Wings Please!

[Windy City Walleye Hunter]

OK Guys,

With the football season in full gear, I thought I would toss this one out. Looking for some Kick A$$ Hot Wing recipies. Not the wimpy honey glazed or the tereyaki (spelling?) but some Three Mile Island-Blow you Face Off ones. Kick it up a notch. I like em hot and always cool them off with some Bleu Cheese dressing and a beer, so give it your best shot...Thanks!

Windy

[jerk bait]

Grill them and toss in Famous Dave's Devil's Spit BBQ sauce.

[smg04]

get some to go from buff wild wings, blazeing sauce... hottest sauce i've ever tried!!!

[Windy City Walleye Hunter]

Man,

Did both you guys push the "Easy Button" or what. LOL, I was hoping for something I could call my own, though The Devil Spit is my sauce du jur when I hit Dave's and I do like the Buffalo Wild Wings selections.

Windy

[Deitz Dittrich]

I stole this off this page last year I think...

Grill the wings, If you would like, I have tried a hot wing dry mix that my wife bought in texas... then at the end pour Franks Red hot, mixed with a little butter and a dash of vinegar. Less butter and vinegar to up the heat.

I myself love the taste of hot wings, but preer only a teensy bit hot... I dont like pain!

[Fishin Beast]

How many Scoville's you want

357 Mad Dog Extreme Wing Sauce!

[Dark Cloud]

Saw this thread today and decided to make a small batch.

I put em in tin foil sprinkled with some garlic powder and red hot, threw em on the top rack of the grill for 20 minutes, meanwhile I...

Melted a half stick of butter and added a few spoonfulls of red hot, a little garlic powder, a little black pepper n salt, a few shakes of crushed red pepper, and a few spoonfulls of a local sauce called Dinasaur BBQ wango-tango habenyero sauce.

Took em out the tinfoil and brushed em with the sauce while grilling another 15 min...

[Fishin Beast]

Another good tip is to use a hot n spicey rub, and then add your favorite sauce. Double the pleasure!

[Coach Dog]

Windy, Try this:

1/2 cup Famous Daves Devils Spit BBQ

1 cup Franks Red Hot

1/2 cup honey (makes it good and sticky)

3 tsp Tabasco

3 tsp cayenne papper (or more)

1/2 stick butter

Grill or deep fry your wings.

This one is good and hot, yet sticky enough.

If you add more cayenne, your eyes should water! That's if they're not already after watching Rex Grossman on Sunday's!!!

Blue Cheese dressing:

4 oz. crumbled blue cheese

1/2 cup buttermilk

1/2 cup sour cream

1/2 cup mayo

1/4 lemon, juiced (or ReaLemon)

Fresh ground pepper to taste and for color.

YUMMY!

As always, a couple cold ones to wash everything down!

Coach Dog

[Windy City Walleye Hunter]

Thanks Dog,

Now that's what I was looking for. I will fire up the deep fryer and try a batch. If it meets my Scoville threshold I will try it for my next poker night.

Do you know how many lbs of wings this recipie will coat? I may have to double it up for poker night. I was thinking maybe about 10 lbs of wings because...TOMMY LIKE WINGIES!

Windy

[Coach Dog]

Tommy Boy LOL! That should take care of 10 pounds. The best part is, I always have leftover sauce and I refrigerate it. Use the leftover sauce for more wings, buffalo chicken sandwiches, burgers, etc. Try dipping your pizza in it OH YEAH!

[Hotspotter]

Coach Dog:

Awesome Rex Grossman slam. My in-laws are from the Chi-town area and the way they gush for their sports teams is incredible!

Joel

[Down to Earth]

Quote:

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If you add more cayenne, your eyes should water! That's if they're not already after watching Rex Grossman on Sunday's!!!

---

To steal a line from P.A & DuBay: "I always loved that one"

[Windy City Walleye Hunter]

Joel,

Everybody here in the Windy slams grossMan! That is old news. The most popular guy in Chicago is the second string quarterback on Da Bears! But just like in Animal House when Neidermier is messing with Flounder, "They can't do that to our pledges...Only We can do that to our pledges"!

