Art Songs Wing seasoning being made by his grandson. Some may remember a wing and rib shop located in South Minneapolis on the NE corner of 38th and Nicollet called Art Songs Wings and Ribs. Been gone for many years but in its day it was the best wing in town.

Here is a quote from an article Entrepreneur Magazine did on him in 1981.

"What's so special about these wings? Everyone agreed it's the seasoning. Art's wings are battered with his seasonings and dumped into large plastic tubs, which are then stored in a freezer. The wings are deep fried and served hot in brown paper containers decorated with drawings of chickens. Art won't reveal his secret, but the important part is that the wings are kept cold and thoroughly dried before battering. The seasoning goes through to the meat it's not just the covering that tastes great."

[Farley]

Try boiling down some vinegar and sugar, probably about a 1/2 to 3/4 cup sugar to a cup or little more vinegar, maybe 1/4 to 1/2 cup water to dull the vinegar. I also put a tablespoon of sweet chili garlic sauce in there and when it coats the back of the spoon its done (takes about 20 min or so. Toss the fried wings in there to coat. Won a wing contest with this method.

[eyeguy 54]

I grill wings and just use lemon pepper and cajon powder. So good I stay away from all the sauce stuff and not so messy! lol

[leech~~]

There use to be a "Wing contest" out in Cold Springs below St Cloud is that still going on each year? Sounds like it would be a good place to sample some!

[CaptainMusky]

I dont remember if they have that there anymore. I went the first couple years and if you were able to get wings you were lucky. They only had like 2000 wings or something like that and with all the people there wasnt much to go around.

This past year I think they had something similar at the Sauk Rapids Fairgrounds. Not sure if its the same deal.

I did put a savage beating on the 16 ounce Cold Spring Brewing beers that day at WingFest. Oofdah.

It was fun though. The first wings I had were a hot BBQ and I will tell ya, they were HOTT!

[Mid-Lake Rock]

Google "Chef Dan and songs seasoning" and you you get there info. It is a very tasty dry seasoning. Actually it is the original Art Songs Wing seasoning being made by his grandson. Some may remember a wing and rib shop located in South Minneapolis on the NE corner of 38th and Nicollet called Art Songs Wings and Ribs. Been gone for many years but in its day it was the best wing in town.

Here is a quote from an article Entrepreneur Magazine did on him in 1981.

"What's so special about these wings? Everyone agreed it's the seasoning. Art's wings are battered with his seasonings and dumped into large plastic tubs, which are then stored in a freezer. The wings are deep fried and served hot in brown paper containers decorated with drawings of chickens. Art won't reveal his secret, but the important part is that the wings are kept cold and thoroughly dried before battering. The seasoning goes through to the meat it's not just the covering that tastes great."

For anyone that likes Art Song's Wings, they are served at the Hickory Hut on University in St. Paul.

I have found that the Famous Dave's Chikn' Wing Seasoning is very close to Song's. It can be purchased at Menards. It is NOT spicy hot as the bottle states.

[prov1900]

I also use the Famous Dave's exclusively after years of experimenting to get the right wing. I sprinkle the raw wings with that and grill. I baste the wings with melted butter/more seasoning/Franks as they are grilling. They are a big hit.