Elephant & Castle chicken wings? Read first post!

Mike Litoris · 07-06-2012 5:08pm

LaChatteGitane wrote: »

Would you believe that I never had buffalo wings, ever ?
Skimming this thread, I want to eat some, sooner rather than later.
However, I don't think I can get my hands on this Frank's hot sauce or any of his other sauces anywhere near where I live
What to do, what to do ?

Most Dunnes Stores stock it.

Where are you? I'm guessing you're either very remote, in France or Prison....

rubadub · 07-06-2012 5:48pm

Amazon.co.uk sell it, if you order stuff over £25 in value delivery is free, and you can mix & match departments, e.g. food & a dvd & a t-shirt once the combined value is over £25 its free.

Its not particularly cheap. They catering ones too

http://www.amazon.co.uk/s/ref=sr_nr_seeall_1?rh=k%3Afranks+hot+sauce%2Ci%3Agrocery&keywords=franks+hot+sauce&ie=UTF8&qid=1339087573#/ref=sr_nr_p_6_0?rh=k%3Afranks+hot+sauce%2Cn%3A340834031%2Cp_6%3AA3P5ROKL5A1OLE&bbn=340834031&keywords=franks+hot+sauce&ie=UTF8&qid=1339087583&rnid=419151031

LaChatteGitane · 07-06-2012 5:48pm

Mike Litoris wrote: »

Most Dunnes Stores stock it.

Where are you? I'm guessing you're either very remote, in France or Prison....

in Belgium, might aswell be prison.

I just looked on one of 'our supermarkets' websites and found a couple of hot sauces (probably obscure brands) but Frank isn't represented. I will look further.

vibe666 · 07-06-2012 11:25pm

rubadub wrote: »

Well corn flour & cornflakes will be pretty similar calorie wise. The cornflakes usually will have some added sugar too. So it might come down to how many calories are needed to coat one, a cornflake is more puffed out than flour so might need less.

But the amount of flour used is fairly small anyways, probably more in half a slice of bread than a massive bowl of wings. Where the calories really come in is how much oil it soaks up.

the diet she's on it's not so much the calories.

i'm actually not sure how it's all measure up, but seemingly weetabix are okay, so that might be an idea.

i can't believe i'm even contemplating it tbh, i should be ashamed.

i think i'm going to have to get the blasphemer card out on myself.

unkel · 12-06-2012 10:17pm

vibe666 wrote: »

seemingly weetabix are okay, so that might be an idea.

i can't believe i'm even contemplating it tbh, i should be ashamed

QFT

Why don't you secretly make them the normal way just for yourself when she's out shopping for the day? :pac:

Mellor · 13-06-2012 7:35am

vibe666 wrote: »

the diet she's on it's not so much the calories.

i'm actually not sure how it's all measure up, but seemingly weetabix are okay, so that might be an idea.

You could use flour on slimming world, its a small amount. It allows bread, pasta, potato, so do issue with that.

But deep frying wouldn't be ok per that diet. Grilling them is better than oven for texture.

vibe666 · 13-06-2012 3:33pm

yeah, just trying to find syn free alternatives to minimise the syn value in the overall meal as much as i can to try and help her out.

Mellor · 14-06-2012 7:46am

Corn flakes, weetabix, flour and all equal in terms of syns I would imagine.
The butter with the hot sauce wouldn't be.

vibe666 · 15-06-2012 9:02am

yep, the better and hot sauce was what i was saving the syns for in the first place!

squonk · 15-06-2012 4:57pm

I can also say the Elephant & Castle are a huge letdown. I'm glad to see people started to complain round about 2009 onwards. I headed in there about 2009 and expected something spectacular. Instead I was really hacked off with the wings. They were very meh. What was worse I had to wait to be even seated. I haven't been back since.

I used to live in Skerries and a bar called Blue down by the harbour there do my favourite wings. I think they use Louisianna sauce rather than Franks. It's still very tasty though. They use the sauce on a burger as well or you can get a portion of it for fries. nom nom.

