40 lbs

Is the size of the box of chicken wings I bought today.

Thaw them, toss them in flour (only when there's a fair bit of exposed meat ), deep fry 10 mins, then red hot. Currently doing up 10 lbs for supper

How do you guys make your wings? Give me some ideas for next time.

Try substituting corn starch for the flour. Just enough to lightly cover them. They fry up crispy and light.

I usually go half n half red hot and cholula for a bit more body to the sauce. Franks on its own is a bit too vinegary. The cholula adds a lot but still lets the classic hot wing flavor dominate.

My favorite way to make hot wings is on the BBQ. I coat 'em in my dry rub which is kosher salt, ground pasilla, new mexico and california chiles, onion, garlic, dry mustard, thyme, cumin and a few other things. Grill them until they are just about done them start basting with the cholula/franks/butter. It will thicken up and stick to the wings. Then pull them, put em in a pie plate and cover them with the rest of the sauce.

My BBQ's used to have multiple meats but all anybody ever wants is the wings so I just cook up 12lbs or so for 8-10 people.

Damnit! Now I want wings very badly.

couple of ways, depends on the crowd.

If I use the fryer, I toss them in the fryer for about 13 minutes. In a bowl, I put some butter on them and mix around then add whatever sauce I want.

If I bake them, I put a single layer on a sheet pan and bake for 20 minutes. Drain the fluid, flip them and cover one side with sauce. Bake another 20 minutes, flip and cover the other side cook for 20 more minutes. Flip again, ad a bit more sauce and broil until they just start to brown.

Some times I bake them plain for 45 minutes in a sheet pan, then either throw them in a frying pan and add dry rubs to blacken them....or in the summer put them on the bbq instead of the frying pan.

I LOVE wings. Even been to the national buffalo wing festival in buffalo....which is worth a visit once in your life it you like wings.

We use one of these, on the BBQ:

I go to the bar and have buxom young women bring them to me.

I stopped making my own, too. I used to make a sauce with Red Hot as a base more or less, and added garlic, a little orange juice, and a bunch of other stuff I don't even remember. It was fun but messy. wings have gotten so good at so many places I just buy them. I have to say Pizza Hut actually puts out a pretty decent wing. Surprised me.

Classic wing sauce: Half Frank's and half melted butter.

ditchdigger wrote: Try substituting corn starch for the flour. Just enough to lightly cover them. They fry up crispy and light. My favorite way to make hot wings is on the BBQ. I coat 'em in my dry rub which is kosher salt, ground pasilla, new mexico and california chiles, onion, garlic, dry mustard, thyme, cumin and a few other things. Grill them until they are just about done them start basting with the cholula/franks/butter. It will thicken up and stick to the wings. Then pull them, put em in a pie plate and cover them with the rest of the sauce. Damnit! Now I want wings very badly.

Holy cow I want some of those. Like NOW if not faster.

MitchellC wrote: Classic wing sauce: Half Frank's and half melted butter.

Way back when, I used to work as a cook in a bar a block away from the local courthouse. We made our own Buffalo and Lambo sauce for the wings. The Lambo sauce recipe was a gallon of Frank's a pound of butter and simmer down. I can tell you when stirring that sauce whilst it was simmering was fun just don't breath. The buffalo sauce recipe started with the Lambo then we added other ingredients. I don't recall what all we put into the Buffalo sauce other than Lee and Perrin's Worcestershire. The wings were pretty popular with the lunch crowd though.

I eat those suckers raw...just the way my school cooks them.

MitchellC wrote: Classic wing sauce: Half Frank's and half melted butter.

Don't forget the white vinegar!!

you might laugh, but here is what I do:

equal parts Frank's red hot, heinz chili sauce, and grape jelly. To that I add some garlic and other spices depending on my mood.

It makes a super tangy sweet BBQ sauce that is just darn near perfect.

In fact... one of the best BBQ sauces I know is equal parts heinz chili sauce and grape jelly.

Oh... and I always do wings with rice flour if I bread them at all. Corn starch is a bit too grainy for me. Tapioca flour works well also, but it tends to get super crunchy before the wings cook through. If you like that, then tapioca flour is your pick.

I don't bread them at all. Just fry, half/half Redhot/Butter and some tobasco.

Delicious.

Throw however many you want in an airtight container with enough hot sauce (whatever your flavor, I've used about twenty different kinds so far) and mix around so they're nice and covered. Throw them in the fridge for 24 hours, shaking occasionally.
Throw them on a nice, hot grill for five minutes a side. Pull them off, throw them back in the container and shake around a couple times then throw them back on the grill.
Cook until done, usually another 15 minutes. Enjoy.