Broil them on the broiler pan to drip off fat; turn the wings and brush them
again with the seasoned butter with Tabasco sauce, salt, cayenne pepper,
about 15 minutes (halfway through) cooking.

I use a mixure of melted butter (1/4 c), several splashes of Tabasco sauce
and liberal sprinkling of spicy Season-All seasoned salt. Nicely spicy and
crispy, broiled to perfection. Almost like fried but the fat drips off into
the broiler pan.

Jill

On Feb 4, 6:37 am, "jmcquown" > wrote:
> Broil them on the broiler pan to drip off fat; turn the wings and brush them
> again with the seasoned butter with Tabasco sauce, salt, cayenne pepper,
> about 15 minutes (halfway through) cooking.

I decided to make it with legs and so I bougth some but I used the
sauce for it.
Sounds like Tabasco is a better way to go but I would need cayenne
pepper.
>
> I use a mixure of melted butter (1/4 c), several splashes of Tabasco sauce
> and liberal sprinkling of spicy Season-All seasoned salt. Nicely spicy and
> crispy, broiled to perfection. Almost like fried but the fat drips off into
> the broiler pan.

I should have broiled instead of baking.

Just looking for easy way to cook and have some variety.

>
> Jill

>
>I use a mixure of melted butter (1/4 c), several splashes of Tabasco sauce
>and liberal sprinkling of spicy Season-All seasoned salt.

Our friend is a commercial airline pilot. He's eaten wings all over
the world, and one day he had some that were so good, he had to ask
the cook how he made them.

Start with Frank's Red Hot sauce and melted butter.
Add some ketchup to taste...it adds some sweetness.
Tobasco for heat. Then we mix in some finely chopped green onions.

We usually bake ours, too.
But I'm going to fry some this weekend just to get a fix.

Mitch wrote on 05 Feb 2007 in rec.food.cooking

>
> >
> >I use a mixure of melted butter (1/4 c), several splashes of
> >Tabasco sauce and liberal sprinkling of spicy Season-All seasoned
> >salt.
>
> Our friend is a commercial airline pilot. He's eaten wings all over
> the world, and one day he had some that were so good, he had to ask
> the cook how he made them.
>
> Start with Frank's Red Hot sauce and melted butter.
> Add some ketchup to taste...it adds some sweetness.
> Tobasco for heat. Then we mix in some finely chopped green onions.
>
> We usually bake ours, too.
> But I'm going to fry some this weekend just to get a fix.
>
>
>
This makes crisp hotwings

@@@@@ Now You're Cooking! Export Format

Cracklin' Wings



24 whole chicken wings
1 cup pork skins; crushed,(replaces flour)
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon chipotle pepper; ground
1/2 teaspoon salt
1/2 teaspoon pepper
Optional:
1/2 cup butter
4 1/2 ounces hot sauce; Frank's
1 tablespoon white vinegar
1 lime; juiced

1. Wash chicken wings and pat dry. Separate drummies from paddles, and
cut off wing tips -reserve for another use (making chicken broth).

2. Line 2 cookie sheets with foil and spray with nonstick cooking spray.
Put pork skins, pepper, garlic powder and salt in ziplock bag; shake to
mix. Add wing pieces, a few at a time, and shake to coat. Put coated
wings on foil-covered cookie sheets. Bake in preheated 375F oven for 1
1/2
hours, moving wing pieces around after 45 minutes so they won't stick to
the foil.

3. When wings are done, melt butter in medium saucepan. Add hot sauce,
vinegar, and lime juice. Turn off heat. Toss wings with sauce and serve.

Cuisine:
"Low Carb"
Source:
"adapted by Damsel in dis Dress"
Yield:
"48 pieces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 397 Calories; 30g Fat (67.9%
calories from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber;
115mg Cholesterol; 882mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with celery sticks and blue cheese or ranch dressing

NOTES :
Use Reynold's Release foil and omit the non-stick spray.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Pat (Cryambers) rec.food.cooking

Yield: 12 servings



** Exported from Now You're Cooking! v5.75 **

Mitch wrote:
>
> Our friend is a commercial airline pilot. He's eaten wings all over
> the world, and one day he had some that were so good, he had to ask
> the cook how he made them.
>
> Start with Frank's Red Hot sauce and melted butter.
> Add some ketchup to taste...it adds some sweetness.
> Tobasco for heat. Then we mix in some finely chopped green onions.
>
> We usually bake ours, too.
> But I'm going to fry some this weekend just to get a fix.