The wings are particularly good and their blue cheese dip isn't very blue cheesy either which I think is a good thing. I don't liek blue cheese. I've done wings with Franks before and they were great but I've some excellent ideas to be getting on with from here.

Mellor · 18-06-2012 4:01am

Making wings this week. But can't find Frank's hot sauce. Have a bottle of Nandos hot sauce as backup but wanted Frank's. I'll keep looking but prob going to settle for Nandos

Mike Litoris · 18-06-2012 9:36pm

Did the usual but cooked them in Rapeseed oil. Not good. Not as crisp and a strange taste. Unusual as it is supposed to be neutral.

Mr Simpson · 19-06-2012 1:25am

Mike Litoris wrote: »

Did the usual but cooked them in Rapeseed oil. Not good. Not as crisp and a strange taste. Unusual as it is supposed to be neutral.

That is unusual, Rapeseed oil shouldn't cause any change in flavour or crunch

Piper101 · 19-06-2012 8:59am

yeah, seems so. so i suppose it's all about getting the "hot sauce". looks like it'll have to be ordered from the interweb.

is there a shop in dublin that u can get it now? have we not made ANY progress since 27-02-2004 13:04 (OP's post)?[/Quote]

Just reading an American crime novel and Tabasco was referred to in the same sentence as 'hot sauce'???

Anyway, tried franks hot sauce! They do it in superquinn in the meat section, I agree it's very yummy and reminiscence of the e&c chicken wings but not quite there

Mellor · 19-06-2012 10:39am

Piper101 wrote: »

Just reading an American crime novel and Tabasco was referred to in the same sentence as 'hot sauce'???

Not sure what you are getting at there. Why wouldn't they refer to tabasco ashore sauce.

Anyway, tried franks hot sauce! They do it in superquinn in the meat section, I agree it's very yummy and reminiscence of the e&c chicken wings but not quite there

Have you read the whole thread? As its been confirmed a long time now that E&C wings are franks and butter. As are a lot of places, including the original place that served them up first in buffalo.

dinnybyrne · 19-06-2012 10:42am

Mellor wrote: »

Piper101 wrote: »

Just reading an American crime novel and Tabasco was referred to in the same sentence as 'hot sauce'???

Not sure what you are getting at there. Why wouldn't they refer to tabasco ashore sauce.

Anyway, tried franks hot sauce! They do it in superquinn in the meat section, I agree it's very yummy and reminiscence of the e&c chicken wings but not quite there

Have you read the whole thread? As its been confirmed a long time now that E&C wings are franks and butter. As are a lot of places, including the original place that served them up first in buffalo.

i agree its not quite the same.....unless you have a particular method? please share!

Mike Litoris · 19-06-2012 11:42am

mmcn90 wrote: »

That is unusual, Rapeseed oil shouldn't cause any change in flavour or crunch

I know, it's a strange one but it was the only thing I did different.

Either way I bought a bottle of Chipotle hot sauce from Superquinn thats absolutely devine. I'm gonna try the usual method replacing Franks with this and report back.

Mellor · 19-06-2012 11:55am

dinnybyrne wrote: »

i agree its not quite the same.....unless you have a particular method? please share!

Quality of the chicken, quality of the oil, real butter vrs spread would all have an effect.

After that there's the ratio of franks to butter. I refer less butter, some people might rather more etc.

dinnybyrne · 20-06-2012 9:37pm

Mellor wrote: »

dinnybyrne wrote: »

i agree its not quite the same.....unless you have a particular method? please share!

Quality of the chicken, quality of the oil, real butter vrs spread would all have an effect.

After that there's the ratio of franks to butter. I refer less butter, some people might rather more etc.

yeah i use any low fat butter,its already unhealthy as is!!

Mellor · 21-06-2012 6:17am

Butter isn't unhealthy in suitable quantities, just higher in cals. In fact a lot of the alternative can be worse in terms of "healthy/unhealthy".

Either way, that's the reason for the difference in taste right there.

