How to Make Hot Wings: A Step by Step Guide
How To Make Breaded Hot Wings
Let me say first that hot wings are one of the easiest things to make. For those of you that make special trips to your local wing joint, you should try to make your own hot wings. Nothing beat fresh hot wings, made to your personal liking. Yum!
Step 1: Quality Chicken Wings
When shopping for chicken wings, always by the highest quality you can find. Trust me, it’s worth it. Estimate that each person will eat between 10-15 wings for a meal or 5-7 wings as an appetizer. This should insure that you get enough wings to go around.
Step 2: Prepare Your Cutting Board
Make sure your cutting board is sanitized and your knife must be sharp as you will be cutting through some chicken bones. I always place a towel under my cutting board to prevent slipage since I will be applying a lot of pressure to get through the bones.
Step 3: Prepare Your Breading
Prepare your breading mixture ahead of time, that way as you cut each wing, you can throw it into the breading. For this Super Bowl Feast I used Hooter’s Wing Breading, because, well it’s what I had on hand. I’ve also found that their breading coats the wings pretty evenly which results in even sauce distribution and great flavor! If your going to make your own breading, it’s simple. Just use some flour and spices to seasoning to your liking.
Step 4: Cutting the Wings
In order to create the right sized chicken wing, you must cut the wing in two places and discard of the tip of the wing.
After the first cut, your chicken wing will look like this. After the next cut, you will dispose of the chicken wing tip and place the usable wing pieces into the breading mixture.
Step 5: Breading The Chicken Wings
Place all of your cut chicken wings into the breading mixture. Mix wings in the breading until each is evenly covered. See image below:
Once your wings are evenly breaded, cover and place in a refrigerator for about an hour to an hour and a half.
Step 6: Frying Your Wings
Use only quality pure vegetable oil when frying your wings. Heat the oil, remove your wings from the fridge and place in oil. You will fry the chicken wings until golden brown. If you are making a lot of wings, break it up into small batches, so that each wing is evenly cooked and maintains it’s breaded coating.
Your wings should be golden brown when you remove them from the oil, or a little darker is you prefer them well well done. When wings are removed from the oil, place them on a paper towl covered plate to removed some of the excess oil.
Step 7: Adding the Wing Sauce
Yes, you can make your own wing sauce, but if you have access to it, I recommend trying the bottled wing sauces once in a while. You’ll be surprised by how well they flavor your wings. Place your fried chicken wings in a large bowl and toss with your wing sauce of choice. Plate your wings, add bleu cheese and celery if you like and there you go.
And there you go: Homemade Hot Wings
For our Super Bowl Wing Bonanza I created 5 Flavors of Hot Wings:
- Anchor Bar Original Wing Sauce – A great basic wing sauce, if your a beginner in the wing category, then try this sauce first, it’s the Original! 5 out of 5 stars
- Anchor Bar Honey BBQ Wing Sauce – Okay, I typically like only traditional hot wings, but with this Honey BBQ wing sauce, even my wife ate the hot wings! It has a great Honey taste with a good BBQ sauce base. 4 out of 5 stars
- Anchor Bor Honey Mustard Wing Sauce – I just had to try this one since I’ve been on a honey mustard kick with everything else I eat. This was a great change of flavor from the other wings we were eating. The only downside of this sauce was that I felt it was a little too thick. But hey, some people like their wing sauce thick. 3 out of 5 Stars
- Wing Time Hot Wing Sauce – This sauce is slightly thicker in texture then the Original Anchor Bar, it has a slightly hotter taste and a bit more of a bite to it. I like the spices and Parmesan that they put in there. 4 out of 5 Stars
- Hooter’s 3-Mile Island Wing Sauce – I love hot foods (as if you couldn’t tell) and with the Hooter’s 3-Mile Island I was expecting a little more heat, but I was pleasantly surprised by the chunks of peppers in the sauce itself. The base was very thin and seemed to be absorbed by the wings quicker then I could put it on, but they still came out very tasty, even if they weren’t spicy enough for me. 4 out of 5 Stars
Awesome blog. Awesome.
For some reason I’ve alway struggled making good hot wings. This blog broke it down for me. I’ve got a great hot sauce you should try, Khan’s Island Sauce. Thanks again.
Thank you, this is much easier than previous recipies I had for hot wings. Do you have a recipe to make BBQ ribs?
to Jason M.
Here is how I make baby-back BBQ ribs (in a nutshell)
First peel the papery membrane off the back of the rack of ribs. It’s a little tricky if you’re not sure what you are looking for, but all over the surface of the back of the ribs there a this thin membrane. You can use a tine of a fork or something similar to seperate the membrane, and then just peel it off.
Next thing is to rinse the ribs with cold water and dry with a paper towel. Then put the ribs in a large baking dish. Put in enough apple cider to cover the ribs. Let it marinade for at least 3 hours, up to 24 hours.
setup your grill for indirect cooking (if you have charcoal then put 1 small pile of lit coals on one side of the grill, place a 2nd pile of lit coals on the opposite end). If you have a 2+ burner gas grill then just light one of the burners. The goal is to have it so the ribs don’t cook directly over the coals (or burner)
Place the ribs on the grill (not over the coals or burner) Every 1/2 hour or so spray the ribs down with apple cider to keep them nice and moist. The ribs will take about 1 1/2 to 2 hours to cook. during the last 1/2 hour baste the ribs heavily with your favorite BBQ sauce. Once your done do a final basting. (I often see people start out by putting BBQ sauce on the ribs before cooking, then they wonder why the ribs come out burnt really fast. It’s because the sugar in the BBQ burns, not the ribs)
You will know the ribs are done when the meat peels back from the bone about 1/4 inch.
