Need \"hot tasty\" wing help

I made these wings Sunday and they were eggcelent:

* Exported for MasterCook 4 by Living Cookbook *

Away from Home Buffalo Wings

Recipe By :
Serving Size : 6 Preparation Time:
Categories :


Amount Measure Ingredient -- Preparation Method

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Ingredients
1 1/2 cup Frank's Redhot, or your favorite Cayenne
-- based hot sauce
2-3 Tbs Melted Butter
1 Tbs Garlic Powder
Pepper to personal taste
1 tsp Paprika
2 dozen wings, either separated, or 1 dozen whole
1 Tbs Honey or brown sugar
Blue cheese dressing
1 tsp Salt
2-3 Tbs Finely shredded parmesian cheese

1. Instructions: Mix all of the ingredients, except the wings, in a bowl to
make the sauce. Taste it and add ingredients to obtain the spiciness/flavor
you're after. Wing sauce is a very personal flavor for many.

2. You can use whole or pre-sectioned wings. I prefer to use whole wings,
since there's fewer to turn and it's a little easier to do a bunch.
Pre-sectioned will work fine, just make sure they're fully thawed.

3. If you bought whole wings, remove the wing tips. Also, I've found they
cook better if you use bamboo skewers to stretch them out. It isn't
necessary, but it helps stretch the skin out for crisping.

4. Baste the prepared wings in a very light coating of sauce. You'll be
saving some of the sauce for basting during cooking, but most of it for
coating the wings when they're done. It will infuse some of the flavor into
the wing, and the butter will help with the crisping.

5. Heat up the Egg to 350-400, direct heat. I typically will put a chunk of
hickory or mesquite on as well. Place it in the center since they won't be
on very long.

6. Once the grill is going, place the wings on the grill directly over the
heat. After about 5 minutes, flip them, and baste them with a light coating
of the sauce. Close the lid and cook for about another 5 minutes.

7. They should be done now (or pretty close), the skin should be fairly
crisp, and the meat should separate fairly easily from the bone. If you are
at all nervous about poultry being done:

8. One, check the temperature on them

9. Two, you can close off the air and let them sit in the oven, without the
coals going for up to 15 minutes without them becoming over done. Sometimes
this will help infuse the smoky flavor, but you may be trading off the
crispiness of the skin.

10. Notes: Take them off the grill and put on a plate.

11. For non-skewered wings:

12. Put them in a large bowl and put the rest of the sauce over the top.
Toss the wings to cover completely. Put them out to eat.

13. For skewered wings:

14. I usually leave the stick in and let the eater pull them out. One, it's
a novelty. Two, often the wings will pull apart as you pull the stick out,
leaving a bit of a mess if you aren't planning to eat them yourself. Poor
the rest of the sauce over the wings and coat them as best you can.

15. Get your favorite bleu cheese dressing for dipping. Getting some crumbly
bleu cheese to mix in with the often not-so-chunky salad dressing bleu
cheese is a nice touch and adds a nice flavor.


Cooking Tip: The key to the 'average' Buffalo wing is a mixture of cayenne
based hotsauce and butter. Frank's is my preferred hotsauce for several
reasons. One, I really like the flavor, enough spice for a kick, but not so
much that the flavor gets lost. Two, it's cheap enough that I don't feel bad
using a cup at a time for a baste. Feel free to experiment with your
favorite hot sauce.

Cooking Tip: This will make about enough sauce for two dozen wings, to about
a medium heat

Comments: I was lucky enough to grow up outside Rochester, NY and be able to
partake in a relatively steady diet of wonderful Buffalo Wings. Now that I
live out in Seattle, I find that official upstate NY Buffalo Wings are
possibly the one delicacy that I miss most. This recipe is an effort to get
something close or at least an adequate replacement until I can travel home,
and since I don't like deep fat frying at home (the official way of doing
wings), I've had to work out some alternatives.
Please note that all
ingredients are approximations and should get you pretty close. I typically
mix the sauce by taste, noodling with the flavors as necessary.

Author: Kurt nellis
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I guess if you can combine great taste and less filling then "Hot and Tastey" is possible :laugh: :laugh:

What is crazy to me is there are all kind of Hot Sauce blogs and reviews so it is sooo subjective.

I guess my best advice is to let your friend pick the poison :evil: I mean hotsauce and let you cook the wings on the egg that way it won't be your fault at least in theory.

I can tell you that if you baste these about every 10~15 with a tabasco type sauce, they will be hot enough for most people. I don't prefer the super hot habanero (sp) type of peppers so I just stick with the louisiana red hot sauce.
HTH,
Ron.

Follow AZRP's recipe for "The Chicken". Here it is on TNW's site:

http://nakedwhiz.com/thechicken.htm

Use just wings if you want. I like it with wings and thighs and the veggies are nice.

chef rd's is great, the chicken is great but you really need to kick up the heat, love franks redhot sauce, the original not the wing sauce and they also have an extrahot version. something different is to smoke them til about 150 and drop them in a deep fryer then dust with something hot like dp jamacan. now usually you want something like blucheese dressing on the side, you can play with this, add some yogurt, mayo and cajun or other hot spice to the dip and chill it a couple hours for the spice to blend in better

I soak my wings in thinned out Sriracha sauce then use the Dizzy pig recipe minus the egg wash

dust with cp and your favorite rub, and some redhot, shake in a bag. cook low and slow for about 2-2 1/2 hours under 250. last half hour increase heat to 300-350 makes for nice hot crispy wings.

Former SUNY-Buffalo student here (BSChE '84) and original wing sauce is melted butter and Frank's Red Hot (formerly known as Durkee), varying proportions to get it hotter, plus you can add some Tabasco. Nuthin' else Especially not that pre-packaged faux wing sauce

Wings are usually fried, but I've duplicated that on the Egg by tossing the wings in a little oil (and some DP or cajun seasoning), then grilling direct around 350-400 until crispy, around 10-15 minutes per side.

While the wings are cooking, melt the butter with the Frank's. For 2 regular-size packages of drummettes I usually start with 1/2 stick (1/4 cup) of butter and about 1/2 cup of hot sauce, then taste and add more (and Tabasco) if needed. Let it simmer on very low and it will concentrate even more (and get hotter).

When the wings are done, dunk them in the sauce, turn to coat, and plate (Buffalo places have a lidded bowl that they put the wings and sauce in, then cover and shake). Pour any extra sauce over the wings.

Serve with Marie's Chunky Blue Cheese dressing and celery and (and a few carrot sticks). And lots of paper towels.

For those of us wanting healthier, I buy just the drummette half of the wings (some of the brands sell them that way) and take off as much of the skin as I can. They still get pretty crispy when cooked.

Yum!