Speaking of wings ... how are you making yours for game day?
I am lightly flouring mine, then tossing them in a mixture of honey, brown sugar, soy sauce, lime juice & lime zest and baking them covered. Then about 10 minutes before they are totally finished, I pour a bit more glaze over them, sprinkle some of that Turbinado sugar over them (just a bit, for crunch) and broil them uncovered to crisp them up a bit.
So what are you all doing? Traditional Buffalo style? Fried? Terriyaki? or do you have a special secret glaze you'd like to share?
For the record: My grandmother used to use that bright pink "Ah-So" sauce from the jar for hers...man, those were good.
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24 Comments:
Since I only take out my deep fryer once every 2 years and I already used it for spring rolls and falafel last December, I'm going to bake mine, too.
I season them with salt and pepper and roast at a high temperature (about 425F), uncovered, until brownish (about 30 minutes). Then, I reduce the heat to about 350F, toss them with glaze/sauce and cook them for another 20-25 minutes, until cooked through and crispy. Sometimes, I just brush them with the sauce, flip and repeat with the other side in 10-15 minutes instead of "tossing them in the sauce" step.
I make half with Sweet Baby Ray's sauce (for people who only eat commercially made barbecue sauce or it's not barbecue sauce, as far as they're concerned. I won't name names), and half with my black vinegar barbecue sauce/glaze (the ones with the black vinegar glaze may get a sprinkle of sesame seeds).
brooke29 at 11:33AM on 01/28/09
I did Michael Symon's wings last year with sriracha and most everyone loved them, so I'll do those again, with a few tweaks. I might also do some plain, on the grill, for those wimps who couldn't take the sriracha.
@brooke, can you share your black vinegar barbecue sauce/glaze?? could be a nice pairing with the sriracha.
hungryinhouston at 11:43AM on 01/28/09
I'm making Tyler's Ultimate Thai wings. Haven't tried them yet, but they looked tasty on TV!
http://www.foodnetwork.com/recipes/tyler-florence/crisp-chicken-wings-with-chili-lime-butter-recipe/index.html
lambowner at 11:44AM on 01/28/09
All I gotta say is use butter flavored potato flakes in addition to the light flouring. Half & Half flour & flakes...makes the best damn wings ever. Never tryed baking with this coating though...
javaman8200 at 11:45AM on 01/28/09
@hungry - it's pretty much the same that I used for the 5-spice meatloaf, only with a bit less vinegar. It's rather versatile, I use it for ribs, too.
1/4 to 1/3 cup black vinegar
1/4 cup Shaoxing wine
1/4 cup hoisin sauce
2 Tbsp honey
2 Tbsp brown sugar
1 Tbsp of each: soy sauce, plum sauce (or whatever preserves you have on hand) and Worcestershire sauce
1 tsp minced garlic
Bring to a boil, reduce the heat and simmer, stirring often, for about 20 minutes.
You're right by the way, it can make a very nice pairing with the sriracha!
brooke29 at 12:02PM on 01/28/09
I never fry my wings (even for the SB party), and they're a huge hit...I roast them with a mess 'o dry spices (s&p, garlic powder, Bell's seasoning, paprika + whatever else I'm in the mood for), then toss them in BBQ sauce (Bone Suckin' is a favorite, but Cattlemen's got a WOW last time), and put them back in the oven for about 10 mins to caramelize.
Curlz at 12:30PM on 01/28/09
i marinate mine in the frug's recipe for pallo diablo and then throw them on the grill.
huneybumper at 1:15PM on 01/28/09
In addition to the standard hot sauce, and bbq wings - which we grill after frying them & saucing them....we make killer butter garlic wings.
Melt butter, toss in a few chopped cloves of garlic....the amounts depend on how many wings you're making, how much garlic you want....after tossing the cooked wings in the butter garlic, add some parmesan cheese, then grill til really crispy.....these are addicting!
mepolo at 1:36PM on 01/28/09
These recipes sound great! I've been trying to find a good baked wing recipe for ages, and have never figured out how to actually do it.
I'm going to try those butter garlic wings for sure.
Will your baking methods be good for hot wings too? I'll roast my wings for half hour at high heat, then glaze with my sauce (franks red hot, butter, and my secret ingredient - jarred jalepeno juice), then bake for twenty more minutes at med heat? Then toss in the sauce again?
Does that sound right?
secondbecky at 3:37PM on 01/28/09
I don't make Buffalo Wings.
I make Buffalo Legs.
Take chicken legs, fry them in hot oil for 15 minutes. Melt some butter in a pan, mix in some hot sauce. Add legs, coat with sauce.
Enjoy.
DanielJ at 4:04PM on 01/28/09
I marinate my wings in tequila, lime, and a bit of tabasco sauce for a few hours, dry them off and bake them until they're browned, then I throw them in a pan of warm raspberry chipotle sauce with a half stick of unsalted butter and toss them around a bit. Then I put them on a cookie sheet and give them 5-10 minutes in a 400 degree oven to glaze a bit.
