Homebrewers Association | AHA Forum

Other than Brewing => All Things Food => Topic started by: JJeffers09 on March 24, 2017, 02:04:20 PM

Title: Wings
Post by: JJeffers09 on March 24, 2017, 02:04:20 PM
So the perfect wings come with the perfect fry, and the perfect sauce.  I like mine hot, extremely hot.  How do you do wings?

2 sauces that I do pretty regularly is Habanero Orange and Stupid Hot (I make my own pepper sauce)

Habanero Orange
7 Habaneros diced
1 cup orange juice
zest of med orange
2 tbsp sesame stir fry sauce
1 tbsp. rice wine vinegar
2 garlic cloves
1 green onion sliced
1/4 cup sugar

no dipping sauce

Stupid Hot
1/2 stick butter
1/3 Traditional Hot Sauce
2 tsp Ground Habanero powder
2 tsp Onion powder
2 tsp garlic powder
2 tsp smoked paprika
1 tsp worcestershire
1 tbsp. rice wine vinegar

I serve these with blue cheese and dill dipping sauce.

traditional hot sauce
2 cups roasted tomatoes diced
1 1/4 cup chilis of your choice - I prefer to roast mine
1 cup rice wine or white wine vinegar
2 garlic cloves

Cook on high for 5 mins, reduce to a simmer and hold for 20 mins, then stick blend/processor into a smooth sauce.
Title: Re: Wings
Post by: Bob357 on March 24, 2017, 02:38:42 PM
I love hot, but it doesn't like me. I like the wings grilled and a milder sauce. A large bottle of Crystal hot sauce and 1/4 cube of butter. I make a blue cheese/ranch dressing for dipping.

Blue Cheese Ranch Dip:

4 ounces blue cheese
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1 TBSP Hidden Valley Ranch dressing mix

In a small mixing bowl, mash blue cheese with a fork. Mix in remaining ingresients and whisk until well blended. Chill before serving.
Title: Re: Wings
Post by: MDixon on March 24, 2017, 02:40:16 PM
I don't do really hot foods and I also don't fry wings, I smoke them. My favorite is to smoke the wings with hickory and then to get a bottle of George's Hot and George's Original and mix them 50/50. Take about half a bottle of the mix and simmer it down till it coats a spoon. Toss the wings in the thickened sauce and serve. Easy and delicious.

http://georgesbbqsauce.com/

A brewpub in Blacksburg, VA does spicy garlic smoked wings. They are manna from heaven.
Title: Re: Wings
Post by: erockrph on March 24, 2017, 03:10:51 PM
I don't make wings myself. It's mainly because I have really sensitive eyes, and I hate eating messy foods with my hands. No matter how much I wash my hands, there's always some residue left on my fingers and even hours later if I touch my eyes they will tear up and burn.

That said, a good friend of mine is a wing connoisseur and makes killer wings himself. The trick is to pre-bake them for about 20 minutes before you fry them. The fried wings come out super-crispy, and the meat is nice and moist.

For a sauce, you can't beat the traditional - Frank's Red Hot and Margarine. Toss in some pepperoncini rings to boost the flavor without amping up the heat.
Title: Re: Wings
Post by: HoosierBrew on March 24, 2017, 04:22:43 PM
I don't do really hot foods and I also don't fry wings, I smoke them. My favorite is to smoke the wings with hickory and then to get a bottle of George's Hot and George's Original and mix them 50/50. Take about half a bottle of the mix and simmer it down till it coats a spoon. Toss the wings in the thickened sauce and serve. Easy and delicious.

http://georgesbbqsauce.com/

A brewpub in Blacksburg, VA does spicy garlic smoked wings. They are manna from heaven.


LOVE smoked wings. That's my method. I make all kinds of sauces- the ubiquitous Buffalo, spicy Asian, spicy garlic, spicy bbq, etc. The common thread - spicy. Not stupid ghost/Reaper hot, just a blend of chilis including habanero.
Title: Re: Wings
Post by: JJeffers09 on March 24, 2017, 04:24:29 PM
I "glaze" the wings with a quick hot bake after I toss my wings.  No sloppy wings is a good wing, not for me anyway.  A prebake is nice, but honestly, a boil is better.  I know it sounds crazy, but boil for 5 mins, drain, coat with flour, then flash fry, sauce, bake and enjoy.
Title: Re: Wings
Post by: Delo on March 24, 2017, 05:02:04 PM
I love all sorts of wings.  I’ve been smoking my wings lately too.  I use a Cajun seasoning rub and smoke them  with Pecan wood.   They are great with or without sauce.   Now I’m hungry!
Title: Re: Wings
Post by: JT on March 26, 2017, 02:40:52 AM
Subscribing.  I want wings now.  Keep posting!