I have them almost every weekend. I have tried different combinations. For
a while I was padding out the Frank's sauce with ketchup and a very hot
Chinese chili sauce. I am back at the original, a bit of melted margarine
and Frank's hot sauce. I will use unsalted butter if I have it around, but
I find that regular salted butter makes them salty. I have tried broiling
and baking, but they always ended up greasy, so now I always deep fry them.

I serve them with celery and carrot sticks with blue cheese dressing with
some extra blue cheese grated into the dip.

And a beer.

eggwash

2 cups of milk
2 eggs
beat lightly.

breading
2 cups of flour
salt and pepper to taste

bbq sauce
hunts hickory honey bbq sauce
add a vinegar hot pepper sauce to taste

dip lightly salted chicken wings in eggwash
roll in breading
drop in deepfryer for 8 minutes
roll deepfried wings in bbq sauce.



"Mitch" <Mitch@...> wrote in message
...
>
>>
>>I use a mixure of melted butter (1/4 c), several splashes of Tabasco
>>sauce
>>and liberal sprinkling of spicy Season-All seasoned salt.
>
> Our friend is a commercial airline pilot. He's eaten wings all over
> the world, and one day he had some that were so good, he had to ask
> the cook how he made them.
>
> Start with Frank's Red Hot sauce and melted butter.
> Add some ketchup to taste...it adds some sweetness.
> Tobasco for heat. Then we mix in some finely chopped green onions.
>
> We usually bake ours, too.
> But I'm going to fry some this weekend just to get a fix.
>
>

Doc Martian wrote:
>
> eggwash
>
> 2 cups of milk
> 2 eggs
> beat lightly.
>
> breading
> 2 cups of flour
> salt and pepper to taste
>
> bbq sauce
> hunts hickory honey bbq sauce
> add a vinegar hot pepper sauce to taste
>
> dip lightly salted chicken wings in eggwash
> roll in breading
> drop in deepfryer for 8 minutes
> roll deepfried wings in bbq sauce.
>

OMG deep fried chicken drowned in BBQ sauce.
Sorry, but that sounds disgusting.

Hot wings are Buffalo Wings.... deep fried wings, no breading, and tossed
in a mixture of melted margarine and Frank's Hot Sauce.

"Dave Smith" > wrote in message
...

> OMG deep fried chicken drowned in BBQ sauce.
> Sorry, but that sounds disgusting.
>
> Hot wings are Buffalo Wings.... deep fried wings, no breading, and tossed
> in a mixture of melted margarine and Frank's Hot Sauce.

I agree with you about the BBQ sauce, but I do like a thin hot sauce on
fried wings.
or at least ordered, sos (sauce on side)

On Mon, 05 Feb 2007 18:24:31 -0500, Dave Smith
> wrote:
>
>I have them almost every weekend. I have tried different combinations. For
>a while I was padding out the Frank's sauce with ketchup and a very hot
>Chinese chili sauce. I am back at the original, a bit of melted margarine
>and Frank's hot sauce. I will use unsalted butter if I have it around, but
>I find that regular salted butter makes them salty. I have tried broiling
>and baking, but they always ended up greasy, so now I always deep fry them.
>
>I serve them with celery and carrot sticks with blue cheese dressing with
>some extra blue cheese grated into the dip.
>
>And a beer.


That makes you a traditionalist.

--
See return address to reply by email

<sf> wrote in message ...

> That makes you a traditionalist.

On the subj of traditionalist... <wee wah wah wah>

<cutting my eyes at you, but you didn't see me looking>

>OMG deep fried chicken drowned in BBQ sauce.
>Sorry, but that sounds disgusting.

It's not. I found a tastealike for Applebee's rib sauce, and we use
that on wings sometimes. We don't "drown" them, though. Just toss.