Martyn1989 · 21-06-2012 3:23pm

Mellor wrote: »

Making wings this week. But can't find Frank's hot sauce. Have a bottle of Nandos hot sauce as backup but wanted Frank's. I'll keep looking but prob going to settle for Nandos

Surprised you couldn't find franks, I see it everywhere, Supervalue on the Quays is central (Dublin), Ive spotted it in every Tesco Ive been in, Ive also seen it in a few Centras.

Edit: Just noticed your location is Sydney lol

Mellor · 22-06-2012 4:26am

Yeah got it once before here in a sort of fancy food market. They do gourmet and overseas stuff. But went back and they had none. So no luck. Making them tonight.

Not sure what to have on the side thats keto friendly (carb free). More wings or maybe a blue cheese dip

vibe666 · 22-06-2012 8:35am

Mellor wrote: »

Yeah got it once before here in a sort of fancy food market. They do gourmet and overseas stuff. But went back and they had none. So no luck. Making them tonight.

maybe we could arrange a mercy package to send out to you along with some tayto and club orange!

actually, would Amazon not deliver to Oz?

emeraldstar · 22-06-2012 9:18am

vibe666 wrote: »

maybe we could arrange a mercy package to send out to you along with some tayto and club orange!

Would that be keto-friendly Tayto?

vibe666 · 22-06-2012 11:46am

emeraldstar wrote: »

Would that be keto-friendly Tayto?

yes, and fat free too!

Mellor · 22-06-2012 2:20pm

Nandos wings were delicious. Worked really well.
Had a stab at a blue cheese dip. Think I used a bit too much cheese, but was tasty

vibe666 wrote: »

maybe we could arrange a mercy package to send out to you along with some tayto and club orange!

actually, would Amazon not deliver to Oz?

Strangely, I can buy Tayto, club orange, irish chocolate etc allwith in 2 mins walk of my front door.

A bottle of lucozade isotonic or orange oasis would go down a treat.

emeraldstar wrote: »

Would that be keto-friendly Tayto?

Only mon to fri. So in a few hours i'll be indulging

Honey-ec · 22-06-2012 2:22pm

Mellor wrote: »

Nandos wings were delicious. Worked really well.
Had a stab at a blue cheese dip. Think I used a bit too much cheese, but was tasty

Easiest thing in the world to make. 120ml buttermilk, 60ml sour cream, 115g crumbled blue cheese, black pepper to taste - bung the whole lot into a blender and whizz til smooth

unkel · 22-06-2012 2:40pm

Honey-ec wrote: »

Easiest thing in the world to make. 120ml buttermilk, 60ml sour cream, 115g crumbled blue cheese, black pepper to taste - bung the whole lot into a blender and whizz til smooth

I'll give that a go, thanks for sharing

unkel · 10-07-2012 4:24pm

Gave it a go. Thumbs up!

Had creme fraiche, not sour cream, but I don't think it would make much of a difference. The taste of the blue cheese really came through and it was only a cheap one I used (blue stilton from lidl)

Nibbling on some celery sticks right now :cool:

vibe666 · 13-07-2012 12:53pm

if you're really stuck, crumbled blue cheese mixed into slightly watered down mayo with a crack of S&P and a wee squeeze of lemon works a treat as well.

if you have the buttermilk already and want to make a crack at proper fried chicken, you can soak chicken pieces in buttermilk for 24 (or ideally 48 if you can wait) hours to make the juiciest chicken you'll ever taste.

then just shake off the excess buttermilk and roll the chicken in the usual 2/3 flour 1/3 cornflour mix (with a dash of smoked paprika and/or pepper if you fancy) and deep fry it until golden.

to finish it off in style, drizzle with melted butter and franks and serve with some blue cheese dip and maybe some home made sweet potato chips (literally just chop into (steak cut, flat and wide) chip shaped slices and deep fry in as hot as you can get your oil until they turn brown.

rubadub · 13-07-2012 1:01pm

I did 1kg of wings just in the oven with no coating and it worked well. My oven gets very hot, there is no indicator of temp but I know even 3/4 way up is hot enough for most stuff. So they were very crispy coming out.

