Wings and beer thread

[bailey mountain brewer]

Wings and beer go great together, both are delicious and super healthy.. I'll start, these are fresh Wings I did the bake, rest, fry, sauce, method. Made a garlic parm hot sauce, baked the Wings at 350f for 20 min, flipped an baked for another 20min then dusted with semolina flour to add texture and help crisp the skin once in the fryer. I let them cool for a bit then dropped them in the fryer for 5 minutes at oil temp of 375f then tossed in the sauce previously made. Perfect, crispy, not chewy, not overcooked. An all day ipa to go with it and a homebrew neipa to wash it down. Post your Wings and beer here!!

 

[betarhoalphadelta]

Looks delicious! Hoping to see more activity in this thread as well. I like a good wing.

Unfortunately for all the cooking I do, you won't see much here from me... Wife has a poultry allergy so I only make wings on rare nights that she has something else going on, and I don't fry them b/c that will cross-contaminate fry oil, so they're baked and thus not all that fancy when photographed.

So I'll just be watching the thread as a lurker [and drooling]...

 

[bailey mountain brewer]

Hey, it's all good. Sometimes I smoke them first then crisp them up on a hot grill or broiler. Any wing is welcome here!

 

[bailey mountain brewer]

Next round, same sauce in the pic, I also did a honey garlic sauce and old bay dry rub not pictured.

 

[fatjay]

I don't cook, and my wife doesn't understand wings, so my options were limited to take out.

Until...

Costco's frozen wings. Sauce is great, and they're super meaty. I had them tonight.

 

[marc1]

Wings and beer go great together, both are delicious and super healthy.. I'll start, these are fresh Wings I did the bake, rest, fry, sauce, method. Made a garlic parm hot sauce, baked the Wings at 350f for 20 min, flipped an baked for another 20min then dusted with semolina flour to add texture and help crisp the skin once in the fryer. I let them cool for a bit then dropped them in the fryer for 5 minutes at oil temp of 375f then tossed in the sauce previously made. Perfect, crispy, not chewy, not overcooked. An all day ipa to go with it and a homebrew neipa to wash it down. Post your Wings and beer here!!

They look great! What's your wing sauce recipe?

 

[VApatriot]

actually gonna fry wings for dinner. a healthy soak in texas pete, bake on the sauce, add celery and blue cheese dressing, and it's just like where we grew up in Rochester.

 

[BongoYodeler]

Used to eat a lot of wings. Wings and beers were staples after our softball or touch football league games back in the 80's. Shortly after that I bought a deep fryer and was able to have them at home too. I got hooked up with my friend's brother who worked at Sysco foods. He was getting me 15 pound boxes at his cost, around $7 if my memory is correct. Wing heaven...at least until I had my cholesterol checked and I learned my overall cholesterol clocked in at 350. So for the last bunch of years I limit my wing intake to maybe a half dozen wings a couple times a year.

I'm more of a traditionalist when it comes to wings. No coating!! Just deep fried and mixed with good hot sauce.

Best wings I've ever had were at the OG - The Anchor Bar in Buffalo, NY. Pure perfection.

 

[An Ankoù]

Don't get me wrong here. My lad phoned me the other evening to ask me how to explain cider to a German colleague he was drinking with. Apfelwein he knew, but the cider my son was plying him with was a complete eye-opener.

I feel like that German lad in this conversation about wings. I see from the commercial packet that they're chicken wings. I imagine "buffalo" is some kind of sauce or batter, but what's the attraction? How are they "a staple". Is there a recipe I could try. I've never seen raw wings on the supermarket, but then, I've never looked for them.

Back in 1990 I lodged with a Peruvian lass while I was working in Madrid. I was astonished when she had a group of her compatriots round to enjoy fried chicken feet. They were clucking and pecking more than the chickens they came from so they must have enjoyed them, but I couldn't see that they're was anything to actually eat on a chicken's foot.
Anyway, I'm game for anything. What's the deal with wings?

 

[BongoYodeler]

https://anchorbar.com/history/

 

[betarhoalphadelta]

Don't get me wrong here. My lad phoned me the other evening to ask me how to explain cider to a German colleague he was drinking with. Apfelwein he knew, but the cider my son was plying him with was a complete eye-opener.

I feel like that German lad in this conversation about wings. I see from the commercial packet that they're chicken wings. I imagine "buffalo" is some kind of sauce or batter, but what's the attraction? How are they "a staple". Is there a recipe I could try. I've never seen raw wings on the supermarket, but then, I've never looked for them.

