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My Last Batch of Butt Kick Hotwings ( a recipe)
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My Last Batch of Butt Kick Hotwings ( a recipe) |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738
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Alas, it's true. But here is the recipe. First? You wash the wings. (please don't ignore this--we are talking about the armpit of chickens here, so nod, wash the damned things, and yeah folks, I know folks that needed to hear that. Not that I'd eat their hotwings, but...sigh.) and I don't care if you have a five hundred dollar pan (actually, especially if you have a five hundred dollar pan) line that sucker in foil. *shrug* It does something to the temperature. Marinate, marinate, marinate. (liberal teriyaki here, and yep, garlic and onion) I generally tend to season underside first, after I coat the wings in olive oil. And no, don't add salt--you won't need it after you sprinkle garlic juice, orange, and nod, if you have actual lemon and fresh ground black pepper, that's great, but your basic lemon and pepper seasoning will do. And yeah, oranges, damn, I like to squirt oranges on my chicken--you guys got a problem with that? I thought not.  And now, here's where Local Reb and I depart ways, because I don't spritz my wings with coca cola, nope. I sprinkle brown sugar, but only after a dusting of Zatarain's Roux and Gravy Mix. This lends a coating that allows that good shtick of seasoning, but hey? moderation folks! and? (nod, no more tedious browning of flour and another hey? with my triglycerides, I can't take the bacon grease or the tedium of actual roux anyhow) and one would think I'd rely on the ole reliable Zatarain's Creole Seasoning again for the hot flavor, but no, and here is why this was my last batch of absolutely perfect hotwings-- I happened to have access to the best hot sauce, and yep, even better than (did I just type that? I did) than Louisiana hotsauce was our own Stephano's concoction (My preference was Tempered Flame, mildest, but hey? He caught the flavor of a perfect crawfish boil, what with that lemony, somehow meaty flavor, but his Gideon's Torch was grand too, although for wings, I tended to water it a bit, as hot wings are, well, hot, but y'wanna taste the meat too.) but I digress... anyhoo The stuff was so good I applied it with a sponge brush. Yep. (sponge brushes work great for turkey basting too.) Flip 'em all over and season the same way and then? Tent the foil (I like to stick a few sprigs of rosemary in the pan, too, not broken and sprinkled, but just as an aromatic flavoring) over the pan and bake at 425 degrees, and I dunno how long, you can just smell the rightness of it, and then, take the tented foil off of the top, add about a half cup of teriyaki (that's why ya don't need salt) and water mixed to the pan, and let that all brown for fifteen, twenty minutes. (Again, you'll know by the smell.) And there you have it. Best damned hotwings on da bayou. Or anywhere else for that matter. With hugs, for Stephanos.  (I sure wish you'd market that stuff.) |
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Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
It's 8:20 a.m. as I read this, CST, and now I'm starving! What's the dipping sauce, if you have a preference? I know what I like...  |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Dipping sauce?  Lawsy woman, it's whatever you can lick off the foil! |
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timothysangel1973
since 2001-12-03
Posts 1725Never close enough |
Gosh that sounds great Karen. But... I'm weird, and when I was a kid we were poor and we NEVER got to eat the breast of the chicken that was always for the adults so now I don't eat anything but... lol However, I am sure that I can use that recipe on chicken breasts or tenders. I think I will give it a go as I rarely EVER coat my chicken in flour and fry it anymore - I usually concoct something of my own and then bake it. As far as dipping sauce... I never use anything but Ranch, and then only Ranch that I make myself with the mayo, and the packet that you buy in the store. It just tastes better than the pre-made stuff to me. Funny how... when we were kids we would eat anything put in front of our face (ofcourse now, mom held a mean look on her face so we knew better than to object) and now? I can shop for what I want to eat and just make my kids eat the other stuff haha Which, I don't do that often, but vegetables I do make them eat, they aren't old or wise enough to know that they are good for them. Great recipe sis and I will be trying it - on my chicken breasts ofcourse lol I'm feeling like Sunshine now.... starving |
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littlewing Member Rara Avis
since 2003-03-02
Posts 9655New York |
oh mann, that sounds amazing . . . coming from the wing Capitol *grin* We have a wing festival every year (yes, we really do, very sad) and they had wings from everywhere there - from the South, but nothing like that . . . actually I preferred the ones from Georgia, I think it was, LOL. Only bleu cheese with the wings please - *smile* and only homemade bleu cheese with big ole chunks in it - not the pizzeria mayo bleu cheese . . . But if you drink a gallon of hot sauce at the festival you win a free t- shirt (yeah, that's worth it) and they have bobbing for chicken wings in a baby pool of bleu cheese. I can't believe I just admitted that. Buffalo Wings are so very easy and I do not like atomic wings and all that nonsense where your mouth just burns (I think it is a local beer selling gimmick) but Karen? I had my first jambalaya and Holy . . . I could not eat it . . . it was so good, but I could not eat it it was so HOT. And it was only hot for like five seconds to trick you into eating it again where then it would be burning hot again in your mouth and afterwards you would taste how good it was. A repeated cycle of self torture . . . worth every second. |
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bslicker
since 2000-12-04
Posts 2321state of mind |
sounds good, i'll have to try it. ah it's been so long since a crawfish or shrimp boil...... bernie  A smile a day keeps the world in smile's. |
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Cloud 9 Senior Member
since 2004-11-05
Posts 980Ca |
I am going to make that this weekend. My son just got into hot wings and loves them. Littlewing? **smiling** yes, lots of bleu cheese chunks. Karen- Can you get those seasonings out here in Calif? |
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Mysteria
since 2001-03-07
Posts 18328British Columbia, Canada |
Thankee for the link. Okay you have made your point I see that now I am going to make these ones, and let you know if my feet lift off the ground like Stephan's recipe did.  I prefer the little drumstickie things, as the idea of chomping on someone's armpit really has a way of loosing my appetite.By the way, Canadians dip them in two sauces, one is a blue cheese dip, and the other is a ranch dip. I like the blue myself. |
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Christopher
Moderator
Member Rara Avis
since 1999-08-02
Posts 8296Purgatorial Incarceration |
Why in the world would anybody cook when they have microwavable dinners???  |
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Ron
Administrator
Member Rara Avis
since 1999-05-19
Posts 8669Michigan, US |
Why in the world would anybody microwave dinners when they have restaurants? |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
I guess it's just a suthern thang!  |
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Christopher
Moderator
Member Rara Avis
since 1999-08-02
Posts 8296Purgatorial Incarceration |
Ah, but you have to get dressed and drive to the restaurant every time you need to eat. My way, you can do it in the comfort of your own home! |
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Ron
Administrator
Member Rara Avis
since 1999-05-19
Posts 8669Michigan, US |
LOL. Different lifestyles, Chris. In my world, getting dressed and leaving the house is a treat, not a chore. Indeed, eating is about the ONLY thing in my life I don't already do at home. |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
They're ignoring me.  |
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Mysteria
since 2001-03-07
Posts 18328British Columbia, Canada |
Ya think? |
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