Whether it be buffalo, teriyaki or BBQ, how do you make them? I usually fry mine. But I wanna try something different. Thoughts? Recipes? Tips?
How do you all make your wings?
- Thread starter 99FiveOh
- Start date
Hef5.0weisen
20+ Year Stangneter 
...I joined the Air Force....
I grilled them before, had a basket, just plopped em down over the coals, wife made a bunch of sauce, heated that up, then slathered 'em down
I grilled them before, had a basket, just plopped em down over the coals, wife made a bunch of sauce, heated that up, then slathered 'em down
Adam95GT
New Member
...I joined the Air Force....
I grilled them before, had a basket, just plopped em down over the coals, wife made a bunch of sauce, heated that up, then slathered 'em down
DUDE HAVE YOU BEEN TO CHICKEN OR THE EGG!??!?!?!
knightmare90
New Member
nmcgrawj
Advanced Member
a nice change of pace is to put em in a bowl...season them up. Put a bunch of franks red hot over em. Toss a little flour in and toss them to thicken it up. Put them on a cookie sheet and bake them.
hmmm, Nate that sounds tasty.. I'll give it a shot! I fried them tonight and used the Franks sauce, they were delicious..
nmcgrawj
Advanced Member
Yea they are. Use steak seasoning also for a nice flavor.
When u add the flower you'll see how it changes the consistency. As you toss them they will get a wet breading similar to the look of a fried wing. After banking them....they are close to looking fried since they get crunchy.
When u add the flower you'll see how it changes the consistency. As you toss them they will get a wet breading similar to the look of a fried wing. After banking them....they are close to looking fried since they get crunchy.
Adam95GT
New Member
Bones scare me so i do boneless / popcorn chicken. i use famous daves BBQ sauce and mix it 50/50 with franks red hot wing sauce... 
to me boneless "wings" don't taste like wings at all. They are nothing more than chunks of chicken breasts.
nmcgrawj
Advanced Member
Bones scare me so i do boneless / popcorn chicken. i use famous daves BBQ sauce and mix it 50/50 with franks red hot wing sauce...
awwwwwwwwwwww adam man....im sorry bro. I gotta deduct 2 points from your man card for that one.
Thaw.
Marinate in a premium Italian dressing for a minimum of 24 hours.
Drain from marinade.
Grill to "almost done".
Remove. Soak in Frank's (or other choice hot/wing sauce) for minimum of 2 hours in a bowl, refrigerated.
Set the oven to broil, set the wings out on a cookie sheet or two or three.
Finish the job by broiling top-side. Flip them over, baste them with either the hot sauce or the Italian, then broil until done on the other side.
===
OR
Smoke them, just as you would any other meat.
Marinate in a premium Italian dressing for a minimum of 24 hours.
Drain from marinade.
Grill to "almost done".
Remove. Soak in Frank's (or other choice hot/wing sauce) for minimum of 2 hours in a bowl, refrigerated.
Set the oven to broil, set the wings out on a cookie sheet or two or three.
Finish the job by broiling top-side. Flip them over, baste them with either the hot sauce or the Italian, then broil until done on the other side.
===
OR
Smoke them, just as you would any other meat.
nmcgrawj
Advanced Member
Thaw.
Marinate in a premium Italian dressing for a minimum of 24 hours.
Drain from marinade.
Grill to "almost done".
Remove. Soak in Frank's (or other choice hot/wing sauce) for minimum of 2 hours in a bowl, refrigerated.
Set the oven to broil, set the wings out on a cookie sheet or two or three.
Finish the job by broiling top-side. Flip them over, baste them with either the hot sauce or the Italian, then broil until done on the other side.
===
OR
Smoke them, just as you would any other meat.
Italian dressing and ANY meat is simply
I love using it to marinate my ribs in. Also chicken like u say.
I agree, I don't care for boneless. I usually make my wings by driving my ass up to nearby eatery, and having someone make them for me.
Kurt
Kurt
Adam95GT
New Member
I eat no fruits or veggies... I only eat fast food and snacks... im very picky bones in meats scare the **** out of me... i live off of pizza, frys and bonless wings...
My fridge...
View attachment 222238
View attachment 222239
My fridge...
View attachment 222238
View attachment 222239
alleymad95GT
Member
Well, I don't think you give yourself quite enough credit...