You can also use wood smoke and smoke the ribs while you are grilling. I always use hickory.
The above is pretty darn basic, but should net you some tasty KC style ribs with a good consistancy.
Sometimes during the last 1/2 when I put BBQ sauce on, I then wrap the ribs in aluminum foil and let then finish in there. That will keep the ribs really moist (but not too moist)
WRONG!!!!!!!!!!!!!!!!!
I’m from Buffalo.
YOU NEVER, NEVER BREAD CHICKEN WINGS!!!!!
I tried these wings myself and I aint a good cook but they were dead nice. Though I still prefer it when they are brought to you by a barmaid with a pint in the other hand. :0)
Comment #5 is 100% right. I am also from Buffalo, and it’s a crime against humanity to bread buffalo wings!
Hey dumbass, that’s why it’s a “HOT-WING” recipe, not making buffalo wings here. Breaded is better anyways, open your eyes and realize there are people outside of Buffalo!
Comments numbers 7 and 5 are right. I also am from Buffalo,NY and you do not bread chicken wings.
My question – why do you cut off the tip of the wing? I love the taste and flavor of every part of the wing. If you don’t bread the wing – what do you do just fry it as is?
ALAS YOUNG YANKEES, YOU DO BREAD HOT WINGS , YOU DONT BREAD BUFFALO WINGS, HENCE THE NAME…..IDIOTS
Ok i want to make my own mild or medium hot sauce how do u make that and so it tast really good i can’t find it anywhere on the net help
re: comment # 9. There is no meat on the tip. You simply deep fry the raw, thawed out wings for about 10-15 minutes. Let them sit and allow the grease to dry off for about 5 minutes. Put them in a tubberware bowl with a tight fitting lid and toss with some butter and Franks Red hot sauce (more butter for milder wings). Serve with Blue Cheese DIP (NOT RANCH) and celery and carrot sticks. Wings Buffalo-Style.
Your best bet is to buy the Tyson frozen wings. They are pre cut.
The ONLY true Buffalo-Style hot sauce is Frrank Red Hot Sauce and some melted butter.
http://www.franksredhot.com/
I have found the best way to make hot (buffalo) wings is to soak them in Texas Pete hot sauce for about an hour. Then throw them on the grill, seasoning them with alittle onion powder,paprika,garlic salt,pepper and seasoning salt.season only one side then baste often with Texas Pete for about 45 minutes.They are the best!
How to Make BUFFALO Wings
Thanks for the tips!!! I’ve pretty much always fried them like this but I’ve always bough mine precut… Hooter Hot sausce is great. But for breading a simple mix of flour and paparika is fine… I lightly salt mine before breading them…
Enjoy!!!
I also will try your ribs…. that sounds great… I found a great recipe for smoked salmon… if your interested let me know I’ll send yas the link
Hot wings just drop them in a deep fryer without breading them, cook them until they are golden brown, while they are cooking mix 3 tablespoons of Texas Pete Hot Sauce, 2 tablespoons of butter, place this mix in a bowl with a lid, when wings are done cooking place wings in bowl and put lid on the bowl and shake gently, let it set for about 5 minutes or so, and there ya go, that’s the southern way of doing it. They are the best!
Thank you for the nice Tips
Dont bread wings, thats stupid and non-buffalonian to do that. For sauce, you heat Franks Red Hot (adds tang and flavor, not just heat) and butter. Then you put the wings in a bowl, dump the sauce, add parm, cap it and toss.
If you put ranch dressing out, sharpen a pencil and stab yourself in the eye. Bleu cheese ONLY. And to make it, get chunk bleu cheese, add mayo, lemon, white vinegar, salt and pepper. And if anybody uses the bleu cheese, stab them, they are not a buffalonian.
Franks red hot, butter, parm, and chicken, thats all you need. Bleu cheese and/or breading should get you shot.
And I lived in buffalo, and won wing preparation and eating contests, so I know what the heck I am talking about.
Oh yeah, and the tips rule. I love the crispy skin of the tip. Make them in their own batch and send them to me. I will eat them. And smile.
Just finished eating my very first batch of wings cooked this way, and I’m still sweating! I made my own breading with flour and Tony Chachare’s Creole seasoning(a must have in every household). I prepared them in accordance with the blog, and I found a wing sauce made by Ashanti, from New Orleans, just plainly called Wing Sauce. I spiced it up a little bit more with some Jalapeno sauce and some Dat’l sauce and they turned out pretty good for a first-timer. I think next time I’ll try it the Buffalo NY way, without breading, but being from Louisiana, ‘mo hotta, ‘mo betta! Enjoy it now, Pay for it later!
where does it indicate that this meat is being washed……people wash your meat…this receipe is very very boring
Is it boring because it doesn’t say “wash your meat”, or is it something else? Could you elaborate a bit? I was under the impression that washing chicken was a given.
Try this recipe from Smoken’ Joe Jones, his wing sauce is awesome.
http://www.smokenjoejones.com
i think the recipe looks good.
re:comment #24. Anyone that needs to be told to wash their chicken, deserves whats comin’ to them. Love the recipe, never knew about breading hot wings. Have always just done buffalo wings. Franks sauce is the best.
How come sometimes you mix the sauce 1/2 and 1/2 with butter?
