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Need \"hot tasty\" wing help

BordelloBordello Posts: 5,926
edited 2:24AM in EggHead Forum
I need some help here.
Yes, I know how to search but it's not working for what I want. :(

I'm not a big "Wing" cooking person so I don't have much Eggsperience.
What recipe do you recommend for tasty & "hot" wings?
My friend said good wings that are hot & tasty are hard to come by. Hot being the important thing. :laugh:

Thanks for all suggestions,


  • PharmeggistPharmeggist Posts: 1,191
    Hi Bordello,
    This is my favorite recipe for wings
  • 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

    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
    - - - - - - - - - - - - - - - - - -
  • PharmeggistPharmeggist Posts: 1,191
    Frank's Redhot is my favorite too! B)
  • BordelloBordello Posts: 5,926
    Hi Pharmeggist,
    Thanks for still talking to me. :unsure:

    Now, are "hot" but still tasty??? He had wings (don't know where) and the menue had different levels of hot.

    He had the hot and asked them if they had anything hotter??? No was the answer he got. :(

    Thanks a heap,
  • PharmeggistPharmeggist Posts: 1,191
    I found an interesting link thought you might like to look at it...

    I think if you used the hottest one someone might have to be ready to start CPR if necessary :blink: :lol: Sauce/hothome.htm
  • BordelloBordello Posts: 5,926
    I was taking a picture of my Tyson wing bag. It's 10 p.m. here but could be much later where you are.

    I appreciate the info.

  • BordelloBordello Posts: 5,926
    Out here in the Southwest we have a lot of really hot stuff, but hot is not always "tasty"

    Being as I don't do that many wings I'm not sure how they blend.

    All help is really appreciated.

  • PharmeggistPharmeggist Posts: 1,191
    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 :whistle: at least in theory.
  • BordelloBordello Posts: 5,926
    A great suggestion. I don't like bad things to be my fault. :(

    Seems that is what always happens to me. :( No, I don't mean to sound negative, but??? :whistle: :unsure:

  • ChefRDChefRD Posts: 438
    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.
  • BordelloBordello Posts: 5,926
    Being as I don't do wings that often I wasn't sure about
    the blend of hot to taste.

    Hot is fine but hot with flavor is great.

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

    Use just wings if you want. I like it with wings and thighs and the veggies are nice.
  • BordelloBordello Posts: 5,926
    I just now saw your post, thanks. I'm hoping to see Randy on Sat. at the Tempe egg store grand opening.

  • fishlessmanfishlessman Posts: 22,024
    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
  • Lawn RangerLawn Ranger Posts: 5,466
    I still like to do mine in a mixture of:

    Chipotles with Adobo Sauce (The more Chilies, the hotter it gets..duh) :huh:
    Balsamic Vinegar
    Brown Sugar
    Soy Sauce

    No set measurements of each...just mix until it looks right. Marinade wings overnight. Grill raised direct, turning frequently, and basting as you feel the urge. They have a great sweet, hot to them.

    Good Friday to you.




  • EmarfEmarf Posts: 167
    I soak my wings in thinned out Sriracha sauce then use the Dizzy pig recipe minus the egg wash
  • Hi,

    Here's a link to the recipe I use, which I created after looking at a bunch of others, including several referenced in this thread. It, like many others, starts with Franks as a base, as this is supposed to be the 'original' Buffalo wing sauce. I also add a spice rub to my wings before cooking, as I find it adds some complexity to the flavor. It can also be used as an additional source of heat.


    My wife and I both like VERY hot food. Franks is not a 'hot' hot sauce, but it does taste good. If your friend likes really hot food, he'd be disappointed with Franks - this would be considered no more than a 'medium' in a restaurant, though as someone else stated, this is usually enough for most people.

    You can use Franks as a base to make a much spicier sauce though, while keeping the flavor. IMO, there are three ways to kick up the heat. First, you can add hot spices, such as ground pepper, to the mix. This adds both flavor and heat. When I make wings for 'normal' people, I just add black pepper. You could add ground cayenne, hot chili powder, etc. Second, you can add chunks of actual hot peppers to the sauce when you are simmering it, and let their heat contribute to the final product. A couple of scotch bonnets or habeneros seeded, quartered, and thrown in the sauce will give it a really nice additional kick, and won't change the flavor much. Third, you could add some pre-made really hot hot sauce like Dave's Insanity to the mix, but this runs the risk of throwing off the flavor. I generally go for a combination of 1 and 2.

    Good luck. Let us know how the wings turn out.

  • Compactflash1002.jpg
    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.
  • I have done up some good wings using a 50/50 mix of Brown Sugar and Old Bay. The title of the post was "Easy Wings.......Yummy". They were very easy.

    Here's the link.

    If you want em' hotter add a bit of Cayenne Pepper
  • mkcmkc Posts: 540
    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 :sick:

    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.

    Egging in Denton, Texas
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