CHICKEN WINGS(any flavor)--who makes the best or is it you?---give your recipe?

crispy or not--etcCHICKEN WINGS(any flavor)--who makes the best or is it you?---give your recipe?
Geezus, you are getting tons of bad advice here.





I like to bread my wings. I like to use rice flour as well because its fine. I don't use recipes but I'll just spell it out, get a pot of oil to 350F.


Take chicken wings and dip them in egg wash, then put them in the rice flour mixture and bread them. My rice flour mix has salt, pepper, onion powder, garlic powder, thyme. Onion powder is extra special in there. Drop them into the oil and cook them until they are somewhat floating on top, usually about 15 to 20 minutes. Then I get a bowl and put the cooked wings in there and dump Frank Red HOT Buffalo wings sauce in there and coat the wings about in that.





With the exception of the rice flour mix, this is how alot of restaurants make them.





Good Luck!CHICKEN WINGS(any flavor)--who makes the best or is it you?---give your recipe?
I can't believe you actually chose this bozo for a best answer. interesting Report Abuse

There is a place out by where I went to college in CT called SideStreet and they make THE BEST buffalo wings. They are double fried (eeeek, i know). But they are soooo good and the sauce is amazing.
me, and I will never give my recipe to anyone
The best wings I've ever had are from a place called Oregano's. Its a bistro chain in Arizona. They make these amazing ';Italian Gold Wings'; Its basically a thick honey mustard glaze. Its so amazing
i like kentucky fried chickens 20 pack..there good.
Adoboe chicken wings( Phillipino style )





In a heavy based pot add -:


2kg Chicken wings


1/2 cup light soy sauce


1 med onion small diced


3 cloves of garlic chopped


2 bay leaves


1/3 cup white vinegar


1 teaspoon of whole black peppercorns


Juice of one lemon


50 ml Sesame seed oil





Combine all ingredients and simmer with a lid on for 10 minutes, stir, leave for a futher 10 mins, stir again, and turn off and let stand for 10 minutes with the lid on before serving, is delicious with rice and steamed asian greens such as choi sum or bok choy
PJ Whelihan's pub in Haddonfield NJ has the very best.
http://www.anchorbar.com/


They are the ORIGINAL.
I live in Phoenix and I love Native New Yorker's honey-chipotle wings - kinda crispy.
the only reason to think i can make the wings better is i do not use preservatives or any artificial flavour enhancers .


here is my riper


1 tablespoon black treacle (molasses)


1 red chilly chopped up


1 tablespoon light soy sauce


i teaspoon oyster sauce


1 teaspoon paprika


1 tablespoon rice wine


1 tablespoon tomato puree


1 sweet red pepper diced finely


1 inch grated fresh ginger


1 clove garlic crushed


1 onion finely diced


salt and pepper to taste


1 table spoon veg oil


method


put oil in a pan and cook the onions without colouring them add the garlic ginger chilly and sweet red pepper and cook without colouring them for five minutes .


then add all the wet ingredients and cook on a gentle heat until it is a good sticky consistency season to taste . then pour over your chicken wings and leave for about two hours minimum and then cook in a moderate oven and when cooked enjoy .


these will not have a smokey taste as i do not use artificial flavours i hope you enjoy this recipe if you use it but hey that's up to you
Domino's Pizza, Earl's Restaurants, or any pub. Ask for them crispy.
Wingers definately has the best wings I have ever had. It is a Northwest bar and grill!!
The best way, I have to say is the DIY way. For any of you that don't know that stands for Do it yourself. Aside from the possible bacteria and germs that come from raw chicken(just wash your hands and area before and after preparation) making it yourself would create a feeling of accomplishment especially if they turned out really tasty. A good combination of seasonings would go first. Be unique and use some that you would come up with. Not too much or it may turn out really salty. I like to use accent, lawrys, lemon pepper and regular black pepper. Then coat it in all purpose flour. Fry it in clean oil. (your choice) Make sure the temperature of the oil is around 350 degrees. Fry the pieces until they float and have reached a beautiful golden brown crust. The seasonings will have flavored the skin and meat and the crust will definitely top it all off. Oh, and to WheretheBuffaloRoam: Your way is a really good way. I have actually prepared it that way but since I have been in 5 star restaurants and hotels as part of a Job-Shadowing program, I want to tell you that chefs DO NOT prepare fried chicken or buffalo chicken this way.





-For buffalo wings: mix melted butter and hot sauce in all over the fried chicken. Nice and spicy with a side of ranch or bleu cheese dip.
quaker steak and lube and their best flavor is arizona ranch. You can purchase their sauce in a few grocery stores now.
I have used this recipe about 20 times and the people just love it.


2 large packages of wings


2 bottles of FRANKS HOT SAUCE (a must)


2 sticks of real butter





Melt 1 stick butter lighly and pour 1 bottle of hot sauce then mix


Drip wings with thongs (the sauce will stain your fingers forever)


Place on oven tray @ 350 and cook for 1 1/2 hour.


Mean time, repeat the butter and sauce thing.


Drip wings with thongs, then deep fry for 15 minutes.


You may add cayenne in last process for spicing.
HOOTERS HAS THE BEST!!
My hubby makes the BEST!


The sauce is Italian dressing, multiple hot sauces, and a little bit of barbecue sauce.


The wings are ';naked'; because neither of us is a big fan of breading the wings.