I got a recipe for hot wings (supposedly Hooter's recipe) from the
rec.food.recipes newsgroup and made it a couple of nights ago. I had to
tinker with the amount of hot sauce in it because the original recipe
was too mild, but when I found the right amount, the wings were really
good. It seemd like a lot of work since I have a small fryer (an old
Fry Daddy) and I could only fry six wing parts at a time. I fried about
30 parts in an hour. We ate most of them and my daughter finished of
the rest yesterday as a snack. She said that they were best when fresh
out of the fryer, though.

Heidi

I make wings all the time. I use a cast iron skillet that is large like a
pot (There is a word for it, but I cannot think of it. They come out good. I
always brush on the hot sauce as I eat them.

Tom
> Heidi
>

mary wrote:
>
> I make wings all the time. I use a cast iron skillet that is large like a
> pot (There is a word for it, but I cannot think of it.

Dutch oven? Does it have a lid?

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Yes, Dutch oven with lid, but I do not use the lid to make the wings. Right
now I am using it to make a pot roast. Next I will be making a shepards pie,
in my other Dutch oven. The weather forcast calls for comfort food.

Tom

Heidi Pilewski wrote:
> I got a recipe for hot wings (supposedly Hooter's recipe) from the
> rec.food.recipes newsgroup and made it a couple of nights ago. I had
> to tinker with the amount of hot sauce in it because the original
> recipe was too mild, but when I found the right amount, the wings
> were really good. It seemd like a lot of work since I have a small
> fryer (an old Fry Daddy) and I could only fry six wing parts at a
> time.
(snip)
> Heidi

I prefer to broil mine and not batter them. I simply mix up melted butter
with Tabasco and some spicy season-all, a bit more pepper and generously
brush the mixture over the wing tips and drummies. Place them on a broiler
pan and broil about 4 inches from the heat, turning and brushing once, for
about 15-20 minutes until crispy. Brush once again before plating the
wings. Serve with bleu cheese dressing or ranch if you prefer, and celery
sticks. Lots of beer!

Jill

On 02/05/2004 2:52 PM, in article ,
"jmcquown" > opined:

> Heidi Pilewski wrote:
>> I got a recipe for hot wings (supposedly Hooter's recipe) from the
>> rec.food.recipes newsgroup and made it a couple of nights ago. I had
>> to tinker with the amount of hot sauce in it because the original
>> recipe was too mild, but when I found the right amount, the wings
>> were really good. It seemd like a lot of work since I have a small
>> fryer (an old Fry Daddy) and I could only fry six wing parts at a
>> time.
> (snip)
>> Heidi
>
> I prefer to broil mine and not batter them. I simply mix up melted butter
> with Tabasco and some spicy season-all, a bit more pepper and generously
> brush the mixture over the wing tips and drummies. Place them on a broiler
> pan and broil about 4 inches from the heat, turning and brushing once, for
> about 15-20 minutes until crispy. Brush once again before plating the
> wings. Serve with bleu cheese dressing or ranch if you prefer, and celery
> sticks. Lots of beer!
>
> Jill
>
>
The *original* recipe is on every bottle of Frank's Red Hot sauce.

Try it.
--
================================================== ==========================
"Unless you can point your finger at the man responsible when something goes
wrong, then you have never had anyone really responsible," Adm. Hyman
Rickover.
================================================== ==========================

The Wolf wrote:
> On 02/05/2004 2:52 PM, in article
> , "jmcquown"
> > opined:
>
>> Heidi Pilewski wrote:
>>> I got a recipe for hot wings (supposedly Hooter's recipe).
>> (snip)
>>> Heidi
>>
>> I prefer to broil mine and not batter them. I simply mix up melted
>> butter with Tabasco and some spicy season-all
(snipped self)
>>
>> Jill
>>
>>
> The *original* recipe is on every bottle of Frank's Red Hot sauce.
>
> Try it.

And your point is?

On 02/05/2004 5:03 PM, in article ,
"jmcquown" > opined:

> The Wolf wrote:
>> On 02/05/2004 2:52 PM, in article
>> , "jmcquown"
>> > opined:
>>
>>> Heidi Pilewski wrote:
>>>> I got a recipe for hot wings (supposedly Hooter's recipe).
>>> (snip)
>>>> Heidi
>>>
>>> I prefer to broil mine and not batter them. I simply mix up melted
>>> butter with Tabasco and some spicy season-all
> (snipped self)
>>>
>>> Jill
>>>
>>>
>> The *original* recipe is on every bottle of Frank's Red Hot sauce.
>>
>> Try it.
>
> And your point is?
>
>
Duh, they taste good?
--
================================================== ========================
"When a broad table is to be made, and the edges of planks do not fit, the
artist takes a little from both, and makes a good joint. In like manner
here, both sides must part with some of their demands," Benjamin Franklin
(1706-1790)
================================================== ========================

