WINGS!

[Dude McPerson No.3919070]

I am making hot wings from scratch(ish) and I need a sure-fire way to do it. Tips, advice, recipes and criticism appreciated. In return I'll dump some generic /ck/ stuff.

[Dude McPerson No.3919075]

I have wooden-cap Cholula and Louisiana Hot Sauce and Texas Pete for hot sauces.

[Dude McPerson No.3919077]

[Dude McPerson No.3919080]

Sort of food related... mostly just bizarre. Why do I have this?

[Dude McPerson No.3919084]

I have a bag of frozen drumsticks. Im thinking on baking, but I do have a little deep-fat fryer and couple bottles of peanut oil. But I would rater bake as it is easier.

[Anonymous No.3919085]

Did you buy wings or drummettes/flats? If you bought whole wings, it's pretty simple to break it down -- even with a dull knife or scissors.

Just try to find where it bends. There should be two joints to each wing. Wedge the knife in the joint and press down/squeeze. It should go straight through. If not, try to pop it out of place by breaking it backwards. Discard or freeze the wing tips.

Deep fry in 350 F oil. Simple enough. There are some more advanced techniques, but this is sure-fire.

For the sauce, all I use is butter and hot sauce (Frank's, Louisiana, etc.). They all have recipes on the label. Basically what you want is enough hot sauce to coat the cooked wings. Eyeball it. You can always save the rest for later. As for the butter, you want to add butter until you can smell the sauce without it burning your nose. Basically you're diluting the vinegar in the hot sauce.

As the hot sauce heats (use medium-low heat), you'll know what I mean by burning your nose.

[Dude McPerson No.3919089]

[Dude McPerson No.3919096]

>>3919085

Thank you kind Chef. I read the bottle recipe but I almost distrust something so simple. Do I have to heat the sauce on the chicken? Or just baste it on?

[Anonymous No.3919104]

>>3919084
In the case of baking and drumsticks, just follow my recipe here for the sauce: >>3919085

Put the meat on the counter for 30-60 minutes to warm to room temperature. Bake at 350 F. In my experience, you want the internal temperature to be above 170 F to melt the gristle.

If you don't have a thermometer, then just cook until they are dark brown. Or you can do the "juices run clear" technique, but that sucks, in my opinion.

That's all you do different.

[Anonymous No.3919107]

>>3919096
Well, you're going to have to heat it to melt the butter.

[Anonymous No.3919112]

>>3919096

First you deep fry the wings.
Then you add the sauce when you're done frying.

The sauce itself requires heating to melt the butter but you don't deep fry the chicken with the sauce on it.

[Dude McPerson No.3919115]

Dammit I have no more /ck/ stuff to post as incentive. Help me out and I'll document the wings for posterity.

[Anonymous No.3919119]

>>3919115

incentive for what? we already answered all of your questions.

[Dude McPerson No.3919128]

>>3919112
>>3919107
>>3919104


Thanks a lot, with this I'm going to go forward. Im thinking Louisiana but Im already getting the feeling that it's "too spicy" for my weak-palate'd compatriots.

[Anonymous No.3919181]

>>3919128
I prefer Louisiana, actually. I wrote your main replies.

[Anonymous No.3919201]

>>3919128

If louisiana is to hot for you dilute it with white viniger. 2 parts hot sauce 1 part viniger

[Anonymous No.3919234]

Anon, please put your wings in a brine before you fry them. Make sure they are dry and at room temperature before you fry them. 350 degree oil (either vegetable or peanut). cook until golden brown, then set on paper towels to drain. Large bowl, in with the wings, add sauce, toss, serve immediately.

[Anonymous No.3919251]

>>3919234
don't do any nonsense suggested by this post.

take frozen wings, drop in hot peanut oil, fry until crispy and brown, toss in the sauce (butter and hot sauce) in a bowl and put on a platter. serve with bleu cheese or ranch (make your own dressing for the best results)

[Anonymous No.3919254]

>>3919251
science major here
putting frozen wings into hot oil will make hot oil splash all over the place

[Anonymous No.3919260]

>>3919254
stock broker here
i do this every weekend during football season with great success

[Anonymous No.3919282]

>>3919254
use paper towels for the mess if you are poor. otherwise just have the maid clean that shit up. those costco bags of frozen wings were designed for making fried hot wings!!

[Anonymous No.3919291]

>>3919282
i just have my wife clean it up with great success as well

[Anonymous No.3919654]

>>3919291
LOL

[Anonymous No.3919760]

>Take egg
>Crack egg
>Thin the egg out with a bit of water
>Take flour (I prefer whole wheat)
>Pour a cup in a bowl
>Take about a tablespoon of chili pepper/cayenne pepper (whichever you prefer)+ a tablespoon of paprika
>Stir in flour along with the amount of ground red pepper to your liking
>Take wings/legs
>Coat in egg
>Coat egg coated chicken in the flour mixture until well covered and preferably dry
>Take frying pan ( I don't ever deep fry)
>Coat with enough oil
>Turn on heat
>Wait a bit
>Put chicken in pan
>Fry until clearly reddish and done (~10 minutes)
>Fry with onions for extra taste
>In small sauce pan take the appropriate amount of butter you like (1/4 cup for example)
>Add exactly the same amount of hot sauce (1/4 cup)
>Heat, add garlic and ground peppers to your liking or not if you want
>Serve with chicken

[Anonymous No.3919802]

>>3919760
this sounds hideous

[Anonymous No.3919836]

>>3919802
Yeah I don't usually include the sauce, too unhealthy.

[Anonymous No.3919842]

>>3919836
regardless,
hideous.

Please don't post about egging chicken and frying multiple times with different vegetables again.

just fucking gross it is.

would you serve this to your mom? or anybody?

[Anonymous No.3919897]

>>3919842
>Frying multiple times
Every time I mentioned frying, I meant it in the same go. Also I dunno what you're talking about, you don't slother the chicken in eggs until they're absolutely drenched, just enough so you get a quick stick instead of cooling it in the fridge for hours. Onions go great with (almost) anything, and I didn't even mention any other vegetables unless you count peppers, which screw you, are literally just spice in this case.

It goes great on a homemade tortilla with banana peppers. I wouldn't serve it to my mom because spicey shit gives her the runs. I would serve it to my dad though since he's always open to new things.
Wouldn't bother me if he hated it, it tastes great to me.
Honestly I don't even know what you're thinking.