Seeking some chicken wings recipes


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Seeking to explore a different flavor to my chicken wings.

Any standout recipes that you can share that's outside the usual bbq sauce with Tabasco or other hot sauce?

Seeking something that's flavorful and interesting. Inspo me. Thanks!

My cook is tonight. So let's get this rolling.
 
I use the same breading mix for wings that we use for KFC or kettle fried chicken and a vortex or smokefire.
Did a honey garlic ( Weber ) seasoning and a garlic parmesan ( Weber ) seasoning.
Shake and bake.
 
I did a real smoke setup ( low n slow ) on the E6 with killer hogs bbq rub......it was in my last made thread.....deep colour and flavor.
Then a flash fry.....I used the slate but you could use anything really.....high heat lots of flips and then the skin is delicious.....
Flash fry = very shallow oil amounts........
I'm loving gar par these days, or even a gar par with suicide style hot sauce.
This is before the flash fry.

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seeking flavor profiles please. like a soy hot honey; garlic parmesan chili flakes; sweet n sour and cayenne; etc.

i don't own or use pre-made rubs in jars or bottles. i prefer ingredients.

i have a few methods to cook by. really seeking flavors/profiles, please.
 
I am more of a dipper than a sauce n shake kind of guy....I like my wings to be crispy when I bite into them.......
Again anything gar par is what I am working with these days......I also like hot with it....

www.idratherbeachef.com

Creamy Garlic Parmesan Wing Sauce

This creamy garlic parmesan wing sauce is so much more than just a sauce for wings... it's keto, low carb, gluten free goodness too!
www.idratherbeachef.com www.idratherbeachef.com

same idea but they want to toss bottled hot sauce on it afterwards....

Spicy Garlic-Parmesan Wing Sauce (Recipe + Video) – A Little Fish in the Kitchen

alittlefishinthekitchen.com alittlefishinthekitchen.com

I am at the point where I want to use dried chilies brought back to life and making something along the lines what starts the flavors in my chili con carne......and make it a Mexican inspired hot sauce........the usuals like garlic, onion....chilies and some stock comes to mind.
Buying pre made wing sauce gets the job done but we know there can be better.

If no one else replies I may be the winner by default!
 
I really cheat, I will take frozen wings and throw them in a big ziplock bag with McCormick “Bourbon brown sugar” rub and let them thaw, tossing the bag about to make sure it’s fairly even. Then Vortex them. Hot honey is a great drizzle or dipping sauce. I don’t like them too wet. So, I leave that to personal preference.
That’s been a favorite around here for a couple of years.IMG_1106.jpeg
The same technique is fine with fresh of course just give them an hour or two, tossing between beers.
It’s a cheat but,a similar thing could be done with the basic ingredients without too much trouble, I might try a batch from scratch.
Just sent you an email with another one. I’ll try to copy and paste it here later, I need to make dinner! Oh, and have a beer,I did lawn work and helped SWMBO clear out her closet, I’ve earned one!
 
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Darryl - swazies said:
I am more of a dipper than a sauce n shake kind of guy....I like my wings to be crispy when I bite into them.......
Again anything gar par is what I am working with these days......I also like hot with it....

www.idratherbeachef.com

Creamy Garlic Parmesan Wing Sauce

This creamy garlic parmesan wing sauce is so much more than just a sauce for wings... it's keto, low carb, gluten free goodness too!
www.idratherbeachef.com www.idratherbeachef.com

same idea but they want to toss bottled hot sauce on it afterwards....

Spicy Garlic-Parmesan Wing Sauce (Recipe + Video) – A Little Fish in the Kitchen

alittlefishinthekitchen.com alittlefishinthekitchen.com

I am at the point where I want to use dried chilies brought back to life and making something along the lines what starts the flavors in my chili con carne......and make it a Mexican inspired hot sauce........the usuals like garlic, onion....chilies and some stock comes to mind.
Buying pre made wing sauce gets the job done but we know there can be better.