"jmcquown" > wrote in
:

> Heidi Pilewski wrote:
>> I got a recipe for hot wings (supposedly Hooter's recipe) from the
>> rec.food.recipes newsgroup and made it a couple of nights ago. I had
>> to tinker with the amount of hot sauce in it because the original
>> recipe was too mild, but when I found the right amount, the wings
>> were really good. It seemd like a lot of work since I have a small
>> fryer (an old Fry Daddy) and I could only fry six wing parts at a
>> time.
> (snip)
>> Heidi
>
> I prefer to broil mine and not batter them. I simply mix up melted
> butter with Tabasco and some spicy season-all, a bit more pepper and
> generously brush the mixture over the wing tips and drummies. Place
> them on a broiler pan and broil about 4 inches from the heat, turning
> and brushing once, for about 15-20 minutes until crispy. Brush once
> again before plating the wings. Serve with bleu cheese dressing or
> ranch if you prefer, and celery sticks. Lots of beer!
>
> Jill
>
>
>

Damsel posted a nice oven version of hot wings a while back. I believe
called Cracklin Wings...but I might have the name wrong.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

hahabogus wrote:
> "jmcquown" > wrote in
> :
>
>> Heidi Pilewski wrote:
>>> I got a recipe for hot wings (supposedly Hooter's recipe) from the
>>> rec.food.recipes newsgroup and made it a couple of nights ago. I
>>> had to tinker with the amount of hot sauce in it because the
>>> original recipe was too mild, but when I found the right amount,
>>> the wings were really good. It seemd like a lot of work since I
>>> have a small fryer (an old Fry Daddy) and I could only fry six wing
>>> parts at a time.
>> (snip)
>>> Heidi
>>
>> I prefer to broil mine and not batter them. I simply mix up melted
>> butter with Tabasco and some spicy season-all, a bit more pepper and
>> generously brush the mixture over the wing tips and drummies. Place
>> them on a broiler pan and broil about 4 inches from the heat, turning
>> and brushing once, for about 15-20 minutes until crispy. Brush once
>> again before plating the wings. Serve with bleu cheese dressing or
>> ranch if you prefer, and celery sticks. Lots of beer!
>>
>> Jill
>
> Damsel posted a nice oven version of hot wings a while back. I believe
> called Cracklin Wings...but I might have the name wrong.

I think it's in the RFC Cookbook... I'd have to go look. I've been making
wings under the broiler for about 15 years now. Love the way they come out.

Jill

jmcquown wrote:

> hahabogus wrote:
>> "jmcquown" > wrote in
>> :
>>
>>> Heidi Pilewski wrote:
>>>> I got a recipe for hot wings (supposedly Hooter's recipe) from the
>>>> rec.food.recipes newsgroup and made it a couple of nights ago. I
>>>> had to tinker with the amount of hot sauce in it because the
>>>> original recipe was too mild, but when I found the right amount,
>>>> the wings were really good. It seemd like a lot of work since I
>>>> have a small fryer (an old Fry Daddy) and I could only fry six wing
>>>> parts at a time.
>>> (snip)
>>>> Heidi
>>>
>>> I prefer to broil mine and not batter them. I simply mix up melted
>>> butter with Tabasco and some spicy season-all, a bit more pepper and
>>> generously brush the mixture over the wing tips and drummies. Place
>>> them on a broiler pan and broil about 4 inches from the heat, turning
>>> and brushing once, for about 15-20 minutes until crispy. Brush once
>>> again before plating the wings. Serve with bleu cheese dressing or
>>> ranch if you prefer, and celery sticks. Lots of beer!
>>>
>>> Jill
>>
>> Damsel posted a nice oven version of hot wings a while back. I believe
>> called Cracklin Wings...but I might have the name wrong.
>
> I think it's in the RFC Cookbook... I'd have to go look. I've been making
> wings under the broiler for about 15 years now.

Are they done, yet?

---jkb

--
"You know what I blame this on the breakdown of? Society"
-- Moe Szyslak

On Thu, 5 Feb 2004 16:52:35 -0600, "jmcquown"
> wrote:

>
> I prefer to broil mine and not batter them. I simply mix up melted butter
> with Tabasco and some spicy season-all, a bit more pepper and generously
> brush the mixture over the wing tips and drummies. Place them on a broiler
> pan and broil about 4 inches from the heat, turning and brushing once, for
> about 15-20 minutes until crispy. Brush once again before plating the
> wings. Serve with bleu cheese dressing or ranch if you prefer, and celery
> sticks. Lots of beer!
>
I coat my wings with a little oil and bake them at a high
temp... 450, for 15 - 20 minutes (or more). Timing varies
according to how crowded they are. AFTER they are all brown
& crispy, I add a little melted butter and hot sauce
(Frank's is the "one"). I must tell god and everyone that I
think the butter mushes up the crispyness - but it's tasty.