Good recipe. Nice and simple. Hot wings are not Buffalo Wings and breading Hot Wings is just fine, although I never do. Your missing the key point, anybody serves the crime against humanity called ranch dressing with wings must die! I you wish to dress your wings, then dress them in bleu cheese you must. Also, I recomend against the bottled sauces. I don’t know wtf is in ’em since all hot wings are hotsauce (preferrably Franks) and butter. More butter, milder wings, more hot sauce, hotter wings. Easy.
For that next morning “ring of fire”. Try rolling a moist wing in ground dried chili pepper. The kind you sprinkle over pizza. If you are a health nut and don’t want to deep fry, try soaking the wings for 48 hrs in the hotsauce and broiling in the oven. It penetrates the meat giving the entire meat of the wing heat and you can skip all the transfats.
Broiling, breading, marinating? True wings contain none of the forementioned. Fry ’em up in a turkey fryer, and just coat ’em with the sauce of your choice, preferably ours. Some people have this strange mosconception that the wings have to be nearly swimming in the sauce, nope, all that does is get you a gloppy, mealy wing. Just enough sauce to coat, and nice and crispy. Mmmmm.
I like Jim Beam wing sauce myself!!
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i want to make my own but not hot , how
my comment is, when you make the hotwings when you add eevrything is the hot sauce you add a table spoon of soy sauce, garlic powder, a bit of cayenne pepper and use franks red hot..yum soo good!!
welcome hallie, I like your style.
This looks very nice..of course they aren’t Buffalo style wings..they are hot wings..in fact..a lot of places call breaded wings Jersey Style wings..now lets not forget the original wings were from china done in a wok…but of course my fav is still the anchor bar, and honeys and Dimaggios( in hammertown Ontario)I think Hooters wings are ok..but..umm..was distracted when I was eating by other things…….hmmm…
of course that should say ” I was distracted by eating(insert comma here) by other things ” sheesh
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A couple of things got in your line of sight, eh? 🙂
Wings can be made ANY way you like them.. breaded marinated or just plain. Here at the Three Hot Tamale house we like whole wings (not those little dinky things) sprinkled with a rub then grilled until nice and well grilled… then toss them with your favorite hot sauce… its all about preference 🙂
Wings seem to be made all differently. Personally, the traditional Buffalo style is my favorite (imagine that!). Hooters wings I’ll most definitely have to take a pass on. Just being able to see their kitchens just makes me lose my appetite. I also don’t like their gloppy wings (I never understood the use of flour and/or breading, to each his own). A nice crisp wing just barely coated in orange goodness will do the trick for me. Hooters though has a strange allure…I find myself repeating the dairy motto “Got Milk?” 🙂
I never knew it was this easy though here in the Netherlands we do not have Hooters breading mix on hand so what do I do then?
i never knew that it was so easy cook hot wing’s
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Simple ma’am- don’t use any breading at all 🙂 Pick your favorite sauce, coat the wings, bake and re-aply the sauce as necessary. You’re a famous celebrity cook show host- I’m sure you can think of something 🙂 Congrats on the move!!
Breading is evil, save your wings from demonic possession and steer clear of it. Have turkey fryer will travel!
All hail to the breadingless hot wings! All hail to JC’s hotsauce and Powders!
New place for lunch today. Do I order 10 wings or 16 wings. I ask the server if they are whole wings or 1/2 wings. whole wings he says but 1/2 wings I get. Should I be upset?
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What’s it gain you? 🙂 Just sigh & do your bit in educating the fellow on the difference.
For all y’all rib eaters out there, it is an absolute crime to grill ribs, baby back one’s especially. they should be smoked with hickory chips for 3.5ish hours. And also, buffalo wings should not be breaded.
ok. first id like to stick up for us “yankees” by saying that breading wings isnt bad… its all about what the person whos eating them likes, a good thing about us yankees is we experiment. for example i just felt like makin me some wings at 8 am so i didnt go to the store to buy sauces/powders, i used what i had… some kraft hikory smoked bbq sause a half a bottle of franks red hot, about 9 packets of taco bell hot sauce lol….some chili powder, accent,seasoned salt, and garlic powder…. i didnt bread them this time =p so when everythings all said and done im happy for 2 reasons. my balls hang low and my wings arent breaded
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Considering you closing statement, you may want to look at getting one of these . Clue, it don’t bread wings.
“my balls hang low”
Man, again, why’re you so obsessed with the nether regions.
I went to a new restruant yesterday. On the menue “6 wings + other goodies $—. I asked the server do I get whole wings or 1/2 wings. The server said whole wings, but when lunch was delivered I got 6 pices or 3 wings. Should the menue have read “6 piece wing lunch”?
Not sure about the discrepancies in the states but up here if it says 8 wings or 10 wings, you get 8 -10 pieces. Not 8-10 or WHOLE wings. Also most places around here sell them by the pound so I guess that gets rid of guess work.
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Generally, if it is relation to hot wings, 6 wings will usually mean 3 “drumettes” and three “winglets”. Basically 3 wings cut up with the tips discarded. About the only place I ever see “wings” reference a whole wing is at a chicken place such as KFC, or at a Chinese restaurant.
Sounds to me that the server just didn’t know the difference. Wings are mostly sold now already cut, I generally have to dig through the rack for whole wings now, so that may be the only way the server was familiar with them. So to them that may have been whole. The server was probably wondering who the hell would serve a half of a wing! 🙂
The days of doing things yourself, such as buying whole wings and cutting them up for hot wings, are almost gone. We live in an age of convenience.
Franks has a new sauce, CHILE & LIME!!!! TRY IT!!!
