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Franks RedHot Sauce
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i just cooked some pork chops on the BBQ with a couple of layers of franks slapped on them for good measure and they were very tasty.
someone needs a better freezer.A tip for easy chopping, frozen wings are much, much easier to chop!!
seriously tho, with a decent sharp knife carving knife and the right angle cutting at the joint from the inside, its not any harder to cut through a wing joint than it would be to cut through a carrot or something like that.0 -
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for me, i coat the wings (usually actually strips of boneless thigh these days) in 1/4 cornflour, 3/4 plain flour & a teaspoon of smoked paprika and refrigerate for an hour, then deep fry till golden brown.Do you need to mix the butter and franks sauce in a pot, then simmer and add the chicken wings to the pot and simmer for another bit or just put the wings on a plate and cover with the sauce? Is deep frying or oven baking the best?
about 5 minutes before they're done, i melt butter & franks in a wok and cook out until it starts to separate and then toss in the wings (coating them properly is much easier in the wok) and then serve with garlic or blue cheese dip which is very simply made with some slightly watered down mayo & either blue cheese or roasted garlic etc. mixed in.
my wife LOVES buffalo wings but actually hasn't had wings if we're out for about 2 years as she says they are always a disappointment compared to the ones we have at home. 0 -
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proper crispy on the outside and you get plenty of sauce sticking to the coating, but still nice and juicy inside.
the other thing is that thigh meat is pretty much the same as wing meat, so i just remove the bones, leave the skin on and cut each thigh into 3 strips, so it's still more or less the same size as a wing and the same meat, but all meat and no bone.
it was originally devised as a way to stop my 8 year old niece from eating the outside off her wings and leaving about 70% of the meat and moving onto the next one, but it was so popular i always do it now if i can get the thighs.
i also think you get significantly more meat in a pack and they're usually the same price as wings so it's better value too.0 -
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I'll be trying that next week.proper crispy on the outside and you get plenty of sauce sticking to the coating, but still nice and juicy inside.
the other thing is that thigh meat is pretty much the same as wing meat, so i just remove the bones, leave the skin on and cut each thigh into 3 strips, so it's still more or less the same size as a wing and the same meat, but all meat and no bone.
it was originally devised as a way to stop my 8 year old niece from eating the outside off her wings and leaving about 70% of the meat and moving onto the next one, but it was so popular i always do it now if i can get the thighs.
i also think you get significantly more meat in a pack and they're usually the same price as wings so it's better value too. Cheers for the tip. 0 -
np.I'll be trying that next week. Cheers for the tip.
the way i tackle the thigh bone is to score down either side of it with a knife and then use the holes to get my finger under the middle of the bone and you'll find one end comes out fairly easily, altho it might need a minor cut to get it totally free.
you'll find the other end of the bone is still stuck in the joint, so if you pivot it upwards it will start to work loose and you can use the end of the knife to pry it out, then just cut out the knobbly joint stuck to the meat and trip the extra skin etc. off the edges.
then just cut into 3 strips and you have bone free chunks of meat (still with skin to crisp up) about the size of the flat part of a wing and ready to be floured & fried. 0 -
my wife LOVES buffalo wings but actually hasn't had wings if we're out for about 2 years as she says they are always a disappointment compared to the ones we have at home.
That's the ultimate compliment for the home chef
If your food is better than what can be had in a restaurant, you are doing real well!
I'm getting there with pizzas, the stone (from Aldi, €9.99) is helping a lot in bringing in crispyness0 -
i know, it's great.That's the ultimate compliment for the home chef
If your food is better than what can be had in a restaurant, you are doing real well!
I'm getting there with pizzas, the stone (from Aldi, €9.99) is helping a lot in bringing in crispyness
we've actually pretty much stopped getting takeaway food altogether now and we've totally stopped buying any kind of sauce in a jar.
made lasagne last night and the only thing that wasn't made fresh was the pasta sheets and it was amazingly good.
i got the Aldi pizza stone too when it was last in and i got a bit of inspiration about the cooking temps, as the problem with making that kind of thing is that it's designed to be cooked at a much higher temp than your average oven will go up to, so i ended up putting the pizza stone on the top shelf of the bbq at full temp (315 degrees on the thermometer) and it worked a treat. 0 -
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doesn't look like it going by the website. http://aldi.ie/ie/html/offers/special_buys.htm?WT.z_src=mainIs the stone in Aldi this week??
i got mine a couple of months back. i didn't even see it advertised, i just went in and they had one there so i grabbed it. 0 -
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