From glkirk@alltel.net Mon Nov 5 11:54:02 2001 Date: 3 Nov 2001 12:50:40 GMT From: tiberius Newsgroups: rec.food.recipes Subject: Hot Wings (4) Collection Followup-To: rec.food.cooking, rec.food.recipes Fire Mountain Wings Genuine Buffalo wings Hooters Buffalo Wings Hotchili-Mike's Garlic and Black Pepper Wings Exported from MasterCook * Fire Mountain Wings Recipe By :http://suziehotsauce.com/flamethrower.html Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Habanero Hot-Wings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs chicken wings, separated 1/2 cup butter 3 cloves garlic crushed and chopped 1 bottle Louisiana Hot Sauce 1 tsp. ground cumin 3-4 seeded habanero peppers Melt butter, add garlic, barely cook, then hotsauce and cumin. Cook until mixture is blended and maybe a little thickened. Take 1 cup of sauce, and place in food processor with habaneros. Process until the sauce thickens. Pour contents of food processor back with rest of sauce and stir well. Deep fry wings until crispy Mix sauce with wings in large bowl, serve with blue cheese dressing, celery sticks and fresh bread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Genuine Buffalo Wings Recipe By :Frank and Teressa's Anchor Bar in Buffalo, New York Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Hot-Wings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Genuine Buffalo wings can be easily made at home. You need only pick up a bottle of Durkee's "Red Hot" pepper sauce (if you read the label you note that it is made using "Frank's original recipe") and follow the recipe printed on the label (something like 1 Tbsp melted butter mixed with 1/4-cup sauce). The trick to making truly awesome wings (crispy on the outside, moist and fall-off-the-bone tender on the inside) is to use a pressurized deep-fat fryer (or "broaster"). You must deep fry the wings without pressure until they are brown and crispy, then close the lid and pressure-fry for an additional 10 minutes (total cooking time is about 15-20 minutes). KFC and other restaurants all use commercial broasting units; residential models are hard to come by. Mine is about 20 years old and is made by Wear-Ever (it's called a "Chicken Bucket"). Do not use a standard pressure cooker as they are designed for cooking with water/steam and cook at lower temperatures and higher pressures. Broasters cook at higher temps and lower pressure. Remove the wings from the fryer, drain on a paper towel, toss in the sauce mixture to completely coat, and serve with fresh blue cheese dressing (Marie's brand is good), celery, carrot sticks, and fine beer. They'll be the best wings you ever ate! NOTE From: Linda Reynolds I believe that to really be Buffalo Wings, there are other ingredients, even if not listed on the label. My husband was there during the big era of the wing and ate many. We add white, black, and red pepper and saute onions and garlic in the butter before adding the Franks. a crucial step here is to then bake the wings for an additional 10-15 minutes to get the sauce to bake on to the wing. We deep fry or bake first til almost done, steep wings in the sauce for as long as you can (sometimes days if we are planning ahead and not on a whim when we want wings in the next hour!). He says that the restaurants (the on in Buffalo and then the one he went to a lot in Fredonia used to broil the sauce on to the wing but you have to really watch them as they burn easy. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hooters Buffalo Wings Recipe By :Hooters Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Chile-Heads Hot-Wings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil for frying 1/4 cup Butter 1/4 cup Louisiana Hot Sauce 1 dash Ground pepper 1 dash Garlic powder 1/2 cup Flour 1/4 tsp Paprika 1/4 tsp Cayenne pepper 1/4 tsp Salt 10 Chicken pieces Bleu cheese salad dressing & Celery sticks Heat oil in a deep fryer to 375 degrees. 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 pepper, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side. Serves 2. - - - - - - - - - - - - - - - - - - Exported from MasterCook * Hotchili-Mike's Garlic and Black Pepper Wings Recipe By :Hotchili-Mike Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Wings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kg Chicken wings Marinade: 2 dl Apple juice 1 dl Soy sauce (Kikkoman or other Japanese) 1 dl Olive oil 5 cl Garlic - pressed (fresh) 5 cl Black Pepper - ground) Mix the marinade and cover the wings with marinade. Marinate the wings for 6 - 12 hours. Grill the wings until the skin gets crispy but not burnt. Enjoy with or without your favorite dip. Freeze leftover marinade an use later for another batch of wings. - - - - - - - - - - - - - - - - - - More can be found at: Http://www.pepperfool.com/recipes/appetizer_idx.html -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. 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