Topic: Chilli chicken wings (need suggestions)

[chillihothot]

After watching some tv I see there are these infamous chilli chicken wings that are really, insanely hot, and I'd like to try to make some.

Given the unseasonably warm weather in Wiltshire tonight I BBQ'd some chicken wings outside that were marinated overnight. Pretty good but I'd like to make something that packs a punch.

I did see somewhere that the chicken wings are deep fried first. Does anyone have any suggestions?

[BradM]

Ah yes, the infamous "Buffalo Wings".
"Invented" in a pub in Buffalo, New York as a snack. They usually are deep-fried (the quickest way of cooking chicken wings in a commercial kitchen) but there is nothing wrong with grilling or baking them in the oven. They are so popular there are a thousand recipes out there but here's what I do.
Cut the chicken wings into the three pieces, most people don't use the tips as they burn so put them aside for chicken stock. The other two pieces, the flat and the drum, spray with some oil and then pop them in a plastic bag that contains a mix of some flour and your favourite spices (eg. salt, pepper, chilli powder, garlic powder, whatever is in reach ...).

Shake the bag so all the pieces get coated. If you are cooking in the oven, pop them on a foil lined pan that you've sprayed a bit of oil on, and spray the chicken with oil again. Pop them in a reasonably hot oven and cook until done, turning them once half way through.

Or of course you can BBQ them, grill them or deep fry them. I've even cheated by cooking them in the microwave and then transferring them to a frypan to crisp them up.

Now the sauce - very easy! It's just a mix of a hot chilli sauce and butter or margarine heated in a saucepan.
Traditionalists say it needs to be a vinegar based hot sauce, like Tabasco, Frank's (the original sauce used in the recipe), Louisiana, Cholula, Crystal etc. but I also don't mind it with a tomato based hot sauce, up to you.

Most recipes call for a 50:50 mix of sauce and butter, obviously you can change the ratio to be milder or hotter.
Many people also add variously garlic, cheese (I like parmesan in it), Worcestershire sauce, soy sauce, sugar, ginger, whatever takes your fancy.

So once you've heated the butter,hot sauce mixture up to boiling on the hob, take it off the heat.
Put your freshly cooked chicken wing pieces into a bowl, pour the sauce over the top and toss the pieces so it's all coated.

Sorted!

The Yanks like to serve it with a side order of blue cheese dressing and celery sticks to cool the palate but I never bother.

[chillihothot]

Cool! I tried this and it worked pretty well.

I found I had to stir fry in the sauce at the end to stop the wings getting soggy.

I brought some Franks Buffalo wings hot sauce, while not bad I found a bit vinegary. I'm not really a sauce person in general, but I'm trying to find some combos that work for wings.

Having acquired 20 different bottles from around the world for these wings I'd say half are a write off.

America has a lot of sauces but I find most of these just far too eccentric and too many random flavours that clash. Having said that they seem to do the best BBQ sauces.

[natterjak]

I can't help myself making any chicken wings which come within my reach into Foodwishes Clifton Springs Chicken Wings:

http://youtu.be/Ht7mK5dX0es

http://foodwishes.blogspot.co.uk/2008/05/clifton-springs-chicken-wings-oven.html

The only way I deviate from the receipe is to deep fry my wings for 5 mins 170C followed by 2-3 mins 180C and I also add a bit of Mr Naga to  the sauce.  They are so delicious in the garlic and ginger sauce that I have to be careful how many I cook as I literally can't stop eating them till they're all gone!

[fried]

I tried the recipe last week too. It turned out pretty authentic, although I also found the sauces I used a little vinegary. I used some 'Amazon' sauces, chipotle and habanero.

Well worth the small effort.

[976bar]

If you've ever been to the USA you may have come across, "Hooters Restaurants" famous for their "HOT" Buffalo Wings.....

http://www.hooters.com/Home/Default.aspx

I am lucky enough to have been able to find out the recipe for their, "Hot Sauce" and have made this several times now, even a bulk version for an American evening at the UNI.

This sauce is absolutely wonderful and is best with, "Crystal" Louisiana Hot pepper sauce, but I have also used Encona West Indian hot pepper sauce too with great results.

Here's the recipe.

Hooters Buffalo Chicken Wings

1/4 cup 60ml (56 grams) butter
1/4 cup 60ml Crystal Louisiana Hot Sauce
Dash ground pepper
Dash garlic powder
1/2 cup 120ml all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces or Chicken Breast cut into chunks
Vegetable oil for frying

Heat oil in a deep fryer to 375F or 190C. You want just enough oil to cover the wings entirely, an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well?blended.

Combine the flour, paprika, cayenne powder, and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60?90 minutes. This will help the breading to stick to the wings when fried.

Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.

Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

I also made a milder version for the weaklings at the UNI, by adding light Muscovado sugar and fresh double cream, which was also lovely.

Hope this helps

[Gav Iscon]

I can't help myself making any chicken wings which come within my reach into Foodwishes Clifton Springs Chicken Wings:

They look lush. I'm now regretting not getting a boatload of chicken wings this morning at the Indian suppliers. 

[chillihothot]

Some good suggestions, I must admit I am leaning towards a DIY sauce.
Just for clarification: wings are part crunchy, soggy, sticky as you won't get an entirely crispy wing after its been dredged in sauce right?

[chewytikka]

Todd Wilbur - Americas recipe hacker
Hooters Buffalo Chicken Wings -  His light version...
http://www.topsecretrecipes.com/Hooters-Buffalo-Chicken-Wings-Reduced-Fat-Recipe.html

[BradM]

Nice link Chewtikka, worth thinking about crumbing them.
Yes, I prefer them crispy as well, I have finished them off in a frypan and tossed the sauce in at the last second.
If you only lightly coat them I guess the wings stay crispy for longer.

Anyone have any ideas to do a 'curry' flavoured version?