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Buffalo Wings where to go in Dublin?
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29-03-2012 3:44pm#1ok so I Have a major obsession with buffalo wings lately...
sad but true..
could eat them all day...mmmmmmmmm
I eat extremely healthy during the week so I like to treat myself to some finest wings at the weekend :P
anyways looking for a few good places to try them...
Eddie rocket ones are sweet...
have tried Captin Americas, TGi Friday's
and recently drove out to rathmines to a place called Buffalo 19 - wings we're absolutely delish
Gonna try the Elephant and Castle this weekend, heard the wings in there are to die for....
Anyone else recamend anywhere in the dublin area????.. willing to dive Tagged:0
Comments
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elephant and castle is very hit and miss recently and although they were the first place (or at least the first popular dublin place) to serve proper buffalo style wings they are far from the best place to get them.
i used to go to the schoolhouse on northumberland road by the canal and they were always pretty good there, but it's been years since i was actually there to try them.
the place that used to be the thirsty bull in tyrellstown also does them, but the last time i had them there they weren't great. also tribeca, the porterhouse or luigi malones do them as well. can't think of anywhere else off the top of my head.
the good news is that they're p1ss easy to make at home, so you don't have to go out to enjoy them.
go to any tesco's or other big supermarket and look for "Franks Red Hot" sauce and cook a good glug of it up with some melted butter in a pan and toss in some cooked chicken wings and you're done. that's it, no secret recipe (at least not any more), it's as simple as that.
the real art is in how you cook the wings, with many options available to you and there is already a thread about them here: http://www.boards.ie/vbulletin/showthread.php?p=1431351
it's not the longest (afaik aside from the restaurant reviews one) thread in the food and drinks forum for nothing.
oh, and it doesn't actually get interesting until page 5 when someone posts the actual recipe, so feel free to skip past that to save time.0 -
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elephant and castle is very hit and miss recently and although they were the first place (or at least the first popular dublin place) to serve proper buffalo style wings they are far from the best place to get them.
i used to go to the schoolhouse on northumberland road by the canal and they were always pretty good there, but it's been years since i was actually there to try them.
the place that used to be the thirsty bull in tyrellstown also does them, but the last time i had them there they weren't great. also tribeca, the porterhouse or luigi malones do them as well. can't think of anywhere else off the top of my head.
the good news is that they're p1ss easy to make at home, so you don't have to go out to enjoy them.
go to any tesco's or other big supermarket and look for "Franks Red Hot" sauce and cook a good glug of it up with some melted butter in a pan and toss in some cooked chicken wings and you're done. that's it, no secret recipe (at least not any more), it's as simple as that.
the real art is in how you cook the wings, with many options available to you and there is already a thread about them here: http://www.boards.ie/vbulletin/showthread.php?p=1431351
it's not the longest (afaik aside from the restaurant reviews one) thread in the food and drinks forum for nothing.
oh, and it doesn't actually get interesting until page 5 when someone posts the actual recipe, so feel free to skip past that to save time.
Thanks - I'm going to give Elephant& castle a shot tomorrow, I'll let yous know my verdict :P gonna try a the other places next week. I've heard
alot of good reviews about the places mentioned above.
Don't want to over do it incase I get sick of them...
Tried making my own before and it was a complete fail - gonna try some recpies and hopefully achieve in making some tasty wings Thanks
Thanks Guys 0 -
here's the quickest rundown i can give which should give you great results every time.
- buy wings (usually in 2.99 packs in supermarkets)
- refrigerate them
- *cut wings at joints and discard the pointy tip (or save for stock)
- toss the wings in a mixture of 3/4 plain flour and 1/4 cornflour with a teaspoon of smoked paprika and or a teaspoon of ground white or black (or half and half) pepper. (about half a cup of the mixture per pack of wings)
- return to the fridge for at least 30 minutes
- deep fry for 10-15 minutes on high until golden brown
- melt equal parts of butter and franks 'original' hot sauce (not the buffalo wing sauce if you can avoid it, it's just hot sauce + artificial butter and it's gick). (use about half a cup of each per pack of wings)
- if you like them vinegary, just toss in the cooked wings once the butter is melted, or alternatively, simmer off some of the vinegar for 5-10 minutes before tossing in the wings.
