Need a good hotwing recipe

lentsboy007

can someone give me their hotwing recipe ? Thanks 

blasting

You mean from scratch?  I use franks red hot buffalo, and then melt in some butter.  

hoosier_egger

Georgia red wings are good

http://eggheadforum.com/discussion/1203783/yup-another-50-hour-georgia-red-wing-meal/p1

lousubcap

Below are two of my favorites-but you cannot go wrong with any wings on the BGE-
A.  Sweet-hot mustard: 
2 lbs chicken wings
2 tablespoons Dijon mustar
2 teaspoons prepared yellow mustard 
2 tablespoons honey
2 teaspoons cider vinegar
salt and pepper to taste
1 tablespoon (or more) hot pepper sauce

B.  Sriracha wing sauce  (~2 lbs of wings)

For the Sauce:

5 tablespoons unsalted butter

1/3 cup honey, plus more for drizzling

!/4 cup Sriracha (Asian chile sauce) or more for the heat

1 tablespoon soy sauce

2 teaspoons fresh lime juice

BTW- full disclaimer-above not original but I have been collecting/testing for a few years.

Jeremiah

@northGAcock and @Jupiter Jim have some award winning recipes....well at least one does. The other just buys crap off the internet. 

lwrehm

cook them til done, toss in Franks and melted butter (equal parts). 

bgebrent

http://eggheadforum.com/profile/NecessaryIndulg
You can thank me later. Happy cooking. 

Legume

Jeremiah said:

@northGAcock and @Jupiter Jim have some award winning recipes....well at least one does. The other just buys crap off the internet. 

Does Jason have a decent recipe, or just chili?

bgebrent

Chili at best. The garage has its limitations. 

CTMike

That reminds me, I picked up a couple of jars of Harissa that I meant to make wings with, totally forgot. 

bgebrent

CTMike said:

That reminds me, I picked up a couple of jars of Harissa that I meant to make wings with, totally forgot. 

You must be getting old like me.

Killit_and_Grillit

bradleya123

Lots of Old Bay Hot!!!

500

I like this as a got basic buffalo sauce
http://www.savoryreviews.com/2011/09/19/grilled-hotwings/
Last time I made them, I pulled them from the Egg and tossed, per order in sauce of choice, as people wanted them.  Kept them from getting soggy.  The other sauce I used was from the bottle Teriyaki bought at Buffalo Wild Wings.  

northGAcock

Hard to beat Franks wing sauce if you ask me. Also, It's not wonder that @Jeremiah 's wife ain't speakin to him. He is getting almost as like Mr. Bitterman. 

RJD253

Anchor Bar Buffalo Wing Recipe:
anchor-bars-buffalo-wings-the-original-hot-wing-recipe

fishlessman

toss cazzys wings into franks hot sauce, butter, and cayenne and dump back on grill to set up


cazzy Posts: 9,056

March 2012 edited March 2012

Ingredients needed

• Chicken wings (whole or cut to flappers and drumettes)
• 1 cup soy sauce (low sodium)
• 1 cup brown sugar
• 1/2 cup Mirin Rice Wine
• 1 tbsp fresh ginger root (peeled and grated)
• 1 tsp chili flakes

*I use this as a base and multiply quantities based on need. 

Making Spicy Ginger Teriyaki Sauce

In a sauce pan...bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved.  Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes.  Simmer for 10 min while stirring regularly.  Remove from heat and refrigerate. 

Marination

Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours.  

Cook

Fire up egg and stabilize at 375-400.  I use a adjustable rig with a 16" drip pan and cook above the felt line.  Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.  

This is the anal part but I find it really makes the wings tacky and layers the flavor.  At 5 min, I baste with marinade, then again at 10 min.  At 15, I flip and baste and then baste again at 20 min.  This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings.  Your wings will be at about 145-150 and should really start having a beautiful brownish red color.  Remove at 165...I check each one then remove.  Some may go over a lil but no worry...as you know, our eggs are very forgiving.

Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference.  Feel free to ask me any questions.  

Just a hack that makes some $hitty BBQ....

Hotch

@Foghorn This one is for you!!
Right @caliking ?

Legume

I make the Frank’s & butter buffalo about half the time I make wings but I usually doctor it up some.  I squeeze a lime into the sauce, add some honey, add some rub like honey hog hot or just garlic powder, red pepper, black pepper, etc.

Legume

Another way to go is experiment with any jam or preserves you like, heat with some vinegar, mix and thin it into a sauce and add some butter to smooth it out and give it a little body.  Not sure I would try grape or strawberry, but peach, orange marmalade and especially some of the pepper jellies or pepper and fruit combinations work really well.  I have a ginger / habanero jelly that makes a great wing sauce.  

Foghorn

Thanks for the shoutout @Hotch.  Just because my wings are better than @caliking's doesn't mean they're great. 

But this is the recipe that won the Salado wing cookoff.

- Rub them with seasoning from the Gumbo Shop (a New Orleans restaurant)- or any cajun or creole rub you have on hand - as far in advance as you can (preferably overnight - although a few hours is helpful).

- Cook them however you like to cook them (I prefer indirect at about 350, but anywhere between 300 and 400 works) until they get crispy but are still juicy inside (I've overshot this mark many times).  This takes about 30 minutes at 400 and about 60 minutes at 300.

- While they are cooking make the sauce.  It consists of 4 parts Datil Pepper BBQ sauce (link below), 5 parts Kikkoman Teriyaki sauce, 6 parts Buffalo wing sauce (I usually use Texas Pete's).  

https://www.minorcandatil.com/product/minorcan-datil-barbecue-sauce/

- The sauce should be in a Tupperware or sealable bowl.  When the wings are done, put them in the bowl and shake it around to get them soaked.  Then take them out of the bowl and put them back on the grill for about 3 minutes just to set the sauce a little.   As you do this, don't just grab the wings on top. Grab the ones that are "underwater" and/or make sure every wing gets soaked as you put them back on the grill.

- Take them off the grill after 3 minutes and enjoy.

Ordering this sauce online may be more trouble than you want to go to, but I'd encourage it at least once.

bgebrent

Legume said:

I make the Frank’s & butter buffalo about half the time I make wings but I usually doctor it up some.  I squeeze a lime into the sauce, add some honey, add some rub like honey hog hot or just garlic powder, red pepper, black pepper, etc.

This is our favorite.  @NecessaryIndulgences is a close 2nd.

JRWhitee

I make the Anchor Bar hot sauce, always been my favorite. I use texas pete though.

bgebrent

JRWhitee said:

I make the Anchor Bar hot sauce, always been my favorite. I use texas pete though.

I've enjoyed wings from the Anchor Bar.  They are next best to egged wings in my house.  Sauce and all.

thetrim

I like jerk wings with walkerswood or a local friend that makes their own jerk seasoning.  https://piratejonnys.com/shop/#!/Caribbean-Seasonings/c/9301219/offset=0&sort=normal

If you like it hotter, you can add some cayenne and red pepper flake.

Phatchris

This is a favorite of mine
https://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html