sauce for chicken wings

Guffy

The OH wants chicken wings tomorrow, why not I guess? But I want to make it nice what's a good dipping sauce for them. I remember hearing of a blue cheese and sour cream one? Any ideas on what this one is or if there is a nicer alternative?

Tom Dunne

The blue cheese sauce is more for the celery or carrot to accompany the wings. The Idea being to counteract the hot sauce on the wings.

For me personally, it it nothing short of heresy to dip chicken wings into the blue cheese sauce. :eek:

The usual accompaniments for wings are the likes of Franks Hot Sauce or similar.

peteroregan

gufc21 wrote: »

The OH wants chicken wings tomorrow, why not I guess? But I want to make it nice what's a good dipping sauce for them. I remember hearing of a blue cheese and sour cream one? Any ideas on what this one is or if there is a nicer alternative?

If you're on about a dip for wings which are already coated in hot sauce then you won't go wrong with blue cheese, it is amazing.
If you're just cooking plain wings and want a sauce to pour over them or to dip them into then as the other poster mentioned Franks buffalo wing hot sauce is as good as it gets.

ArtyC

Another vote for franks!!! Worth making the blue cheese dip and getting the celery in

Mellor

Butter and Franks sauce (aka buffalo wings). Any other answer is wrong.
The butter/buffalo flavoured franks sauce is sub par, and shocking lazy considering how simply it is to make properly.

peteroregan

Mellor wrote: »

Butter and Franks sauce (aka buffalo wings). Any other answer is wrong.
The butter/buffalo flavoured franks sauce is sub par, and shocking lazy considering how simply it is to make properly.

Enlighten us please.

Mellor

peteroregan wrote: »

Enlighten us please.

I'm not sure what you are asking for tbh.

major deegan

Mellor wrote: »

I'm not sure what you are asking for tbh.

Probably looking for the recipe for making them properly (and simply).......

Mellor

major deegan wrote: »

Probably looking for the recipe for making them properly (and simply).......

Franks and butter, that's the recipe really.
Or to be exact, melted butter and Franks.

Mix together in what every ratio you prefer. Some like 50:50, others like more of one of the other.
Simple stuff and delicious.

Murray007

Another yea for blue cheese sauce.

One third good mayo like hellmans, two thirds creme freshe, two drops small amount of Worcester sauce (go easy on this) and blue cheese the amount depends on how much you like the taste. Blitz all together.

Freddie Mercurys Bolero

melt butter in a saucepan and add an equal amount of Frank's. Cook wings, put in saucepan. Try not to eat directly from saucepan as it's so damned delicious. And I dip them in blue cheese sauce, hell yes.

Freddie Mercurys Bolero

Cream freeeeche.

major deegan

How are we cooking the wings prior to adding them to the sauce. Bake
Deep fry
Boil
??

Mellor

major deegan wrote: »

How are we cooking the wings prior to adding them to the sauce. Bake
Deep fry
Boil
??

Deep fry, or if you'd rather bake them.
I've BBQ them befroe too. Don't boil them though, you want crispy skin, not soggy rubber.

Freddie Mercurys Bolero

Deep fry.

major deegan

Mellor wrote: »

Deep fry, or if you'd rather bake them.
I've BBQ them befroe too. Don't boil them though, you want crispy skin, not soggy rubber.

Ah yes indeed! Soggy rubber, franks and butter..... Might not be great!

Guffy

So you don't bake them in sauce? (No fryer)

Freddie Mercurys Bolero

Roast them in the oven, then add sauce afterwards.

Guffy

Freddie Mercurys Bolero wrote: »

Roast them in the oven, then add sauce afterwards.

Would you put them back in with sauce on them?

dashdoll

Is there any decent blue cheese sauce /dip that one can find in tescos or the like? #lazy

Custardpi

What sort of blue cheese are people using for the dip? The good ones like Roquefort & Cashel Blue can be a bit expensive.

Guffy

I made one last couple of weeks ago, they're actually quite easy to make. 5 min job. Would be as cheap to buy one though.

Mellor

gufc21 wrote: »

Would you put them back in with sauce on them?

No need to tbh.
You want the wings dry and crispy, and add the sauce just before eating.

Cook wings, Melt butter, mix with franks, pour on wings.
Anything past that is personal variation.

brandnewaward

dont forget heaps of salt to crispy the skin up

Rew

The secret to crisping up the skin is cooking them at a low temp, then cooling them in the fridge or freezer then deep frying at a high temp. Similar to doing triple cooked chips. More work but beats any straight cook method by mile.

BenEadir

I actually boil my wings :eek: I tried lot's of variations and found that baking resulted in quite tough dry meat whereas a quick boil cooks the meat tender and juicy and then a bake (from cold) on max crisps up the skin nicely but keeps the meat moist. Best of both worlds. I couldn't ever go the deep fry route. Deep fat frying is banned in my house!!

