Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Franks RedHot Sauce
Options
Comments
-
-
-
-
-
my other half doesn't like them if the wings aren't well cooked, so i always make sure they are crispy brown in the fryer at the hottest temp before i coat them in the franks.I love all things of the chili variety so was suprised I didn't like these. There was just some sort of odd taste I didn't like, gonna try them again though, think I may have put too much butter in the sauce and the wings themselves weren't the best.
i also find that the vinegar can be a little overpowering too sometimes, so i always simmer off the butter and franks for a few minutes before i toss the wings in the sauce as the vinegar evaporates fairly easily. so....- cornflour + fridge for 30 mins
- highest temp fryer
- good & crispy + browned off wings
- no more than 50/50 butter/franks
- simmer off some of the vinegar
- paint your fingernails blue so you don't accidentally chew one off when it's covered in sauce.
- enjoy.
BOFH_139, does one of the selected delivery methods include "injected directly into your veins"? 0 -
Advertisement
-
-
-
-
-
-
Advertisement
-
-
-
-
-
-
-
-
-
-
griffdaddy wrote: »this place is a shop here in holland that imports and delivers all kinds of things from America and England. It's pricey but it's the only real way to tide me over till i can fill up a suitcase and bring it back over!
That site only seems to have the frank`s redhot cayenne pepper sauce, Still I guess it's a start 0 -
Advertisement
-
-
thats exactly the one you want, the buffalo sauce is just that with some sort of fake butter flavour that won't go off in it and it's manky compared to the proper stuff. not to mention its likely to be the same price but you'll use twice as much as the original per batch of wings rather than supplying your own butter.muppetkiller wrote: »That site only seems to have the frank`s redhot cayenne pepper sauce, Still I guess it's a start
also, i was doing a little more research on crispy coatings for chicken and it looks like a mixture of cornflour and regular flour gives the best results.
i used a cup of flour (the horrible american measurement, most measuring jugs have it) and 2 heaped tablespoons of cornflour the other night (plus salt, pepper & smoked paprika) and it came out crispier than a m**herf**ker.
i only ended up using half of it, but i've kept the rest for next time. i did it with thighs again but with the skin off and you'd never even miss the skin with that amount of crispiness in the coating. 0 -
thats exactly the one you want, the buffalo sauce is just that with some sort of fake butter flavour that won't go off in it and it's manky compared to the proper stuff. not to mention its likely to be the same price but you'll use twice as much as the original per batch of wings rather than supplying your own butter.
also, i was doing a little more research on crispy coatings for chicken and it looks like a mixture of cornflour and regular flour gives the best results.
i used a cup of flour (the horrible american measurement, most measuring jugs have it) and 2 heaped tablespoons of cornflour the other night (plus salt, pepper & smoked paprika) and it came out crispier than a m**herf**ker.
i only ended up using half of it, but i've kept the rest for next time. i did it with thighs again but with the skin off and you'd never even miss the skin with that amount of crispiness in the coating.
Are you deep frying or oven baking them ? I go for the bake .0 -
-
-
-
-
frying with good fresh oil. i find that the amount of time you have to put them, in the oven for to get them crispy shrinks them too much and you lose too much of their juicyness. i also don't have the patience to wait that long for them to be cooked and don't like the idea of losing some of the crispy bits on the bottom of the try if they get stuck. fryer ftw.Are you deep frying or oven baking them ? I go for the bake .
coat the wings in flour/cornflour before you cook them (as mentioned a few posts up).Just tried these for the first time. Pretty good but i have a question. Is their anyway to make the sauce stick to the chicken better. It was really nice but it was more "runny" than i would have liked.
also cook out the franks and butter a bit and you'll find it thickens up quite a bit. just be careful not to burn the butter if you do.0 -
frying with good fresh oil. i find that the amount of time you have to put them, in the oven for to get them crispy shrinks them too much and you lose too much of their juicyness. i also don't have the patience to wait that long for them to be cooked and don't like the idea of losing some of the crispy bits on the bottom of the try if they get stuck. fryer ftw.
coat the wings in flour/cornflour before you cook them (as mentioned a few posts up).
also cook out the franks and butter a bit and you'll find it thickens up quite a bit. just be careful not to burn the butter if you do.
Found a New Franks Red Hot Buffalo Wings Sauce in Spar on Baggot St Upper this morning. The shop also has Original Franks Red Hot Sauce0 -
Advertisement
-
Advertisement