Best flavor for chicken wings?

**Shute** · 12-20-17, 11:28 PM

Cooking w cougar now back in action!!

**Clutchut12** · 12-20-17, 11:28 PM

Mild extra extra crispy

**Shute** · 12-20-17, 11:32 PM

Texture is big player clutch
Texture is the QB
Meat is the o line
Sauce is the receivers and backs
Coach is the temperature
Bleu cheese is the the fanfare
Need all for the complete experience

**pilebuck13** · 12-20-17, 11:48 PM

Originally posted by mackave

gimme some frank's red hot and a side of ranch

Got to get the red hot buffalo its money.
Rubs are wack and Buffalo Wild Wings sucks ass

**d2bets** · 12-20-17, 11:51 PM

Honey BBQ is good
Not a fan of buff sauce

**DiggityDaggityDo** · 12-21-17, 12:01 AM

If it tastes like vinegar it sucks.

also: Ranch > Blue cheese

**Hman** · 12-21-17, 08:26 AM

Buffalo - Hot - Extra Wet/Sauce

**brooks85** · 12-21-17, 08:39 AM

japanese style chicken wings are insanely good, local place has them on menu. Terrible for you but they are so good.

**Ralphie Halves** · 12-21-17, 07:27 PM

Hot Buffalo
Garlic Parmesian

I've been to the Anchor Bar in Buffalo and had wings, thinking it would be all hacky since they haven't changed the recipe since the 1960s(?) and use the old Durkee hot sauce, but man was I wrong. Top 3 for me.

**mngambler** · 12-21-17, 08:02 PM

Originally posted by Ralphie Halves

Hot Buffalo
Garlic Parmesian

I've been to the Anchor Bar in Buffalo and had wings, thinking it would be all hacky since they haven't changed the recipe since the 1960s(?) and use the old Durkee hot sauce, but man was I wrong. Top 3 for me.

Ralphie knows whats up...stick with classics, Hot Buffalo, Garlic, etc. whoever said Teriyaki should be shot, nasty sh*t

**MoneyLineDawg** · 12-21-17, 08:09 PM

I like Hot Honey BBQ and regular Hot Buffalo wings when out

I make my own sauce though which is really simple and fukkin awesome.....everyone that tries it says it's great

Melt butter, franks red hot, and a little maple syrup in a small sauce pan for a few minutes and stir....don't have exact measurements but you can make it how you like.....but its mostly hot with a little sweet maple syrup/buttery flavor....sometimes I'll throw in chipotle peppers too

Blue cheese on side always

**eswerve4** · 12-21-17, 08:10 PM

Originally posted by BIGDAY

I’m a C Jerk fan.

But love a good HotBBQ. Ever mix Franks red hot with Sweet baby rays? It’s a great combo.

Oh, and extra crispy on the wings is key. I typically like frying them myself.

Truth brother

**Foxx** · 12-21-17, 08:12 PM

I brine my wings for 4 hours followed by marinating them in Frank's Hot Sauce for a bit then put them in the infrared convection oven 20 minutes. Chicken falls right off the bone. I'll take mine any day over the competition.

**grease lightnin** · 12-21-17, 08:17 PM

Originally posted by Foxx

I brine my wings for 4 hours followed by marinating them in Frank's Hot Sauce for a bit then put them in the infrared convection oven 20 minutes. Chicken falls right off the bone. I'll take mine any day over the competition.

Interesting.

I have a convection oven, don’t think it’s infrared.

What temp?

How does the skin turn out?

**Foxx** · 12-21-17, 08:31 PM

Originally posted by grease lightnin

Interesting.
I have a convection oven, don’t think it’s infrared.
What temp?
How does the skin turn out?

Skin only gets slightly crispy if I do the Frank's marinade. If I go right from the brine to the oven, the skin will get nice and crispy on the last side to face the infrared heating element since the element is on the top. The other side's crispiness gets diminished from the juices dripping down. I got an infrared oven with a 360 degree element on it's way. Looking forward to experimenting with that for getting all over crispy skin for the wings and also whole birds. The oven I got now is a Nuwave and I think cooks at 350.

**RudyRuetigger** · 12-21-17, 08:35 PM

hot lemon pepper

end of discussion

THANKS

good thread shute. bout time you added around here

6 more good threads and we will not make you sniff our jocks

**grease lightnin** · 12-21-17, 08:35 PM

Originally posted by Foxx

Skin only gets slightly crispy if I do the Frank's marinade. If I go right from the brine to the oven, the skin will get nice and crispy on the last side to face the infrared heating element since the element is on the top. The other side's crispiness gets diminished from the juices dripping down. I got an infrared oven with a 360 degree element on it's way. Looking forward to experimenting with that for getting all over crispy skin for the wings and also whole birds. The oven I got now is a Nuwave and I think cooks at 350.

Oh, the oven in my kitchen is convection.

