The Almighty Chicken Wing - nothing without the sauce
I am a fan of chicken wings... that's stooopid. I love the friggen things. I am in search of a new hot sauce recipe.
My usual is:
Butter
Franks Red Hot
Tabasco
Red pepper flakes
Worsteshire
Soy
Pepper
Poultry seasoning
I need some VERY SPICY wings tonight... PLEASE fellow foodies... lend me your wing sauce recipes!!!
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9 Comments:
Plain old sriracha
Cassaendra at 1:59PM on 10/30/09
I pre-season them with garlic powder and seasoned salt; then refrigerate overnight (or several hours). The we like them grilled best, splash the buttery sauce on them, toss and return to a low grill to let them "dry" a little bit.
CJ McD at 2:02PM on 10/30/09
Slow marination, par-baking, a hot cast iron pan, and as much peppery sauce as possible. If you want serious heat, you can puree whole peppers, including the seeds, for a base. Don't add any salt to your sauce, as if they've been marinated properly, they'll be salty enough as it is. Keep saucing them when in the pan; a blackened wing is a good wing. I keep a bottle of olive oil with hot peppers and garlic in it...it's great for barbecue. Oh, and wash your hands well before you use the toilet. Well, after too...but trust me on the first one. Just trust me.
NotAmerican at 2:56PM on 10/30/09
You'd hate mine.
boneless,
fried,
and dry seasoned with lemon pepper and kosher salt.
I had a really good "saucy" bunch once and I believe they were thaï...ever tried those?
hungrychristel at 5:07PM on 10/30/09
Love Thai... Good idea. Time to swing by the Asian market.
Hate is a strong word by the way... I mean, it is fried and it does have my fav seasoning... salt. :)
happyeats at 5:27PM on 10/30/09
Good Asian-flavor: soy sauce, orange juice, finely minced garlic, red pepper flakes (or a good healthy slug of Frank's or Sriracha), honey and brown sugar -- reduce until sticky then pour over baked wings and finish under the broiler 3-5 minutes (careful not to burn), sprinkle with cilantro, sesame seeds, green onion
For just hot hot hot wings, I usually just coat with a tiny bit of flour, then coat with a smidge of butter, TONS of Frank's and Sriracha
ec_washington at 5:35PM on 10/30/09
Good fresh wings (not the nasty frozen injected junk).
Fresh fat to fry in, peanut oil is great.
Don't overloaded fryer (otherwise they dry out from low temp frying)
Don't overfry, they should be crisp like chicken bacon on the outside, but still juicy (not greasy) on the inside.
Fry the drumettes separately from the forewing, the drumettes dry out quicker, and need a shorter cook time. The forewing has fat deposits in a thick skin that are tastier if rendered, so they need a longer cooktime.
I'm partial to seasoning them with Old Bay.
Most "wet" sauces ruin that fantastic chicken bacon crisp skin effect.
peekpoke at 6:37AM on 10/31/09
I ALWAYS serve wings dry with a sauce on the side. I don't understand going through all the trouble of making a crispy wing then dousing it with sauce that make the wings soggy. Also, if you serve them dry and crispy, you can make many sauces for others to try. Sizzling hot for some, savory or sweet for others... I like to do a satay sauce
Ingredients
1 (10 ounce) can coconut milk 1/2 cup crunchy peanut butter 1/2 small onion, grated 1 tablespoon dark soy sauce 2 teaspoons brown sugar 1/2 teaspoon red pepper flakes
Directions
In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
For the spicy I am with @Cassaendra doing plain ole sriracha
For sweet I like doing a bbq dry rub put into a little maple syrup and a tbsp or two of orange juice or cider vinegar or champagne vinegar.
Pavlov at 10:06AM on 10/31/09
Salt and Black pepper wings are my favorite. Can't tailgate in the SEC without them.
Uncle Dudley at 10:20AM on 11/02/09