To: JoeProBono
I make pretty good wings myself. Frank's Red Hot Sauce recipe. Only I add a splash of vinegar. A splash of Tabasco Sauce. Little salt/pepper. Enjoy.
Goes better with a bucket of Rocks. But then, anything does...
2 posted on
12/03/2011 7:10:45 AM PST by
donozark
(Not all heroes wear tights and a cape.)
To: JoeProBono
Hole-in-the-wall bars have the best wings.
In the 1980’s in Western New York (near Buffalo) most bars would sell 10-cent wings with $2.50 pitchers of beer. Blue cheese dressing and celery sticks (ABSOLUTELY ESSENTIAL) were 50-cents. So, for $5 a high school kid had a great night out with friends or a date. This was back when the drinking age was slowly inching up from 18 and it was unusual to be asked for I’d.
To: JoeProBono
Slowly being replaced by drumsticks
4 posted on
12/03/2011 7:14:08 AM PST by
AppyPappy
(If you aren't part of the solution, there is good money to be made prolonging the problem.)
To: JoeProBono
Another “throwaway” part that was turned into something tasty. I remember in the 80s finding something called fajitas in Central Texas. Amazing at the time and now found everywhere.
6 posted on
12/03/2011 7:23:49 AM PST by
manic4organic
(We won. Get over it.)
To: JoeProBono
The key to making the dipping sauce is to melt butter - half to a whole stick with a bottle of bbq sauce or buffalo wing sauce - makes the sauce thinner so you can easily drench all of your wings, but doesn’t dilute the flavor.
9 posted on
12/03/2011 7:33:03 AM PST by
WhyisaTexasgirlinPA
(Congress touched me inappropriately, they should be put on administrative leave immediately)
To: JoeProBono
Wings: a by-product turned into a billion dollar industry. Too much effort for a few bites, and pricey for what you get.
12 posted on
12/03/2011 7:37:59 AM PST by
Mich Patriot
(I am not worried about the deficit. It is big enough to take care of itself. Ronald Reagan)
To: JoeProBono
Buffalo wing rules:
1. Sauce is mainly butter and hot sauce, and is applied only after being cooked.
2. Always served with celery sticks and blue cheese dressing.
3. Never coated in anything before frying (always fried naked).
4. Served with ice cold domestic beer.
Believe it or not, Hardees (and I believe Carl's Jr) is now serving Buffalo Style chicken tenders. They use Frank's Hot Sauce, and they're really not too bad.
Mark
17 posted on
12/03/2011 7:53:40 AM PST by
MarkL
(Do I really look like a guy with a plan?)
To: JoeProBono
Harleysville Hotel, Harleysville, PA. Crisp, hot and lots of meat.
To: JoeProBono
My recipe that many have loved for many years:
aruanan's chicken wing recipe
Enough chicken wings that, when cut up, will cover the bottom of 3 9X13 Pyrex pans
Cut up the chicken wings into the forearm and upper arm pieces. Wash the chicken. Pick off any little feathers and hairs, etc. Pretend youre an ape and the wing is a brother or sister ape that youre grooming for fleas. Brown the wings in olive oil. Salt and pepper the side up side while the first side is browning. Dab on Chinese or Vietnamese chili garlic sauce.
After thoroughly browned, set the wings aside and clean the pans for the sauce step.
Have these ingredients ready for the sauce:
1 bottle of Krystal Wing sauce (a vinegar/red pepper sauce)
1 bottle Arizona Heat mustard (hot sweet mustard)
2 cans Thai coconut milk
1/2 large can Coco Lopez (sweetened, condensed coconut milk) 1/3 cup whole mustard seeds
1/3 cup fresh minced ginger root
3 fresh jalapeno peppers, cleaned of seeds, and minced
2 Cubanelle peppers, cleaned of seeds, and minced
3 finger peppers, cleaned of seeds, and minced
2 Scotch Bonnet or Habanero peppers, cleaned of seeds, and minced
2 manzana peppers, cleaned of seeds and minced
A pack of dried apricots, minced.