They'll knock your socks off everytime.
aungeinphx at 4:29PM on 01/28/09
@secondbecky - yes, that's pretty much it. You can use whatever sauce you like really. Do make sure that after your first step your wings are brownish (depending on your oven it may take a bit longer, too - in my old oven, it was more like 40-45 min). You don't really need to toss them in the sauce after they are done (I may just baste them one more time while they are baking), but if you want to, it's not going to hurt anyone.
brooke29 at 4:31PM on 01/28/09
@julie- what is ah-so sauce? Nope not going to do wings this year, going to do alligator and hopefully will do a chipotle/aloli dipping sauce with it. But in the past I would dredge them in a flour/spice mixture and oven fry them and them heat up Franks with some butter and garlic and after they are baked for what 35 minutes coat them with the Franks.....yadda yadda. pretty boring, but I make so much other things......
pjracz10 at 4:43PM on 01/28/09
My favorite wings are broasted. They are insanely great. I think broasted is really just fried, but the chicken is the best quality, the wings are huge and juicy and the crispy coating is finger lickin' good. I've tried, but mine never taste as good. Specht's Broasted Chicken in Collegeville, PA deserves a shout out for that amazing chicken. My next favorite are traditional Buffalo wings, with lots of butter and not too hot sauce and celery and caribbean ocean colored cheese dressing. (I'm SO not getting in the middle of THAT discussion - ha ha). I can't stand the heat, but I'm not getting out of the kitchen, so there!
PerkyMac at 4:52PM on 01/28/09
Smoking them over a grill with mesquite chips after marinating 24 hours with rub of paprika, chili powder, cumin, kosher salt and pepper.
sugarstack at 5:02PM on 01/28/09
Living in the Buffalo area we have them a lot but I like smoked wings, they aren't fried at all, not greasy. Sticky bourbon bbq sauce on them also.
joanpieroni2 at 6:19PM on 01/28/09
I go simple. I toss them in melted butter and roll them in freshly grated parm and then roast until the skins are crispy. I love the idea of Buffalo wings (spice and blue cheese, come on!), but honestly, they don't do it for me. I need the skin to be crisp and when the wings sit for even a couple of minutes with sauce on them, the crisp thing goes away and, to me, they're kinda gross. [/ducks]
chisai at 10:18PM on 01/28/09
Well, here's the story...I had to make turkey gravy for my contribution to Christmas dinner at my sister's house. I always make gravy from scratch using the meat or turkey drippings as a base for gravy. Since I wasn't cooking the turkey, I had to improvise. So off I went to the grocery thinking of roasting some turkey necks, elbows, and assholes to make the gravy. They were having a sale on turkey wings so I spent about 8 bucks on 6 humongous wings.
Took them home...of course you know you have to roast the hell out of something to make a gravy. Threw them in a roasting pan, turned the oven on to 450 and roasted the bajeebees out of those wings. I turned them often so they would brown on all sides and give off the delicious 'fond' no sorry I said that.....the browned bits in the bottom of the pan. Of course, all juices were expelled and I ended up with a concentrated concoction that made the most delicious gravy.
Then...what to do with the wings!! I took another pan and put the wings back in..(you know turkey wings are huge, right?) and threw some Thai chile sauce over them and put them back into the oven. OMG!!!! They were delicious, albeit a little dry. Husband and son consumed them in 15 minutes flat!!!
SO....the end of this probably boring diatribe is this...I am going to make a shitload of Turkey 'buffalo' wings on SBS!!! These will of course still have the juices intact. I think they would be a Wow!
lamora at 12:36AM on 01/29/09
@lamora ~ sounds like a winner. One correction: the new pc term isn't fond, it's crud. I heard it from Anne Burrell and she would know, right? ;)
PerkyMac at 12:51AM on 01/29/09
@Lamora and Perky Thank you!! I think I just wet myself reading your posts but Lordy it was so worth the extra laundry!!!;-)
huneybumper at 8:01AM on 01/29/09
@pjracz10 -- Ah-So sauce is this magenta pink thick almost jelly-like chinese barbeque glaze that was sort of sweet and sour. It came in a short, squat jar with a white cap. It seriously made some crazy good wings.
juliebugsmama at 9:17AM on 01/29/09
I marinate in Soy-Vay terriaki, lightly coat with flour, bake till crispy, then toss in equal parts butter and sriracha. The sugar in the Soy-Voy counters the sriracha.
nhfoodie at 9:31AM on 01/29/09
@julie- Thanks, now I know what your talking about I love that. Have to try it perhaps with pork too?
pjracz10 at 10:56AM on 01/29/09
I made the roasted wings last night and they came out a smashing success!
Thanks guys!
secondbecky at 12:18PM on 02/02/09