There are only 2 in my house so we rarely put bins out, which avoids pick up charges as well as effort. A tip is to get a butchers bag and put the leftover wing tips and eaten wings into it. Then freeze them until the bin will be going out. Otherwise you have raw rotting chicken in the bins. This also fills up voids in the freezer which are inefficient as they let warm air in each time its opened.

Honey-ec · 15-07-2012 12:33pm

vibe666 wrote: »

if you have the buttermilk already and want to make a crack at proper fried chicken, you can soak chicken pieces in buttermilk for 24 (or ideally 48 if you can wait) hours to make the juiciest chicken you'll ever taste.

then just shake off the excess buttermilk and roll the chicken in the usual 2/3 flour 1/3 cornflour mix (with a dash of smoked paprika and/or pepper if you fancy) and deep fry it until golden.

I LOVE buttermilk fried chicken. I add roughly chopped onions, chilli, celery, garlic & fresh thyme leaves to the buttermilk while marinading. Makes it unbelievably aromatic. I do be in the fridge sniffing it every half an hour, ha ha!

vibe666 · 15-07-2012 8:01pm

Honey-ec wrote: »

I LOVE buttermilk fried chicken. I add roughly chopped onions, chilli, celery, garlic & fresh thyme leaves to the buttermilk while marinading. Makes it unbelievably aromatic. I do be in the fridge sniffing it every half an hour, ha ha!

good tip on the aromatics, i'll have to give that a shot next time.

i think i picked it up a couple of years back on man v food or something similar, where someone visited one of the bet fried chicken places in the US, so i figured it was worth a shot and it came out really well.

i was concerned about wasting all that leftover buttermilk, but i had the idea of making onion ring batter with it and the leftover dusting flour mix and they came out pretty amazing too. i know you're probably just supposed to throw it out, but i figured any risk of cross contamination from the chickeny buttermilk would be short lived in 180 degrees cooking oil.

unkel · 16-07-2012 12:55am

vibe666 wrote: »

i was concerned about wasting all that leftover buttermilk, but i had the idea of making onion ring batter with it and the leftover dusting flour mix and they came out pretty amazing too. i know you're probably just supposed to throw it out, but i figured any risk of cross contamination from the chickeny buttermilk would be short lived in 180 degrees cooking oil.

Re-use tip of the month!

@rubadub - good idea about storing left over food to be discarded in the freezer until bin day. We're a young family of 5 and we only put out our grey bin every 4-6 weeks. Rot and stink are problems

phantom_lord · 11-11-2012 7:30pm

Is there any recipe in the thread that came out on top?

digitalninja · 11-11-2012 8:07pm

yeah, franks hot sauce and melted butter, cook wings on 200C for 50 mins for crispy skin or deep fry.

Mr Simpson · 11-11-2012 10:09pm

Toss the wings in cornflour, deep fry at 180 until golden. Heat up a mixture of butter (preferably clarified) and franks and add the wings. Voila

Mike Litoris · 12-11-2012 12:41am

phantom_lord wrote: »

Is there any recipe in the thread that came out on top?

Deep Frying is a must. 190c for 12-15 mins depending on how full the frier is.

Rolling the wings in a 2/3 plain flour 1/3 cornflour with some paprika/smoked paprika.

A lot seemed to get best results using Ghee in the sauce mixture but it never worked for me. Also the vinegar never worked for me.
I use 1/3 usalted butter to 2/3 Franks brought to the boil and simmered while constantly stirring to stop it splitting for 20 mins.

Mellor · 12-11-2012 1:53am

Mike Litoris wrote: »

Deep Frying is a must. 190c for 12-15 mins depending on how full the frier is.

Rolling the wings in a 2/3 plain flour 1/3 cornflour with some paprika/smoked paprika.

A lot seemed to get best results using Ghee in the sauce mixture but it never worked for me. Also the vinegar never worked for me.
I use 1/3 usalted butter to 2/3 Franks brought to the boil and simmered while constantly stirring to stop it splitting for 20 mins.

Question.
Why simmer the sauce for 20 mins?
I just mix melted butter and franks then toss the wings in it.