Try Crystal hot sauce…they also make a smaller bottle that is called extra hot…I give a 100% guarantee…best truly hot hot sauce that balances heat with flavor…will blow yer mind!
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Franks has been reviewed here. Look it up.
Having been raised in the northeast, and living for 15 years down south, breading and deep frying is definately the best. This is a great recipe, I’ve made my own for years and your recipe is very similar.
Ribs… my husband and I have tried everything to get great fall-off-the-bone ribs! We season the ribs with a combination of dry seasonings, depending on what we feel like that day. Then we place them on a roasting pan so the fat can drain, and “cook” them at about 200 degrees for about 1.5 to 2 hours. Then finish them off for about 10-15 minutes on the gas grill….. Barbecue sauce is the last step just before you take them in to eat!
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If yer in the SE, try breading with House-Autry brand breading. Made rite cheer in NC! I like to add a little Cajohn’s Fire Dust to the mix to make it have an extra bite..
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Send some to me LOL
I love that recipe and know I know how to make the best hot wings what I want to know why do we have to cut the chicken?
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love that recipe
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Because it’s difficult to swallow a chicken whole.
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Hahaha i just snorted on this one i laughed so hard Hahaha
Hahaha you are such a friggin smart as* Creator LOL Still laughing!!!!!
if i make my own sauce by the gal. does it go bad with the butter in it?? had mine in frig. now for about two months, almost gone though.
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does it make you sick? then you’re good to go 🙂 lol
i think one of the wing sauce manufacturers could answer this better, but i believe i heard as long as its refrigerated and doen’t have “fuzz” growing, you’re probably good for 6+ months.
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Big Show is partially correct, if it ain’t fuzzy and the fumes don’t kill your dog, you’re pretty much ok. When you make up your next batch though, you may want to use clarified butter (very simple to make), it’ll extend your shelf life exponentially. Of course a little vinegar doesn’t hurt either.
I’m a full blooded COONAS* and I’m pretty picky about my wings. thanks for all the different recipes. GOt me a CHICKEN WING FRYER @ SEARS, best little gadget I have bought.
Thanks a million,
KJUN@Heart
Fist time prepairing wings and I am already . . . well, almost. All I have is canolla oil. Does it have to be vegetable oil? I am going to do most buffalo style but will try a couple breaded.
I know its been said a couple times already BUT…. You never ever put breading on wings. Hooters Wings are garbage; possibly due to the breading. I’m from Chicago so no Buffalo bias here.
I found this an interesting site. Going to 8th annual “wing off” tomorrow where everyone brings an origional wing recipe. Wing pans are numbered, and put into categories (hot, BBQ, alternative). Ballot sheets are given and the votes are tallied. Tacky “chicken” prizes given in each category. I find GREat prizes at garage sales. Drink beer and have fun. Even kids can enter their “secret” recipes.
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welcome to the HSB, and good luck tomorrow. you should go to ZF
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Sounds cool, save us some left overs- We’ll bring the beer!
Thanks for posting and welcome…….
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No, as long as you keep it refrigerated, you’re fine. If there’s no butter in it, only Franks and spices, then it doesn’t need to be refrigerated, but it will last longer if you keep it refrigerated between uses.
Agreed, it’s a crime against humanity to bread wings and call them Buffalo Wings.
The best cooker that I’ve found is the Presto Kitchen Kettle that you can find at Walmart for about $20.
The best oil is vegetable oil. Peanut oil works too but it’s twice as much and has cholesterol. Vegetable oil is healthier. No cholesteral.
The best wing sauce that I’ve found is Wy’s Wings sauce. They’ve got several different heat levels and nothing on the market really compares to it. I think the site is wyswings.com If you like really hot, the Wys Guy sauce rules.
Go Bills!
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Turkey fryer and canola oil. Frying wings indoors is just dangerous. Vegetable oil leaves the wings greasy. Canola oil has NO taste, so you actually taste only the wing.
FRANKS??? I feel my lunch from yesterday making it way to the top of my throat from just thinking about that stuff.
Perhaps you should try our stuff.
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You tell-em Creator. I would think you know a thing or two about wing sauce(LOL). Best I have ever had…….can’t wait to taste the new and improved #1 sauce………
Where is everybody today ?? One morning I stay up to chat and no-one is here.Guess I will go take a nap……….. and chat later…..
Maybe they all have laryngitis from all the talk on the “Caption This” contest 😉
Ah, good morning ChrisK….
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We got the new #1’s in yesterday. They will be available shortly, gotta get the work done on the ZERO’s first. As my co-packer said, “The #1 is now a -respectable- sauce”. I think respectable is a perfect word, it indeed deserves respect. 🙂
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I can’t wait……..I will definetly be ordering a case of those…………
So Creator how did the ordering for the ZERO’s go ??? You all sold out of everything even the un-numbered ones………..
Hmmmm, perhaps another wing eating competition with the new Defense Condition #1 is in order………
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good morning Mr Freeze
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am I excluded from this one???
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Sounds great to me…………….
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You BETTER be in this one. 😀
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The ordering went very well. Things just hit all at once. We got a large pallet of the new #1’s in yesterday at the same time we’re trying to get all the ZERO orders processed, so we’re just running a little behind. I should be able to get the order forms out to everyone, hopefully today. I should know by tonight how may we have left of both the signed and un-signed. There might be a couple.
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Chris, you were granted your ONE reprieve. You WILL participate in the next wing competition. I’ll make sure Big Show holds you in your seat. LOL!