Sent from my SAMSUNG-SM-G891A using Tapatalk

Title: Re: Wings
Post by: JJeffers09 on March 29, 2017, 04:00:28 PM
http://rasamalaysia.com/spicy-korean-chicken-wings/2/

My next wing experiment gochujang wings....

Sent from my SM-N920C using Tapatalk

Title: Re: Wings
Post by: Joe Sr. on March 29, 2017, 04:05:11 PM
I don't do really hot foods and I also don't fry wings, I smoke them. My favorite is to smoke the wings with hickory and then to get a bottle of George's Hot and George's Original and mix them 50/50. Take about half a bottle of the mix and simmer it down till it coats a spoon. Toss the wings in the thickened sauce and serve. Easy and delicious.

http://georgesbbqsauce.com/

A brewpub in Blacksburg, VA does spicy garlic smoked wings. They are manna from heaven.


LOVE smoked wings. That's my method. I make all kinds of sauces- the ubiquitous Buffalo, spicy Asian, spicy garlic, spicy bbq, etc. The common thread - spicy. Not stupid ghost/Reaper hot, just a blend of chilis including habanero.

I do them on the smoker, too.  Typically, I'll soak them overnight in marinade.  One bag gets BBQ, one bag gets something spicy.  Toss them on the smoker and let 'em go.  Easy.  Tasty.  Always a hit.
Title: Re: Wings
Post by: chumley on March 29, 2017, 04:16:26 PM
Having made many flavors of wings over the years, my favorite is still good ole Buffalo wings.  Grilled.  Here is how I make them:

Use whole chicken wings.  Cut off the flipper.  Season with your favorite seasoning salt (I use our local Montana product, Alpine Touch).

Grill offset in a kamodo-type grill.  Lump charcoal, a handfull of wood chips.  Should take about 45 minutes in a 325° grill.

Meanwhile, make the sauce.

A cup or so of Frank's
1/4 to 1/2 stick of butter
A few drops of Tabasco
A few drops of red wine vinegar

Melt over low heat on the stove.

Once the wings are cooked, dip in the sauce pan individually and put back on the grill for 5-10 minutes.

For mild wings, dip and grill once.  For medium wings, dip and grill twice. For hot wings, dip and grill thrice.

Serve with celery sticks and bleu cheese dressing.

My wife prefers Hoisin wings.  She takes a jar of Hoison sauce, butter, a tablespoon or so of peanut butter, and a couple of tablespoons of my Buffalo sauce.  They are pretty good, but a little too sweet for me.
Title: Re: Wings
Post by: blatz on March 29, 2017, 08:11:32 PM
i pretty much stopped frying my wings, so much mess and cleanup.  I still slightly prefer fried, but i find baked to be almost perfect, a bit healthier and much easier to make.  i bake them on a rack in a sheet pan at 425-450 after some olive oil and S/P beforehand.  takes about 45 min to an hour, dependent on how crispy you want the skin.

then proceed with your prep.  i like fairly hot, but my gf does not.  so i often make different types of sauces - maple/Dijon/pepper, raspberry with Frank's etc.  if they're just for me, all bets are off.

actually making some wings tonight!
Title: Re: Wings
Post by: HoosierBrew on March 29, 2017, 10:24:05 PM
http://rasamalaysia.com/spicy-korean-chicken-wings/2/

My next wing experiment gochujang wings....

Sent from my SM-N920C using Tapatalk





Looks great. Pretty similar to my spicy Asian wing recipe. Love Korean food and gochujang. Beats Buffalo sauce any day IMO.
Title: Re: Wings
Post by: chumley on April 03, 2017, 03:38:16 AM
I grilled Korean wings today, following this recipe:

https://cooking.nytimes.com/recipes/1015017-korean-style-chicken-wings (https://cooking.nytimes.com/recipes/1015017-korean-style-chicken-wings)

I have to say, they were delicious.  My wife liked them a LOT more than my usual Buffalo wings.  The boatload of fresh garlic and ginger flavor is a big plus.
Title: Re: Wings
Post by: JJeffers09 on April 18, 2017, 02:44:16 PM
orange honey ginger

1/3 cup Orange Juice
1/2 cup Clove Honey
1/2 cup Brown Sugar
1 tsp fresh ground ginger
1 tsp powdered chipotle
1 tsp sea salt
1 tsp garlic powder

Boil down to a glaze, coat your boiled, fried wings.  Then bake off at 400F for 5 mins for that perfect sticky spicy sweet coating.
Title: Re: Wings
Post by: weazletoe on May 31, 2017, 05:02:56 PM
I always drop my wings for 6 minutes, pull out and rest for 5 then drop for 7. Perfect fry every time. Crispy, but not burnt.
Title: Wings
Post by: BrewBama on May 31, 2017, 10:34:13 PM
I like to smoke wings, fry them at 375*F, then toss in Franks


Sent from my iPhone using Tapatalk