Hot Wings and mozzarella sticks

[billybuds]

I am having a few friends round over the weekend to watch the Superbowl from last weekend.

We are all massive fans of proper hot chicken wings, anyone got a good recipe or any tips on how to make them? Fried or grilled?

Also, anyone know anywhere to get any frozen mozzarella sticks, not of the supermarkets seem to stock them.

Cheers

[Don]

billybuds said:

I am having a few friends round over the weekend to watch the Superbowl from last weekend.

We are all massive fans of proper hot chicken wings, anyone got a good recipe or any tips on how to make them? Fried or grilled?

Also, anyone know anywhere to get any frozen mozzarella sticks, not of the supermarkets seem to stock them.

Cheers

Here

Replace some of the pepper with Piri Piri for a fiery kick.

[billybuds]

Cheers Don, couldn't get the search to work earlier.

[wiffmaster]

Aldi do incredible mozzarella sticks. They have breaded camembert which is lovely as well.

[SwanJack]

If you want to make wings that the Americans eat in sports bars and the like, you need http://www.scorchio.co.uk/original-anchor-buffalo-...

[redtwin]

Favourite way to do hot wings. Season with salt and black pepper, deep fry until well cooked with skin browned and crispy. Fry all the wings first, drain on kitchen roll and keep warm in an oven. For the sauce I use melted salted butter and Crystal hot sauce (Tabasco is too hot and not flavourful enough). No set ratio, just mix it up to the desired heat level. When you are ready to serve, place the wings in a large bowl, pour the sauce over the wings and toss the wings so they are completely coated in the sauce.

I don't bother with celery sticks and blue cheese dressing, the wings are good enough to stand on their own.

Costco do large packages of mozzarella sticks.

[bazking69]

Fried is the only way. They have to be crispy. Soggy skin is a no no.

The Hooters recipe is available on the internet. That is about as good as it gets for me!

[Don]

bazking69 said:

Fried is the only way. They have to be crispy. Soggy skin is a no no.

The Hooters recipe is available on the internet. That is about as good as it gets for me!

No need to fry to get crispy skin.

Easily achievable in the oven.

Totally agree crispy is extremely important. Soggy wings = nasty.

[anonymous-user]

Don said:

bazking69 said:

Fried is the only way. They have to be crispy. Soggy skin is a no no.

The Hooters recipe is available on the internet. That is about as good as it gets for me!

No need to fry to get crispy skin.

Easily achievable in the oven.

Totally agree crispy is extremely important. Soggy wings = nasty.

Oven or fry works - but crispy a must. We use Franks as a sauce - preparation guide on website - available at many supermarkets (our local Waitrose, Tesco and Sainsbury stock the Buffalo wings sauce...

http://www.franksredhot.com/products_b.php

[rhinochopig]

COSTCO do mozzarella sticks.

[bazking69]

Don said:

bazking69 said:

Fried is the only way. They have to be crispy. Soggy skin is a no no.

The Hooters recipe is available on the internet. That is about as good as it gets for me!

No need to fry to get crispy skin.

Easily achievable in the oven.

Totally agree crispy is extremely important. Soggy wings = nasty.

The marinated batter and the hot oil give a crisp that you simply can't create in an oven and struggle to create even on a BBQ.

[Don]

Batter!? BATTER!

No no no. Each to their own!

I like my wings floured - with seasoning in the flour. Then oven baked for about an hour. The oil from the skin is cracked out, seeps into the flour and forms a browned, crunchy layer.

I can only get away with this because wings are so incredibly fatty that they will take that sort of treatment. Floured Squid, for example, or prawns I would deep fry.

Another wings method I have seen is to steam them for fifteen or twenty minutes - then flour, then deep fry. Crunchy outside - very moist (but fatty) inside. Whilst they were very nice I like more of the fat cracked out so they are a little drier...

Edited by Don on Friday 12th February 10:07

[Kneetrembler]

I also like them covered in Honey & then covered ligtly in Sesame seeds and baked in the oven to your liking.

[Papoo]

Don said:

Batter!? BATTER!

No no no. Each to their own!

I like my wings floured - with seasoning in the flour. Then oven baked for about an hour. The oil from the skin is cracked out, seeps into the flour and forms a browned, crunchy layer.

I can only get away with this because wings are so incredibly fatty that they will take that sort of treatment. Floured Squid, for example, or prawns I would deep fry.

Another wings method I have seen is to steam them for fifteen or twenty minutes - then flour, then deep fry. Crunchy outside - very moist (but fatty) inside. Whilst they were very nice I like more of the fat cracked out so they are a little drier...

Edited by Don on Friday 12th February 10:07

With you entirely on this one, Don. A bit of seasoned flour or breading mix (I use one called Mies) helps crisp them up a treat. As for how to cook them; I prefer fried, but in reality, given 50+ minutes in a hot oven does a great job of them.

I eat far too many wings, and this isn't helping.

Frank's red hot isn't a bad 'generic' buffalo sauce. I use it from time to time when I have none of my home-made buffalo sauce in. Either way, bread them and cook them first, then give them a toss in a bowl in whatever sauce you wish. Luke-warm sauce makes the coating a little easier.

[redtwin]

Batter?, Flour?, Breading?.

You've all gone mad!!.

Salt and Black pepper, that's it. Hot Wings are happy hour, finger food, please don't poncify them!!.

[Pferdestarke]

Don said:

Here

Replace some of the pepper with MSG for a fiery kick.