How to avoid "vinegary" hot wings.

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There are three things that I make that always seem to have a strong
vinegary taste:
a variation of Top Secret Recipes version of Wendy's spicy chicken
fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
chunks of chicken breat coated with batter instead of wings.

In each case the basic recipe is to coat chicken with batter place on
a pan and bake for a while. In each case the chicken comes out tasting
anywhere from mild vinegary to very vinegary.

Any way to fix?

How about either less vinegar, or different vinegar? If you're using white
vinegar, try apple cider vinegar or rice vinegar.

Doug Kanter said:

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There are three things that I make that always seem to have a strong
vinegary taste:
a variation of Top Secret Recipes version of Wendy's spicy chicken
fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
chunks of chicken breat coated with batter instead of wings.

In each case the basic recipe is to coat chicken with batter place on
a pan and bake for a while. In each case the chicken comes out tasting
anywhere from mild vinegary to very vinegary.

Any way to fix?

How about either less vinegar, or different vinegar? If you're using white
vinegar, try apple cider vinegar or rice vinegar.

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

The reply-to email address is [email hidden].
This is an address I ignore.
To reply via email, remove 2002 and change yahoo to
interaccess,

**
Thaddeus L. Olczyk, PhD

There is a difference between
*thinking* you know something,
and *knowing* you know something.

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There are three things that I make that always seem to have a strong
vinegary taste:
a variation of Top Secret Recipes version of Wendy's spicy chicken
fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
chunks of chicken breat coated with batter instead of wings.

In each case the basic recipe is to coat chicken with batter place on
a pan and bake for a while. In each case the chicken comes out tasting
anywhere from mild vinegary to very vinegary.

Any way to fix?

How about either less vinegar, or different vinegar? If you're using white
vinegar, try apple cider vinegar or rice vinegar.

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

First of all, since I'm from the Buffalo, NY, area, I can tell you with
absolute certainty that there is no breading on Buffalo wings. The sauce is
simply a hot sauce (Franks, for example) cut with butter. Are you sure you
aren't confusing the zingy odor of hot sauce with vinegar smell/taste?

TLOlczyk said:

Quoted message said:

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

Have you used Frank's hot sauce?
If not, try this recipe:

BUFFALO CHICKEN WINGS
http://www.franksredhot.com/

INGREDIENTS:
2 1/2 pounds chicken wings, split and tips discarded
1/2 cup Frank's® REDHOT® Cayenne Pepper Sauce (or more to taste)
1/3 cup butter or margarine, melted
Blue cheese salad dressing (optional)
Celery sticks (optional)

DIRECTIONS:
1. Deep fry* wings at 400°F (HIGH) for 12 minutes or until cooked and
crispy; drain.
2. In large bowl, combine Frank's RedHot Sauce and butter. Toss wings
in sauce to coat completely. If desired, serve with blue cheese salad
dressing and celery sticks.

Wing Sauce Variation: Toss cooked wings in 3/4 cup FRANK'S® REDHOT®
Buffalo Wing Sauce.

*Alternate Cooking Directions:
Bake 1 hour at 425°F until fully cooked and crispy, turning halfway.

Broil 6-inches from heat 15 to 20 minutes, turning once.

Grill over medium heat 30 to 40 minutes, turning often.

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed, 29 Jun 2005 15:52:41 GMT, "Doug Kanter"

Quoted message said:

Quoted message said:

Any way to fix?

How about either less vinegar, or different vinegar? If you're using
white
vinegar, try apple cider vinegar or rice vinegar.

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

My suggestions:

-- Use more butter
-- Try a different sauce (e.g. a sweet bottled BBQ sauce w/ a bit of hot
sauce added for heat...as long as you're committing an abomination by
breading this stuff <grin>, you may as well go whole hog and add BBQ
sauce...and then dip in Ranch dressing! Spoken like a true wing snob,
huh!)
-- Try a different recipe altogether...instead of using a vinegar-based
hot sauce, try a recipe that relies on a different heat source...dried
chiles, ground chipotle, cayenne, etc.. You could try the "cracklin'
wings" recipe that has been posted on this site many times (some folks
like them w/o the sauce). Google it if you're interested.