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Shoot me an e-mail, I should be able to get a case out to you next week. I have to work out a price first. Man, these new #1’s are really good. They have a bit of a different flavor, even a little better than before. And no, I’m not patting myself on the back (well, maybe once).
“Chris, you were granted your ONE reprieve. You WILL participate in the next wing competition. I’ll make sure Big Show holds you in your seat. LOL!”
Hmmm, pulling out the big guns…lol 😉
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Just remember what happened to the truth when he tried that 🙄
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Looks like I dont have a choice…
I better increase the daily Talon intake I guess
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MMMM…..looks like we have a contest here folks. You can place your bets with me……….
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I thought you already did (pull out the ‘big gun’ that is:)
Leroy and I still waiting at the airport for a ride. We heard the bus is broke down.
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I never said I was in. Not sure I could handle another loss 🙁
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Depends on the betting and the odds Huv, we could make this work to our advantage (LOL)
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Aw huv, honorable mention is a good thing…lol
just bustin on you 😉
Yeah Huv just finishing all ten of those wings makes you a winner, although I think thebigshow was the smart one…..Then again never claimed to always do the smart thing.
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As you guys know, i’m not the sharpest tack going. I’ll be stupid enough to join any contest 😀
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Shhhh….dont give Creator any more ideas
Look at what he came up with for the Deathmatch 👿
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Yeah that is a fact, he has enough ideas of his own we don’t need to help him out any….
Holy crap, another contest? New #1? Man! Looks like another road trip is in order!
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Sounds like another great time is to be had by all…..
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Awww, c’mon, you know me, I don’t want to hurt anybody! My empathy runs deep, and my sensitive feelings for others can be easily bruised. NOW SIT DOWN AND CONSUME THE DEATH WINGS, failure to comply will result in immediate vivisection!
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Great the cat is out of the bag, look out all Creator is on a mission
“failure to comply will result in immediate vivisection”
vivisection, for those that dont know:
“the cutting of or operation on a living animal usually for physiological or pathological investigation; broadly : animal experimentation especially if considered to cause distress to the subject.” 👿
“Awww, c’mon, you know me, I don’t want to hurt anybody! “
Hmmmm 🙄
Nothing goes better with TRUE Buffalo wings then a pitch of Molson or Labatt and watching the Sabres wup some ass!
(Hey, that rhymes!)
I HAVE LIVED IN AND BREATHED BUFFALO AIR FOR 45YRS. I HAVE YET TO BE SERVED A WING IN BUFFALO THAT HAS BEEN BREADED! WHEN YOU TALK ABOUT BREADED CHICKEN, YOUR TALKING ABOUT “KENTUCKEY FRIED CHICKEN”. AS SOMEONE WHO MADE HOT WINGS IN A TAVERN FOR SEVERAL YEARS I CAN TELL YOU THE “TRUE” HOT SAUCE IS- FRANKS ORIGINAL HOT SAUCE, BUTTER, BALSAMIC VINAGER AND A FEW OTHER SECRECT INGRIEDINTS. HOME MADE BLUECHEESE IS THE BEST. STORE BOUGHT-“ROOTIES” IS THE BEST. ALWAYS SERVE WITH CELERY AND CARROT STICKS. IF YOU WANT TO HAVE THE TRUE BUFFALO WING EXPERIENCE- ALSO INCLUDE A 16OZ GENESSEE CREAM ALE!!!
I have an idea: make the wings however you like. Anyone who insists on how YOU should eat YOUR wings should be sent to an island, and not a pretty one, especially if they can’t spell, or use proper grammar. This is not a tutorial on “how to make the original styled Buffalo Wing.â€
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Micheal, this is a forum of ideas and friends. Perhaps study some more, much more to read here, you will find dozens of recipes from dozens of people.
A nicer 1st post would help you to join and befriend the community here.
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Was he talking about me LOL
I was born and raised in Bflo and have moved to England. How can I order Rooties Blue cheese from the net? Countless google searches came up with nothing.
Try a dash of Lawry’s seaaoned salt before you fry your wings, and use any dresing you like.
THESE WINGS were a huge hit at a party that I just went too….I didn’t use the breading…but where can you find the breading….Email me….and if know one knows where to get the hooters breading….can someone give me a good breading recipe?
If you want to make hot wings, then you have to use a sauce that contains habenero peppers (Dave’s Insanity). One more thing….don’t bread the wings!!!
Sounds like a great recipe!!! Thanks!!
Am already hungry, going to supermarket in a while. However, we don’t have the hot sauces that were mentioned, we only have Tabasco. What shall I do for the sauce?
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Get some Defcon (shameless plug), I guarantee happiness! 🙂
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I would order some Defcon online. Best damn wing sauce anywhere!
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Agreed, its a no brainer if you ask me.
You guys are too kind!
I’m from Buffalo as well!! Most people will tell you to deep fry your wings. However, most true Buffalonians know that authentic wings are baked. You see, wings are greasy little critters and they basically fry in their own grease when you bake them. Anyway, save the oil and bake the little bastards. Next, make your sauce, don’t buy it. If you buy some crap off the shelf then they are not home made. You need to make your own sauce. Finally, make them hot. Don’t say your having wings and then serve them with barbacue sauce. Finally, order a Bocce Club pizza and get a case of Labatt blue and your in business.