I still like our chances of finishing higher in the division than the Queens....What do you think?

Windy

[Jorgie]

Quote:

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I still like our chances of finishing higher in the division than the Queens....What do you think?

---

I'd like to disagree with you, but I don't think I can. I only caught the 4th quarter and OT of the Vikes and Lions game, but man, that was bad.

[PierBridge]

I'm trying this one with some Dove's for the Game Sunday!

You could use chicken of course.

Seasoned meat tenderizer on both sides.

Put 'em on the grill. (or in the oven if you must)

Onion Salt and Garlic Salt (Use onion powder and garlic powder if diet prohibits salt).

Cook them until they look (and taste) about like baked chicken.

In a sauce pan:

3/4 bottle Texas Pete buffalo sauce.

Add some Texas Pete hot sauce or Tabasco to taste.

1/4 Stick of Butter (real butter)

Lots of coarsely ground Black Pepper, preferably from a pepper mill. You want enough to have a good many specs of pepper on every wing.

Stir that up until it's warm and the butter is all melted.

Then just scoop up the wings with a spatula and put 'em in the sauce pan to get them wet. Then put them back on the grill. I repeat this process until the wings get dark and crispy on the outside, but you have a lot of options at the point since they should be edible by the time the sauce is done. You can just leave them in the pot if you like them wet. Or you can dry them on the grill and just not cook them as done as I do.

The garlic, onion, and fresh black pepper give 'em a good kick. The more "layers" of sauce you cook onto them the better.

Best served with a cold beer.

[Windy City Walleye Hunter]

Pier,

I like the idea of getting them real carmalized, almost burnt, where the hot/sweet thing gets going. Nice touch!

I bet if you added a little honey into the mix it would really get the carmalization going.

Windy

[Hotspotter]

Windy:

Agreed. It's over before it started.

Every year we're coaxed into the folly of believing in them, and every year it costs me valuable hunting/fishing time.

Joel

[Windy City Walleye Hunter]

Hey Coach Dog,

I got one more question for you on the wings. Congrats, by the way, your recipie is the one we chose for our poker game in a few weeks. I want to deep fry the wings before coating them in the sauce. I plan on keeping them in a crock pot to keep them warm during the game. The question is how long should I deep fry the wings and at what temp? I will let you know how they go over!

Windy

[Coach Dog]

I feel honored that you're using that recipe. I think you'll enjoy it. As far as cooking times, fry for about 7-8 minutes I believe, but it really depends on the size of the wingies. If you're able find some large ones, like what restaurants serve, defintely get those. The smaller ones will really be small once they are fried.

My advise is that you check if they're fully cooked by cutting the biggest one of the batch open and make sure there is no blood around the bone. Pretty simple, then you can go from there. I like to cook them a little longer to get them crispy, but since you're going to keep them in a crock pot they'll lose their cripsiness so that won't be necessary in your case.

Good luck and enjoy! And don't forget to make extra sauce to save for dipping and sandwich toppings.

One last thing, cook the sauce nice and slow.

[Windy City Walleye Hunter]

Coach,

Does 350 sound like the right temp? I can go as high as 375 in my fryer. 7-8 minutes sounds like a long time but I will take your word for it. I may try a small test batch this weekend. Oh yeah, one more question, do you do anything to the wings prior to frying, dry rub, salt, pepper or just toss them in to get cooked?

Thanks,

Windy

[Coach Dog]

That might be too long, you better just check them. I beleive 350, but I have a "chicken" setting on my fryer. No rub, just fry 'em.

[Barony]

Windy, try this as a prep. It's a little time consuming but it adds a great coating.

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1/4 tsp. black pepper

20 chicken wings

In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.

Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.

Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.

This is a great way to make the wings (supposed to be a knock off of Hooters). I just use off the shelf sauces from BWW or whatever strikes my fancy at Cub. The wings are great.

[bbqhead]

i put the flour mixture in a zip lock bag and

throw the chicken in and shake. lot less messy.

bbqhead

[walleyes12]

Barony-

I am going to give your reciept a try for monday night football, Sounds really good!!