I'm doing pulled pork, hot wings, and grilled thighs for the people at
work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
recipe on it, but I'm open to other suggestions. As for the thighs,
I'd like something that contrasts with the hot wings, maybe and Asian
sweet/sour marinade or glaze.

Any suggestions?

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

"Kevin S. Wilson" > wrote in message
...
> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology

If you want something easy and very good, soak the thighs in Goya Mojo
Criollo for 24 hours, then grill as usual. Great citrus flavor with a
little spice to it.

Or try Scott Franz's posting of a Steve Raichlen on the Kamado Forum
"Barbecued chicken in white sauce"
http://www.kamado.com/discus/message...tml?1072368480
The sauce is kicked up with horseradish and I think it's awesome. Also very
easy.

Jack Curry
>

How do you plan to cook the wings ?

If frying I like to let them marinate in buttermilk over night & then:

Buffalo Wings
Frank's Louisiana Hot Sauce is vinegary and not terribly spicy. Combine this
sauce with a more potent hot sauce, such as Tabasco, to give the wings the
proper heat. Serves 6 to 8 as an appetizer
4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1?2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings
separated into 2 parts at the joint
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks


1. Melt the butter in a small saucepan over low heat. Whisk in the hot
sauces, brown sugar, and vinegar until combined. Remove from the heat and
set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels.
Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360
degrees. While the oil heats, mix together the cayenne, black pepper, salt,
and cornstarch in a small bowl. Dry the chicken with paper towels and place
in a large mixing bowl. Sprinkle the spice mixture over the wings and toss
with a rubber spatula until evenly coated. Fry half the chicken wings until
golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried
chicken wings to the baking sheet. Keep this first batch warm in the oven
while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss
until the wings are uniformly coated. Serve immediately with the carrot and
celery sticks and Blue Cheese Dressing on the side.




/james



"Kevin S. Wilson" > wrote in message
...
> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology

"Kevin S. Wilson" > wrote in message
...
> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?

I used a strange sweet/hot sauce for some wings (would work just as well for
thighs) that I picked up in an Oriental market. Made by Caravell (sp), it
is called sweet red pepper sauce for chicken. I grilled my chicken with a
small amount of roast sesame oil and soya sauce brushed on them while
grilling. I put out the Caravell along with about six other sauces for
dipping. With thighs you'd have to have bowls with spoons and then little
individual dipping bowls to prevent the dreaded double dippers. Stuff was
the hit of the party.

Come to think of it....Steve W?

Was this in the care package you gave me?

> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?

I'd recommend some Walker's Wood Jerk Seasoning for either the wings or the
thighs.


"Kevin S. Wilson" > wrote in message
...
> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology

"Kevin S. Wilson" > wrote in message
...
> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology

Kevin,

My favourite recipe for thighs are when they are stuffed with spinach & brie
(or any other soft French cheese would suffice). It can be prepared a day
ahead and it goes something like this:

Crisp some bacon and combine with some wilted spinach and garlic (cooked in
butter). Carefully ease the skin away from the thigh and place a slither of
brie under the skin. Top the brie with the spinach/bacon/garlic mixture.
Pull the skin back over the mixture and secure with toothpicks. Baste
several times during cooking.

Its particularly attractive and tasty when cooked.

Graeme

For hot wings, take a standard hot wing recipe and substitute Siruchan (sp?
it's in a lot of Chinese resturants in a big red squeeze bottle) Chinese hot
sauce for the regular hot sauce. The stuff is delicious!

For the thighs, maybe try a rub instead of a glaze. For an Asian flavor try
adding five-spice powder to your standard rub.

cliff, from pgh

"Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote in message
om...
>
> "Kevin S. Wilson" > wrote in message
> ...
> > I'm doing pulled pork, hot wings, and grilled thighs for the people at
> > work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> > recipe on it, but I'm open to other suggestions. As for the thighs,
> > I'd like something that contrasts with the hot wings, maybe and Asian
> > sweet/sour marinade or glaze.
> >
> > Any suggestions?
> >
> > --
> > Kevin S. Wilson
> > Tech Writer at a University Somewhere in Idaho
> > "Anything, when cooked in large enough batches, will be vile."
> > --Dag Right-square-bracket-gren, in alt.religion.kibology
>
> If you want something easy and very good, soak the thighs in Goya Mojo
> Criollo for 24 hours, then grill as usual. Great citrus flavor with a
> little spice to it.
>
> Or try Scott Franz's posting of a Steve Raichlen on the Kamado Forum
> "Barbecued chicken in white sauce"
> http://www.kamado.com/discus/message...tml?1072368480
> The sauce is kicked up with horseradish and I think it's awesome. Also
very
> easy.
>
> Jack Curry
> >
>
>

On Tue, 10 Feb 2004 12:54:35 -0700, Kevin S. Wilson >
wrote:

>I'm doing pulled pork, hot wings, and grilled thighs for the people at
>work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
>recipe on it, but I'm open to other suggestions. As for the thighs,
>I'd like something that contrasts with the hot wings, maybe and Asian
>sweet/sour marinade or glaze.
>
>Any suggestions?

For hot wings, I like to start with the basic sauce recipe and add a
bit of worcestershire and some chipotle sauce, which adds a nice smoky
flavor and a bit of heat. Final heat adjustment is done using small
amounts of Dave's insanity hot sauce.

Google is your friend.


http://www.google.com/search?hl=en&i...+wing+receipes

On Wed, 11 Feb 2004 13:15:05 -0000, "Graeme... in London"
> wrote:

>
>"Kevin S. Wilson" > wrote in message
.. .
>> I'm doing pulled pork, hot wings, and grilled thighs for the people at
>> work. I
>> Any suggestions?
>>
>> --
>> Kevin S. Wilson

>
>My favourite recipe for thighs are when they are stuffed with spinach & brie
>(or any other soft French cheese would suffice). It can be prepared a day
>ahead and it goes something like this:
>
>Crisp some bacon and combine with some wilted spinach and garlic (cooked in
>butter). Carefully ease the skin away from the thigh and place a slither of
>brie under the skin. Top the brie with the spinach/bacon/garlic mixture.
>Pull the skin back over the mixture and secure with toothpicks. Baste
>several times during cooking.
>
>Its particularly attractive and tasty when cooked.
>
>Graeme
>
I believe I just gained 10 lbs just reading the above, Graeme.

Harry

I don't reply to newsgroups often, so I accidently sent this to the original
poster. I still wanted to share it with the group, so I'm trying again and
hoping I hit the right button this time. Christ, you 'd think it was
complicated!

This is the recipe I was thinking of, courtesy Emeril:

Trent's Sriachi-Spiked Chicken Wings

1/2 cup sriachi chili sauce

1/4 cup Crystal Hot Sauce ( I use Frank's)

8 ounces butter, melted

1/2 lemon, juiced

1 tablespoon hot pepper

In a large bowl combine sriachi sauce, Crystal Hot Sauce, melted butter,
lemon juice and hot pepper

cliff, from pgh

"Kevin S. Wilson" > wrote in message
...
> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology

On Wed, 11 Feb 2004 23:01:16 GMT, "Spud" > wrote:

>Google is your friend.
>
>http://www.google.com/search?hl=en&i...+wing+receipes

Was it you or some other moron who said the same thing the last time I
asked for a recipe?

1. I know how to use google, most likely much better than you.
2. If I wanted any old recipe, I would use google.
3. If I wanted a recipe that was tried-and-true by someone on AFB, who
could perhaps provide additional information about the recipe or
describe what makes it particularly good, I would post to AFB.

All of this is self-evident to anyone with a double-digit IQ. I'm not
surprised you missed the point.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology