Buffalo Wings....what is the best way to make them?

[Surfah]

BTW, I made wings about 3 weeks ago, and I tried Surfah's corn starch idea. It will now be standard practice for me. It made them crispy without all the breading. Very good, Surfah.

You're welcome. It's something I picked up from Chinese cooking.

[Flystripper]

Please let me know how it goes. I like your stopgap method of putting it all on one side, though. 45 mins of high or low flame? That isn't a bad idea if you don't have a smoker.

Are there gas grill attachments to buy that can turn the direct flame into an indirect heat source? Seems like there would be.

Anyhow let me know how long you cook over flame. Id be interested in trying out your recipe, sounds good. I wonder if it would be wise to combine surfahs corn starch tip to your recipe. Would that be blasphemous?

I have done these on the grill about 5 times. For the indirect heat I only turn on half the grill sand put the wings on the side that is off and close the lid. I do this for about 15-20 min on each side. It seems to work.

[kccougar]

Please let me know how it goes. I like your stopgap method of putting it all on one side, though. 45 mins of high or low flame? That isn't a bad idea if you don't have a smoker.

Are there gas grill attachments to buy that can turn the direct flame into an indirect heat source? Seems like there would be.

Anyhow let me know how long you cook over flame. Id be interested in trying out your recipe, sounds good. I wonder if it would be wise to combine surfahs corn starch tip to your recipe. Would that be blasphemous?

Overcooked them a bit. I was using direct heat because I had my whole grill covered so I turned the flame (gas) down low. My grill has 3 burners so I was still cooking at about 300-325 degrees.

10 min
Turn, then 15 min
Glaze, then 10 min
Glaze, then 5 min

If I was cooking on direct heat again, I'd go with 10/10/5/5. Once you have the sauce on, watch them because the sugar in the sauce will burn them fairly quick.

[old_gregg]

MSCoug's recipe for Winger's wings:

- Heat Canola Oil to 375 degrees
- Use thawed wing pieces
- Dunk the wings into Frank's original red-hot sauce, then coat in a combination of 1/2 cup cornstarch, 1/2 tbsp Lawry's season salt, 1 tsp garlic powder
- Fry for 7 minutes (internal wing temperature needs to be above 160 degrees)
- Coat in a mixture of 1/2 cup Frank's, 1/2 cup brown sugar and 1/4 cup melted butter
- Serve with Blue Cheese or Ranch

i basically used this recipe yesterday for very good results. some changes:

-i used peanut oil in the fryer at 400.
-i patted the wings down so they were as dry as possible before going into the frank's.
-we made six pounds of wings, and we used WAY more than 1/2 cup of cornstarch. we probably quadrupled each ingredient.
-i also threw some cayenne chipotle rub (probably ~1/2 tbsp) in with the starch. it was good to have a bit more kick in the skin rather than just in the sauce.
-we coated by shaking them in a paper bag to absorb any moisture. we went through a few bags and some clumpiness, but it was much better than doing it in a zip loc.
-we tossed the wings in 1 1/2 cups franks buffalo sauce, 1/3 cup butter, and 1/4 cup (loosely packed, so even less) brown sugar after cooking. next time i'll add something to the sauce to make it hotter.

they were a hit. the corn starch was an excellent tip and really makes the difference.

[Clark Addison]

Here is a link to a thread on a BBQ forum I frequent. It is my current favorite way to do wings. The orange marmalade is great, but you can also try different preserves (Blackberry, Blueberry, etc.) for variety.

http://tvwbb.infopop.cc/eve/forums/a...52/m/377108822

You and your taste buds are welcome.

This seemed to be a popular way to do wings in this thread. Unfortunately, the linked thread is no longer there. I am grilling wings for the first time, and was hoping for some help. Anyone have recipes or suggestions? Specifically:

1. Indirect heat or low direct heat?
2. I will go with the traditional Franks and butter sauce for half of them. Some of the folks here do not like spicy. Any ideas on a sweeter sauce?

Thanks.

[kccougar]

This seemed to be a popular way to do wings in this thread. Unfortunately, the linked thread is no longer there. I am grilling wings for the first time, and was hoping for some help. Anyone have recipes or suggestions? Specifically:

1. Indirect heat or low direct heat?
2. I will go with the traditional Franks and butter sauce for half of them. Some of the folks here do not like spicy. Any ideas on a sweeter sauce?

Thanks.

