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.

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