If no one else replies I may be the winner by default!
Click to expand...
i can give you a "fire in the hole" recipe but i take no responsibility for the end results.
 
Brett, have you checked all the ones I posted? There should be at least 14 recipes of some real good wings.
If you don't like any of those, let me know, I have a 3" binder FULL of just wings.
 
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Thinning out some Sriracha sauce with rice wine vinegar and adding some soy sauce might make for a an interesting wing marinade. Might have to add some water along with the vinegar to keep from "acid cooking" the wings. Would probably go with very mild smoke wood, or none at all if using this kind of marinate.... Could maybe sub in some gochujang paste for some or all of the sriracha

Huge disclaimer - I haven't tried this but it seems like Brett is looking for some wild ideas so I'm just throwing this out there.
 
Dude, just try rendering the fat, getting them crispy with maybe a little SPG. Then, just find some sauces if any & dip them as needed. I find with wings, less is more.
 
EricV. said:
Dude, just try rendering the fat, getting them crispy with maybe a little SPG. Then, just find some sauces if any & dip them as needed. I find with wings, less is more.
Click to expand...
Why go simple? 😅😅😅

These are a riff on previous versions. More flavor on the wings and then a light sauce to finish with.
 
I've got one: Asian-Maple sweet w/ heat

Click for the full recipe
Erik Tracy

Post in thread 'CHICKEN WINGS'

Recipe Name:Chicken Wings: Asian style – sweet with heat
Ingredients:* 6 whole chicken wings: makes 12 pieces
* Garlic Salt
Sauce
* 1 Tablespoon Sesame Oil
* 3 Tablespoons Maple Syrup
* 3 Tablespoons Soy Sauce
* 3 Tablespoons Thai Garlic Chili Paste
* Red Tabasco Sauce
Preparation:* Preheat oven to 400F
* Part the chicken wings to make 1 dozen pieces
* Pat dry the cut pieces with paper towels
* Put the chicken wings pieces into a large bowl and sprinkle with the garlic salt
* Toss to coat all...
  • Like
 
Brett-EDH said:
Seeking to explore a different flavor to my chicken wings.

Any standout recipes that you can share that's outside the usual bbq sauce with Tabasco or other hot sauce?

Seeking something that's flavorful and interesting. Inspo me. Thanks!

My cook is tonight. So let's get this rolling.
Click to expand...
This has been our go-to wing recipe for years now, with a modification or two.

barbecuebible.com

Buffa-Que Wings Recipe | Raichlen's Buffalo Wings - Barbecuebible.com

Steven Raichlen's buffalo wings, called Buffa-Que Wings, are tossed with melted butter and hot sauce. Served with blue cheese dipping sauce.
barbecuebible.com

I set up the kettle like Timothy above, but I make an HD foil catch pan that fills the space between the baskets. Makes the cleanup much easier.

The longer you marinate the wings the better the result. After putting the wings on the grill, I boil the marinade for a few minutes and use it as a mop sauce. I mop once or twice, turning the wings. What Raichlen calls "Mop Sauce" I use for dipping (use Frank's hot sauce). You can substitute about any other dipping sauce. The wings take about 30 minutes indirect and then I char them a bit directly over the coals. Ranch or blue cheese dressing are appropriate. Extra cold Yuengling Lager pairs well.

Jeff
 
Just posted this morning. Wonder how it would go on wings?

Haven't made this yet because I just thought of it this morning. I love Salt & Vinegar Potato Chips and was wondering what I could cook with them. I thought of this. Take some chips, crush them up and add them to some Panko, coat chicken thighs. How should they be cooked?
 
Joan said:
Just posted this morning. Wonder how it would go on wings?

Haven't made this yet because I just thought of it this morning. I love Salt & Vinegar Potato Chips and was wondering what I could cook with them. I thought of this. Take some chips, crush them up and add them to some Panko, coat chicken thighs. How should they be cooked?
Click to expand...
Not sure.

I tried similar years ago crushing chips and coating pork cutlets that I fried in pan. Was so-so.

Wish you better luck than I had.
 
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