Homemade hot wings

I make wings all the time. I use a cast iron skillet that is large like a pot (There is a word for
it, but I cannot think of it. They come out good. I always brush on the hot sauce as I eat them.

Tom

Quoted message said:

Heidi

Heidi Pilewski said:

I got a recipe for hot wings (supposedly Hooter's recipe) from the rec.food.recipes newsgroup and
made it a couple of nights ago. I had to tinker with the amount of hot sauce in it because the
original recipe was too mild, but when I found the right amount, the wings were really good. It
seemd like a lot of work since I have a small fryer (an old Fry Daddy) and I could only fry six
wing parts at a time.

(snip)

Quoted message said:

Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all, a bit more pepper and generously brush the mixture over the wing tips and
drummies. Place them on a broiler pan and broil about 4 inches from the heat, turning and brushing
once, for about 15-20 minutes until crispy. Brush once again before plating the wings. Serve with
bleu cheese dressing or ranch if you prefer, and celery sticks. Lots of beer!

Jill

While the standard Red Hot wing sauce is OK, you can do better if you try.

I like using several sources of heat to get a nice well rounded spicyness. The base of my current
recipe is a can of Chipotle Chilies in Adobo sauce. I take the whole can and puree it in the food
processor. With a lot of butter it makes a very good starting point for a sauce... It's quite spicy,
and relatively thick. (This is probably enough for 30 wings at least... so you might not need a
whole can if you are cooking for yourself.)

Depending on my mood, I add: garlic, brown sugar, honey, red hot, soy sauce, liquid smoke, Siracha
hot sauce, chili sauce... you get the idea.

As for cooking... I start with frozen wings. I throw them in a ziploc with a brine (salt & sugar +
some spices) and let them marinade in the fridge while they thaw. Brining is important. It results
it a much juicier wing... much more tolerant of a little over-cooking. From there it's 6 minutes in
375F peanut oil.

--Mark mark.denovich.orgmark.denovich.orgOpen ↗

mary said:

I make wings all the time. I use a cast iron skillet that is large like a pot (There is a word for
it, but I cannot think of it.

Dutch oven? Does it have a lid?

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

On 02/05/2004 2:52 PM, in article [email hidden],
"jmcquown" <[email hidden]> opined:

Quoted message said:

Heidi Pilewski said:

I got a recipe for hot wings (supposedly Hooter's recipe) from the rec.food.recipes newsgroup and
made it a couple of nights ago. I had to tinker with the amount of hot sauce in it because the
original recipe was too mild, but when I found the right amount, the wings were really good. It
seemd like a lot of work since I have a small fryer (an old Fry Daddy) and I could only fry six
wing parts at a time.

(snip)

Quoted message said:

Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all, a bit more pepper and generously brush the mixture over the wing tips and
drummies. Place them on a broiler pan and broil about 4 inches from the heat, turning and brushing
once, for about 15-20 minutes until crispy. Brush once again before plating the wings. Serve with
bleu cheese dressing or ranch if you prefer, and celery sticks. Lots of beer!

Jill

The *original* recipe is on every bottle of Frank's Red Hot sauce.

Try it.
--
============================================================================
"Unless you can point your finger at the man responsible when something goes wrong, then you have
never had anyone really responsible," Adm. Hyman Rickover.
============================================================================

"jmcquown" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Heidi Pilewski said:

I got a recipe for hot wings (supposedly Hooter's recipe) from the rec.food.recipes newsgroup and
made it a couple of nights ago. I had to tinker with the amount of hot sauce in it because the
original recipe was too mild, but when I found the right amount, the wings were really good. It
seemd like a lot of work since I have a small fryer (an old Fry Daddy) and I could only fry six
wing parts at a time.

(snip)

Quoted message said:

Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all, a bit more pepper and generously brush the mixture over the wing tips and
drummies. Place them on a broiler pan and broil about 4 inches from the heat, turning and brushing
once, for about 15-20 minutes until crispy. Brush once again before plating the wings. Serve with
bleu cheese dressing or ranch if you prefer, and celery sticks. Lots of beer!

Jill

Damsel posted a nice oven version of hot wings a while back. I believe called Cracklin Wings...but I
might have the name wrong.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

On 02/05/2004 6:13 PM, in article
[email hidden], "Mark Denovich"
<[email hidden]> opined:

hot, soy

Quoted message said:

sauce, liquid smoke, Siracha hot sauce, chili sauce... you get the idea.

