Wings and Dings
I'm sure it's been done before, but I must have missed it.... What is your favorite wing recipe, hot or otherwise? Now that football season is "hot" and heavy, I've done wings two weeks in a row. They have been so successful (more successful than my Browns!!!) that the fans said keep it up. I now bake them then broil them, not that it helps much to make them healthy, but it beats cleaning the fryer. For an aside, do you like the wings or dings? I always make the dings in the garlic butter for the SO, and the wings in the hot for me. Franks is the fave for the base, but a little tapatio for heat. I love HOT HOT HOT so of course some pepper flakes, cumin for smoky...
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13 Comments:
Wait. This must be local slang. Dings? Is that the second joint of the wing? A drumstick? Details, sweetie, details!
lemons at 12:05AM on 09/15/08
The "dings" are the drumstick parts and the "wings" are the part with the two bones with meat in the middle. I did wing dings last night for the game (Go Steelers! - Sorry Browns). I, too, use Frank's and bake 'em. I like them super hot, so I add Sriracha. I went through the hassle of marinating, breading and frying them for the last game. Disappointing and too bready. I can still smell the oil in my kitchen:-( Could use a good garlic parmesean recipe.
Josdean at 10:25AM on 09/15/08
I have two ways I like them. When I don't want a messy eat,I just bake the wings with Lawry's perfect blend chicken seasoning. Yummy but not hot.
The other way is I cook them in oven with Fischer/Wieser original Roasted
Raspberry Chipotle Sauce, and then I add alittle more sauce and broil, and then I serve with a bowl of the sauce. If you can't tell, the sauce is so addictive, hot but not too hot. I eat it on all my meat now like horseradish.
cocoloco at 11:19AM on 09/15/08
Cucinacecilia and Josdean, I forgot to ask you..... What is Frank's?
cocoloco at 11:28AM on 09/15/08
Frank's Red Hot is a cayenne pepper sauce. It proclaims to be "the secret ingredient in the original Buffalo wings created in Buffalo, NY." Unlike Tobasco, it comes in a larger bottle and is tobasco type with a vinegary, chili-type sauce. It doesn't blow your brains out, so you can make it your own with other seasonings. Butttt.... the texture is where it's at. It's thicker than tabasco and clings well.
Josdean at 12:44PM on 09/15/08
Frank's is the best. Great flavor and heat. What I usually do is salt and pepper the wings, also drizzle a little melted butter over them. Bake in the oven, but when there is 5 minutes left I take them out of the oven. Put them in a bowl and toss with the franks. Then I put them on a really hot grill for the remaining 5 minutes. They are oh so good!
dinnermama at 1:11PM on 09/15/08
I'll smoke them with applewood and then fry and toss in a bowl with a Franks base hot sauce, with minced garlic and brown sugar...
Markbb at 4:24PM on 09/15/08
Nothing beats deep-fried wings. If cooked properly, they shouldn't be too greasy. I also like to sprinkle mine with cinnamon sugar before dredging them in flour - something my mom taught me.
BITTER at 5:21PM on 09/15/08
Thankyou, for all the FRANKS info. I am going to go to Safeway and see if
they carry it. It doesn't sound to unknown, except to me. And Buffalo wings, I quess I have never had authentic. I look forward to trying out your recipes............... Thanks, coco
cocoloco at 6:19PM on 09/15/08
A native of Buffalo, I grew up eating wings. Franks is an excellent choice for the hot sauce. I don't have a deep fryer, so I make wings by par boiling them for 10 minutes. When drained, I toss them with a little vegetable oil. Then we grill them until they are very crispy, but not burned! Toss them with the sauce and eat! Mmm.
Library Lady at 11:12AM on 09/16/08
Definitely hadn't heard of dings before! I just thought it was a cutesy term to go with wings. I for one LOVE buffalo wings...although, I admit, I'm a fan of boneless. It's really the sauce I'm after. Frank's hot sauce is good, but I even like the medium at Buffalo Wild Wings...Yes, I will admit to that :)
Hillary
Chew on That
Chew on That at 2:34PM on 09/17/08
@LibraryLady....I'm up here in Buffalo....you are right....Frank's is the hot sauce of choice. I like your non-frying method, I'm going to have to try that.
A few weeks ago we had a 'wing fest' of our own to celebrate the Bill's home opener.....we had 5 different sauces...from the standard Frank's w/butter to a butter garlic sauce. We did fry all the wings....then some we sauced up & grilled, and some were just sauced. I did a sauce w/Franks (4 oz bottle), butter (1 stick - melted) & bbq seasoning (spice rub I had made for ribs the week before)....it had a great hot smokey taste.
My favorite were these: 1 stick butter melted, 3 cloves garlic - crushed - mix together & toss cooked wings in sauce - then grill just for a few minutes until crispy - sprinkle w/parmesan cheese & serve. They were also good without grilling....but grilling gave them an extra crispiness, and a bit of a smokey flavor.....we ate nearly 40 lbs of chicken wings that day!
I've never heard of wing dings either....we just call all the parts wings up here.
mepolo at 10:13AM on 09/18/08
I make my sauce with 1 stick of melted butter, 1 packet of Good Seasons Italian dressing, and enough Frank's for your own liking. Bake, toss, broil. Yum yum!
Tara Tot at 10:53AM on 09/18/08