I know I've seen a thread around here about wings, although I can't seem to use the search. I did have some additional questions for those wing experts out here! Do you grill/bake/fry them? If you bread them, what do you use? What homemade or bottled sauces do you use? What homemade or bottled dips do you use? Favorite sides with your wings? What's the best wing place in Houston?
Grill them. NO breading. Slather them with some olive oil, little salt, grill till near cooked. Then toss into a bowl with your favorite wing sauce, then put them back on the grill. hmmm....so delicious. I've used Louisiana Wing Sauce before, but had to cut it with melted butter. Too damn hot for my taste. Last batch I cooked up for some friends, we used a bottle of Buffalo Wild Wings Spicy Garlic.
Yeah. Papa John's wings are terrible as well. In fact, I've never had tasty wings from a pizza joint.
I've only been to the one on Woodforest. I recommend the original hot, spicy creole and honey bbq. Those boudain balls are delicious as well.
I love wings!! breaded wings suck ass though. love bw3 and will have to check out this bonefirewings now. if i make em at home its always grilled.
Pluckers in Austin has GREAT wings. I grill mine at home and toss them with Franks Original Buffalo sauce.
few years ago, i ordered a large pizza with buffalo wings from pizza hut...... one of the wings STILL HAD HAIR...... IT HAD HAIR, AND ITS LATHERED IN BUFFALO SAUCE, NOT JUST 1 STRAND OF HAIR.... BUT FULL ON HAIR..... pizza hut on bellaire & gessner, next to fiesta
I make them a lot of different ways. Sometimes fried, sometimes grilled, never breaded, but this is one of my favorite recipes. It's from Tom Douglas, kind of the godfather of fine Seattle dining. Martha Stewart stopped by Palace Kitchen to eat these wings less than a week before going off to prison. I've done these on the grill and in the broiler and their mighty tasty. Not your usual wing flavor. Recipe from Eqsuire Every chef has his treats. By that I mean bits and pieces from things you're working on — crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board — maybe too much. Sometimes, when they are in a large quantity, like chicken wings, they end up in the "family meal." As a chef, this is the best time of my day. The kitchen crew has been playing around with the new dishes, the wait staff is gathering, and we all sit down and eat together. It's like that backstage feeling before the curtain goes up; we're all ready to rock and roll. The kitchen crew takes turns cooking, and it's usually something straightforward like meatloaf, or these wings. We use big free-range natural chickens at the restaurant, and the more we sold, the more trimmed-off wings we had on our hands. It didn't take long before hot-pepper wings were the back-of-the-house fave at Dahlia. But I couldn't find a spot for them on the menu; as good as they are, they just didn't fit the fine-dining vibe. It took opening the Palace Kitchen, a place with an applewood grill, the right style menu, and a late-night atmosphere, before the best wings in Seattle found a home in the front of the house as well. I'll never understand those greasy little deep-fried wings most bars serve. Get yourself some he-man-sized chunkers (maybe 4 to 6 to a pound), grill or broil them intact, and eat the tips — all skin and cartilage and delicious. —Tom Douglas Ingredients: 18 whole chicken wings 2 cups soy sauce 1 cup Dijon mustard 1 cup water 3/4 cup Tabasco sauce 1/4 cup garlic, chopped 2 tbsp fresh Italian parsley, chopped 2 tsp fresh thyme, chopped 2 tsp fresh sage, chopped 2 tsp fresh rosemary, chopped For the cilantro sour cream: 1/2 cup sour cream 2 tbsp heavy cream 2 tsp chopped cilantro kosher or coarse salt ground black pepper Instructions To make wings: Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce. Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated. Caution: Never use a "raw" marinade — any marinade that has had raw meat in it — to finish a dish. That's why we set some aside in this recipe. Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns. While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove. Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove. To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup. To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though — it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.
Not sure what you ate - chickens with fur would be a turn-off. If you mean it had feathers, several wing places have wings that still sometimes have a feather or two on them. They can't help it ... they all get wings from the same places. And geez, don't get wings from a pizza joint. :grin:
I've always loved Hooters wing sauces. They have a habanero version that I like (if you're into true hot wings). A lot of people seem to like Anchor Bar sauces (that's where the buffalo wing originated), but the one or two I tried in the past didn't really do anything for me. My favorite sauces outside of Hooters sauces tend to be ones that lean toward bbq in flavor. Hmm... I think I may go get wings now. :grin:
The buffalo wild wings in midtown kinda fell off. I think when the Washington location opened up, the good karma stuff went over there.