As for cooking... I start with frozen wings. I throw them in a ziploc with a brine (salt & sugar +
some spices)

How much? Ratios?
--
================================================
"Is it chicken or is it tuna," Jessica Simpson.
================================================

jmcquown said:

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all, a bit more pepper and generously brush the mixture over the wing tips and
drummies. Place them on a broiler pan and broil about 4 inches from the heat, turning and
brushing once, for about 15-20 minutes until crispy. Brush once again before plating the wings.
Serve with bleu cheese dressing or ranch if you prefer, and celery sticks. Lots of beer!

I coat my wings with a little oil and bake them at a high temp... 450, for 15 - 20 minutes (or
more). Timing varies according to how crowded they are. AFTER they are all brown & crispy, I add a
little melted butter and hot sauce (Frank's is the "one"😉. I must tell god and everyone that I think
the butter mushes up the crispyness - but it's tasty.

Practice safe eating - always use condiments

Yes, Dutch oven with lid, but I do not use the lid to make the wings. Right now I am using it to
make a pot roast. Next I will be making a shepards pie, in my other Dutch oven. The weather forcast
calls for comfort food.

Tom

hahabogus said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Heidi Pilewski said:

I got a recipe for hot wings (supposedly Hooter's recipe) from the rec.food.recipes newsgroup
and made it a couple of nights ago. I had to tinker with the amount of hot sauce in it because
the original recipe was too mild, but when I found the right amount, the wings were really good.
It seemd like a lot of work since I have a small fryer (an old Fry Daddy) and I could only fry
six wing parts at a time.

(snip)

Quoted message said:

Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all, a bit more pepper and generously brush the mixture over the wing tips and
drummies. Place them on a broiler pan and broil about 4 inches from the heat, turning and
brushing once, for about 15-20 minutes until crispy. Brush once again before plating the wings.
Serve with bleu cheese dressing or ranch if you prefer, and celery sticks. Lots of beer!

Jill

Damsel posted a nice oven version of hot wings a while back. I believe called Cracklin Wings...but
I might have the name wrong.

I think it's in the RFC Cookbook... I'd have to go look. I've been making wings under the broiler
for about 15 years now. Love the way they come out.

Jill

The Wolf said:

On 02/05/2004 2:52 PM, in article [email hidden], "jmcquown"
<[email hidden]> opined:

Quoted message said:

Heidi Pilewski said:

I got a recipe for hot wings (supposedly Hooter's recipe).

(snip)

Quoted message said:

Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all

(snipped self)

Quoted message said:

Quoted message said:

Jill

The *original* recipe is on every bottle of Frank's Red Hot sauce.

Try it.

And your point is?

On 02/05/2004 5:03 PM, in article [email hidden],
"jmcquown" <[email hidden]> opined:

Quoted message said:

The Wolf said:

On 02/05/2004 2:52 PM, in article [email hidden], "jmcquown"
<[email hidden]> opined:

Quoted message said:

Heidi Pilewski wrote:
> I got a recipe for hot wings (supposedly Hooter's recipe).
(snip)
> Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all

(snipped self)

Quoted message said:

Quoted message said:

Jill

The *original* recipe is on every bottle of Frank's Red Hot sauce.

Try it.

And your point is?

Duh, they taste good?
--
==========================================================================
"When a broad table is to be made, and the edges of planks do not fit, the artist takes a little
from both, and makes a good joint. In like manner here, both sides must part with some of their
demands," Benjamin Franklin (1706-1790)
==========================================================================

jmcquown said:

Heidi Pilewski said:

I got a recipe for hot wings (supposedly Hooter's recipe) from the rec.food.recipes newsgroup
and made it a couple of nights ago. I had to tinker with the amount of hot sauce in it because
the original recipe was too mild, but when I found the right amount, the wings were really good.
It seemd like a lot of work since I have a small fryer (an old Fry Daddy) and I could only fry
six wing parts at a time.

(snip)

Quoted message said:

Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all, a bit more pepper and generously brush the mixture over the wing tips and
drummies. Place them on a broiler pan and broil about 4 inches from the heat, turning and brushing
once, for about 15-20 minutes until crispy. Brush once again before plating the wings. Serve with
bleu cheese dressing or ranch if you prefer, and celery sticks. Lots of beer!