Good luck
Chris

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

TLOlczyk said:

Quoted message said:

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

Have you used Frank's hot sauce?
If not, try this recipe:

Yes, good question...what brand of hot sauce are you using? Frank's is
best!!

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There are three things that I make that always seem to have a strong
vinegary taste:
a variation of Top Secret Recipes version of Wendy's spicy chicken
fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
chunks of chicken breat coated with batter instead of wings.

In each case the basic recipe is to coat chicken with batter place on
a pan and bake for a while. In each case the chicken comes out tasting
anywhere from mild vinegary to very vinegary.

Any way to fix?

Yes, dump your recipe.

Go here:

franksredhot.comfranksOpen ↗

Follow the directions.

Dimitri

In article <[email hidden]>,

TLOlczyk said:

There are three things that I make that always seem to have a strong
vinegary taste:
a variation of Top Secret Recipes version of Wendy's spicy chicken
fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
chunks of chicken breat coated with batter instead of wings.

In each case the basic recipe is to coat chicken with batter place on
a pan and bake for a while. In each case the chicken comes out tasting
anywhere from mild vinegary to very vinegary.

Any way to fix?

Use less vinegar?

In article <[email hidden]>,

TLOlczyk said:

Doug Kanter said:

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There are three things that I make that always seem to have a strong
vinegary taste:
a variation of Top Secret Recipes version of Wendy's spicy chicken
fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
chunks of chicken breat coated with batter instead of wings.

In each case the basic recipe is to coat chicken with batter place on
a pan and bake for a while. In each case the chicken comes out tasting
anywhere from mild vinegary to very vinegary.

Any way to fix?

How about either less vinegar, or different vinegar? If you're using white
vinegar, try apple cider vinegar or rice vinegar.

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

Perhaps if you use a different brand of hot sauce, the flavor might
impart less of a vinegar taste.

TLOlczyk said:

There are three things that I make that always seem to have a strong
vinegary taste:
a variation of Top Secret Recipes version of Wendy's spicy chicken
fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
chunks of chicken breat coated with batter instead of wings.

In each case the basic recipe is to coat chicken with batter place on
a pan and bake for a while. In each case the chicken comes out tasting
anywhere from mild vinegary to very vinegary.

Any way to fix?

Try adjusting the sauce. I usually like Frank's Hot Sauce with some melted
(unsalted) butter or margarine, but sometimes I mix it with ketchup and
Chinese chilli sauce. The Chinese sauce is really, really hot, so the
ketchup mellows it a bit. It doesn't have a vinegary taste to it, and has
a slight sweetness. The three together seem to give a nice balance.

Quoted message said:

Quoted message said:

Quoted message said:

In each case the basic recipe is to coat chicken with batter place on
a pan and bake for a while. In each case the chicken comes out tasting
anywhere from mild vinegary to very vinegary.

Any way to fix?

How about either less vinegar, or different vinegar? If you're using white
vinegar, try apple cider vinegar or rice vinegar.

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

I can relate,
I remember trying a recipe that called for a cup of ElPaso Salsa.
The resulting casserole was soooo vinegry .. INEDIBLE !

I can remember musing.... "Didn't they taste this before publishing" ?

<rj>

"Rev "Fragile Warrior"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...
> There are three things that I make that always seem to have a strong
> vinegary taste:
> a variation of Top Secret Recipes version of Wendy's spicy chicken
> fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
> chunks of chicken breat coated with batter instead of wings.
>
> In each case the basic recipe is to coat chicken with batter place on
> a pan and bake for a while. In each case the chicken comes out tasting
> anywhere from mild vinegary to very vinegary.
>
> Any way to fix?

How about either less vinegar, or different vinegar? If you're using
white
vinegar, try apple cider vinegar or rice vinegar.