Go Sabres
Mike might actually have a plan there. Not sure about the pizza…I live in Tennessee! But I’m with ya through the wings And the beer though! lol
I guess Hooter’s 3-mail sauce must be better than the other sauce they sell. I bought some in Walmart a few weeks back, and it was the natiest thing I ever tasted. Ofcourse I didn’t bread the wings, I made them regular buffalo, but the sauce was awful. There was just absolutely too much cream in the sauce. It tasted almost like it had cheese in it. The cream taste totally destroyed the flavor of the sauce
[Comment ID #43938 Quote]
Troy, did you learn that trick in GA?
does anybody know what kind of hot sauce from southern wings express in connecticut uses on there code blue sauce. its the best of all the best sauces i have ever tried but do not know the name or where i can order it from. anybody have any idea?
Thank you for your web page info on hot wings. I was checking for a friend in Merida, Yucatan (Juan). He is very interested in offering wings to his pizza menu business and there are not places here that offer it. I am sure he will use your instructions well in his business. His only problem is he has no access to all the great sauces in the U.S. and will probably need recipes to make here from scratch. Thanks again!
Why doesn’t he have access to sauces in the U.S.?
uhm i wanted to know which sauce is the one on the top left, buttom right, and in the blue bowl.
One of the BEST hot wing sauce from the bottle is Trappey’s Red Devil Cayenne pepper sauce. I “doctor” it up a bit but it is the best!
Buy the 32 oz. bottle(it is cheaper) put in to pan, add a stick of UNsalted butter, garlic powder, onion powder, red pepper seeds, paprika, heat and warm the sauce. Let it simmer for about 15-20 minutes stirring seldom. Then I add honey to sweeten a bit but it also cuts the acid of the pepper sauce. Deep fry the winds in either peanut oil or canola oil till light brown and floating. Put into hot sauce stir in for about 30 seconds, remove and enjoy!
PS If you want hotter wings put in the sauce a bottle of regular Tabasco OR Tabasco “Chipotle” sauce or you can add cayenne pepper powder. I do a “Taste test” I eat three wings, if I start sweating it is hot enough, if not, add more pepper powder.
[Comment ID #88680 Quote]
Sounds like it was rotten…
But I am going to bread up some chicken wings and laugh while I eat them! Muhahahaha 😛
My favorite place for wings, Wings ‘n’ THings (not part of a chain) has just closed in Anchorage, AK. Major bummer for devotees of 24 years…Business was still good but the owners, with children grown and educated, got an offer for the real estate they couldn’t refuse.
The owner was from Buffalo but had his own secret recipe he made from scratch. Unfortunately, it is a family secret!
I never tasted any vinegar at all in his wings and I doubt that he used any kind of bottled sauce, however, I do think that he may have simmered or “cooked” his sauce somewhere in the process.
Is there a butter based “foundation sauce” that anyone is familiar with and how do you make it?
Im Not Really In To Makin Hot Wings But That Make It Look Good
I have a problem with the sauce not sticking to the wings when they are not breaded, what is the best solution to the sauce not sticking?
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Use Defcon. 🙂
Try adding a stick of UN-salted butter.
[Comment ID #114382 Quote]
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Clearly that is the best solution! 🙂
Speaking of, I’m all out!!!! 🙁
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Order up! We just got a fresh pallet in! 🙂
For those that like to finish off their wings with the sauce and on the grill try Doc Jacks Original (or Habanero for extra heat) Grillin’ Soss. It has
no tomato product nor any heavy sugar, like molasses, and therefore won’t burn on the grill. It’s also great on ribs, brisket, pork butts, and some like it on most anything. Look at the website: “docjacks.com”
My hubby is following your recipie and is conviced that he can make hot and mild sauce from the same bottle. He bought the hot sauce and thinks that you just use less sauce for mild wings. I disagree. Who’s right?
[Comment ID #118237 Quote]
If you are making wing sauce with butter and hot sauce (and maybe some other stuff) using less hot sauce and more butter would make the sauce milder. For example, if one batch of wing sauce is 75% hot sauce and 25& butter and the other batch is 25% hot sauce and 75% butter, the first batch will be hotter.
If you are just using a bottled wing sauce or straight hot sauce and not cutting it with anything (like butter) then the sauce would still be just as hot, even if you use less of it.
Long story short, it depends on whether the sauce is being diluted or not.
Hooters leaves the tips on the wings and I love that. I do it when I have time to buy whole wings. The tip gives you something to hold on to. Also, there may not be any meat, but there is skin, breading and sauce – still yummyyy. I like all kinds of wings but do prefer bradied wings – a little crunch and more filling. Franks and butter is the best sauce, I agree! And of course deep frying is the way to go. Nice recipie and visuals!
this sauce is the bom
Love the site. I have had plenty of wings in my life, I scout the city for good wings nearly everyday (it catches up with me via heartburn!). Breaded wings I have never been crazy about. I have been and ate at Hooters once and I agree with everyone … not impressed. I live near Little Rock, AR and used to live near Montgomery, AL and there is a franchise called Zaxby’s that does hot wings very well. Also, Buffalo Wild Wings does great wings, and I love the sauces. The best places I have found are hole-in-the-wall places that may be gone tomorrow, but they go all out on the sauces and frying. Hail to Mother Buffalo for giving us a wonderful food item I could (but shouldn’t) eat everyday.
why do you put them in the fridge after you batter them, does it make it crispier? what?
Putting them in the fridge for a while helps the flour stick better to the chicken. The crust won’t fall off as easy when frying.
Here in Texas we use rub on our ribs and wings. But, if you must do sauce, Ca-John’s Nate Dog Wing Sauce is the best. They have 10 varieties to cover every heat level. here in the neighborhood we have wing night and everyone makes a batch of their favorite wings. It’s great comparing six or seven recipes.