Jill

Hi Jill, What are you doing here on pgh.food? Did you move here from Memphis(?) ? ;-)

Anyway, I make my wings by deep-frying the joints and then when they've all been fried I toss them
with the sauce (I use a homemade bbq sauce as I'm not all that crazy about the ones made with hot
sauce) and then bake them in the oven for about 15-20 minutes to glaze them. They're really
wonderful done this way. I guess you could broil them instead but I would still want to deep-fry
them first to cook them through and get them nice and crisp.

Kate
--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

The Wolf said:

On 02/05/2004 6:13 PM, in article [email hidden], "Mark Denovich"
<[email hidden]> opined:

<snip>

Quoted message said:

Quoted message said:

As for cooking... I start with frozen wings. I throw them in a ziploc with a brine (salt & sugar +
some spices)

Brining wings is a great idea. I've brined whole birds or whole turkey breast before roasting, and
I've brined shrimp before grilling them, but it never occured to me to brine fried wings. I'm
definitely going to try it.

Quoted message said:

How much? Ratios?

It doesn't have to be exact. I usually use about 1/2 c each and water to cover for a whole turkey
breast. For 32 very big shrimp, I cut it back to 1/4 c each, 2 handsful of ice, and water to cover.

- Adam

--
Adam Fineman

(Reverse domain name to reply.)

Adam Fineman said:

Brining wings is a great idea. I've brined whole birds or whole turkey breast before roasting, and
I've brined shrimp before grilling them, but it never occured to me to brine fried wings. I'm
definitely going to try it.

Brining is a must. Then air dry them completely to get a crispy skin. I do this by leaving them in
the fridge on racks overnight. When I'm in a hurry I use a fan.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Kate Connally said:

jmcquown said:

Heidi Pilewski said:

I got a recipe for hot wings (supposedly Hooter's recipe) from the rec.food.recipes newsgroup
and made it a couple of nights ago. I had to tinker with the amount of hot sauce in it because
the original recipe was too mild, but when I found the right amount, the wings were really good.
It seemd like a lot of work since I have a small fryer (an old Fry Daddy) and I could only fry
six wing parts at a time.

(snip)

Quoted message said:

Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all, a bit more pepper and generously brush the mixture over the wing tips and
drummies. Place them on a broiler pan and broil about 4 inches from the heat, turning and
brushing once, for about 15-20 minutes until crispy. Brush once again before plating the wings.
Serve with bleu cheese dressing or ranch if you prefer, and celery sticks. Lots of beer!

Jill

Hi Jill, What are you doing here on pgh.food? Did you move here from Memphis(?) ? ;-)

Huh? Oh [censored], Kate, I just now noticed the cross-posting along with rec.food.cooking! How's all
that snow? 🙂

Jill (whose family is from your area)

Quoted message said:

Anyway, I make my wings by deep-frying the joints and then when they've all been fried I toss them
with the sauce (I use a homemade bbq sauce as I'm not all that crazy about the ones made with hot
sauce) and then bake them in the oven for about 15-20 minutes to glaze them. They're really
wonderful done this way. I guess you could broil them instead but I would still want to deep-fry
them first to cook them through and get them nice and crisp.

Kate

jmcquown said:

hahabogus said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Heidi Pilewski wrote:
> I got a recipe for hot wings (supposedly Hooter's recipe) from the rec.food.recipes newsgroup
> and made it a couple of nights ago. I had to tinker with the amount of hot sauce in it because
> the original recipe was too mild, but when I found the right amount, the wings were really
> good. It seemd like a lot of work since I have a small fryer (an old Fry Daddy) and I could
> only fry six wing parts at a time.
(snip)
> Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter with Tabasco and some
spicy season-all, a bit more pepper and generously brush the mixture over the wing tips and
drummies. Place them on a broiler pan and broil about 4 inches from the heat, turning and
brushing once, for about 15-20 minutes until crispy. Brush once again before plating the wings.
Serve with bleu cheese dressing or ranch if you prefer, and celery sticks. Lots of beer!

Jill

Damsel posted a nice oven version of hot wings a while back. I believe called Cracklin
Wings...but I might have the name wrong.

I think it's in the RFC Cookbook... I'd have to go look. I've been making wings under the broiler
for about 15 years now.

Are they done, yet?

---jkb

--
"You know what I blame this on the breakdown of? Society"

-- Moe Szyslak

Reg said:

Brining is a must. Then air dry them completely to get a crispy skin. I do this by leaving them in
the fridge on racks overnight. When I'm in a hurry I use a fan.

Brining then air drying is how to make Peking Duck, as well. The procedure is a bit different, as
are the ingredients of the brine.

--
Adam Fineman

(Reverse domain name to reply.)