Here's my recipe

Boil the chicken wings for 10 minutes with a good amount of salt. Drain and let cool/dry. Bake for 35 mins on max oven temp until skin is crispy. (Boiling actually cooks them, baking is just to crisp the skin) . Once backed toss in Franks sauce blended with butter.

For completeness here's my blue cheese recipe

1/2 a 200ml tub of sour cream
1/2 a 220 gram wedge of blue cheese Roquefort, or Gorgonzola
3 desert spoons of mayonnaise (This means using the spoon use use for corn flakes etc and scooping out a good "heaped" spoonful from the jar)
2 desert spoons of lemon juice.
1 large clove garlic, minced.

Combine in a blender and pulse until smooth. Cover and chill for up to a week.

I find the sauce needs 30-45 minutes in the fridge to be at it's best for dipping the wings into.

Man I'm hungry now!!!

Mellor

BenEadir wrote: »

I couldn't ever go the deep fry route. Deep fat frying is banned in my house!!

Wings are a fatty cut to begin with. They you are tossing then in butter. And dipping then is liberal mix of sour cream, cheese and mayo.
I honestly don't think deep frying makes a significant difference with wings tbh.

Custardpi

Yeah, tis kind of like jumping from a 1000 ft high building as opposed to a 500 ft one. Either way the result isn't going to be healthy.

Freddie Mercurys Bolero

BenEadir wrote: »

I actually boil my wings :eek: I tried lot's of variations and found that baking resulted in quite tough dry meat whereas a quick boil cooks the meat tender and juicy and then a bake (from cold) on max crisps up the skin nicely but keeps the meat moist. Best of both worlds. I couldn't ever go the deep fry route. Deep fat frying is banned in my house!!

Here's my recipe

Boil the chicken wings for 10 minutes with a good amount of salt. Drain and let cool/dry. Bake for 35 mins on max oven temp until skin is crispy. (Boiling actually cooks them, baking is just to crisp the skin) . Once backed toss in Franks sauce blended with butter.

For completeness here's my blue cheese recipe

1/2 a 200ml tub of sour cream
1/2 a 220 gram wedge of blue cheese Roquefort, or Gorgonzola
3 desert spoons of mayonnaise (This means using the spoon use use for corn flakes etc and scooping out a good "heaped" spoonful from the jar)
2 desert spoons of lemon juice.
1 large clove garlic, minced.

Combine in a blender and pulse until smooth. Cover and chill for up to a week.

I find the sauce needs 30-45 minutes in the fridge to be at it's best for dipping the wings into.

Man I'm hungry now!!!

I have bribed them before and found them to be really juicy on the inside and crisp on the outside as a results.

BenEadir

Custardpi wrote: »

Yeah, tis kind of like jumping from a 1000 ft high building as opposed to a 500 ft one. Either way the result isn't going to be healthy.

A but sure if it's a small bit less bad that's good, right?

major deegan

While on appetisers, anyone familiar with mozzarella sticks and the best way to prepare them, have tried baking them but the cheese always seems to burst out of the casing , hence a gooey mess.Tried not leaving them in as long but then they're soggy/not crispy.... Any other methods ??

Guffy

major deegan wrote: »

While on appetisers, anyone familiar with mozzarella sticks and the best way to prepare them, have tried baking them but the cheese always seems to burst out of the casing , hence a gooey mess.Tried not leaving them in as long but then they're soggy/not crispy.... Any other methods ??

Fry them, well I don't make them into sticks but rather cakes so not sure if It would work with sticks. Either that or deep fry.

major deegan

gufc21 wrote: »

Fry them, well I don't make them into sticks but rather cakes so not sure if It would work with sticks. Either that or deep fry.

Yeah, must try the fry option, thanks!

Oranage2

Im in a horrible part of the world that doesn't have Frank's, anyone got a simple recipe that similar?

I guess it's just a lot of tobasco, a drop of vinegar, and some butter?

BenEadir

Oranage2 wrote: »

Im in a horrible part of the world that doesn't have Frank's, anyone got a simple recipe that similar?

I guess it's just a lot of tobasco, a drop of vinegar, and some butter?

You can mix a homemade vinegar-based hot sauce. Whisk together 1/3 to 1/2 cup (78 to 118ml) of rice vinegar. Add 1 tbsp. (8.1g) of chili powder, 1/4 tsp. (0.6g) of smoked paprika, 1/2 tsp. (1.2g) of sweet paprika, 1/4 tsp. (1.5g) of salt, 1/2 tsp. (1.2g) of onion powder, 1/2 tsp. (2.4ml) of honey, 1/2 tsp. (1.3g) of cayenne powder and 1 tbsp. (8g) of cornstarch before adding the other ingredients.

Taken from http://www.wikihow.com/Make-Buffalo-Sauce

Oranage2

BenEadir wrote: »

You can mix a homemade vinegar-based hot sauce. Whisk tgether 1/3 to 1/2 cup (78 to 118ml) of rice vinegar. Add 1 tbsp. (8.1g) of chili powder, 1/4 tsp. (0.6g) of smoked paprika, 1/2 tsp. (1.2g) of sweet paprika, 1/4 tsp. (1.5g) of salt, 1/2 tsp. (1.2g) of onion powder, 1/2 tsp. (2.4ml) of honey, 1/2 tsp. (1.3g) of cayenne powder and 1 tbsp. (8g) of cornstarch before adding the other ingredients.

