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World’s Greatest Hot Wings III

Once again, this post is pretty late, but I’ve been working on my house and it has been very distracting.  I tried this recipe on Saturday and I have to say, the wings this time were AWESOME!

So, since the beginning of this experiment, my wife has been saying that I need to make boneless wings instead of traditional.  Boneless wings are actually made from chicken breast cut into pieces, breaded and then deep fried.  So they aren’t really wings, but whatever, they tasted amazing!  I’ll probably make more of the traditional style again, but I think for the next several batches at least, I’ll be making these boneless wings.

The wings on Saturday had some real kick to them, and the molasses gave them a nice sweet flavor.  I didn’t really think the garlic came through very strong, though, so I’ll definitely need more of that.  Perhaps using minced garlic instead of powder.  The molasses was actually surprising.  I had been looking for something to use other than butter that would add flavor and really stick to the wings.  I knew molasses would stick but I wasn’t sure about the flavor, so I had mixed up a small batch of the sauce several days prior.  It tasted all right on its own, but as I already have stated, it was really tasty on the wings.

Anyway, I could go on and on talking about how these wings taste, but you won’t really know unless you make them yourself and try them.  I think they are pretty great but I’m not sure they are the world’s greatest just yet.  Make them yourself and tell me what you think.  Here is the recipe for the sauce, to make it just mix everything together into a small bowl:

  • 1/3 cup Frank’s Red Hot Sauce
  • 1/3 Blackstrap Molasses
  • 2 tbsp vinegar
  • 1 tbsp garlic powder

    The wings themselves were made by first cutting up whole boneless skinless chicken breasts into smaller bite sized pieces.  Each piece was dipped into a mixture of 1 egg and 1 cup of milk.  The egg and milk coated chicken pieces were then rolled in flour until they were completely coated.  The chicken pieces were then deep fried for 6 minutes in vegetable oil.  After deep frying, the wings were coated in my wing sauce and then baked in the oven for another 20 minutes.  Enjoy!  Feel free to post any comments and suggestions.

World’s Greatest Hot Wings take 2

This post is a little late, but I just couldn’t find the time up until now.  On Sunday, I made some hot wings again.  This time around I had a couple friends over for some taste testing.  The recipe used was the same as last time, but the preparation was quite a bit different which I think produced some much better wings.  While the quality of the wings was much better than last time, I’m still not completely satisfied.  I really feel that the skin needs to be a lot crispier.  Deep frying really did improve the quality, though.  Here is that recipe again, along with the steps to replicate my delicious hot wings.

  • 1/3 cup Frank’s Red Hot Sauce
  • 1/3 cup butter
  • 2 tbsp vinegar
  • 1 tbsp garlic powder

This sauce is made by simply heating the butter until it is completely melted, and then mixing all of the ingredients together until it has reached a homogeneous consistency.  Deep fry the unfrozen wings for 12 minutes, then thoroughly coat with your sauce.  Once all of your wings have been coated, bake until they are completely cooked.  This may vary depending on your oven settings.  My oven tends to run quite a bit cooler than what I actually set it for, and perhaps that is why I didn’t get the crispy wings that I wanted.

My guests seemed to really enjoy the wings, but I asked them to be as critical about them as possible so that I could improve the recipe for next time.  The consensus seemed to be that they would have liked a thicker sauce, and more garlic.  I agree.  Before trying to make the wings again I think I will experiment with using a base other than butter and of course more garlic, possibly finely minced fresh garlic instead of the powder.  Here are the comments that my friends wrote down for me.

Dennay (wife)
“The wings this time around were fantastic!  Deep frying them before baking was a great idea.  I loved the spiciness, my only suggestion for next time is to add more garlic since the flavor of the Frank’s Red Hot is pretty overpowering.  I’d also like you to try boneless wings.”

“1) I prefer a thinner skin, some of the skins were a little thick.
2) The sauce is really good.  I might also like a thicker sauce, sweeter, with pieces of pepper and onion in it.  I like the spice level, very good!
3) The wings were cooked very good, the meat was great.  Skins weren’t really crispy though.  Skin still too soft.
4) Sauce ideas – sriracha, sweet baby rays??? More garlic, maybe chipotle.”

“As someone who is not always a fan of hot foods, the added butter and garlic knocked down the Frank’s Red Hot.  I would like to see a more garlic taste.  “Sauciness” is an aesthetic option for me and not a requirement.”

To help cool our pallets after eating these spicy wings we drank Bell’s Oberon (probably the last of the season) and Sam Adam’s Octoberfest.  After the wings, we ate some watermelon that Eddie had brought.  All in all, I’m pretty happy with these wings and I’m proud to share the recipe with the world.  I’m sure you’ll enjoy it, but these are still not nearly the greatest hot wings.  The quest continues!  Leave me a comment if you have any suggestions.

How to Deep Fry Research

I’ve spent the last week doing research on how to deep fry my wings. Here are some great videos I found on how to do so. I actually found the second video earlier this week but I like the first one better which is why I put it on top. I’ll be making some wings tonight!

World’s Greatest Hot Wings First Attempt

So, for my first attempt at making the world’s greatest hot wings I used a very simple recipe. I wanted to start simple and tweak it gradually over time so that I truly am able to make the world’s greatest hot wings. So without further ado, here is that recipe:

  • 1/3 cup Frank’s Red Hot Sauce
  • 1/3 cup butter
  • 2 tblsp vinegar
  • 1 tblsp garlic powder

This time around I cooked my wings according to the instructions on the package. While that was going, I mixed together the sauce ingredients. I heated up the sauce just enough to melt the butter so I was able to get a nice even constancy with the sauce. Once the wings were done, I took them out, dipped them in the sauce and then put them into a bowl to serve.

The sauce was great! It had some awesome kick to it, not too hot and plenty of flavor. The problem was just dipping the wings into the sauce did not keep nearly enough of it on the wings. Next time I will marinate. Also, I now realize that the quality of the actual wings you are cooking is crucial.

In conclusion, my first attempt at making the world’s greatest hot wings turned out pretty awesome. They were no where near the best wings in the world, but better than some restaurants I’ve been to that claim to have the greatest wings. Next time around I will try the exact same recipe but I’ll marinate the wings in the sauce for at least a few hours before cooking. Also, I will try and find some better quality wings.

Today my wife, Dennay, and I were the only two people that participated in the taste testing. The beer served with our wings was Leinenkugel’s Oktoberfest. No sides to go with the wings today because I just didn’t have that much foresight.

Do you think you know how to make the greatest hot wings in the world? Leave me a comment.

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