I found some "Sweet Baby Rays" wing sauce next to the RedHot last time at the store. Ray's is some pretty good IMO BBQ sauce. I'll try it this weekend for wings.
I usually just use RedHot and butter... Maybe a shoot-out is in order.
Can I fry chicken wings in my turkey fryer? Any one have any recipes?
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I found some "Sweet Baby Rays" wing sauce next to the RedHot last time at the store. Ray's is some pretty good IMO BBQ sauce. I'll try it this weekend for wings.
I usually just use RedHot and butter... Maybe a shoot-out is in order.
Decojuicer
Well-Known Member
I make the Alton Brown recipe wings about once a week or so. SWMBO and I love them. Also, every person who has ever tried them says they are the best tasting wings they ever had. The trick is steaming them first, then baking them. They are really crunchy and juicy.
That being said, I changed the recipe for his sauce a bit. I found that the 3oz of butter that his recipe calls for is WAY to much. I use 1oz of butter, 1/4 of Frank's Red Hot, 1 tsp of garlic powder, 1 tsp of salt, and about 3 tsp of habernero sauce.
That being said, I changed the recipe for his sauce a bit. I found that the 3oz of butter that his recipe calls for is WAY to much. I use 1oz of butter, 1/4 of Frank's Red Hot, 1 tsp of garlic powder, 1 tsp of salt, and about 3 tsp of habernero sauce.
SpanishCastleAle
Well-Known Member
When I saw AB's wing recipe I was screaming at the TV...."Noooooooo! ALTON! WTF are you doing! I have lost all respect for you!!!!!!"
But that was never having tried his exact method so maybe I'm wrong and they do come out great. I'm still very skeptical...I've just never had a non-fried buffalo wing that was as good as a deep fried buffalo wing.
As an example, I just saw an episode on tortillas/leftovers where he made nachos. He made some 3-tiered contraption and individually placed ingredients on individual chips...3-tiers worth. L-O-effing-L! Sometimes the dude just gets way too cute for his own good because those nachos were ridiculously difficult and time consuming to make. Nachos are ready...but the game is over.
I'll still watch though.
KISS rule Alton...you're getting away from the KISS rule sir.
But that was never having tried his exact method so maybe I'm wrong and they do come out great. I'm still very skeptical...I've just never had a non-fried buffalo wing that was as good as a deep fried buffalo wing.
As an example, I just saw an episode on tortillas/leftovers where he made nachos. He made some 3-tiered contraption and individually placed ingredients on individual chips...3-tiers worth. L-O-effing-L! Sometimes the dude just gets way too cute for his own good because those nachos were ridiculously difficult and time consuming to make. Nachos are ready...but the game is over.
I'll still watch though.KISS rule Alton...you're getting away from the KISS rule sir.
dataz722
Well-Known Member
I agree with the nachos but I have done the wings and they were amazing. I've had my share of wings and am very particular about them and those wings are up there as some of the best i've ever had. I didn't use his sauce though. I have my own that I have been using for a while.
RayInUT
Well-Known Member
We did Alton's wings before. FRIED RULES! This is like debating a fish fry vs. baked haddock and steamed french fries. Deep frying wins every time.
TerapinChef
Well-Known Member
All right. You can fry wings. BUT. You don't need to. I'm sure i'll get smashed for this one, and believe me I'm as much an advocate of the deep fryer as anyone here. (I deep fry my short ribs) BUT. Chicken wings have so much fatty goodness that you don't need to fry them. Even Alton has changed his mind. This is the much more home friendly method. Steam them for about 10 minutes or so. Then season them (S&P) and pop them in a 400* oven for 20 minutes. Remove, turn them over, and repeat (20 more minutes)
Toss in whatever the hell you want. Alternately, bake them about 10 minutes in a convection oven, if you're spoiled enough to have one!
Toss in whatever the hell you want. Alternately, bake them about 10 minutes in a convection oven, if you're spoiled enough to have one!
FireBrewer
Assistant Brewer
Thanks Chef, gonna give that a try next. I do like fried wings but I don't really enjoy the house smelling like a grease pit for a day afterward.
dataz722
Well-Known Member
Thanks Chef, gonna give that a try next. I do like fried wings but I don't really enjoy the house smelling like a grease pit for a day afterward.
Exactly. I love fried food, some of the best pork chops and hot dogs I have ever had were deep fried. I just don't like doing it at home unless I am going to be doing a ton of food. I just think its a waste of money and oil.
Keep the FryDaddy in the fridge with a lid and filter your oil with cheese cloth. Ends up keeping for a while.
Don't filter with coffee filters. Just makes a huge mess.
dataz722
Well-Known Member
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.
dataz722
Well-Known Member
According to my wife i am
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!
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
Well-Known Member
I've never seen that sauce before. I'll have to look next time I go to the store. Fried or baked?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!
Baked. 30 minutes at 425*
I didn't want to get the oil out for 14 wing pieces. *shrug*
RayInUT
Well-Known Member
Gotta wash them down with Genny Cream Ale if you're from Buffalo. That or Labatts. It's just the way it is...
Decojuicer
Well-Known Member
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
Well-Known Member
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.
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
Well-Known Member
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.
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.
FireBrewer
Assistant Brewer
jgln
Well-Known Member
They must've been fresh from the Eastern Shore.
Who knows, maybe they are famous for their slightly feathered wings and I am the weirdo down there.
OP
OP
Jolly McStanson
Well-Known Member
Feathers? That's insane! hahahahaha that's funny. It must have been a employee going postal. Probably quit right after he sold you that box of wings.
monty73741
Well-Known Member
alton brown did a great show on baking chicken wings
Buffalo Wings Recipe : Alton Brown : Food Network
Buffalo Wings Recipe : Alton Brown : Food Network
jgln
Well-Known Member
Don't know if she prepared them but it was a young girl around HS/college age that sold them to me. I was about to go back down there and show them to her but was too tired from walking all day and just wanted to drink beer. I think I ordered a burger from room service. No way they could serve them like that for long, you would think anyway.
They must've been fresh from the Eastern Shore.
There were fish sticks from up the coast by way of Jersey...
dataz722
Well-Known Member
I spend a lot of time in OC, MD. Do you remember where they were from?
jgln
Well-Known Member
Sorry no. I went down for something different to do on vacation and that was over 5 years ago. I have only been there like 3 times my whole life. I can say we stayed at the Carnival Hotel on the beach (with the ice skating rink), so it was by there and on the boardwalk. Doesn't help much I know.
OP
OP
Jolly McStanson
Well-Known Member
I have some frozen chicken wings. Whats the best way do defrost them? I know I can put them in the refrigerator, but they wont be ready for another day. I can microwave them, but I'm afraid to cook them.
Any ideas?
Any ideas?
The frozen wings can go right into the oven at 400*F for 35 - 45 minutes. That's what the Tyson bag says, anyway.
