Hot Wing Tips
by Chef David M. Rotilie
Chef David from Ohio , I have corresponded with for years now, and he has worked with Hot Wings for a long time developing recipes for several restaurants. He has a few tips to share.
If the cooked wings come in contact with much air after they are fried they seal and they won't absorb the sauce. When the cooked wings come out of the hot oil, put them into a plastic tub with a lid with the sauce and then spin them around to get them coated.
Being creative with Wing Sauce,
In the Buffalo there are other things they do to accent the traditional Buffalo Wing Sauce.
One popular one is garlic parmesan.
Herer is a recipe for Garlic Parmesan Wings
Other things to add to your Wing Sauce
Put some blue cheese dressing right into your hot sauce.
Put some mustard in your Wing sauce. David says it should
be ghostlike in that you don't want to taste the mustard but
it will help "highlight" any poultry.
Sweeten your Wing sauce with a bit of honey or even maple syrup.
Salad dressings can be good additions to your wing sauce.
Try adding a little Catalina, Red French , or Italian dressing to your Wing sauce.
Here are some more Recipes
Hot and Spicy Southern Wings
Jamaican Jerk Chicken Wings
Garlic Parmesan Wings
- 2 pounds chicken wings (approx. 15)
- 3 heads garlic, separated into cloves and peeled
- 1 cup plus 1 tablespoon olive oil, divided
- 10-15 drops Tabasco sauce
- 1 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1 cup Italian bread crumbs
Place garlic, 1c. oil and Tabasco in food processor or blender. Process until smooth; pour into small bowl. Combine cheese, crumbs and pepper in shallow dish. Dip wings in garlic mixture and then roll in crumb mixture until thoroughly coated. Brush shallow, non-stick pan with remaining oil (1T). Arrange wings in single layer. Drizzle remaining garlic mixture over wings. Sprinkle with remaining crumb mixture. Bake 45-60 minutes at 450° F until brown and crisp.
Spicy Southern Hot Wings
5 lbs. chicken wings, sectioned (discard wing tips)
Enough flour to coat wings
1 1/2 tbsp. Creole seasoning
1 1/2 tbsp. Cajun seasoning
1 1/2 tbsp. Morton's nature seasonings
Black pepper to taste
2 sticks butter
1/3 c. Texas Pete hot sauce
Clean wings and pat dry. Mix flour and seasonings together. Roll wings in flour mixture, coating well. Deep fry 7 to 9 minutes, until wings float and are desired brownness. Melt butter; add Texas Pete. Pour over wings and serve.
I serve this with Blue Cheese dip and assorted raw vegetables - carrots, celery, bell pepper and broccoli.
Jamaican Jerk Chicken Wings
Jerk marinade (your favorite) 3 cups
Garlic, chopped 3 Tbsp
Thyme, fresh chopped 1 Tbsp
Allspice, ground 1 tsp
Water 1 cup
Scallions, sliced 1/8" 4 Tbsp
Chicken Wings whole, thawed 5 pounds
Jerk Seasoning Dry* as needed
Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure
Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
Wings can also be placed on the grill directly from the oven to express the cooking process.
Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
Serve hot with your favorite beverage. Enjoy!!!