In article >,
Mr Libido Incognito > wrote:

> 1 cup pork skins; crushed,(replaces flour)

Never thought of that. :-)

How well does this work???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on 06 Feb 2007 in rec.food.cooking

> In article >,
> Mr Libido Incognito > wrote:
>
> > 1 cup pork skins; crushed,(replaces flour)
>
> Never thought of that. :-)
>
> How well does this work???

well enough for hot wings....only thing I've tried it on.

On Tue, 6 Feb 2007 09:02:48 -0500, "Pijewlchio"
> wrote:

>
><sf> wrote in message ...
>
>> That makes you a traditionalist.
>
>On the subj of traditionalist... <wee wah wah wah>
>
><cutting my eyes at you, but you didn't see me looking>
>

<snork>

--
See return address to reply by email

: Doc Martian wrote:
: >
: > eggwash
: >
: > 2 cups of milk
: > 2 eggs
: > beat lightly.
: >
: > breading
: > 2 cups of flour
: > salt and pepper to taste
: >
: > bbq sauce
: > hunts hickory honey bbq sauce
: > add a vinegar hot pepper sauce to taste
: >
: > dip lightly salted chicken wings in eggwash
: > roll in breading
: > drop in deepfryer for 8 minutes
: > roll deepfried wings in bbq sauce.
: >

: OMG deep fried chicken drowned in BBQ sauce.
: Sorry, but that sounds disgusting.

: Hot wings are Buffalo Wings.... deep fried wings, no breading, and tossed
: in a mixture of melted margarine and Frank's Hot Sauce.

And they're not crispy, either! Wings need to be deep fried for at least
15 minutes to get them crispy enough for me! I can't stand flabby, soggy
wings.

wrote:
>
> : Hot wings are Buffalo Wings.... deep fried wings, no breading, and tossed
> : in a mixture of melted margarine and Frank's Hot Sauce.
>
> And they're not crispy, either! Wings need to be deep fried for at least
> 15 minutes to get them crispy enough for me! I can't stand flabby, soggy
> wings.

????
Are you using small wings or those honking big ones?
The big wings do not make good wings. You need the smaller wings.
Maybe you oil is not hot enough, or perhaps dumping in too many wings at a
time. That cools off the fat too much and it takes a while for the heat to
build up and longer to crisp them up.


I have a regular home size (T Fel) deep fryer. I crank it up to the highest
heat setting and fry the wings in batches of 10-12 for 5-6 minutes. They
come out nice and crispy and perfectly cooked.

: wrote:
: >
: > : Hot wings are Buffalo Wings.... deep fried wings, no breading, and tossed
: > : in a mixture of melted margarine and Frank's Hot Sauce.
: >
: > And they're not crispy, either! Wings need to be deep fried for at least
: > 15 minutes to get them crispy enough for me! I can't stand flabby, soggy
: > wings.

: ????
: Are you using small wings or those honking big ones?
: The big wings do not make good wings. You need the smaller wings.
: Maybe you oil is not hot enough, or perhaps dumping in too many wings at a
: time. That cools off the fat too much and it takes a while for the heat to
: build up and longer to crisp them up.


: I have a regular home size (T Fel) deep fryer. I crank it up to the highest
: heat setting and fry the wings in batches of 10-12 for 5-6 minutes. They
: come out nice and crispy and perfectly cooked.

Could be the size of the wings - only large ones are available around here.
I have a deep fryer as well and crank it up to the highest setting too, which
is 425 deg. F. Perhaps my perception of "crispy" is crispier than yours
is :-)

wrote:
>
>
> : I have a regular home size (T Fel) deep fryer. I crank it up to the highest
> : heat setting and fry the wings in batches of 10-12 for 5-6 minutes. They
> : come out nice and crispy and perfectly cooked.
>
> Could be the size of the wings - only large ones are available around here.
> I have a deep fryer as well and crank it up to the highest setting too, which
> is 425 deg. F. Perhaps my perception of "crispy" is crispier than yours
> is :-)


I don't know about that. Crispy is crispy. I have made the mistake of
buying big juicy wings a few times and the results were not great. I made
sure to never again buy the large wings. I got the small guys again and
they cook up and get nice and crispy in 5-6 minutes.