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Old 01-26-2013, 01:58 PM   #11
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Awesome thread! Now I want to go out and buy a huge bag of wings and make all of these.....and I don't even watch football.
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Old 01-26-2013, 02:02 PM   #12
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my wife just mentioned that she read somewhere that there is a wing shortage in the east, so if anyone's goung to make them for the stupid bowl, buy them soon.
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Old 01-26-2013, 05:52 PM   #13
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I've heard the same thing, bt. We would probably get drumsticks because we prefer them to wings. More meaty
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Old 01-26-2013, 08:08 PM   #14
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I soak the wings for a few hours or even overnite in buttermilk and hot sauce.
then drain - dip them into flour seasoned with garlic powder, onion powder, salt pepper, put on a baking sheet spoon melted butter over them. bake till done
The sauce I use is , stick of butter, 1/4 cup hot sauce, salt pepper, worchester sauce, garlic powder ,onion powder

sometimes I switch it up and just season them as they, are put the butter over them and bake them.
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Old 01-27-2013, 12:47 AM   #15
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Bloody Mary Wings - Combine 1/2 cup melted butter, 3-5 tbls Bloody Mary Mix (I think I used Mr. & Mrs. T's - Spicey w/ pureed jalapenos), 3/4 tsp garlic salt & 1/4 tsp paprika. Place about 10 wings in greased pan, & bake at 375 30 mins. Turn wings over & bake about 20-25 minutes more, or until juices run clear. Serve w/ celery sticks, bleu cheese dressing w/ a dab of prepared horseradish - to taste, and ice-cold vodka shots.
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Old 01-27-2013, 03:01 AM   #16
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I do these in the oven, which I will do for Super Bowl depending on outdoor temp that day. Foil line pan(s). For Foil -- Use heavy duty and bend and fold foil to make ridges and troughs. Lean wings upright for drainge and crisping. Like pieces to like pieces. Start with high heat to bake, 425, lower heat when flipped half way cooked. Drain off accumulated juices. Lay out flat. Baste, cook 10 15 min, flip, baste again. Third/ Final step is return heat to 425 to finish glaze. So much putzing with the thermostat. Also Wings are out of the oven for handling several times. Hardly gets to desired temp before the next step. LOL. I usually have several trays going, so it works out ok.

Much Simpler to grill these. Move with tongs to direct or indirect heat as desired. OBVIOUSLY one should leave them alone long enough to complete a whole step, which-ever method. And Stop Putzing.

When it comes time, baste with a concentrated pineapple juice base with Tiger sauce for subtle heat, garlic and onion powder, or finely minced fresh, grated ginger. Other things might get stirred in the sauce pan such as worster or soy sauce while reducing to syrup consistency. Grill till crisp on both sides, then paint, turn , paint and give a final coat to shine up before serving. Very tasty though this sauce prevents wings from remaining crispy if served at room temp.

Sticky fingers. Garnish with snipped green onion tops and serve with any dipping sauce.
--

A local bar serves deep fried wings on " wing night". Simply deep fried plain and tossed with a dry rub in a silver stainless bowl. The rub ( which of course is a State secret) is incredible and has a component I can not put my finger on. May be a commercial rub and something added to make it unique. Whatever, it's good. I suppose other places deep fry wings. This is the only place I have ever eaten wings that were'nt listed as traditional buffalo wings.
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Old 01-27-2013, 04:03 AM   #17
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Toss them in a dry rub of New Mexico, California, and Ancho chillis, with a bit of granulated garlic, and crystallized lime juice (true lime brand). Then hickory smoke at a low heat, for about thirty minutes.

Finish on a hot grill to crisp.
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Old 01-27-2013, 05:55 AM   #18
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lyndalou, here's my broiled buffalo wings thread (redone with pictures and without all of the jokes)

Buckytom's Broiled Buffalo Wings Redux (with pictures)

hope you like 'em.

my family already asked me to go get wings today to make these next sunday. have to make sure we don't get shut out if there's a shortage.
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Old 01-27-2013, 07:23 AM   #19
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Deep fried till crisp.
Toss with Frank's Original Hot Sauce & melted butter.

Couldn't be easier.

Yeah, I'm a traditionalist.
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Old 01-27-2013, 02:19 PM   #20
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buffalo Wings

Quote:
Originally Posted by buckytom View Post
my wife just mentioned that she read somewhere that there is a wing shortage in the east, so if anyone's goung to make them for the stupid bowl, buy them soon.
I bought 4 1/2 pounds of them at my local Publix this morning. I thought they were already split. What a chore.
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