I think I have a problem.
Discussion
I can't stop cooking and eating buffalo wings.
Get a big pack of raw chicken wings.
Cut off the tips.
Season.
Bake in hot oven until crispy.
Transfer to big mixing bowl.
Pour over about half a bottle of Franks Wings Hot Sauce.
So easy, but ridiculously good.
Just ate twelve whole wings (arm bit and drumstick bit) and a corn on the cob.
This is the third time in two weeks.
Help me.
Get a big pack of raw chicken wings.
Cut off the tips.
Season.
Bake in hot oven until crispy.
Transfer to big mixing bowl.
Pour over about half a bottle of Franks Wings Hot Sauce.
So easy, but ridiculously good.
Just ate twelve whole wings (arm bit and drumstick bit) and a corn on the cob.
This is the third time in two weeks.
Help me.
redtwin said:
"Drumettes" and "Flats".
The only help you need is with the oven baking bit, get yourself a deep fat fryer!.
I season with a cajun spice mix which because it's quite dry, makes the skin nice and crispy. Also adds a nice bit of depth of flavour underneath that lovely spicy-vinigery zing. I feel I could go hotter however. I would appreciate some help there. The only help you need is with the oven baking bit, get yourself a deep fat fryer!.
Do you think some finely sliced raw birdeye tossed in at the sauce stage would make is horrible?
Matt80M said:
I can't stop cooking and eating buffalo wings.
I have exactly the same problem with ribs. Every weekend, I have two racks of ribs from Waitrose, marinaded in dry rub, then cooked in the oven while basting with a mix of Budweiser Smoked BBQ sauce, red wine vinegar and brown sugar (to caramelise). Absolutely gorgeous.calibrax said:
I have exactly the same problem with ribs. Every weekend, I have two racks of ribs from Waitrose, marinaded in dry rub, then cooked in the oven while basting with a mix of Budweiser Smoked BBQ sauce, red wine vinegar and brown sugar (to caramelise). Absolutely gorgeous.
Do they come ready-marinated or do you do that yourself?I have the same problem.
Everytime the missus goes out and I have to cook just for me, whatever I want..... i choose to do wings.
And if i'm feeling fat I do wings & ribs.
Same recipe - bung em in the oven usually with a sauce or rub, then eat with hot sauce and corn.
Ribs - again the same - the budweiser sauces are very nice.
Mmmmmm home made ribs & wings.
Everytime the missus goes out and I have to cook just for me, whatever I want..... i choose to do wings.
And if i'm feeling fat I do wings & ribs.
Same recipe - bung em in the oven usually with a sauce or rub, then eat with hot sauce and corn.
Ribs - again the same - the budweiser sauces are very nice.
Mmmmmm home made ribs & wings.
Pferdestarke said:
Have you tried the extra hot frank's sauce? It's not crazily potent but is a welcome lift from the standard.
I love them too. It's the seasoning, the crispy edges, the succulent meat within which makes them by far the tastiest part of the bird.
Where's Don?
Is it still vinegary? That's important with hot wings. Just dowsing them in Tabasco wouldn't work.I love them too. It's the seasoning, the crispy edges, the succulent meat within which makes them by far the tastiest part of the bird.
Where's Don?
Salt and black pepper on the wings, deep fried for crispy skin, equal parts Crystal hot sauce and melted butter to coat them.
No marinades, no rubs, no messing.
When done, fingers and lips should be red raw. Lips from the sauce, fingers from the heat of the just cooked wings. The trick is to get through the lot before the last one cools too much.
No marinades, no rubs, no messing.
When done, fingers and lips should be red raw. Lips from the sauce, fingers from the heat of the just cooked wings. The trick is to get through the lot before the last one cools too much.
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