help with sweet spicy wings


 
Kaz S

Kaz S

TVWBB Pro
I am looking to get some help on some wings I'm trying to make. I think I saw something similar by steven riachlin but can't find it in my books. Basically I want to make a ultimate bar style chicken wing. Something sweet, a lil sour, and sticky but still spicy and moist. I want to brine in beer, sugar, salt, cold water, and allspice berries for 2-24 hrs then either smoke fry then sauce or grill and baste with the spicy sweet and sour mix but then at the end I want to finish by sprinkling with lightly crushed salted peanuts or pistachios.

I'm looking for a little help on the sweet sour spicy sauce? Should I just mix cayenne and red pepper flakes with store bought sweet and sour or any suggestions, tips, or recipes are appreciated. Thanks
 
I guess what I'm really saying is has anyone tried General Tso meets the buffalo wing and is it any good?
 
Don't get store-bought. Nasty stuff.

My thoughts: Use a fruit beer. You need salt in the brine. Me, I wouldn't bother with much sugar in it but up to you. Heat some of the brine so that you'll get the allspice flavor (I'd crush the berries first) and add some black pepper to that.

Make a sweet and sour. They're easy. Maybe add a little 5-spice to it - or at least a bit of ginger. Neither cayenne nor crushed red have any flavor, but they do have heat. I'd likely simmer some hot dried whole peppers in a little water to reconstitute (maybe some New Mex hot or extra hot, or some guajillo, or a combo), then purée very well. Add some to the sweet and sour and reduce it to thicken it (add more chile purée to taste, as needed). The purée will add a deep rich color, heat and flavor. And chilies work well with pineapple, the base for sweet and sour.

What do you think?
 
If you want a simple and amazing sticky & spicy wing sauce try this recipe form Larry Wolfe.

http://tvwbb.com/eve/forums/a/...2#750107672]Sriracha wings[/URL]

I have made them for a crowd and trust me when I say you won't have any leftovers.

I made a few modifications, I used pineapple preserves instead of the orange marmalade. The super sweetness of the pineapple helped balance the extra sriracha sauce I added. My wife and I love the spicy food so we kept every qty. the same except we bumped the hot sauce to about 1/2 cup.
 
Thanks Julien. I seriously have a wing addiction. I don't think I can continue down the path to wingdamonium without giving these a whirl. So easy and all the ingredients are already in my fridge & hoosier. Pineapple is a bbq staple. Love it in teriaki and sweet and sour and even on ribs in the foil!

Kevin your probably right about the store bought stuff. I was thinking simpler for the first go. But I do have some giant red sweet peppers I need to use.

I made more of the boiled then fried wings the other night. Just because its so fast and easy. They turn out a lil dry but when u coat em in hot sauce they come out good. This is what got me thinking on a brine for a smoked or grilled wing. Get them babies moist! I've read on the topics here about brining wings and find it fascinating. I am not worried about the skin cause if it is to rubbery I'll flash fry outside in my tube fryer. I also like the marinating in hot sauce idea. And an injected wing the things we can come up with. Wow. But now I'm rambling. I think wings for lunch!

Anyone else use moore's buffalo wing sauce.
 
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