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Elephant & Castle chicken wings? Read first post!

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Comments

  • #652
    Honey-ec
    Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


    .jacksparrow. wrote: »
    Is there any definite recipe that works for these,
    I'm more confused about how to make them than I was before from reading this thread!

    It couldn't be simpler.

    1. Wings, dusted in flour and refrigerated for an hour or so.
    2. Cook wings by either deep-frying or baking them.
    3. Melt a couple of dessertspoons of butter or margarine in a small pot.
    4. Stir in Frank's Red Hot Original til well combined. Taste and adjust ratio of butter to Frank's if needed.
    5. Optional: add a dash of red wine vinegar.
    6. Toss cooked wings in sauce.
    7. Eat.


  • #653
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    beaten to the punch! :)

    i had it all typed out, but i got distracted with work and didn't post in time.

    ]pretty much as honey-ec says, but i'd add that to make your wings extra crispy to substitute about 1/3 of your flour with cornflour. also, if you like a bit more heat, rather than drowning them in franks (which isn't a bad thing, but you never know) you can add some smoked paprika or chilli powder etc. to the flour mixture if you fancy.

    also, if you aren't a fan of the more vinegary side of things, you can just cook out the sauce for a little while until the butter start sto separate to remove some of the vinegar and it will mellow out nicely.


  • #654
    .jacksparrow.
    Closed Accounts Posts: 5,428 ✭✭✭.jacksparrow.


    Cheers for the answers, mucho appreciated, tonight is the night I shall attack these!


  • #655
    wannabecraig
    Registered Users, Registered Users 2 Posts: 766 ✭✭✭wannabecraig


    I think you should soak them in brine for at least 3-4 hours before performing the steps above as per Momofuku recipe.
    It really makes the world of difference.

    Honorable mention to the wings in The Larder on Parliament street, they really are great.

    This thread has moved on from E&C I assume, it really is a pit.


  • #656
    Mike Litoris
    Registered Users, Registered Users 2 Posts: 6,284 ✭✭✭Mike Litoris


    No soaking or marinating if you want E+C style chicken wings. Gotta deep fry too.


  • #657
    Hootanany
    Registered Users, Registered Users 2 Posts: 5,477 ✭✭✭Hootanany


    Don't forget the cream cheese guys & gals


  • #658
    WayneMolloy
    Banned (with Prison Access) Posts: 713 ✭✭✭WayneMolloy


    Anyone a fan of having their wings 'dirty' style?

    Asked for them to be served that way for lunch today and the waitress looked at me like I had seven heads. :(


  • #659
    Hootanany
    Registered Users, Registered Users 2 Posts: 5,477 ✭✭✭Hootanany


    What's dirty style:)


  • #660
    Mike Litoris
    Registered Users, Registered Users 2 Posts: 6,284 ✭✭✭Mike Litoris


    WayneMolloy wrote: »
    Anyone a fan of having their wings 'dirty' style?

    Asked for them to be served that way for lunch today and the waitress looked at me like I had seven heads. :(

    :p You actually do have seven heads...until you explain!!


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  • #661
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    Add the sauce to the wings first & then fry.


  • #662
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    that's proper dirty if you're the one who has to clean out the fryer! :o


  • #663
    WayneMolloy
    Banned (with Prison Access) Posts: 713 ✭✭✭WayneMolloy


    Hootanany wrote: »
    What's dirty style:)

    You fry 'em up as normal, take them out a minute early, toss them in the sauce and put them back in the frier for a minute. They are not as hot, but they are packed full of flavour and extra crispy.

    As vibe suggested - its a nightmare to clean up. Only something you would order when out or make if you had guests over.

    So good, though. :)


  • #664
    Bateman
    Registered Users, Registered Users 2 Posts: 4,818 ✭✭✭Bateman


    Had good proper buffalo wings in GBK on Saturday, straightforward


  • #665
    Honey-ec
    Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


    AineM8 wrote: »
    They're so easy to make!!!

    I had them over in America, they're called buffalo wings.

    Franks Hot sauce is the key! They sell it at Dunnes Stores for the large bottles and tesco for the smaller ones. =D

    http://www.simplyrecipes.com always has great receipes and also foodnetwork has a lot of episodes revolving around those amazing wings!

    Did you even read the original post?


  • #666
    rubadub
    Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    I saw it in tescos and I am pretty sure it was a UK market bottle, or EU. The ones in dunnes & supervalu that I saw were the american style nutritional information labels.

    The tesco one was much smaller and expensive per ml.

    However checking online now tesco appears to have the regular size.

