Chicken wings

[Bleeding Orange]

I'm thinking about doing some chicken wings on the grill tomorrow. Any suggestions about sauces/marinades? I get sick of brats and hot dogs at tailgates, so I thought I would try something different.

[bgsufn]

I'm partial to the sauces from Quaker Steak and Lube, particularly the Cajun sauce. I know Giant Eagle carries their sauces. That place has some of the best wings in the WORLD... and even won a wing competition in BUFFALO!!

[PGY Tiercel]

Here's the recipie I used for wings last week. Makes for a sweet and hot sauce
For 2.5-3lbs chicken wings (I used 4lbs, and just added a little more hot sauce)

1/2cup (3/4) Franks hot sauce
1/3cup melted butter
1tsp vinegar
Pinch (or 2 or 3) of cayenne pepper
Now this is what makes it sweet
1 (20oz) can of crushed pineapple, drained
1/2cup butterscotch Ice cream topping
1/2 cup mini marshmallows

Heat everything except marshmellow until it bubbles, stir. Then add marshmellows and stir until it melts. Cook 5 to 10 more minutes until thick, pour over wings.

[hammb]

I'm thinking about doing some chicken wings on the grill tomorrow. Any suggestions about sauces/marinades? I get sick of brats and hot dogs at tailgates, so I thought I would try something different.

THat's why I'm bringing BBQ


As for wings, my favorite sauce is a spicy garlic similar to BW3, and SOOO good:

4 cups of Franks red hot
1 stick butter
3 bulbs of garlic.



Cut the top off the bulbs of garlic, so the cloves are exposed. Drizzle some Olive Oil over them and bake in a 350* oven for about an hour (this will make the house smell amazing!). They are done when the bottoms are browned (but not black) and the cloves feel soft.

You can now easily remove the garlic cloves from the paper skin and mash that into a puree.

Put your red hot on the stove with the butter, and heat until it starts to simmer (and butter is completely melted). Then whisk in the garlic puree.

Voila homemade spicy garlic sauce that is freaking awesome! Of course you really cannot go wrong with buying a bottle of it from BW3 either, but this is better

[Bleeding Orange]

I'm thinking about doing some chicken wings on the grill tomorrow. Any suggestions about sauces/marinades? I get sick of brats and hot dogs at tailgates, so I thought I would try something different.

THat's why I'm bringing BBQ

Well, I figured I would try to contribute something to the party, too, jackass.

I should have also mentioned that I'm going to need at least some of them to be BBQ style for my mother who doesn't like anything even remotely hot. Also, I'm not sure how much time I am going to have to make a complicated recipe. Its a busy day today.

[hammb]

I'm thinking about doing some chicken wings on the grill tomorrow. Any suggestions about sauces/marinades? I get sick of brats and hot dogs at tailgates, so I thought I would try something different.

THat's why I'm bringing BBQ

Well, I figured I would try to contribute something to the party, too, jackass.

I should have also mentioned that I'm going to need at least some of them to be BBQ style for my mother who doesn't like anything even remotely hot. Also, I'm not sure how much time I am going to have to make a complicated recipe. Its a busy day today.

LOL, seriously Chicken Wings sound awesome...I love those little things.

Also man, if you're busy today, I'm dead serious that most of BW3 sauces are really good and only $3.99 a bottle. I've been known to buy them in the past. If you want BBQ style wings you could just as easily buy your favorite BBQ sauce in the store and use it for them. Franks red hot & some butter simmered together for about 15-20 mins is a pretty simple recipe and makes a good hot sauce for them as well...it won't be too hot if you like things really spicy, but it would be good. FWIW, I plan on making a spicy mustard style BBQ sauce, and my dad is going to bring a KC style BBQ sauce. Either of those might be pretty good on wings as well!

For spices on the wings themselves I like a Paprika based rub. Paprika, garlic powder, kosher salt, black pepper...proportions to your liking. I always put Cayenne too, but if your mom doesn't like hot, I'd leave that out and just make a hot sauce for those that want heat.

Wings are a great food, and they're easy to experiment with. You really cannot go wrong with 'em. Especially if you're planning on cooking them on your charcoal grill out there tomorrow? I like to throw a couple of chunks of cherry wood on the coals to get a good smoky flavor as well.

[Bleeding Orange]

Hammb, I went to the store and bought three packs of fresh wings (probably not enough, but all they had). I didn't buy any sauces or anything because I hadn't had a chance to check back in here. I think I'm planning on running to Kroger after I get into town at 10:30 or so, so if you're there then, perhaps we could put together a list of ingredients. I might try to pick up some more wings, too. That BBQ sauce you're bringing sounds like it would be great on some of them!

[hammb]

I have the pork on now. It went on around 4:30, but it was fridge cold, so it took until about 6:30 to get fully up to temp in the cooker. It's rolling now steady at 225*

I'm not really sure that I'll be able to get up there by 10:30 though. I do have a large jug of Franks Red Hot that makes a great base for hot wing sauces. I can bring that if you'd like.

If I'm not there feel free to call me if you have any questions. 419-308-4202

[Zom]

Any 'wing sauce I make depends on a bottle of Red Rooster hot sauce or equiv, a slab of butter, and a warm saucepan. However, I found a topical article in The Times Online today, with the mouth watering lead which surely spells "heaven" to THE Pepperguy and other lesser hot sauce afficianados:

Shoppers dive for cover as chef’s eyewatering chilli sauce causes a terror alert

which prompts me to push the envelope. Sadly, there is no Hazardous Area Response Team Unit to help me if I get into difficulties in North Wales. In case you cannot be bothered to find out what shut down three streets of London's West End, here is the culprit, according to The Times:

Nam prik pao (Thai)

4 tbsp oil
3 tbsp chopped garlic
3 tbsp chopped shallots
3 tbsp chopped dried red chillies
1 tbsp fermented shrimp paste
1 tbsp fish sauce
2 tsp palm sugar

Heat the oil, add the garlic and shallots and fry briefly. Remove from oil and set aside. Add chillies and fry until they start to change colour. Remove and set aside. In a pestle and mortar, pound the shrimp paste, add the chillies, garlic and shallots. Over a low heat return all the ingredients to the oil, and fold into a uniform paste. The resulting thick, slightly oily red/black sauce will keep almost indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavour you want.