If i'm doing wings in the oven I'll toss them in the sauce then put them back in the oven for a few mins to crisp a bit.

unkel · 12-11-2012 12:26pm

Mellor wrote: »

Question.
Why simmer the sauce for 20 mins?
I just mix melted butter and franks then toss the wings in it.

Frank's sauce is very acidic and it tastes of vinegar. By simmering the sauce / butter, some of the acid is burnt off.

I simmer the mixture for about 5 minutes myself...

Mellor · 12-11-2012 12:35pm

I lash vinegar on everything tbf. It's probably one if the reason I never bothered me.

Honey-ec · 12-11-2012 1:39pm

unkel wrote: »

Frank's sauce is very acidic and it tastes of vinegar. By simmering the sauce / butter, some of the acid is burnt off.

But the vinegary-ness/acidity is the best part! When you take a big sniff and get that whack right in the corners of your mouth - love it!

rubadub · 12-11-2012 2:57pm

Honey-ec wrote: »

But the vinegary-ness/acidity is the best part!

I like both ways, depend on what it is. I think it is so vinegary so it acts as a preservative, without the need for other chemicals.

I think the vinegar might put many off it, when they think it is meant to only be used neat, and never cook it up with butter..

Honey-ec · 12-11-2012 3:22pm

rubadub wrote: »

I like both ways, depend on what it is. I think it is so vinegary so it acts as a preservative, without the need for other chemicals.

I think the vinegar might put many off it, when they think it is meant to only be used neat, and never cook it up with butter..

I use it neat on loads of stuff and I actually add vinegar when I'm using it for wings. I have a thing for very sharp tastes, though. Once, in work, someone brought in these sour sweets that are actually meant to be used as a practical joke. I ate the whole bag

rubadub · 12-11-2012 4:56pm

Honey-ec wrote: »

I have a thing for very sharp tastes, though.

The 'fizz' in fizzy sweets is citric acid. If you go to the asian supermarkets you can get bags of it cheap, used for sweet & sour. Might be of interest to you. Its used on salt n vinegar crisps too.

Mike Litoris · 12-11-2012 5:40pm

Mellor wrote: »

Question.
Why simmer the sauce for 20 mins?
I just mix melted butter and franks then toss the wings in it.

You know what, I cant remember whether its my own preference or to get them close to the E&Q taste as its so long since I've been there!:p

On another note, I regularly cook a version of TGI JD wings and deep frying doesn't work with the sauce. Blasting them as hot as possible for 30 mins in the oven works a treat.

Thanks for the heads up on the citric acid, Rubadub. So many possabilities with that stuff.:D

WilcoOut · 12-11-2012 7:17pm

iv heard the harbour master restaurant in the IFSC does amazing wings, can anyone confirm or deny this?

Mellor · 13-11-2012 12:43am

Mike Litoris wrote: »

You know what, I cant remember whether its my own preference or to get them close to the E&Q taste as its so long since I've been there!:p

I've never been. I think i'd be let down at this stage.

On another note, I regularly cook a version of TGI JD wings and deep frying doesn't work with the sauce. Blasting them as hot as possible for 30 mins in the oven works a treat.

I like ordering two type of contrasting wings where I can. One spicy, or sweet or BBQ'y

rubadub · 13-11-2012 1:55pm

Showing on tesco online, it should show your local shop if you check.

Franks Xtra Hot 148Ml
€2.99 (€2.03/100ml)

Franks Red Hot Pepper Sauce 354Ml Buffalo Wing
€3.99 (€11.28/l)

Franks Red Hot Pepper Sauce Original 354Ml
€3.99 (€11.28/l)

Its expensive, but I have not seen xtra hot in supermarkets. I just add chilli powder to regular stuff. It was €2 for the regular stuff in dunnes a few weeks back, not sure if the offer is still on, got 4-5 bottles myself, the best before is a long way off.

Mike Litoris · 13-11-2012 3:27pm

I've seen the extra hot in Tesco Lucan, Tallaght and Maynooth.

Also they've started to stock Chipotle Tobasco again. The stuff is epic!:D

Elephant & Castle chicken wings? Read first post!

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