    Franks Red Hot Pepper Sauce Original 354Ml
    €2.36 (€6.67/l

    &

    Franks Red Hot Pepper Sauce 354Ml Buffalo Wing
    €2.91 (€8.23/l

    saying it is "25% free", and at the same time" SAVE 25%
    valid until 21/5/2013"

    http://www.tesco.ie/groceries/Product/Details/?id=263886118


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  • #667
    Antrim_Man
    Registered Users, Registered Users 2 Posts: 948 ✭✭✭Antrim_Man


    Hootanany wrote: »
    Don't forget the cream cheese guys & gals

    Blue cheese sauce and some celery :D


  • #668
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    AineM8 wrote: »
    They're so easy to make!!!

    I had them over in America, they're called buffalo wings.

    Franks Hot sauce is the key! They sell it at Dunnes Stores for the large bottles and tesco for the smaller ones. =D

    http://www.simplyrecipes.com always has great receipes and also foodnetwork has a lot of episodes revolving around those amazing wings!
    in other news, darth vader is actually luke skywalkers dad! :eek:


  • #669
    Piper101
    Registered Users Posts: 450 ✭✭Piper101


    vibe666 wrote: »
    in other news, darth vader is actually luke skywalkers dad! :eek:

    What???

    (Can't believe you forgot to add a 'spoiler alert') ;)


  • #670
    Bateman
    Registered Users, Registered Users 2 Posts: 4,818 ✭✭✭Bateman


    the thread that keeps on giving :D


  • #671
    Heroditas
    Registered Users, Registered Users 2 Posts: 9,557 ✭✭✭Heroditas


    Honey-ec wrote: »
    It couldn't be simpler.

    1. Wings, dusted in flour and refrigerated for an hour or so.
    2. Cook wings by either deep-frying or baking them.
    3. Melt a couple of dessertspoons of butter or margarine in a small pot.
    4. Stir in Frank's Red Hot Original til well combined. Taste and adjust ratio of butter to Frank's if needed.
    5. Optional: add a dash of red wine vinegar.
    6. Toss cooked wings in sauce.
    7. Eat.


    Or to add to Point 5:
    5. Optional: add a dash of this:

    images?q=tbn:ANd9GcQ0HP9vxn-6Z_VugdSTq-9ZqDuSzhtCWgAH25lsF1GPZQeaPCxSww


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  • #672
    senordingdong
    Registered Users, Registered Users 2 Posts: 10,673 ✭✭✭✭senordingdong


    Never saw the attraction to these.

    Pissy vinegary taste.


  • #673
    gerryk
    Registered Users, Registered Users 2 Posts: 1,726 ✭✭✭gerryk


    senordingdong wrote: »
    Never saw the attraction to these.

    Pissy vinegary taste.

    Really? This is your contribution?


  • #674
    senordingdong
    Registered Users, Registered Users 2 Posts: 10,673 ✭✭✭✭senordingdong


    I could go on.


  • #675
    pleasant Co.
    Moderators, Technology & Internet Moderators Posts: 7,411 Mod ✭✭✭✭pleasant Co.


    Why bother, the majority reading this thread won't care, i imagine.


  • #676
    senordingdong
    Registered Users, Registered Users 2 Posts: 10,673 ✭✭✭✭senordingdong


    pleasant Co. wrote: »
    Why bother, the majority reading this thread won't care, i imagine.

    Hahaha too true.

    But for anyone that shares my aversion to vinegary sauces, a chefy friend of mine suggested adding a haep of brown sugar to the mix to balance out the vinegar.


  • #677
    Mike Litoris
    Registered Users, Registered Users 2 Posts: 6,284 ✭✭✭Mike Litoris


    senordingdong wrote: »
    Pissy vinegary taste.

    Are you Bear Grylls?:D

    Must try that brown sugar method!


  • #678
    DJTasty
    Registered Users Posts: 5 ✭DJTasty


    The secret sauce is Franks Hot Wings sauce available in Dunnes and Tescos. This combined with heaps of butter and vinegar.


  • #679
    pleasant Co.
    Moderators, Technology & Internet Moderators Posts: 7,411 Mod ✭✭✭✭pleasant Co.


    this is a long thread I suppose :P


  • #680
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    DJTasty wrote: »
    The secret sauce is Franks Hot Wings sauce available in Dunnes and Tescos. This combined with heaps of butter and vinegar.

