Chicken Wing Recipes Needed!

[Nagle Bagel]

I've got a few wings recipes I've used in the past, but I'll admit I don't make a lot of wings. Thinking about making some for the Super Bowl this year, so trying to source everyone's favorite chicken wing recipes. I'm open to wings with dry rubs, marinades, sauces, etc. Thanks in advance!!!

[Max Good]

https://amazingribs.com/?s=chicken+wings#gsc.tab=0&gsc.q=chicken%20wings&gsc.page=1

[Nagle Bagel]

Thanks! I've been looking through some of the recipes here and trying to narrow down a few

[Huskee]

My favorite wing sauce is a combo of a traditional Buffalo sauce (or you could even use straight Frank's in this setting) and, this is important, Newman's Own Creamy Caesar dressing. Gotta be Newmans'.

Mix them 50/50 or to taste after you try it.

[Max Good]

Gotta be Newman's - AGREED! I always mix his Ranch with bleu cheese for the dip. I'll try your sauce recipe next time.

[Spinaker]

Daaaang, Never thought of this one! Great call brother!

[drobinson]

combine 1/4 cup brn sugar, 1/4 cup smkd paprika, 1 tbspn ground blk pppr, 1 tbspn kosher salt, 1/2 tbspn onino pwdr, 1/2 tbspn garlic pwdr, 1/2 tbspn cumin, 1/2 tbspn coriander, 1 lemon zested

try it----you'll like it

[Cowboy Pepper]

Loving the use of cumin and coriander together, they are brother and sister. Nice rub rub.

[ecowper]

My wife uses, with a couple modifications (that I don't actually know), Alton Brown's recipe. Our friends regularly ask her to bring wings to our get togethers.

https://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe-1972721

[hoovarmin]

I missed that one. Interesting method, for sure. I will have to give that a go.

[Panhead John]

Easy and delicious. Marinate your wings in some Good Seasons Italian Dressing, using balsamic vinegar instead of white, and sprinkle in about 2-3 heaping tablespoons of Tony Chachere’s into the marinade. Marinate the wings for about an hour or two. Turns out some of the best wings I’ve had. Also cooked in the kettle with the vortex.

[Cowboy Pepper]

Loving this.

[Grillin Dad]

I cook mine up in the kettle+vortex with a piece of wood. Absolutely awesome. For sauce, I've got a Korean wing recipe below that I really like. It's got a bit of heat. I wouldn't say it's "hot," but it is too much for my kids and mother-in-law. But it is delicious. Personally, I like it better than traditional wing sauce.

1 tablespoon toasted sesame oil
1 teaspoon garlic, minced to paste
1 teaspoon grated fresh ginger
1/4 cup water
1 ½ tablespoons sugar
2–3 tablespoons gochujang
1 tablespoon soy sauce

Combine sesame oil, garlic, and ginger in large bowl and microwave until mixture is bubbly and garlic and ginger are fragrant but not browned, 40 to 60 seconds. Whisk in ¼ cup water, sugar, gochujang, and soy sauce until smooth. Toss with cooked wings.

[Cowboy Pepper]

This is the way.

[hoovarmin]

I'd like to try that on shrimp!

[RonB]

Very simple for me. I like to baste with teriyaki sauce during the last 10 min. This is in the Kettle using a Vortex.

The nice thing about wings is that you can try different things at the same time, so you could do them more than one way.

[DennyWoo]

I've been air frying them in my oven lately and get some nice crispy skin. The last couple of batches I haven't use sauce, but rather a duo of Lawry's and Big Moe's pork rub.

[Panhead John]

Love Big Moe’s! The pork and poultry rub are both great!

[DennyWoo]

I don't think that I've seen the poultry rub. I'll have to be on the lookout for it.

[Panhead John]

Denny, my mistake, it’s actually called Chicken Rub. Here’s a link to his website. If you’re near an Academy, they have the best prices on it, same as his website.

https://moecasonbbq.com/ols/products/big-moe-chicken-rub-12-oz

[captainlee]

You beat me to asking that question, just picked up nice size wings at the store today.

[Nagle Bagel]

I'm dying to try something new so figured I'd source from the group

[Bkhuna]

This guy over at Meatwave has a collection of recipes he's tested. https://meatwave.com/collections/gri...-wings-recipes

[hoovarmin]

That's a great list.

[ssandy_561]

After Frank’s Red Hot and Butter, my second favorite thing to put on crispy chicken wings is:



I’ll add in a bit of brown sugar and reduce it down some, toss the wings in the sauce and then sprinkle some sesame seeds on the wings and serve yum yum sauce to dip in.

[Nagle Bagel]

I keep seeing this at Costco and have been dying to try it, but I think I currently have 34,820,957 bottles of BBQ sauce in the fridge. Might be time to get a fridge dedicated to sauces lol

[Huskee]

I still have to try this, can you believe I've never tried any of these? I hate myself

[Spinaker]

Great sauces! Love these. The Miso is my favorite.

[bmillin]

Vortex, if that is not an option do the double fry- cook in oil at a lower temperature then nuke them at a high temp.

[Nagle Bagel]

Vortex isn't an option unfortunately. But thanks for the tip on another technique!

[RichieB]

Something I saw and have done the last few times. This is done Kettle and Vortex and last time airfryed. Spray a bit of oil as a binder. I use grapeseed or avocado. Then lightly cover with either flour, corn starch or yes, panko (my preference). My goto is Frank's Wings Sauce. I gently paint it on. What I've found the skin literally has a crunch. And the taste is the sauce accompanied with heat. Finally, I tried this on a couple of wings. Sprinkled FlatIron Dark and Smokey. It was not the most clever thing to do but I'll do it again.

[Nagle Bagel]

I've done cornstarch on a variety of meats to get a crispier finish. Although don't have a kettle/vortex unfortunately. Thanks for the suggestions!

[shify]

As far as cooking/prep - Dry brine uncovered overnight on a wire rack. I prefer just using salt but others add some baking powder. I tried it a few times and did not like results. I cook it one of two ways:

• Baking - Bake the wings on wire rack in a convection oven set to 450 degrees. Takes about 40 minutes flipping twice - start cook skin side up, flip once halfway through and once again for last few minutes to make sure the skin is extra crispy
• Smoke - Smoke in PBC or kettle with SnS for about 45 minutes - then I finish over direct heat either over the coals if I use the SnS or on a gas grill.

For sauce, I either stick with classic buffalo (butter, Frank's hot sauce, worchestershire sauce and maybe some cayenne) or go for Xi'an style spice mix (cumin, sichuan peppercorns, brown sugar, salt)