Here's the recipe. It is my favorite sweet sauce:

http://cougaruteforum.com/showpost.p...&postcount=100

[Parrot Head]

This seemed to be a popular way to do wings in this thread. Unfortunately, the linked thread is no longer there. I am grilling wings for the first time, and was hoping for some help. Anyone have recipes or suggestions? Specifically:

1. Indirect heat or low direct heat?
2. I will go with the traditional Franks and butter sauce for half of them. Some of the folks here do not like spicy. Any ideas on a sweeter sauce?

Thanks.

Have you tried DD Pecker's? I was introduced to them a couple of years ago and they're good. And you don't have to cook!

[Clark Addison]

My wife is the same. When we go out for nice dinners, she always seems to turn up the most middling dishes on the menu. Most of it is her own fault as she has her favorite items and just looks for them wherever she goes. I always just ask the waiter what he/she feels like are the standout items on the menu, and then order accordingly. Or, I read a sampling or reviews to see if certain dishes are consistently being highlighted as among the best. Seems to work.

I am the exact same way. I ask for recs. Omakase is the best option when available.

My wife always goes for chicken. Huge yawn. She always makes a point to mentioned the different iterations of chicken..."Oooh....applewood chicken? that sounds really interesting...." or "hmmm......mesquite chicken with apple compote......I wonder what that tastes like?....."

Chicken, dear. It tastes like chicken.

Your wife and my wife too. Thankfully, my wife has long since learned to defer to my judgment in the eating out sphere. So I can guide her until she is ultimately happy - and that's the goal if you want to eat out more frequently.

I was reminded of these posts today. Today is my anniversary, so my wife and I went out to one of Charlotte's hot new restaurants, The Cowfish Sushi Burger Bar:

http://thecowfish.com/about/

Ty have a huge menu, with a lot of interesting sushi dishes, burgers, and combinations of the two, that they call "Burgushi". Anyway, it has been recommended by several people, and just made a list of one of Charlotte's top restaurants, and we had never been, so we decided to go.

I got a tasty Bento Box with a mini Tuscan Burger, a flash-fried tuna/cream cheese/jalepeno/kani roll, some pickled cucumber, and sweet potato fries.

My wife got a greek salad.

[Jeff Lebowski]

Did chicken wings on the Traeger tonight. I put on some rub and cooked them at 350 degrees using apple pellets. Here they are going in (about 5 lbs worth):



After 30 minutes, I took them out and slathered on some glaze/bbq sauce. I had three different kinds of sauce, but I was mainly wanting to try this one out:




After applying the glaze:



Then I turned the Traeger down to 225 deg and put them back in for 20 minutes. This set the glaze and gave them a little more of a smoky flavor. Finished product:





They were excellent, especially the ones with the Mandarin glaze. The meat was thoroughly cooked, but next time I am going to leave them in 40-45 minutes before applying the glaze.. I think they would better if the skin was a little crispier.

[kccougar]

Did chicken wings on the Traeger tonight. I put on some rub and cooked them at 350 degrees using apple pellets. Here they are going in (about 5 lbs worth):



After 30 minutes, I took them out and slathered on some glaze/bbq sauce. I had three different kinds of sauce, but I was mainly wanting to try this one out:




After applying the glaze:



Then I turned the Traeger down to 225 deg and put them back in for 20 minutes. This set the glaze and gave them a little more of a smoky flavor. Finished product:





They were excellent, especially the ones with the Mandarin glaze. The meat was thoroughly cooked, but next time I am going to leave them in 40-45 minutes before applying the glaze.. I think they would better if the skin was a little crispier.

Those look terrific! Is the mandarin glaze sweet at all?

[Jeff Lebowski]

Those look terrific! Is the mandarin glaze sweet at all?

Yes. Has a nice kick also. Those red spots you see in the bottle of sauce are chili pepper flakes and seeds. In fact I was a little worried it would be too hot, but it ended up just right I think.

[CJF]

Those look great, JL. Where did you get the sauce?

[Jeff Lebowski]

Those look great, JL. Where did you get the sauce?

I got it at DTY Direct as part of a bigger order, but I think you can get it anywhere that they sell Traeger sauces and rubs.

[mtnbiker]

Did chicken wings on the Traeger tonight.

Wow, JL, you've been a busy cook this holiday season. Garlic roast, sukiyaki, chicken wings.... Good stuff.

[Shaka]

What rub did you use?