I have probably been making semi decent wings for almost 20 years so I figure since I have made them enough, I can probably write about them. Maybe I passed some sort of test? I don’t really know. I do know though that there are only so many ways you can do the baking/frying/smoking/broiling but the sauce(s) are up to personal preference. Me? I like the classic Frank’s hot sauce but I also love tastes like Thai, Honey BBQ, Sriracha Lime, and even now have become a fan of dry rub.
You call. Your choice but here are 4 ways we love ’em in the Smith home.
Frank’s Hot
1 cup Frank’s hot sauce
2/3 cup butter, melted
After you bake, slather with above sauce. Serve.
Honey BBQ
2 T flour
2 T butter, melted
1 t garlic powder
1 t salt
1/2 pepper
4 T oil
5-10 lbs wings
Combine flour and butter and stir for about 5 minutes. Add garlic powder, salt and pepper and oil and let wings marinate for 4 hour or overnight. After you bake, slather with the following (preferably after it has been simmering for a few minutes):
3/4 cup honey
2 cups favorite BBQ Sauce
Sriracha Lime
1/4 cup coriander seeds
1 t cumin
1 t cinnamon
2 T kosher salt
1/4 oil
5-10 lbs wings
Bash spices and add to the oil in a ziplock bag or bowl and let marinate for 4 hours to overnight. After you bake, slather with the following:
3/4 cup Sriracha
1 1/2 sticks butter (melted)
1/2 cup cilantro, chopped
Zest and juice of 3 limes
Optional sprinkle with sesame seeds.
Options to cook below.
Dry Rub
Your favorite dry rub
5-10 lbs wings
Spread dry rub over all wings. If it doesn’t contain salt, then sprinkle some of that too. Options to cook below.
Cooking the wings – 3 ways
Cooking Option 1 – Bake/Fry
Bake your wings at 375 for 30 minutes. Fry in 2-3 inches of oil for about 5 minutes total (I personally like peanut oil but any but olive should work – think 350 degrees). If doing a sauce, one more slather would be great. Serve.
Cooking Option 2 – Bake/Broil
Bake your wings at 400 for 35-40 minutes. Slather with more sauce. Broil for 3-4 minutes. Serve.
Cooking Option 3 – Smoke
