There IS life apart from Tanker Tim's Okinawan Wings

Nature Boy

I thought dem Okinawan Wings were the ONLY wings to do. After a few dozen batches of those over the past year, I thought I would move on and try ChefRD's recipe that is a staple in the Gfw household. [p]I was a bit skeptical about the milk/egg bath and flour/corn meal treatment. I tried ChefRD's recipe last year, but had to use the gas grill, since three 8 pound butts were taking up the real estate in humpty. The gas grill did not do this recipe well, and though tasty....were not memorable. So yesterday I whipped up a batch of ChefRD's recipe, and followed the instructions to the T. I still had a bottle of Anchor Bar Sauce...the original Buffalo wing sauce (courtesy of my buddy BBQfan1). I applied the sauce to half of the wings during the last 15 minutes of cooking.[p]Well...hats off to ChefRD. The wings were killer. KILL ERRRRRR! The flour/cornmeal coating really does turn into a nice crunchy coating. The sauce soaks into the crust, and hardens along with it. Man o man these were good....and will be cooked again 'round this house![p]Just thought I would pass on the word that the recipe must be tried....and that Anchor Bar sauce really goes well with them.
Between TT's Okinawan wings, and ChefRD's wings, I will never need another wing recipe. Might have do some for the Redskins/Suckaneers game tailgate party on Sunday....You think wings would cook up okay on the small egg??[p]Cheers yall.
NB

MAC

Nature Boy,
For those of us who don't have access to Anchor Bar Sauce, do you have any suggestions for a good substitute? Got to do some for the MSU Northwestern game. [p]thanks MAC

Tim M

Nature Boy,[p]I still have a bottle of that BBQ sauce (courtesy of my buddy BBQfan1 at Eggfest2000) and I have asked my wife to bring home chicken wings many times. I guess I will have to go buy them myself if I want this done before Xmas. I have tried wings 3-4 ways and while all are good, the ChefRD recipe is best. [p]And Mac, you can add any BBQ sauce you like. The stuff BBQ1fan brought us is pretty hot stuff but very tasty. You can add a little tabasco or hot stuff in your favorite BBQ sauce to spice it up to your liking. [p]Tim

MAC

Tim M,
Thanks Tim. I'm FIRED UP now. Or I & THE EGG will be in the morning. Going to do baked beans and ribs too. Go Green

JimW

MAC,
You might try Texas Pete or Frank's. They aren't quite the same as Anchor Bar's but a passable substitute. You could zip them up with a little Tabasco though.
JimW

BBQfan1

Nature Boy, I haven't done wings any way other than some simple spice (i.e. season salt/pepper/garlic powder), then cook 'nekid' until crisp, then toss in Anchor Bar, but your raves of these coated wings has piqued my interest. Already had plans to make a big 4 lb batch of wings tomorrow; your comments have ensured that these will be ChefRD'd wings. One question: doesn't coating gum up on the grill?- or does low temp and oiling of grill take care of this?

Gfw

<p />MAC, I've never used the Anchor sauce, the ones in the picture were covered in the last 30 minutes with my Memphis-Style BBQ sauce. [p]Simple to make and very tasty.[p]
[ul][li]Memphis-Style BBQ Sauce[/ul]

Gfw

Nature Boy, glad you liked the wings - ChefRD did a great job when he originally sent me the recipe - easy to make and so good! Have a great weekend!

Fritz

Nature Boy,[p]Only someone from Tampa can call 'em "Suckaneers." :-)[p]I will be watching the game with a self-described "Pimpskins" fan.[p]Fritz

Nature Boy

BBQfan1,
No gumming. Just kind of transforms into a miracle crust. Be gentle when flipping them though. Have a blast!
NB

Nature Boy

Fritz,
Must've been a typo. Don't know what you are talking about!

Gfw

NB - next time add the Bama Fire variation. Mix the egg and milk and place in a plastic bag. Add a little tobasco or other hot sauce followed by the wings - put the bag back in the refrigerator and let soak for about 2 hours before sticking in the freezer - good stuff!

ChefRD

Nature Boy,
Glad you liked it, and you're right it is better on the egg. I'm happy to share it with everyone because I have received so many good recipes from everyone here.
I'm brining a turkey breast now (JSlots great way) for tomorrow, and tomorrow I'm starting a pork shoulder for PP on Sunday.
So again, I'm glad you liked it, and have a great weekend.
For MAC and others, you can order the original Anchor Bar buffalo wing sauce (and even the wings) from their website at www.buffalowings.com.
later, ChefRD

[ul][li]Anchor Bar Wings Sauce[/ul]

Gfw

ChefRD, nice to see that you are still catching the posts. Have a great weekend!

ChefRD

Gfw,
The same to you and all the rest here!!
Like you say, life IS good![p]later,
ChefRD

Spin

BBQfan1,[p]I only have 1/2 a bottle from the two you so kindly provided (thanks again). Both are original. I like to cook the wings using KennyG's recipe and then dip. I have sauced them while cooking and it does tend to bring the heat out.[p]Next attempt will be KennyG's marinade (the wife loves them with no dipping sauce), ChefRD's cooking technique. I'll propably sauce a few during the cook for fun.[p]Spin

Nature Boy

ChefRD,
Nice to hear from you. Sounds like you have an exciting weekend of cooking going on. I guess you are doing JSLot's "It Came from the Brine"??[p]I was wondering about your wing recipe, and thought that the flour/cornmeal/seasonings would also work welll on thighs and drumsticks. Have you tried it on pieces other than wings??? Your recipe looks like it could be very flexible, not only with what it can be used on, but also playing with the seasonings that go into the flour/cornmeal.[p]Thanks again for sharing it....it's a winner.
NB

Unknown

Nature Boy,[p]This is a killer recipe and I use it on legs, thighs, quarters, and split chickens as well. I do heat it up some with 90 grade cayeene pepper as I like it pretty hot. I have never tasted anything better.[p]Old Dave

ChefRD

Nature Boy,
Yep, its "from the brine" recipe. Its my favorite but sometimes I do add more ingredients:).
I've tried the wing recipe on boneless chicken strips since thats about all we cook other than wings. I also modify the seasonings some and use it for for deep frying fish. I like blackened style fish so I usually add some of that kind of spices and whatever else strikes my fancy at the time .
So play around and let us know what happens.
later,
ChefRD

Nature Boy

Howdy Old Dave, Thanks a bunch to you and ChefRD. I think the coating really adds a lot, and I look forward to trying it on other pieces as well. Now that I know yall have done it, I will attack it with enthusiasm. Yeeeeee Ha!
Hope yalls weather is as good as ours right now. I love this time of year.
Cheers
NB