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

First of all, since I'm from the Buffalo, NY, area, I can tell you with
absolute certainty that there is no breading on Buffalo wings. The sauce
is simply a hot sauce (Franks, for example) cut with butter. Are you sure
you aren't confusing the zingy odor of hot sauce with vinegar smell/taste?

The 2nd ingredient in Frank's Red Hot Sauce is vinegar. Sounds to me like no
confusion at all.

TLOlczyk said:

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

You have answered your own question. Change hot sauces.

Go here for information:

http://firegirl.com/novinegar.html

jim

Chris said:

Yes, good question...what brand of hot sauce are you using? Frank's is
best!!

Right. If you do not want vinegar, it sucks, doesn't it?

jim

Chris wrote:

Re my previous, that was an assumption of mine that she is using Franks.

I haven't a bottle handy to read the ingredients list nor does the
Franks' website show what is in their sauces.

jim

"JimLane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chris wrote:

Re my previous, that was an assumption of mine that she is using Franks.

I haven't a bottle handy to read the ingredients list nor does the Franks'
website show what is in their sauces.

jim

The 2nd ingredient is vinegar.

I think many hot sauces use lots o' vinegar in their recipes. Perhaps
this gentleman has an aversion or a sensitivity to vinegar? Try
steeping some red pepper flakes &/or ground hot peppers in the warm
butter that one makes the authentic Buffalo wing sauce with.

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Rev "Fragile Warrior"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed, 29 Jun 2005 15:52:41 GMT, "Doug Kanter"
<[email hidden]> wrote:

>"TLOlczyk" <[email hidden]> wrote in message
>news:[email hidden]...
>> There are three things that I make that always seem to have a strong
>> vinegary taste:
>> a variation of Top Secret Recipes version of Wendy's spicy chicken
>> fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
>> chunks of chicken breat coated with batter instead of wings.
>>
>> In each case the basic recipe is to coat chicken with batter place on
>> a pan and bake for a while. In each case the chicken comes out tasting
>> anywhere from mild vinegary to very vinegary.
>>
>> Any way to fix?
>
>How about either less vinegar, or different vinegar? If you're using
>white
>vinegar, try apple cider vinegar or rice vinegar.
>
I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

First of all, since I'm from the Buffalo, NY, area, I can tell you with
absolute certainty that there is no breading on Buffalo wings. The sauce
is simply a hot sauce (Franks, for example) cut with butter. Are you
sure you aren't confusing the zingy odor of hot sauce with vinegar
smell/taste?

The 2nd ingredient in Frank's Red Hot Sauce is vinegar. Sounds to me like
no confusion at all.

Then perhaps the solution is to not make Buffalo Hot Wings? They are what
they are. If you want a different taste, then try some other kind of wings.

Rev 'Fragile Warrior said:

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"TLOlczyk" <[email hidden]> wrote in message
news:[email hidden]...

>There are three things that I make that always seem to have a strong
>vinegary taste:
>a variation of Top Secret Recipes version of Wendy's spicy chicken
>fillet, Buffalo wings/hot wings, "hot breats" like hot wings but with
>chunks of chicken breat coated with batter instead of wings.
>
>In each case the basic recipe is to coat chicken with batter place on
>a pan and bake for a while. In each case the chicken comes out tasting
>anywhere from mild vinegary to very vinegary.
>
>Any way to fix?

How about either less vinegar, or different vinegar? If you're using white
vinegar, try apple cider vinegar or rice vinegar.

I'm not using any vinegar. Whatever vinegar there is is in the hot
sauce I use.

First of all, since I'm from the Buffalo, NY, area, I can tell you with
absolute certainty that there is no breading on Buffalo wings. The sauce is
simply a hot sauce (Franks, for example) cut with butter. Are you sure you
aren't confusing the zingy odor of hot sauce with vinegar smell/taste?

There is vinegar in Franks Hot Sauce, according to the label. The way I
do Buffalo wings is deep fry them until golden. Remove from fryer then
pour Franks Hot Sauce/butter mixture over them and shake until well
distributed. Enjoy. Alternatively, I sometimes server the Franks Hot
Sauce/butter mixture on the side and using it as a dipping sauce.