Two or three very ripe peaches, chopped up.
1/3 cup or more raspberry jam
Chinese or Vietnamese chili/garlic sauce
About 6 or 7 pounds of sweet onions
A couple cups brown sugar
A couple cups of water if necessary
1 cup parmesan cheese
Salt
Use a food processor to turn about 3/4 of the onions to puree. Make the other 1/4 finely chopped, but identifiable, bits. Mix them together and set aside 1/4 of it.
Use some of the onion juice and pureed onions to grind up the minced peppers and ginger--but large enough bits to be recognizable. Add this to the 1/4 of the onion mixture that was set aside.
Heat up the apricots and peaches in the microwave in water until everything is rehydrated, then grind this up in a blender (not the food processorbecause the dried apricots are HARD to blend in the processor; the short blades of the blender, along with some onion juice, will puree it nicely). Set this aside.
Mix in 1 can of coconut milk into the 3/4 part onion mixture and divide it into a couple of big skillets. Heat over a medium flame while stirring until the mixture become very thick. Then scrape it to the sides of the pan and splat a spoonful onto the middle, let it cook enough to start caramelizing, and then mix it in. Keep doing this until its fairly dehydrated. Itll be about half its original volume. This could take 30-45 minutes. Add the onion/pepper/ginger mixture and keep stirring. Add the fruit mixture and stir it up and then transfer everything to a big bowl. Add the brown sugar, Krystal Wing hot sauce, the Arizona Heat mustard (just half the bottle), the raspberry preserves, the Coco Lopez, a few more tablespoons of the Chinese or Vietnamese chili/garlic, the other can of coconut milk, parmesan cheese, and the ginger seeds. If its still too thick and doesnt look as though itll be enough for three pans of chicken, add a cup of water.
Put a cup of the sauce into the bottom of each pan and tilt the pan to coat the bottom. Arrange the wings in such as way as to get the most wing pieces possible in a single layer. Spoon the sauce over the wings until theyre all covered and all the sauce is used up.
Put into a 350F oven for 30 minutes, then turn down to 250 for another 3 or 4 hours. Cover lightly with aluminum foil for the first few hours. Near the end, check to make sure the chicken is falling off the bones and that the cartilage is cooked away. When the cartilage is gone, uncover the pans and keep going until the top becomes browned and the sauce starts dehydrating. Youll know when its getting near done because the coconut milk smell will start to become very noticeable.
Thick leftover sauce on the bottom of the pan is really good on toast.
19 posted on
12/03/2011 7:56:46 AM PST by
aruanan
To: JoeProBono
My husband makes the best buffalo wings. He bakes the wings, which gives them a crispy outside and moist inside, melts a stick or two of butter, mixes it with some Frank’s hot sauce, and combines it with the wings in a large bowl just before serving. Absolutely delicious.
20 posted on
12/03/2011 7:58:14 AM PST by
trisham
(Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
To: JoeProBono
One of the best wings I have ever had is at Jethro’s in Des Moines,Ia. Their secret?............they smoke the wings a little before they fry them. Not really a traditional buffalo wing but still amazing.
47 posted on
12/03/2011 5:30:25 PM PST by
cornfedcowboy
(Trust in God, but empty the clip.)
To: JoeProBono
None of those locations are near me, so I'll stick with Cluck-U...

Tried their "911" wings once. Could only finish one. Paid for it the next day...
52 posted on
12/04/2011 7:53:09 AM PST by
COBOL2Java
(Obama is the least qualified guy in whatever room he walks into.)
To: JoeProBono
Well, I got up at 4AM to start my chicken wing recipe above for after church meal. It took about 3 hours just to get things ready for the oven and I forgot the brown sugar!!! We’ll see. I guess I’ll have to let it bake for an hour and a half and then take it along and finish baking it at church. Merry Christmas.
55 posted on
12/25/2011 6:47:15 AM PST by
aruanan
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