Taken from http://www.wikihow.com/Make-Buffalo-Sauce

Was thinking of doing them for a party but the guests won't be the most refined eaters, I reckon I'll just do this with the vinegar, chilli and corn starch. Cheers man.

.red.

http://touch.boards.ie/thread/2057261582/1

In Exile

I seem to be late to the party but here are a few different things:

Mozzarella Sticks

Cut the cheese into sticks, egg and bread them and then put them into the freezer for at least an hour.

It freezes the cheese enough, so when you deep fry them they won't explode straightaway.

Buffalo Wings

I've given this recipe to Mrs Fox before.

Franks and butter is the base. As Mellor said, it is important to melt the butter before mixing the two together.

This recipe is all about dashes and splashes of this and that, it's all about taste and I have no idea how much of each I put it. It's also a recipe from a bar in New York that has won a number of awards (again, they couldn't give me the exact recipe as they do it by sight and taste)

Melt the butter, add Franks. To this add the following:
Salt, pepper, celery salt, cayenne, smoked paprika, dried oregano, splash of Worcester sauce, tabassco (I use the garlic infused one) and also sherry.

The most important ingredients are the celery salt, worchester and sherry. They give the sauce a great underlining flavour.

Lemon Pepper Wings

These are a little different. Boil the wings in apple cider vinegar.

When done, toss in a mixture of Franks and lemon pepper seasoning (again quantities are variable depending on taste).

I then BBQ these to crisp up, using apple juice to baste them while they cook. To do this, I use a spray bottle, so the wings are getting a light covering of juice.

Honey Soy Wings

As an Aussie resident, these are the most common wings around. Per kg of wing, use 1/2 cup of soy. 3 tablespoons of honey, one crushed garlic clove.
Marinate for at least 3 hours, up to 8 hours and cook. I, again, BBQ these but in the grill works fine too.

Mrs Fox

In Exile wrote: »

Buffalo Wings

I've given this recipe to Mrs Fox before.

Melt the butter, add Franks. To this add the following:
Salt, pepper, celery salt, cayenne, smoked paprika, dried oregano, splash of Worcester sauce, tabassco (I use the garlic infused one) and also sherry.

:eek: You left that out when you gave me the recipe. Oooh sneaky you.

In Exile

Mrs Fox wrote: »

:eek: You left that out when you gave me the recipe. Oooh sneaky you.

Oops!

The Hill Billy

Mrs Fox wrote: »

:eek: You left that out when you gave me the recipe. Oooh sneaky you.

Brings back memories of a classic Everybody Loves Raymond episode.

xXxkorixXx

I hate blue cheese so for me it has to be garlic sauce with wings all the way!!!

the beer revolu

xXxkorixXx wrote: »

I hate blue cheese so for me it has to be garlic sauce with wings all the way!!!

Oh, I just skip the white sauce altogether.

BrendanD

Just wondering has anyone cooked chicken wings in an air fryer and are they good ?

Mrs Fox

The Hill Billy wrote: »

Brings back memories of a classic Everybody Loves Raymond episode.

Do tell!

The Hill Billy

Marie gives her daughter-in-law - Deborah, a recipe for a dish that Raymond loves, but omits a key ingredient (oregano, iirc) so it can never turn out as good as the original.

squonk

BrendanD wrote: »

Just wondering has anyone cooked chicken wings in an air fryer and are they good ?

Not sure what you mean by the Air Fryer. I've used an Actifry for wings and they come out great.

Mellor

squonk wrote: »

Not sure what you mean by the Air Fryer. I've used an Actifry for wings and they come out great.

The Air Fryer is made by Phillips. It uses no oil, I think the ActiFry uses a tbsp or so, right?

I think the air fryer would do a good job, better than the oven imo.

Mrs Fox

I've had chicken thighs cooked in an air fryer, the skin wasn't crispy as far as I remember. But maybe because it was a wet marinade. Dry rub might produce a crisper skin.

challengemaster

2 tbsp honey
2 tbsp dark brown sugar
1 tbsp smoked paprika
150 ml water
50 ml cider vinegar
150 g tomato ketchup
2 tsp smoked Tabasco sauce
2 tsp Worcestershire sauce

Reduce in a saucepan - BBQ sauce

major deegan

challengemaster wrote: »

2 tbsp honey
2 tbsp dark brown sugar
1 tbsp smoked paprika
150 ml water
50 ml cider vinegar
150 g tomato ketchup
2 tsp smoked Tabasco sauce
2 tsp Worcestershire sauce

Reduce in a saucepan - BBQ sauce

So reduce in a saucepan for BBQ or with BBQ, Do you add to wings when baked?