My wife's bugging me for a good Chicken wing recipe?

Answer 1

Dip chicken drummettes into milk and then flour seasoned with salt and cayenne pepper.

Fry til crisp in oil.

Meanwhile in a pot melt 1-2 sticks of real butter and add a 1-2 bottles of your preference hot sauce.

When drummettes are done then pour the sauce over it.
The drummettes won't be soggy and have a great zesty hot flavor depending upon what sauce you select.

Serve w/ usual celery and carrot sticks , bleu cheese dressing, and ranch dressing

Answer 2

Here is our favorite wing recipe:

For about a 3 lb (family size) package of wings.

Trim tips off wings. Cut wings into two parts at joint.


Mix together:
1 Tbsp paprika
1 Tbsp cayenne pepper
salt to taste (we use 1 tsp kosher salt, the orignal recipe called for 1 Tbsp but that was pretty salty)

Toss spices with wings. You can do this in a plastic bag or in a big mixing bowl.

Heat 3 C peanut (or canola) oil to 375 degrees F. Cook 8 wings or so at a time until crisp - about 10 minutes. Remove from oil and drain on paper towels.

Serve with your favorite sauce or just eat as is. For three people we make 2 family size packages and have enough leftover for the fastest person to get to the fridge the next day.

Answer 3

I marinade mine in buttermilk for 4-6 hrs. I then mix in a ziploc bag a couple cups of flour and a few tablespoons of Tony Cacheres creole seasoning (they have it at walmart and bigger groceries). I coat my chicken by shaking it in that bag (it sure saves on mess afterward). I slowly put my coated chicken if FRESH HOT (to 375 as it cools down once you start adding wings) oil. They start to float when done.....

if you are buffalo winging it a stick of butter to about 3/4 cup of hot sauce. (I like Crystal Louisiana brand).
I only use ranch that I make from the packet of Hidden valley with MAYO and buttermilk. It is such a fresh homemade taste.
I also just started making a dipping sauce recipe based on a chicken strip fast food place I have yet to visit but saw the recipe online. (if you want that recipe email me)

I make all my chicken this way, my fried on the bone, my strips and my wings......

Answer 4

Blue Ribbon Buffalo Wings

I prefer wings simply prepared. I don’t bother with soaking or seasoning or flouring the wings before frying. The point is that the skin is crispy, the meat is tender and the sauce is lick your fingers good and hot. What’s that phrase? "Keep it simple stupid".

Too, it’s easier to make a ton of these when they are prepared simply.

Ingredients
24 chicken wings
1/2 cup unsalted butter
1 cup Louisiana Brand hot sauce
vegetable oil for frying

Method
Cut tips off wings and discard. Cut remaining chicken wings in half at the joint. Deep fry them in about 2" of oil in skillet until done. Drain.

Melt butter and hot sauce together. Dip fried wings into the sauce.

Serve with your favorite blue cheese dip or dressing

Answer 5

The Best Wings Ever! Polynesian Chicken Wings 3 lbs of wings, 1 cup of pineapple preserves,1/2 cup of cooking sherry, 1/2 cup of frozen orange juice concentrate,1/2 cup of soy sauce, 1/2 cup of brown sugar, 1/4 cup of vegetable oil, 1 tsp garlic powder, 1 tsp ground ginger. Marinate overnight. Pre heat the oven to 350 degrees. Remove the wings from the marinade and place them in a shallow pan. Pour one cup of marinade liquid over. Bake 1 hr. YUM,YUM,YUM!!!

Answer 6

I like them simple with lots of sweet chilli sauce or I grab all the sauces and spices I can find and mix them together and marinate for awhile and baste them Its fun and sticky

Answer 7

try going to www.allreceipes.com