Potatoes have leaves, stem, roots and flowers. I am pretty sure they qualify as plants. Plants are not meat or fast food, so you are eating VEGGIES. Your doctor loves you.
Furthermore, pizza has TOMATO SAUCE - clearly a FRUIT. Your doctor loves you more.
Snacks, I have found, are generally made of corn flour. Corn also clearly plays the role of VEGGIE (or possibly fruit - I am not too sure of how that whole thing works). More love. And, don't forget the partially hydrogenated soybean oil. Also a plant.
I have found that most burger joints try to sneak some veggies and/or fruits in on you. I think they have been convinced that they should feel bad for selling meat. So, they throw a piece of lettuce on there along with the occasional brine-cured cucumber, onions, and even (GASP) tomatoes. All natural, from the dirt goodness.
I myself am a meatatarian. And a big fan of PETA (People Eating Tasty Animals).
Bosko5.0
Active Member
Fry til floating then coat in kens wings marinade then cover and bake then coat again then enjoy. Not too spicy just the way i like them.
Not too spicy just the way i like them. 
mustanghunter50
New Member
i like to put some olive oil in a bowl with some italian seasoning...either the mix you can buy or some oregano with some some black pepper and parmesan cheese ....then put the raw wings on the grill, and baste them in the oil/seasoning everytime you flip them. this gives them a good base layer for flavor and helps crisp the skin. then when im done i normally cover them in bbq sauce or texas petes hot sauce.....i had wings the other day at a restaurant with one of the best sweet and spicy sauces i ever had...i think they used some duck sauce (to make it stick to the wings and for the sweet) with some barbecue sauce and a little bit of spice. they were awesome.
Black95GTS
Active Member
alleymad95GT
Member
One thing you can do to help the sauce (whatever kind it may be) "stick" is to incorporate a bit of honey into it. The sugar in the honey will help the sauce to caramelize nicely. Then, adjust the use of your "hot" or "spicy" seasonings upwards to account for the additional sweetness.
Personally, I am going with the Italian theme.
Grapeseed oil (I prefer over olive oil because it can withstand the higher temperatures of the grill without burning) mixed with balsamic vinegar, crushed black pepper, kosher salt, oregano, a bit of garlic, thyme, and a couple sprigs of rosemary does nicely (make sure you don't serve any wings with a chunk of rosemary on them - wings plus sticks is not good). Baste the wings in a bowl for a day at least. Discard the marinade after using it - never baste with the marinade that you soaked meat in because you will be brushing bacteria all over the outside of the food you are about to eat.
I always use a basket for wings. I hate seeing them fall through the grates and turn into charcoal. What a waste. A "boat" made out of heavy duty aluminum foil will also work, but it is more difficult to get a nice crusty, charred exterior with foil. For me at least, stuff tends to stick to foil.
While the wings are grilling, I baste them with BUTTER. Not margarine, but real, heart-attack inducing butter. That helps crisp up the outside a bit. Plus, butter is just downright tasty. Watch out for flare-ups though, as butter will burn.
Of course, this method doesn't give you the dripping sauce effect. but they do taste pretty good.
Personally, I am going with the Italian theme.
Grapeseed oil (I prefer over olive oil because it can withstand the higher temperatures of the grill without burning) mixed with balsamic vinegar, crushed black pepper, kosher salt, oregano, a bit of garlic, thyme, and a couple sprigs of rosemary does nicely (make sure you don't serve any wings with a chunk of rosemary on them - wings plus sticks is not good). Baste the wings in a bowl for a day at least. Discard the marinade after using it - never baste with the marinade that you soaked meat in because you will be brushing bacteria all over the outside of the food you are about to eat.
I always use a basket for wings. I hate seeing them fall through the grates and turn into charcoal. What a waste. A "boat" made out of heavy duty aluminum foil will also work, but it is more difficult to get a nice crusty, charred exterior with foil. For me at least, stuff tends to stick to foil.
While the wings are grilling, I baste them with BUTTER. Not margarine, but real, heart-attack inducing butter. That helps crisp up the outside a bit. Plus, butter is just downright tasty. Watch out for flare-ups though, as butter will burn.
Of course, this method doesn't give you the dripping sauce effect. but they do taste pretty good.
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