- i find it makes tossing the wings easier if you use a wok for melting the butter and franks, it's just easier to toss them around than in a frying pan or whatever.
- enjoy with the dip of your choice.
*simplest example of hot to cut the wings is imagine you are about to have an arm wrestle and your arm is a chicken wing. you have the bicep bit and the bit between your elbow and your wrist. cut down through the elbow joint vertically and then cut off the wrist part and discard the hand. of course now you're never going to look at a wing the same again.
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here's the quickest rundown i can give which should give you great results every time.
- buy wings (usually in 2.99 packs in supermarkets)
- refrigerate them
- *cut wings at joints and discard the pointy tip (or save for stock)
- toss the wings in a mixture of 3/4 plain flour and 1/4 cornflour with a teaspoon of smoked paprika and or a teaspoon of ground white or black (or half and half) pepper. (about half a cup of the mixture per pack of wings)
- return to the fridge for at least 30 minutes
- deep fry for 10-15 minutes on high until golden brown
- melt equal parts of butter and franks 'original' hot sauce (not the buffalo wing sauce if you can avoid it, it's just hot sauce + artificial butter and it's gick). (use about half a cup of each per pack of wings)
- if you like them vinegary, just toss in the cooked wings once the butter is melted, or alternatively, simmer off some of the vinegar for 5-10 minutes before tossing in the wings.
- i find it makes tossing the wings easier if you use a wok for melting the butter and franks, it's just easier to toss them around than in a frying pan or whatever.
- enjoy with the dip of your choice.
Thanks
will give this a shot0 -
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he (or she) does, but it is actually called the bull and castle.Don't you mean FX Buckley?
http://www.fxbrestaurants.com/bullcastle/0 -
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he (or she) does, but it is actually called the bull and castle.
http://www.fxbrestaurants.com/bullcastle/
HE !
And...errr... yes...
Regards,
MR Joe :-)0 -
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Just buy a bottle of Frank's Red Hot Sauce (available in most supermarkers now) and do your own.
and by your own I mean with no one else in the house so you can suck as much off the bones as you like and not care what others think of you. If the missus brings our lil'one out and I've do a dinner jsut for myself I make a pig of myself. Wallow in it for about half an hour. Then shower and brush teeth and begin normality again
anyway....
Ha ha ha, too funny: I do this too when himself is away. Pop on a bib and guilty pleasure away 0 -
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you should do what i do and instead of making it with wings, cut the bone out of a chicken thigh (the oyster thigh part you get in similar packs to wings in supermarkets) and cit it into 3 strips and then treat as in my wing recipe.Just buy a bottle of Frank's Red Hot Sauce (available in most supermarkers now) and do your own.
and by your own I mean with no one else in the house so you can suck as much off the bones as you like and not care what others think of you. If the missus brings our lil'one out and I've do a dinner jsut for myself I make a pig of myself. Wallow in it for about half an hour. Then shower and brush teeth and begin normality again
anyway....
all the same juicy meat (and more of it) and crispy skin, just without the bones to get in the way and slow you down.
taking the thigh bones out doesn't take much longer (maybe 10%) than cutting up wings either. 0 -
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I'm definitely an advocate for making your own, I'm famous for them among friends but trust me; go to JD's Steakhouse in Terenure. About 18 quid for 2 courses and the wings are amazing. They BBQ the wings really slowly before dressing them in the buffalo sauce. The meat is smokey, juicy and falls off the bone and the sauce has just the right amount of vinegary spice. Starvo now.
-Funk
Yeah will give there a go to.
Tried Luaigi Malones the weekend - wings where delish 8/10 , only downfall was the sauce was very lumpy.
