Chicken Wing Recipes for the Ages

DaveB

DaveB

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Okay Folks, I am looking for a chicken wing recipe that consistently produces a flavorful, tender, not dry, not greasy, final result.

I've tried quite a few combinations and some folks like them but some do not come back for seconds, a very bad sign. Honey, brown sugar, vinegar, deep fried, baked, broiled, grilled, I've tried them all.

What is your recipe...if you will share....

A recipe includes prep, cooking method, cooking time, and post-cooking sauces/rubs/whatever.

My best so far is very similar to Watermans thread....In a bag with my seasonings, then broiled with and without a sauce. My next move is to get a grill basket so I can flip them easy.
 
Cook over coals until crisp
Toss them in a bowl with whatever sauce you like
Toss them back on the grill for a couple minutes.
Add them back to the bowl if you want them more sloppy. :D

One of my favorites is a spicy teriyaki. Rothchild Farms roasted pineapple habanero sauce mixed with some soy sauce. Nice sweet heat but nothing close to brutal. This sauce has ZERO added salt so the soy sauce wont make it too salty.

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Another really good one if you like mild is called San Bei Ji aka 3 Cup Chicken in China. Normally its just braised in mostly soy sauce, rice wine and sugar. They are stellar braised then dropped in a deep fryer to crisp them up.
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Works ok in the oven or grilled too.
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I like to sprinkle Cavenders seasoning, garlic powder, and chili powder on mine and throw them on the grill. I seer them over the coals first and then stack them over the top of a water pan with the charcoal banked all the way around. I shift them around over the water pan dousing them with Crystal's hot sauce until they're about done. Then I put them back over the charcoal to crisp them up.

I also cook them in the oven with the same recipe at about 450 for 14 minutes per side and then broil to finish off the crisp. For those that want more hot sauce they can dip into a pan of sauce.
 
For basic hot-wings its hard to go wrong with the recipe on the bottle of Original Franks Red Hot Sauce. I think its just butter and Sauce. I always grill my wings. A basket would be a great idea.
 
Best home cooked ones I ever had were some Bobby G made.
Bottle of Franks wing sauce in a bowl, put in a stick of butter and melt it.

Deep fry the wings with no batter or anything.
When they get almost done dip them entirely into the sauce.
Then put on a cookie sheet and bake in the oven at 350. Can't remember how long though.

They were flat out awesome.
 
I smoke mine in a masterbuilt electric. Guess I'm probably partial but they are the best I've ever eaten. Deep fried doesn't even come close to touching them in my opinion. I've cooked them for a good many of my buddies and never gotten anything but compliments, and a couple of said buddies consider themselves the second coming of Alton Brown.

I just rub them down with a variety of BBQ rubs then put them in smoker with hickory chips at 225 for about 1 hour. Flip them over and let them go another 30 min or so. Then pull them and sauce them and put them back in for 30-45 minutes. Finish on a hot grill about 1 minute per side.
 
The method ruger mentioned is always a good way.

If I smoke mine I like to put a little brown sugar, smoked paprika, or sriracha powder on them. Smoke at 275-300 just before they're done either brush sauce on them or swish around in a bowl of whatever sauce I'm using then back on the smoker to finish them. So many different sauces and heat levels to wings I cant just pick one.
 

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My favorite way is the labor-intensive Alton Brown method. It's a steam-first, then chill, then roast recipe that takes the better part of a day to do. However, I've modified my method a bit, and it works out well for when I have a mess of wings to prepare a few days ahead of time.

I brine them first. Weight of meat + weight of water....total salt is 1.5% of the total weight.

Then I pat them dry and roll smoke on them. The smoking not only imparts good flavor, but it helps render out some fat and dries the skin. This is in place of Alton Brown's steaming process.

From there, I chill in the fridge to dry the skin. Or, I'll just freeze as is.

When it's time to serve them, pop them in a 425° oven and roast about 15 mins per side, or until the skin gets crispy.
 
I melt a stick of butter in hot sauce and tony chachere's spice. Slow cook on the grill and baste a few times.
 

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