tell me about your wings.

Look at yourselves. The last thing you need is fried chicken in syrup.

Have a salad. Maybe some grilled chicken on it or something.

Fuck.
 
We have this place called Jack Astors. They have incredible wings. They are crispy and spicy but not messy and goopy.
We almost have the recipe down. Sometimes in the summer, we throw a few on the smoker, those are good as well.
 
Look at yourselves. The last thing you need is fried chicken in syrup.

Have a salad. Maybe some grilled chicken on it or something.

Fuck.

i was going to bake mine. possibly a homemade sauce? there has to be a way. i can not do the fried. celery and carrots with ranch or blue cheese = salad. :rolleyes:
 
i was going to bake mine. possibly a homemade sauce? there has to be a way. i can not do the fried. celery and carrots with ranch or blue cheese = salad. :rolleyes:

I have some kickass Hatch green chile with homegrown habeneros.

Sorta veggie like.
 
i was going to bake mine. possibly a homemade sauce? there has to be a way. i can not do the fried. celery and carrots with ranch or blue cheese = salad. :rolleyes:

If you want to oven bake and have them crisp a little: dip in egg or buttermilk, flour (you can add spices to your flour mix) and repeat again. Cook and at the last minute, baste with sauce.
 
If you want to oven bake and have them crisp a little: dip in egg or buttermilk, flour (you can add spices to your flour mix) and repeat again. Cook and at the last minute, baste with sauce.

so the sauce is hot! very good idea.
 
I heat up the Weber and then turn off the center burner. I arrange the spiced wings in the middle so they bake on convection instead of over the flame. This makes for a nice crispy spicy skin. I typically only buy mid-joints. I'm not as fond of the drumettes. Mr Prime Beef sells huge mid-joints and I always buy their wings for a wing cook. My old favorite spice for the wings was "Da Kine Kona Coffee Dry Rub Mo Spicy". It's not that hot. If people want hot, we can get some Franks out of the fridge to splach on 'em. The wife likes hers with bbq sauce on em, so those are spiced with a bit of salt and garlic before grilling and sauced on the grill and allowed to caramelize a bit. Sauced stuff always goes last as it mucks up my grill.
 
For me Wings should be naked, crispy on the outside and juicy on the inside with a couple of sauces on the side (buffalo, teriyaki and garlic parmesan are my fave's) and the traditional blue cheese, celery and carrots.
 
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