Back in 1990 I lodged with a Peruvian lass while I was working in Madrid. I was astonished when she had a group of her compatriots round to enjoy fried chicken feet. They were clucking and pecking more than the chickens they came from so they must have enjoyed them, but I couldn't see that they're was anything to actually eat on a chicken's foot.
Anyway, I'm game for anything. What's the deal with wings?

They're basically a fun bar food / appetizer dish. Chicken wings used to be a sort of "throwaway" piece of the bird not useful for much other than making stock, because there's not a ton of meat on them. As such, they were cheap.

Like @BongoYodeler posted, a bar in Buffalo NY decided to deep fry them and toss them in a quick tangy/spicy sauce that was reportedly just melted butter mixed with "Frank's Red Hot" sauce, and they are delicious. Thus the "Buffalo Wing" was born. And it took off.

They tend to be popular because they're handheld, they're easily split between a group, etc. And they've proliferated to where tons and tons of different sauces and preparations are available.

We even have a national chain restaurant themed for them: https://www.buffalowildwings.com/

If you cook, I recommend giving them a try. They are nothing approaching gourmet, but they're delicious and when you and another person have finished a plate of 12, you often find yourself wishing there were more. And they go great with beer

 

[bailey mountain brewer]

They look great! What's your wing sauce recipe?

Sorry for the delayed response. I start by melting butter in a saucepan then add fresh minced garlic and heat til it blooms but try not to brown it to much. Then I add franks red hot. You can use any sauce here, I've tried a few, I don't measure anything but if I had to guess, half stick of butter 3 or 4 garlic cloves, a cup of hot sauce, then once the sauce is heated I throw a little parmesan cheese in there give it a stir and turn the heat off. Done, the butter not only softens the garlic but adding it to the sauce helps the sauce stick to the wings better.

 

[BongoYodeler]

Sorry for the delayed response. I start by melting butter in a saucepan then add fresh minced garlic and heat til it blooms but try not to brown it to much. Then I add franks red hot. You can use any sauce here, I've tried a few, I don't measure anything but if I had to guess, half stick of butter 3 or 4 garlic cloves, a cup of hot sauce, then once the sauce is heated I throw a little parmesan cheese in there give it a stir and turn the heat off. Done, the butter not only softens the garlic but adding it to the sauce helps the sauce stick to the wings better.

I used Franks for years, but a better option (imo) is Anchor Bar wing sauce. When we go back home to NY I grab a few bottles to put in my checked luggage. The Wegmans we shopped in back home carries it. If there's one near you check it out.

 

[bailey mountain brewer]

I definitely will, I always like trying different sauces.

 

[marc1]

Sorry for the delayed response. I start by melting butter in a saucepan then add fresh minced garlic and heat til it blooms but try not to brown it to much. Then I add franks red hot. You can use any sauce here, I've tried a few, I don't measure anything but if I had to guess, half stick of butter 3 or 4 garlic cloves, a cup of hot sauce, then once the sauce is heated I throw a little parmesan cheese in there give it a stir and turn the heat off. Done, the butter not only softens the garlic but adding it to the sauce helps the sauce stick to the wings better.

Nice! Very similar to what I've done in the past. The Parmesan cheese is a nice touch!

I like Trappey's Bull and Trappey's Red Devil hot sauces for this (very similar to each other... if I try them side by side I can tell the difference, but to me it's not huge and I like them both equally), although they have been hard to find lately.

 

[bailey mountain brewer]

Nice, I'll have to look for it.

 

[bailey mountain brewer]

Last night did a round of wings, same cooking process, I think I'm gonna smoke the next batch.. but anyhow, for the sauce I took some pepper bacon jam, warmed it up, thinned some and added some honey to it. Washed down with an excellent local pilsner.

 

[bailey mountain brewer]

Next batch, these ones started in the smoker at 225 for 2 hours, I wanted to drop them in the deep deep fryer but wife convinced me to use the air fryer. Came out fantastic, smoke flavor is prominent but not overbearing, sauce is a Nashville hot mixed with some garlic parm and in the glass is all day ipa.
Cheers.

 

[shoengine]

Next batch, these ones started in the smoker at 225 for 2 hours, I wanted to drop them in the deep deep fryer but wife convinced me to use the air fryer. Came out fantastic, smoke flavor is prominent but not overbearing, sauce is a Nashville hot mixed with some garlic parm and in the glass is all day ipa.
Cheers.
View attachment 876081

I now know what I'm doing for Memorial Day

 

[bailey mountain brewer]

Return from vacation, simple batch of garlic parm hot wings and a Lawsons little sip to go with it, fresh zucchini from the garden as a side.