I’ve been having trouble making my wings. I generally buy a set of about 24 wings and Texas Pete Wing Sauce. I throw the wings and sauce in a ziplock bag and let me sit for about 3 hours and bake them for about 45 minutes at about 400. They come out pretty good but I know they can be better. What can I do? Does adding butter to the wings sauce allow the sauce to stick better to the wing? That’s what I need, the fullest of flavor to latch onto my wings so I can have a reason to have dirty shirts.
[Comment ID #124518 Quote]
Fry the wings, and use Defcon after they are cooked.
(Sorry, shameless plug)
Such a cool site!
I am a veggie eater (total chilihead), but do love wings occasionally. Tonight (tis the Superbowl after all) I learned how to deep fry wings ~ he did them frozen, and put them in the frier for about 15 minutes. Perfectally cooked and so crispy!
Wonderful sauces (yeah, he knew I was coming, and had a present for me ~ a “Hooter’s Hot Sauce”, which was in a skinny bottle, Cayenne based I am pretty sure of, and they mail ordered for it . . . I was very happy, as it was pretty spunky . . . though, they did not get that “shock” factor they were looking for . . . LOL!).
His wings were so crispy and delicious that I ate 5, which is more meat protein than I probably consume in any given 6-9 month period. JUST AWESOME! He also has his own sauce recipe, which he still will not share with me, but I did detect honey, Cayenne, and mustard, which he confirmed ~ yeah, I’ll get it out of him one day!
He had a small red “wing deep-fryer”, and I have a professional deep-fryer, which holds 5 liters of oil. Questions: How many wings could I put in; what type of oil do most use; to bread or not to bread (not sure if I have had them breaded); and pre-bake or par-boil or neither?
Best wings I’ve had this side of the Rockies! Thanks dear Vaughn!!! I will get that recipe!
Thanks for providing a place for persons like me to perfect, and appreciate any feedback from others 🙂
By the way, what in the heck is Defcon? Thanks 🙂
By the way, the best household “hot sauce” I’ve ever had is “Frank’s”. We use it on chicken, eggs, chili-spiced potato wedges, (tofu for me), as well as I add it into many Mexican / African recipes (always at the end). YUMMY!
“Frank’s” is a great household standard, and I’ve tried pretty much all in 25 years of cooking.
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Ahhhh, come to the dark side. Check us out, http://www.defconsauces.com. Hey, 11 awards in 2 years, we gotta be doin’ something right. LOL!
““Frank’s†is a great household standard, and I’ve tried pretty much all in 25 years of cooking.”
You have much to learn Grasshopper. 🙂
Thanks for the tips. I made some great wings with Texas Pete Chicken Wing sauce and I made them superhot. WingStops atomic wings don’t have squate on my wings. Once again, thanks.
[Comment ID #127501 Quote]
SUPERHOT!?! DUDE, try the Pirate Death wings!
To the casual observer serveral thing my allude you. First once the wings are cleaned and cut to suit you, you deep fry them with nothing. Corn oil or Canola oil is best. Fry then until the skin is crisp. Very crisp!
Take them and drain them from the oil. Now you have many opportunities to flavor them to you liking. A light butter sauce, with garlic, lots of Hot Sauce and lots of Apple Vinigar simmered of about 30 minutes. My friend like about a tablespool or sugar.
Now the wings should be drained. Put them in a large mixing bowl with a lid, pour on the sauce. Put the lid back on and shack them for about 3 minutes. You will have exacly what you want.
Note: Make sure the firied wings are crispy before you take them up.
Peace,
From XTC Radio
Atlanta, London and Amsterday
P.S. – Never under any circumstance cover the wings (with a lid) while they are frying. Rember the goal after frying the unflavored wings is CRIPY and GOLDEN.
I made your wings, they were great!
Thanks, Ralph
we dont bread chickem wings where we are from!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I swear to god if you bread your wings there will be a knock on your door. It’ll be me and you will recieve a good old fashoned queer beating.
i have read everyones comments i love wings, the hotter the better! the one thing i noticed is alot of people commented that they did or did not like hooters wings. not sure if they are good or bad, but when wings are the discussion and hooters is always coming up, im pretty sure like it or not they set the standard. i may be wrong but ive heard nothing about chicken mcnuggets.
“not sure if they are good or bad, but when wings are the discussion and hooters is always coming up, im pretty sure like it or not they set the standard.”
Ummmmmm, no.
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So How Do You Cook The Wings If Your Not Using The Breaded Mix
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Turkey fryer! And no, they never come out greasy.
Don’t make life hard on yourself. Great wings are simple to make.
The difference is in the sauce (whether you make it yourself or buy it). Bad sauce equals bad wings.
The next trick is to deep fry your wings in clean oil until they float (approximately 8-10 minutes) and then 1-2 minutes more to add crispness. Nobody likes a soggy undercooked wing. Do not use flour, batter or any seasonings on them.
After you lift the wings out of the oil to drain, pour approximately 1/8-1/4 inch of hot wing sauce (try mine sometime) into a small saute pan and heat over medium heat approximately 2 minutes till it is hot. Then immediately add the wings to the sauce “swirl and turn” the wings quickly for about 30 seconds (no more than one minute) and pour onto your serving platter. Do not drown the wings in sauce and do not leave them in the pan. The goal is to keep the crispness in the wings.
I hope you’ll give this a try. Once you master the process you can work on finding or making your own “perfect” sauce.
