About Wings
Serving Suggestions...
you can use the rub on any Meats or Vegetables as well. I use a little Olive Oil on the meat and rub the herbs and spices on, let them sit coated over night or just a couple of hours or a 1/2 hour, whatever you prefer, grill bake or broil to your doneness.
As for the wings you can bake them, then baste with the sauce, lower fat than frying them. I would also recommend marinating the wings in the sauce before baking them so the flavor soaks in. You can use the wing sauce on breaded or grilled chicken breast and make a sandwich, or use it on burgers, chicken fingers, or to make a Buffalo Chicken pizza...
you can use the rub on any Meats or Vegetables as well. I use a little Olive Oil on the meat and rub the herbs and spices on, let them sit coated over night or just a couple of hours or a 1/2 hour, whatever you prefer, grill bake or broil to your doneness.
As for the wings you can bake them, then baste with the sauce, lower fat than frying them. I would also recommend marinating the wings in the sauce before baking them so the flavor soaks in. You can use the wing sauce on breaded or grilled chicken breast and make a sandwich, or use it on burgers, chicken fingers, or to make a Buffalo Chicken pizza...
Jimmie's Buffalo Wings Recipe
The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up in Buffalo, NY are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh.
Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried.
Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry.
Heat the oil up SLOWLY, to 365 degrees F, and depending on the size of the fryer, deep fry the dry wings 6 to 8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary.
The Sauce.. The key here is to add just enough sauce to coat the wings -the more sauce you add, the hotter they will be.
Working quickly, place the deep fried wings in a large bowl and add the sauce. Toss until coated.
Celery sticks and chunky blue cheese or ranch dressing and plenty of napkins.
Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried.
Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry.
Heat the oil up SLOWLY, to 365 degrees F, and depending on the size of the fryer, deep fry the dry wings 6 to 8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary.
The Sauce.. The key here is to add just enough sauce to coat the wings -the more sauce you add, the hotter they will be.
Working quickly, place the deep fried wings in a large bowl and add the sauce. Toss until coated.
Celery sticks and chunky blue cheese or ranch dressing and plenty of napkins.