Originally Posted by Buzz:
I'm not a fan of the traditional buffalo wings, to vinegary. Right now I'm debating between fried, baked or grilled with a light BBQ sauce. Got 4 lbs going into a brine right now.
I am with you on the vinegar based hot wings. Just not a fan of Tabasco for this reason. Some arent as bad such as Louisiana Hot Sauce or some of the Mexican hot sauces. Just a plain jane baked wing is fine for me. I do this for the kids who don't tolerate the spice. sprinkle olive oil then shake some cavenders and a little paprika bake in a 400 toaster oven for 40 to 50 minutes turning once halfway thru. Try to keep them above the juice if ya dont have a rack. The skin is crispy and crunchy and meat falls off bone. The kids love them and I do to. If I want a little spice I just dip or shake some my favorite hot sauce. [Reply]
Fried New England Ipswich clams —full-bellied. Miss those suckers! But I'll pay a price with allergy outbreak. Definitely worth it once a year.
Went down to the sponge docks for a dinner on the water last night. One of the few places around here that carry one of my hometown favorite summer meals. Cole slaw, fries, onion straws! [Reply]
Originally Posted by srvy:
I am with you on the vinegar based hot wings. Just not a fan of Tabasco for this reason. Some arent as bad such as Louisiana Hot Sauce or some of the Mexican hot sauces. Just a plain jane baked wing is fine for me. I do this for the kids who don't tolerate the spice. sprinkle olive oil then shake some cavenders and a little paprika bake in a 400 toaster oven for 40 to 50 minutes turning once halfway thru. Try to keep them above the juice if ya dont have a rack. The skin is crispy and crunchy and meat falls off bone. The kids love them and I do to. If I want a little spice I just dip or shake some my favorite hot sauce.
Thanks for the info, I think I'm going fried. Going to dump the brine in an hour and coat in flour / seasoning and let sit over night. Tomorrow a bath in egg wash and another dip in dredge. Fry on medium for 8 min. in the oven at 350 to make sure done while making sauce. Sauce not so sure about, bought KC Masterpiece 2 for $3 today, sweet roasted chipotle? [Reply]
Originally Posted by Fire Me Boy!:
Do you have a stock pot or a Dutch oven? Then you have a fryer.
We do have a dutch oven. Enamel one. Not sure how many wings you could fit in there at a time though? Or do them in batches if cooking for a few people?
Originally Posted by lewdog:
We do have a dutch oven. Enamel one. Not sure how many wings you could fit in there at a time though? Or do them in batches if cooking for a few people?
You'd have to do batches, but unless you have a giant commercial fryer, you'd have to do batches anyway. That's a good sized Dutch oven. Could get a good number in there at a time. [Reply]
What FMB said, any pot will do actually. I used a medium size pot as I was a little low on oil to completely cover the wings and did them in small batches of 5 or 6 at a time. [Reply]