    The title of this thread includes the instruction to read the first post, which explains that the mystery of the secret sauce was solved quite some time ago ;)
    http://www.boards.ie/vbulletin/showpost.php?p=1431351&postcount=1


  • #681
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    DJTasty wrote: »
    The secret sauce is Franks Hot Wings sauce available in Dunnes and Tescos. This combined with heaps of butter and vinegar.
    also, Darth Vader is Luke Skywalker's father.

    pretty sure that isn't the first time this has been revealed on the thread either! :p


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  • #682
    worded
    Registered Users, Registered Users 2 Posts: 4,608 ✭✭✭worded


    Hi,

    Can someone post the URL / link to the answer pls.

    I can't read 46 pages to find it,

    Much appreciated / I'm on a small smart
    Phone


  • #683
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    worded wrote: »
    Hi,

    Can someone post the URL / link to the answer pls.

    I can't read 46 pages to find it,

    Much appreciated / I'm on a small smart
    Phone
    Frank's hot sauce and butter, simple as that.

    start with equal amounts and then adjust to your own taste.

    for more detail, you'll have to read the thread as there's a dozen different ways to do it and it's very much down to personal preference.


  • #684
    senordingdong
    Registered Users, Registered Users 2 Posts: 10,673 ✭✭✭✭senordingdong


    DJTasty wrote: »
    The secret sauce is Franks Hot Wings sauce available in Dunnes and Tescos. This combined with heaps of butter and vinegar.

    Do you know the secret to Eddie Rockets secret sauce by any chance?


  • #685
    jjtara
    Registered Users Posts: 16 ✭jjtara


    Hi
    I worked in the Elephant and Castle in the first couple of years they were in Dublin and I have gone through the posts and I am very sure no one has figured out the recipe.

    I am not going to give it, that would be unfair and against their policies, their main ingredient comes on a full pallet from the states.


  • #686
    Mellor
    Registered Users, Registered Users 2 Posts: 39,602 ✭✭✭✭Mellor


    jjtara wrote: »
    Hi
    I worked in the Elephant and Castle in the first couple of years they were in Dublin and I have gone through the posts and I am very sure no one has figured out the recipe.

    I am not going to give it, that would be unfair and against their policies, their main ingredient comes on a full pallet from the states.
    Did you go through all the posts, or just the first page? This thread is 10 years old. Quite a few posts, you'd easily miss the good stuff.
    It's was suggested years ago that it was Franks Hot sauce.


  • #687
    digitalninja
    Registered Users, Registered Users 2 Posts: 455 ✭✭digitalninja


    Its hilarious I'm still following this thread.
    Its franks. Same as the buffalo wings everywhere else. Just took a while for franks to enter the market here.

    E&C has gone down in quality hugely over the years. I used to bring people there for wings all the time but now I know they'll get the smallest wing flats and drummettes ever. When E&C address that I might go back but I doubt it since most templebar food places are rubbish these days. Even zaytoon is cutting corners. Sad, but that's what happens when you have an area dedicated to pissheads.


  • #688
    Mike Litoris
    Registered Users, Registered Users 2 Posts: 6,284 ✭✭✭Mike Litoris


    jjtara wrote: »
    I am not going to give it, that would be unfair and against their policies, their main ingredient comes on a full pallet from the states.

    That's ok. The standard recipe here is actually nicer.

    I first tried them 5 years ago in E&C so maybe I missed their "nice" era. They were still nice but using the recipe here, even with the cheapest Tesco wings, are superior.


  • #689
    digitalninja
    Registered Users, Registered Users 2 Posts: 455 ✭✭digitalninja


    Mike Litoris wrote: »
    That's ok. The standard recipe here is actually nicer.

    I first tried them 5 years ago in E&C so maybe I missed their "nice" era. They were still nice but using the recipe here, even with the cheapest Tesco wings, are superior.

    Tesco wings are 3 quid too. E&C is a ripoff.


  • #690
    Bateman
    Registered Users, Registered Users 2 Posts: 4,818 ✭✭✭Bateman


    The free range wings from Fallon & Byrne aren't extortionate and are really meaty


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  • #691
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    last time I was in E&C for wings (admittedly a few years ago) you'd swear they used sparrow wings, they were tiny, the meat was dry like they'd been re-fried and no meat on them at all.

    never been back since, but being part of this thread and helping to tweak the recipe and cooking method, with home cooking i've got way past the level of any wings i've had anywhere else, and it was always my go-to starter any time we ate out and anyone else can read up on what's here and how it's evolved over the years and make their own wings far batter than E&C or anywhere else out there and at this point, even if it turns out that E&C don't use franks, that's their loss, not ours. ;)


  • #692
    pleasant Co.
    Moderators, Technology & Internet Moderators Posts: 7,411 Mod ✭✭✭✭pleasant Co.


    vibe666 wrote: »
    last time I was in E&C for wings (admittedly a few years ago) you'd swear they used sparrow wings, they were tiny, the meat was dry like they'd been re-fried and no meat on them at all.

    never been back since, but being part of this thread and helping to tweak the recipe and cooking method, with home cooking i've got way past the level of any wings i've had anywhere else, and it was always my go-to starter any time we ate out and anyone else can read up on what's here and how it's evolved over the years and make their own wings far batter than E&C or anywhere else out there and at this point, even if it turns out that E&C don't use franks, that's their loss, not ours. ;)

    What tweakage do you use (nearly 700 posts in this thread :P) I tend to just use franks+butter.