I always fry wings in crisco, then drench in franks/butter.

Original buffalo wings recipe.

I will give convection a shot and see what I come up with.

**RudyRuetigger** · 12-21-17, 08:38 PM

Originally posted by grease lightnin

Oh, the oven in my kitchen is convection.

I always fry wings in crisco, then drench in franks/butter.

Original buffalo wings recipe.

I will give convection a shot and see what I come up with.

huh

greaser do you realize how often each sentence contradicts the other

i mean i was gonna bring it up in the political thread about lowering corporate taxes and the welfare of the country

but when you do it regarding chicken wings, no bro

that is where i draw the line

OK???????????

**hawkeye 16** · 12-21-17, 08:39 PM

Frank's is the best after a good smoke. I'm gonna try some of these tips out. Thanks guys.

**grease lightnin** · 12-21-17, 08:44 PM

Originally posted by RudyRuetigger

huh

greaser do you realize how often each sentence contradicts the other

i mean i was gonna bring it up in the political thread about lowering corporate taxes and the welfare of the country

but when you do it regarding chicken wings, no bro

that is where i draw the line

OK???????????

You lost me?

There are zero condtradictions.

**grey area** · 12-21-17, 08:46 PM

Originally posted by Foxx

I brine my wings for 4 hours followed by marinating them in Frank's Hot Sauce for a bit then put them in the infrared convection oven 20 minutes. Chicken falls right off the bone. I'll take mine any day over the competition.

A brine min 4 hours or over night have been some of the best I have made but in oil, buttermilk brine with hot sauce dejon mustard and oregano in it... but can use any spice really.
Before cooking add garlic,onion,baking powder,paprika in flour add wings and shake off extra

**grey area** · 12-21-17, 08:49 PM

Originally posted by grey area

A brine min 4 hours or over night have been some of the best I have made but in oil, buttermilk brine with hot sauce dejon mustard and oregano in it... but can use any spice really.
Before cooking add garlic,onion,baking powder,paprika in flour add wings and shake off extra

If doing whole chicken pieces do not fry too many at once or can become more soggy then crispy

**grease lightnin** · 12-21-17, 08:54 PM

You know, Rudy, I can see where maybe the above post could have been clearer. But I didn’t contradict myself.

Let me rewrite it:

Oh, foxy, I meant my actual major appliance oven/stovetop is a convection oven, not a Nuwave toaster oven-sized thing they sell on infomercials, like you have.

I have always followed the original Buffalo wings recipe of frying the wings naked in crisco, and then drenching them in a mixture of butter and franks red hot sauce.

I will have to make some wings in my actual convection oven next time. Thanks.

**TheMoneyShot** · 12-21-17, 09:18 PM

This thread is making me hungry

**lakerboy** · 12-21-17, 09:34 PM

Originally posted by grease lightnin

You know, Rudy, I can see where maybe the above post could have been clearer. But I didn’t contradict myself.

Let me rewrite it:

Oh, foxy, I meant my actual major appliance oven/stovetop is a convection oven, not a Nuwave toaster oven-sized thing they sell on infomercials, like you have.

I have always followed the original Buffalo wings recipe of frying the wings naked in crisco, and then drenching them in a mixture of butter and franks red hot sauce.

I will have to make some wings in my actual convection oven next time. Thanks.

Crisco??? Dude that's heart attack hell.

**grease lightnin** · 12-21-17, 09:37 PM

Originally posted by lakerboy

Crisco??? Dude that's heart attack hell.

Yeah i know but that’s the best way

Very rarely eat them anymore, but yea

**lakerboy** · 12-21-17, 09:53 PM

Originally posted by grease lightnin

Yeah i know but that’s the best way

Very rarely eat them anymore, but yea

That shit is almost illegal in Canada. It's legal but trust me if you buy it the cashier will give you the death stare. It's in obscure areas of the grocery store.

**grease lightnin** · 12-21-17, 09:56 PM

Originally posted by lakerboy

That shit is almost illegal in Canada. It's legal but trust me if you buy it the cashier will give you the death stare. It's in obscure areas of the grocery store.

**HurryUpAndDrink** · 12-21-17, 10:29 PM

im craving wings badly!!!!

**Shute** · 12-22-17, 09:30 PM

Smoked wings<<< fried wings

**Shute** · 12-29-17, 08:34 PM

Ok
Dry rub Buffalo style now my fav

**MMANick** · 12-29-17, 08:36 PM

Parmesan Garlic for me.

**Shute** · 12-29-17, 08:47 PM

Originally posted by MMANick

Parmesan Garlic for me.

Is that a sauce or dry rub?

**MMANick** · 12-29-17, 10:52 PM

Originally posted by Shute

Is that a sauce or dry rub?

Sauce and it's great!

**Shute** · 12-29-17, 10:58 PM

Originally posted by MMANick

Sauce and it's great!

Sounds like heartburn city