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**mmb** · 03-06-2009, 03:39 PM

Quote:

Originally Posted by Definitely_NOT_dataz722

I have done that but I just don't fry often enough and it still goes rancid. I usually filter it back into the gallon container though. And the fryer is just such a pain in the ass to clean.

You're supposed to clean them?

**dataz722** · 03-06-2009, 03:43 PM

According to my wife i am

**mmb** · 03-07-2009, 11:30 PM

Thought about these all week long, HAD to have wings for dinner tonight and I wanted to try the Sweet Baby Ray's Wing Sauce.

Standard RedHot mix of 1/2 cup RedHot, 1/3 cup butter, and 1tsp minced garlic sauted in the butter.

RedHot mix on the left, SBR Sauce on right.

Outcome: RedHot mix has a better flavor, but as a thinner sauce, isn't is hot as the SBR. Ray's is very good and worth picking up if you are making a mess of wings. I'll use the Rays for a quick dinner. Makes a great dipping sauce for Chicken Tenders as well.

YUM!

RayInUT · 03-08-2009, 01:41 AM

Quote:

Originally Posted by mmb

Thought about these all week long, HAD to have wings for dinner tonight and I wanted to try the Sweet Baby Ray's Wing Sauce.

Standard RedHot mix of 1/2 cup RedHot, 1/3 cup butter, and 1tsp minced garlic sauted in the butter.

RedHot mix on the left, SBR Sauce on right.

Outcome: RedHot mix has a better flavor, but as a thinner sauce, isn't is hot as the SBR. Ray's is very good and worth picking up if you are making a mess of wings. I'll use the Rays for a quick dinner. Makes a great dipping sauce for Chicken Tenders as well.

YUM!

I've never seen that sauce before. I'll have to look next time I go to the store. Fried or baked?

**mmb** · 03-08-2009, 01:52 AM

Quote:

Originally Posted by RayInUT

I've never seen that sauce before. I'll have to look next time I go to the store. Fried or baked?

Baked. 30 minutes at 425*

I didn't want to get the oil out for 14 wing pieces. *shrug*

The Pol · 03-08-2009, 01:55 AM

You guys suck...

I am about to go to GFS and get a couple gallons of sauce and sacks of wings. Id love to wash these down with some of my new IAPA.

I also agree with some, NO BREADING, just crispy skin.

RayInUT · 03-08-2009, 06:00 AM

Quote:

Originally Posted by The Pol

You guys suck...

I am about to go to GFS and get a couple gallons of sauce and sacks of wings. Id love to wash these down with some of my new IAPA.

I also agree with some, NO BREADING, just crispy skin.

Gotta wash them down with Genny Cream Ale if you're from Buffalo. That or Labatts. It's just the way it is...

Decojuicer · 03-09-2009, 12:36 AM

Quote:

Originally Posted by mmb

Thought about these all week long, HAD to have wings for dinner tonight and I wanted to try the Sweet Baby Ray's Wing Sauce.

Standard RedHot mix of 1/2 cup RedHot, 1/3 cup butter, and 1tsp minced garlic sauted in the butter.

RedHot mix on the left, SBR Sauce on right.

Outcome: RedHot mix has a better flavor, but as a thinner sauce, isn't is hot as the SBR. Ray's is very good and worth picking up if you are making a mess of wings. I'll use the Rays for a quick dinner. Makes a great dipping sauce for Chicken Tenders as well.

YUM!

Cut your butter down to 1 tbls, and your sauce will stick MUCH better and be a bit thicker. Also, I use garlic powder instead of real garlic. That seems to help the "stick factor" a bit.

SpanishCastleAle · 03-09-2009, 12:52 PM

I prefer *gasp* granulated garlic or garlic powder over fresh too...but just because the flavor is a little different and I prefer it in wing sauce.

I just saw the Alton Brown wing episode again:
Put wings in a single layer on a veggie steamer spread in a SS bowl and set in fridge uncovered to dry out the skin.
Fabricate a 3-tiered steamer from 3 veggie steamers and all-thread rod. LOL!
Steam the wings for 20 minutes in a pot with an inch or two of simmering water and the 3-tiered steamer.
Spread steamed wings on wire racks placed in sheet pans.
Cool wings on sheet pans in fridge (you do have room for multiple sheet pans in your fridge right?)
Preheat oven to 425 F.
Cook wings on racks/sheet pans for 20 minutes.
Turn each wing over. LOL!
Cook wings for another 20 minutes.

Even if they come out good that's just WAAAAYYYY too much work

I just fry them for 12 minutes. Done.

EDIT: I don't really have a sauce that I MUST have for wings. I have Crystal right now and it's good. I always add a little Tabasco too.

jgln · 03-09-2009, 06:43 PM

I like mine without feathers.

I got wings on the Ocean City MD boardwalk to take back to the hotel to have with a few beers a few years ago. I was so grossed out when I opened the box. They could have flown away. I couldn't bring myself to eat them at that point. The feathers were wet from sauce but still white and "featherlike". How could you sell something like that.