  • #693
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    pleasant Co. wrote: »
    What tweakage do you use (nearly 700 posts in this thread :P) I tend to just use franks+butter.

    personally, I use de-boned thighs (two supermarket packs) with the skin on instead of wings (cut into three wing sized strips), then dust with a mixture of 2/3 flour to 1/3 cornflour (for extra crispiness) with a teaspoon of smoked paprika.

    i love using the thighs because you get all the flavour you get from wings, but with no bones. :)

    deep fry and then heat up a wok with some butter and franks (more or less equal parts of each) and cook out until it starts to separate, stirring all the time, before dumping in all the wings and giving them a good toss in the sauce (this is where the curved edge of the wok comes in really handy) mixture and serve.

    a really simple but tasty dressing is to slightly water down some mayo and add a squeeze of lemon juice, salt, pepper and either mashed up blue cheese or roasted garlic.


  • #694
    Mike Litoris
    Registered Users, Registered Users 2 Posts: 6,284 ✭✭✭Mike Litoris


    Same as above with regular bone in wings dusted and cooked in a deep fat fryer for 15 mins at 190 c. Let drip dry and dab with paper towel before transferring to a bowl.


    When making the sauce I use 60% Franks to 40% Unsalted butter (must be unsalted), boil and constantly stir for 15-20 mins. The stirring should stop it separating and create an emulsion.


    I only use enough sauce just to coat the wings and not smother them.


  • #695
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    i actually prefer letting it split as it helps the good stuff stick to the wings and more of the oily ghee part of the butter is left in the bowl.

    dammit, now i want me some wings. :D


  • #696
    Mike Litoris
    Registered Users, Registered Users 2 Posts: 6,284 ✭✭✭Mike Litoris


    vibe666 wrote: »
    i actually prefer letting it split as it helps the good stuff stick to the wings and more of the oily ghee part of the butter is left in the bowl.

    dammit, now i want me some wings. :D

    Cant help it but this is going sound worse than your Oily Ghee! :D:D

    I tried the Ghee once and didn't like the taste and it didn't smell too good. Maybe it was gone off. It had a more sour taste compared to the unsalted butter and smelled very ropey.

    Thats a good point about letting it split so butter drops. I think its just a visual thing with me have a smooth sauce. My arm does be hanging off me by the time its made. :p


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  • #697
    rubadub
    Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    Mike Litoris wrote: »
    I tried the Ghee once
    did you make the ghee yourself or by it ready made? I never imagined the long life store bought stuff could be any use, its also very expensive whenever I see it.


  • #698
    Mike Litoris
    Registered Users, Registered Users 2 Posts: 6,284 ✭✭✭Mike Litoris


    rubadub wrote: »
    did you make the ghee yourself or by it ready made? I never imagined the long life store bought stuff could be any use, its also very expensive whenever I see it.


    Yes ready made from an Indian store. Is there much difference between it and unsalted butter?


  • #699
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Mike Litoris wrote: »
    Yes ready made from an Indian store. Is there much difference between it and unsalted butter?
    same here, it tasted nasty. i guess neither of us have had any luck with the ghee. :o

    also, i'm just assuming the oily bit is the ghee/clarified butter bit?

    these days i usually just use kerrygold as it's what we normally have in the fridge.


  • #700
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    Ghee is basically just clarified butter.

    Put a block of butter in a pot on low heat until it's fully melted, the milk solids and the fat separate.

    Some of the solids will bob up to the top and you can skim them off with a spoon and the rest will sink to the bottom, after you skim the top you can just slowly pour the butter fat into a new bowl/container and leave the milk solids behind in the bottom of the pot.

    It's handy for lots of things and the butter fat won't burn as quickly as whole butter so you can use it to cook at higher heats and stuff.


  • #701
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    i got a tin of the stuff from an asian supermarket, but didn't like the taste at all. not sure if its meant to taste that way though or if it had just spent 6 months on a sweaty container ship getting here from india or something and gone bad en-route. either way, it really wasn't the kind of flavour i was looking for in my wings.


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