Practice safe eating - always use condiments

jmcquown wrote:
>
> Heidi Pilewski wrote:
> > I got a recipe for hot wings (supposedly Hooter's recipe) from the
> > rec.food.recipes newsgroup and made it a couple of nights ago. I had
> > to tinker with the amount of hot sauce in it because the original
> > recipe was too mild, but when I found the right amount, the wings
> > were really good. It seemd like a lot of work since I have a small
> > fryer (an old Fry Daddy) and I could only fry six wing parts at a
> > time.
> (snip)
> > Heidi
>
> I prefer to broil mine and not batter them. I simply mix up melted butter
> with Tabasco and some spicy season-all, a bit more pepper and generously
> brush the mixture over the wing tips and drummies. Place them on a broiler
> pan and broil about 4 inches from the heat, turning and brushing once, for
> about 15-20 minutes until crispy. Brush once again before plating the
> wings. Serve with bleu cheese dressing or ranch if you prefer, and celery
> sticks. Lots of beer!
>
> Jill

Hi Jill,
What are you doing here on pgh.food? Did you move here
from Memphis(?) ? ;-)

Anyway, I make my wings by deep-frying the joints and
then when they've all been fried I toss them with the
sauce (I use a homemade bbq sauce as I'm not all that
crazy about the ones made with hot sauce) and then bake
them in the oven for about 15-20 minutes to glaze them.
They're really wonderful done this way. I guess you
could broil them instead but I would still want to
deep-fry them first to cook them through and get them
nice and crisp.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> jmcquown wrote:
>>
>> Heidi Pilewski wrote:
>>> I got a recipe for hot wings (supposedly Hooter's recipe) from the
>>> rec.food.recipes newsgroup and made it a couple of nights ago. I
>>> had
>>> to tinker with the amount of hot sauce in it because the original
>>> recipe was too mild, but when I found the right amount, the wings
>>> were really good. It seemd like a lot of work since I have a small
>>> fryer (an old Fry Daddy) and I could only fry six wing parts at a
>>> time.
>> (snip)
>>> Heidi
>>
>> I prefer to broil mine and not batter them. I simply mix up melted
>> butter with Tabasco and some spicy season-all, a bit more pepper and
>> generously brush the mixture over the wing tips and drummies. Place
>> them on a broiler pan and broil about 4 inches from the heat,
>> turning and brushing once, for about 15-20 minutes until crispy.
>> Brush once again before plating the wings. Serve with bleu cheese
>> dressing or ranch if you prefer, and celery sticks. Lots of beer!
>>
>> Jill
>
> Hi Jill,
> What are you doing here on pgh.food? Did you move here
> from Memphis(?) ? ;-)

Huh? Oh crap, Kate, I just now noticed the cross-posting along with
rec.food.cooking! How's all that snow?

Jill (whose family is from your area)
>
> Anyway, I make my wings by deep-frying the joints and
> then when they've all been fried I toss them with the
> sauce (I use a homemade bbq sauce as I'm not all that
> crazy about the ones made with hot sauce) and then bake
> them in the oven for about 15-20 minutes to glaze them.
> They're really wonderful done this way. I guess you
> could broil them instead but I would still want to
> deep-fry them first to cook them through and get them
> nice and crisp.
>
> Kate

While the standard Red Hot wing sauce is OK, you can do better if you
try.

I like using several sources of heat to get a nice well rounded
spicyness. The base of my current recipe is a can of Chipotle Chilies
in Adobo sauce. I take the whole can and puree it in the food
processor. With a lot of butter it makes a very good starting point
for a sauce... It's quite spicy, and relatively thick. (This is
probably enough for 30 wings at least... so you might not need a
whole can if you are cooking for yourself.)

Depending on my mood, I add: garlic, brown sugar, honey, red hot, soy
sauce, liquid smoke, Siracha hot sauce, chili sauce... you get the
idea.

As for cooking... I start with frozen wings. I throw them in a
ziploc with a brine (salt & sugar + some spices) and let them marinade
in the fridge while they thaw. Brining is important. It results it
a much juicier wing... much more tolerant of a little over-cooking.
From there it's 6 minutes in 375F peanut oil.

--Mark
http://mark.denovich.org