Fifteen years ago I wrote my own hot wing sauce recipe. Two years ago I borrowed money from my 401k to get it bottled. It is called WINGS OF THE SOUTH “Sweet-Heat Hot Wing Sauce”. It is sweet & spicy but not to hot. I encourage you to give it a try . . . as I think it is probably one of the best on the Market (of course there are many good sauces available). If interested go to my site at http://www.park-side foos.com
Typo on my website, should be http://www.park-sidefoods.com
Let me know my if tips on making geat wings helped any of you.
I first started making them in the early 1980’s working in a restuarant while attending college. We sold them as part of our barfood menu. Their recipe was OK and people liked them. I thought they were OK also but knew I could make a much better wing sauce and many years later I did. Now my sauce is bottled and available for sale online. Lots of people really like it.
Does anybody know where i can find or at least how to make the hot sauce for the Super Hot sauce of City Wings? The Restaurants wings? I tried using red hot peppers and viniger as a basic sauce but it didnt really work. Any tips?
I wish to start a small business of Hot wings,
How I get franchised in Azusa, Ca 91702
Sam & Lili
626 812 9077
[Comment ID #140070 Quote]
Hey I work in Azusa!
Small world huh? 😀
hey, Im from upstate ny, binghamton not buffalo, and i was wondering, whats the difference between not breading the wings and breading them?
[Comment ID #143054 Quote]
Calories and breading. :p
Here’s a simple but tasty recipe for delicious HOT WINGS = Oil + wings(NON BREADED, STRAIGHT FROM THE WING/DRUMMETTES FROZEN BAG) = Cook til they float, then drain on paper towels or newspaper. MIX Franks Red Hot + Parkay squeeze bottle (won’t separate when heated from the freshly deep fried wings) and try adding a package of dry 7 Seas Italian seasoning salad dressing for added flavor. Stir, add wings (still hot from cooking) and toss. EAT WITH CELERY & CHUNK CHEESE BITES & Dip in whatever you want! Chug with a good Beer or tall chocolate milk! Enjoy! I was born & raised in PA, but live in TN (Southerners wanna bread “Hot Wings” too, ulck!) My Southern husband LOVES MY WINGS and so does anyone who eats them.
Yes. This is an easy hot wing recipe. Regarding sauces I’ve tried hundreds but I still favor the recipe I got it from the cook at the Bull and Finch Pub in Boston, (AKA Cheers Bar)
The wings were incredibly seasoned so I asked the cook what sauce he used. He said to get a pencil and paper and get ready to write furiously because he was busy. I got the pen & paper and was poised to feverishly take notes. He said to “melt equal parts butter and Tabasco together.†Then he took off to deal with some food. I was waiting for the rest of the recipe, but he came back and said that was all there was to it.
I have been using this recipe for years and everyone loves it. Try it. It’s pure and simple.
I use a cup of butter and a cup of Tabasco for small batches. It also stores well.
TIP: Don’t tell people how much butter you use. While wings are not a health food, some people get a little weird about that much butter.
What kind of idiot says thing like ‘if you don’t do it the way I like you should be shot/die/whatever”? Gawd I hate Americans…
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What kind of IDIOT says I hate Americans? Go take a flying leap and F yourself !!!
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HAHA I was just thinking the same thing.
I didn’t think people still hated entire races, countries, creeds based on one persons opinion!
Moron.
Amen AJ & Kristi.
[Comment ID #150476 Quote]
Well said AJ…..
Hello I am new to this but I am looking for a good sauce. The problem I have with making good wings is the vinegar in the hot sauce. I think it over whelms the taste. Most place that serve wings are the same way. While I was in Catskill NY I ate at a small Italian place down town and their wings where awesome. You could taste the butter and not the vinegar. I was wondering if some could help me find a good hot sauce that’s not to vinegary.
It may be a shameless plug, but give our stuff a shot. Check us out, http://www.defconsauces.com. I don’t think you’ll be disappointed.
Is it not always a Shamless Plug……lol
But really the best wing sauce period!!!!!
Tommy, give Defcon sauces a looking into, it is a great wing sauce! He ain’t just whistlin’ Dixie.
yep. period. It has been perfected with Defon.
If you want them to have some real heat use the Defcon DM MKII. I guarantee too much vinegar will not be an issue! I recommend wearing gloves and eye protection.
[Comment ID #152804 Quote]
Watch Samuel suffer LOL:
http://www.tastethefear.com/?p=901
You guys crack me up……
7 days until the Deathmatch Championship trophy is UNLEASHED!
Not to mention the Batch #5.
Great sauce from the bottle is Trappley’s. Add unsalted butter, some garlic & onion powder, deep fry in Peanut oil until they float sauce and eat……
In a pinch, if I am having wings at hooters I ask for em naked, and easy on the sause. That will usually give me somthing edible.
Another great sauce from the bottle is Magnitude 5.0 Buffalo Wing Sauce. Fry up your wings or what ever you like and toss it for a few seconds in the sauce and your all set. It’s amazing stuff.
the best I’ve ever seen and taste , good sauce
Hey All!
Love this site and everyones info….this is my first post. I have a question for everyone….I have recently baught the WingIt deep fryer and love it but find that when frying the wings they seem to srink in size when done by a good size (they really dont look like wings anymore). I dont know if its the type (frozen) that I buy of the oil I use but I just cant seem to get it right. I do let the wings defrost in the fridge until unfrozen. Anyone have any thoughts??????
Anybody familiar with “Tack Sauce”??? I’ve heard friend rave about it for a few years and it’s not available on the website currently. I wanna try it!!! Anybody know anything???
Oh, who won the competition?????????