Great service.
Anyone near the swords area try the cock tavern pub - wings are mouth watering ! 10/10 nicest iv tasted0 -
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passionate wrote: »Hey Guys
I am queen of wings, and go all over Dublin to find the best wings, and i can now say I am in heaven, the place-Beckett & Bull, Rathgar Avenue, amazing, amazing, amazing, the crispiest, tastiest and hot wings ever...better than Elepant & Castle, Tribeca etc..Ive spoke to the owner, they are only open since January, and they have already had paper reviews on there wings, definately worth a visit!!
Think i'll take your word for it and take a visit out there
Do they do blue cheese sauce with them ?0 -
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Ok I just had to post how I cook mine. it takes time but it is worth it.
I usually buy my wings in FXB's on Moore street, about a dozen for me and the wife.
I cut off the wing tip and wash the whole wing I don't joint them.
Pat them dry using kitchen paper.
put in a bowl and throw in some flour (about a half tablespoon), toss them until they are lightly covered.
Now add a good glug of franks sauce, and toss again, make sure they are all covered. cover bowl with cling film and refrigerate overnight if possible.
The cooking is the secret, I have a smoker " Big green egg", I set this for about 250F / 120C and place the wings around the outside of the grill (so no direct heat from the charcoal) for one hour (first 30 mins outside skin down, then flip for next thirty). this would probably work in a regular oven, i just haven't tried it.
They come out really moist with the crispiest skin, all the under skin fat has melted away.
Then heat up some franks 1/2 and 1/2 with butter and toss the wings in it.
For a dipping sauce
I buy some M&S sour cream and chive dipping sauce and some blue cheese.
I crumble the blue cheese into the sourcream mix and leave over night.
Damn I'm hungry now, i know what I'm doing for dinner tomorrow 0 -
no, it would make them buffalo breasts, what's your point?So if you cook breasts in your buffalo sauce that makes them buffalo wings ? No. There is no hard and fast rule about the sauce. If it's good it's good, if not ....
you do know that buffalo don't actually have wings don't you?
they are called buffalo wings because they are made from chicken wings to the recipe originally invented in the Anchor Bar in Buffalo, NY and they are called that specifically because of where they originated and how they are made there, i.e. with franks hot sauce and butter.
any chicken wing made in any other way is just a chicken wing, not a buffalo wing, simple as that.0 -
Think i'll take your word for it and take a visit out there
Do they do blue cheese sauce with them ?
Yes, they do blue cheese sauce, also if your going to go there, try the Honeycomb and Toblerone Cheesecake, I am not a dessert fan, but my parkner had it, and I was sold, absolutely gorgeous, my parkner reckons he has never had cheesecake like it
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Ok I just had to post how I cook mine. it takes time but it is worth it.
I usually buy my wings in FXB's on Moore street, about a dozen for me and the wife.
I cut off the wing tip and wash the whole wing I don't joint them.
Pat them dry using kitchen paper.
put in a bowl and throw in some flour (about a half tablespoon), toss them until they are lightly covered.
Now add a good glug of franks sauce, and toss again, make sure they are all covered. cover bowl with cling film and refrigerate overnight if possible.
The cooking is the secret, I have a smoker " Big green egg", I set this for about 250F / 120C and place the wings around the outside of the grill (so no direct heat from the charcoal) for one hour (first 30 mins outside skin down, then flip for next thirty). this would probably work in a regular oven, i just haven't tried it.
They come out really moist with the crispiest skin, all the under skin fat has melted away.
Then heat up some franks 1/2 and 1/2 with butter and toss the wings in it.
For a dipping sauce
I buy some M&S sour cream and chive dipping sauce and some blue cheese.
I crumble the blue cheese into the sourcream mix and leave over night.
Damn I'm hungry now, i know what I'm doing for dinner tomorrow
You are missing one vital part 1 Teaspoon Philidefia soft cheese.0 -
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no idea why but I do! 
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