Fatmike
Knows what a fatty is.
Anyone willing to share a great wing sauce recipe. Something other than franks and butter. I am doing a competition with a bunch of city boy chefs in the area and need to hold my ground.. thanks
Killer wing sauce recipe for a comp?
- Thread starter Fatmike
- Start date
Cat797
is one Smokin' Farker
My personal fave is to mix my BBQ sauce of choice about 50/50 with Sriracha sauce.
fingerlickin'
Quintessential Chatty Farker
dsing26
Knows what a fatty is.
This is going to sound odd, but...
Mix Franks with Butter and PARM CHEESE.
Mix Franks with Butter and PARM CHEESE.
MarleyMan
is one Smokin' Farker
This is one of my "go-to" wing recipes
http://wolfepit.blogspot.com/2009/10/orange-marmalade-sriracha-wings.html
http://wolfepit.blogspot.com/2009/10/orange-marmalade-sriracha-wings.html
Bludawg
somebody shut me the fark up.
Take a med sized bottle of honey and a 1/4 cup of hot pepper flakes and 1" piece of a cinnamon stick and simmer over low heat for 30 min strain out the peppers & cinnamon stick once it cools thin it a little with Jack Daniels
bvbull200
Take a breath!
Start with Defcon sauces (get the one that matches your target level of heat), then add in a little butter, some herbs (I like parsley and sage), and perhaps a bit of lemon pepper. A smoked, then flash fried wing spun in that sauce is heavenly.
You can find their sauces in some stores, otherwise order online. I use stuff from the "defense condition" line (#1 for me):
http://www.defconsauces.com/index.php/ct-menu-item-7
You can find their sauces in some stores, otherwise order online. I use stuff from the "defense condition" line (#1 for me):
http://www.defconsauces.com/index.php/ct-menu-item-7
sbramm
is one Smokin' Farker
these are my go to wings. you need to marinate them for a day before cooking but they are absolutely awesome. this is the recipe for pok pok wings!
http://blogs.seattletimes.com/allyo...-to-make-those-classic-pok-pok-wings-at-home/
http://blogs.seattletimes.com/allyo...-to-make-those-classic-pok-pok-wings-at-home/
dano
is one Smokin' Farker
APL wings!
LennyG
Knows what a fatty is.
In my house, there is no other sauce than Frank's and butter. Anything else is blasphemy.
Oh, and there is no other way to cook them than in the deep fryer.
Oh, and there is no other way to cook them than in the deep fryer.
timzcardz
Babbling Farker
Just did this sat night, and it was fantastic...
Franks
Butter
Chile powder
Finely chopped chipotles in adobo
Crushed red pepper
Cooked in smoker with the wings.
Put on wings and back into smoker.
Put additional on when wings came out of smoker.
Franks
Butter
Chile powder
Finely chopped chipotles in adobo
Crushed red pepper
Cooked in smoker with the wings.
Put on wings and back into smoker.
Put additional on when wings came out of smoker.
Last edited:
Team DD
Full Fledged Farker
I second this one!! :rockon:
ShadowDriver
somebody shut me the fark up.
You want great wings?
A dry rub of garlic powder, onion powder, paprika, salt, pepper, and cayenne coats 'em in a plastic bag while they await their turn to cook.
If you can - Smoke 'em over hickory at 300-325 for 45-60 min. Finish over the coals/gasser to crisp up the skins on the big pieces. If smoking isn't an option - a bit of grill work over the coals to bring 'em up to temp and get a little bit of char is in order.
Toss the wings in a mix of Texas Pete, worcestershire sauce, garlic powder, and cumin.
You get some excellent flavor, some nice crispy skin, and skip the oil/fried chicken business.
My unabashed 2 cents on the subject.
Let us know what works for you and how the competition goes!
Kind regards,
SD
A dry rub of garlic powder, onion powder, paprika, salt, pepper, and cayenne coats 'em in a plastic bag while they await their turn to cook.
If you can - Smoke 'em over hickory at 300-325 for 45-60 min. Finish over the coals/gasser to crisp up the skins on the big pieces. If smoking isn't an option - a bit of grill work over the coals to bring 'em up to temp and get a little bit of char is in order.
Toss the wings in a mix of Texas Pete, worcestershire sauce, garlic powder, and cumin.
You get some excellent flavor, some nice crispy skin, and skip the oil/fried chicken business.
My unabashed 2 cents on the subject.
Let us know what works for you and how the competition goes!
Kind regards,
SD
Limp Brisket
Full Fledged Farker
No matter what flavor you go with, if frying is allowed, I would smoke at 250° for 2 hours and then fry at 350° for 2 minutes.
Jsquat
Well-known member
this
captndan
Quintessential Chatty Farker
If you like Frank's and butter stay with it. KISS
