|
 
want to buy a fryer any recommendations or something I should know about them before pulling the trigger? Any of you have any decent recipes for wings out there? I’m going to try the hooters recipe first since I love their wings.
|
Reply 
Private message 
|
I worked in many a restaurant in Western NY in my day and I love this wing sauce.
3 tbsp. butter
2 tbsp. Frank’s red hot
1 tbsp. Tobasco (or any other really hot cayenne sauce that you like)
2 dashes Garlic powder
2 dashes black pepper
That’s it. This should easily be enough for 2 lbs. of wings.
|
Post a reply
Private message
|
I do the same as erway except 1:1 of butter/hot sauce and chop up a habanero to throw in the mix and no Tobasco. When I’m in the mood for sweet, I use 1 cup of honey, 1 habanero, 1 mango, salt. Yum 
|
Post a reply
Private message
|
Remember the butter, it is key, creates a nice coating of sauce! I toss in some asian chiles quite often, but pull them out of the sauce at serving
|
Post a reply
Private message
|
|
Wings......
|
Post a reply
Private message
|
|
Reading this made me want some yesterday. I did the wings from the Hooters recipe with Frank’s Sweet Heat BBQ wing sauce and cooked some butter in there also. Jalapeno poppers with Michigan tart cherry preserve on the side and Guacamole. Man is my stomach messed up today.
|
Post a reply
Private message
|
Why do they always have to be Buffalo wings?
Seasoned flour & a little salt once they’re done.
|
Post a reply
Private message
|
Doesn’t Hooters bread their wings? That just won’t do.
I think erway’s got it right. But it’s even easier if you buy Frank’s wing sauce, which already contains something equivalent to butter. Also, I bake ’em crispy (50-55 minutes on 400F). They’re fattening enough without being deep-fried.
|
Post a reply
Private message
|
|
Tommy like wingy
|
Post a reply
Private message
|
To address the first part of your question, I’m not sure buying a fryer is needed, I guess not unless you plan on doing alot of deep frying. I do all mine in a good sized pot.
I just don’t like all those little specialty appliances cluttering up the kitchen, like fryers, toaster ovens, rice cookers, steamers, electric griddles, etc. The only things i have like that is a waffle iron, crock pot, and toaster.
|
Post a reply
Private message
|
I like to smoke my wings in my smoker for around 45-60 minutes. Just enough time to cook them most of the way through, render some of the fat and give them a mild smoky flavor. I then finish them under the broiler, around 2-3 minutes on each side. For the sauce I usually do:
1 Tbsp. butter
1 Tbsp. Cholula
1 Tbsp. Frank’s
1 tsp. honey
dash of garlic and pepper.
|
Post a reply
Private message
|
