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Old 05-25-2015, 11:32 AM   #11
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Deep fry just like fried chicken.
Then toss with homemade wing sauce. (butter, Franks hot sauce and honey)
Blue cheese dressing for me and ranch for my wife.
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Old 05-26-2015, 10:56 PM   #12
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I posted this a few years ago, guess it's worth dredging up for this thread:

Coconut Lime Wings

The recipe calls for them to be baked, but they work well on the grill too. More pepper than the recipe specifies is good if you like them spicier. I've found that I add quite a bit more now than when I first posted that. Replacing some or all of the kosher salt with habenero or ghost pepper salt is a good way to pep them up. I was really going for the coconut lime flavors, and I didn't want too much pepper flavor taking over, but some added heat can't hurt.

They've always been a hit every time I've made them for any gathering.
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Old 05-26-2015, 11:11 PM   #13
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Marinade:
1/3 cup Sriracha brand Hot Sauce
2 tbs. Tabasco Pepper Sauce
1 tbs. good soy sauce

15 to 20 chicken wings

Mix the marinade ingredients together. Pour into a 1 gallon freezer bag & add the chicken pieces. Move everything around inside the bag until the chicken is well coated with the mainade. Press the air from the bag and place it in the refrigerator for two hours. Make your side dishes during this marinating time.

Fire up the grill with a solid bed of charcoal and let it go until the coals are glowing. Place the chicken on the grill, leaving space between the pieces. Cover and close all vents half way. Cook for 7 minutes. Remove the lid and turn over. Cover and cook for 7 additional minutes. Remove one wing and tear it apart to insure it's cooked through. Place wings on a platter and enjoy with whatever you enjoy your wings with.

Seeeeeeya; Chief Longwind of the North
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Old 05-26-2015, 11:59 PM   #14
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Quote:
Originally Posted by RPCookin View Post
I posted this a few years ago, guess it's worth dredging up for this thread:

Coconut Lime Wings

The recipe calls for them to be baked, but they work well on the grill too. More pepper than the recipe specifies is good if you like them spicier. I've found that I add quite a bit more now than when I first posted that. Replacing some or all of the kosher salt with habenero or ghost pepper salt is a good way to pep them up. I was really going for the coconut lime flavors, and I didn't want too much pepper flavor taking over, but some added heat can't hurt.

They've always been a hit every time I've made them for any gathering.
That sounds good, RP. I've made honey lime chicken wings before and I love them - this sounds like a kicked up version. Never thought of adding a coconut component before - I'll have to try this. I'd have to go easy on the hot peppers, though. Thanks for sharing your recipe.
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Old 05-28-2015, 09:59 AM   #15
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Roasted* in the oven and then coated in Frank's... not mine, that other guy.






*Not baked, that is for cakes....
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Old 05-28-2015, 12:44 PM   #16
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The original Anchor Bar Buffalo Hot Wings recipe calls for deep frying plain chicken wings for 8 minutes. A 350* oven is used to keep small batches of the wings hot until served.
The sauce is melted butter, hot sauce, garlic powder, salt and pepper.
They are served with either blue cheese dressing or ranch.
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Old 05-28-2015, 03:32 PM   #17
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Quote:
Originally Posted by Selkie View Post
The original Anchor Bar Buffalo Hot Wings recipe calls for deep frying plain chicken wings for 8 minutes. A 350* oven is used to keep small batches of the wings hot until served.
The sauce is melted butter, hot sauce, garlic powder, salt and pepper.
They are served with either blue cheese dressing or ranch.
Close, but no cigar. The sauce recipe is:

• Ό lb butter
• 1 cup Frank's Original Hot Sauce
• 2 Tbs white vinegar
• 2 Tbs granulated sugar
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion salt

The dressing recipe is:

• 1 cup mayonnaise
• 1 cup sour cream
• juice of one lemon
• 2 cloves of garlic, pressed
• 5oz cup Treasure Cave all natural bleu cheese crumbles

No one had ever heard of ranch dressing when the Anchor Bar started serving chicken wings. They were originally served with bleu cheese dip and celery sticks, no carrot sticks, and the bleu cheese dip was strictly for dipping the celery sticks, NEVER the wings themselves. Dipping Buffalo wings in bleu cheese dip is just all kinds of wrong!
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Old 05-28-2015, 04:44 PM   #18
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Close, but no cigar. The sauce recipe is:

• Ό lb butter
• 1 cup Frank's Original Hot Sauce
• 2 Tbs white vinegar
• 2 Tbs granulated sugar
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion salt

The dressing recipe is:

• 1 cup mayonnaise
• 1 cup sour cream
• juice of one lemon
• 2 cloves of garlic, pressed
• 5oz cup Treasure Cave all natural bleu cheese crumbles

No one had ever heard of ranch dressing when the Anchor Bar started serving chicken wings. They were originally served with bleu cheese dip and celery sticks, no carrot sticks, and the bleu cheese dip was strictly for dipping the celery sticks, NEVER the wings themselves. Dipping Buffalo wings in bleu cheese dip is just all kinds of wrong!
Finally, someone who understands Buffalo wings. This is gospel!

Don't get me wrong, I love wings in just about any fashion (it's the best part of the chicken, in my humble opinion), but the above is truly the original.
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Old 05-29-2015, 02:45 AM   #19
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Originally Posted by FrankZ View Post
Roasted* in the oven and then coated in Frank's... not mine, that other guy.






*Not baked, that is for cakes....
So, Frank, you DO know how a cake is made - and hear you have been blackmailing me into making them for you all this time
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Old 05-29-2015, 04:18 PM   #20
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Originally Posted by LPBeier View Post
So, Frank, you DO know how a cake is made - and hear you have been blackmailing me into making them for you all this time

I roast stuff.... can't bake stuff
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