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Elephant & Castle chicken wings? Read first post!

13567…16

Comments

  • #102
    darraghw
    Closed Accounts Posts: 146 ✭✭darraghw


    Picked up a bottle of franks wing sauce in tesco clearwater yesterday.

    I followed the recipe from a previous page,

    Deepfry wings,

    Heat sauce with butter to taste.

    I then dipped the wings in the sauce and kept themin the over for about 5 mins while my chips cooked!

    Delicious!


  • #103
    The Mighty Ken
    Closed Accounts Posts: 586 ✭✭✭The Mighty Ken


    After much procrastination, I finally made it to E&C last night to test their famous chicken wings. They were pretty good but I have to say, the ones wings in The Harbour Master, IFSC are much better. The sauce is much the same but the wings in the HM are much meatier and the coating seems to be a lot crisper. Controversial, I know. But that's just how I feel. :D


  • #104
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    jessie1 wrote: »
    How do you make your wings? I have the sauce and the wings, just not sure whats the best way to cook them now!

    Deep fry the wings until crispy. Add sauce and a knob of butter to a pan and heat. I always add a tablespoon of white wine vinegar for an extra kick. Tip the cooked wings into the pan, lid on and give it a good shake.

    Eat with celery sticks and blue cheese dressing.


  • #105
    hcnyla
    Banned (with Prison Access) Posts: 100 ✭✭hcnyla


    The Mighty Ken wrote: »
    After much procrastination, I finally made it to E&C last night to test their famous chicken wings. They were pretty good but I have to say, the ones wings in The Harbour Master, IFSC are much better. The sauce is much the same but the wings in the HM are much meatier and the coating seems to be a lot crisper. Controversial, I know. But that's just how I feel. :D

    If you look at my previous posts on the matter you will see that you HAVE TO coat them in flour and stick them in the fridge for at least 30 mins before cooking. They will be crispy then. Trust me on this. I've tried every method that I can think of to get them to taste right. :)

    I was shot down for saying this already but its up to yourselves.


  • #106
    Kurumba
    Registered Users Posts: 328 ✭✭Kurumba


    hcnyla wrote: »
    If you look at my previous posts on the matter you will see that you HAVE TO coat them in flour and stick them in the fridge for at least 30 mins before cooking. They will be crispy then. Trust me on this. I've tried every method that I can think of to get them to taste right. :)

    I was shot down for saying this already but its up to yourselves.

    I tried it this way the other day at a bbq i had(except for leaving them in the fridge) and they came out lovely and crispy, the Franks sauce went down a treat.
    I couldn't eat them myself because the wings ain't pretty when raw so i couldn't stomach to eat them :(


  • #107
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    hcnyla wrote: »
    If you look at my previous posts on the matter you will see that you HAVE TO coat them in flour and stick them in the fridge for at least 30 mins before cooking. They will be crispy then. Trust me on this. I've tried every method that I can think of to get them to taste right. :)

    I was shot down for saying this already but its up to yourselves.

    Can't find your previous post, so I don't know how you are cooking them. Deep fried, oven or bbq?


  • #108
    PeadarH
    Closed Accounts Posts: 5 ✭PeadarH


    I don't know if anyone follows Alton Brown's show Good Eats. He's kind of like an American version of Heston Blumenthal. He did a show on Buffalo Wings the other week and had a good technique for getting crispy wings without frying.

    He took the wings, steamed them, patted them dry, put them in the fridge for an hour and then baked. I've tried this twice now, and it really does work!

    It's a little more hassle, but less mess than frying - and healthier!

    The recipe is here if you want to try:

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_115036,00.html


  • #109
    abelard
    Registered Users, Registered Users 2 Posts: 1,837 ✭✭✭abelard


    Is there any way to replicate the deep fryer with just a regular frying pan (I may be showing my culinary naivety here!)?

    Don't have a deep fryer (or a steamer for the other method) so I'd like to be able to improvise. If not, I might have to splash out I guess.


  • #110
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    abelard wrote: »
    Is there any way to replicate the deep fryer with just a regular frying pan (I may be showing my culinary naivety here!)?

    Don't have a deep fryer (or a steamer for the other method) so I'd like to be able to improvise. If not, I might have to splash out I guess.

    Fill a deep pot about 1/3 with oil. Heat it for a few minutes and drop a piece of bread into the oil, if it floats and colours then the oil is ready to use. Make sure the chicken wing pieces are dry to avoid splashes. Cook the wings for about ten minutes or until they are golden brown and crispy. A slotted spoon or strainer is useful to get them out.


  • #111
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    jebus, I leave the thread for a few months and now all of a sudden everyone has franks sauce .:D

    here I was rushing back to say I'd spotted it in Tesco's in Navan (even us culchies have it now!) and it looks like I'm the last to know.

    Anyway, for anyone looking for the crispiest wings in town, follow jessie1's method, but substitute the flour for cornflour and you can't go wrong in any type of cooking, cornflour gives a much finer crispy coating than regular flour, guaranteed.

    just had a big feed of wings for me dinner using a bottle of franks finest and have to say, it's just the best shop bought sauce going although it might be a little spicy for a lot of people.

    oh, and for anyone who likes a nice blue cheese sauce to go with their wings (and who doesn't) Tesco's also sell Brianna's True Blue Cheese dressing which goes quite nicely with them.

    I know technically it's a salad dressing, but it does the job of 'wing dip' admirably. too. :)

    buffalowings.jpg+ Dressi13.jpg


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  • #112
    rh555
    Closed Accounts Posts: 155 ✭✭rh555


    I am wondering what I can substitute Blue Cheese dressing with. My local Tesco used to sell Tesco - Blue cheese but its discontinued now. I just figured I'd go to Dunnes and get it there but they never sold it I believe. Some other smaller places I went to never heard of Blue cheese at all before. So after running around for 2hours in Sligo trying to find Blue Cheese I had enough.

    Anything I can use to replace Blue cheese with that will still taste good?

    I always thought the Irish like to eat chicken wings with blue cheese and figured it would be widely available but I guess I am totally wrong with that assumption based on the availability of this stuff.

    Thanks


  • #113
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    have you looked for Brianna's?

    here's a recipe for a blue cheese dip from a US website if you want to give it a go:
    Prep Time: 5 minutes
    Ingredients:
    2 cups sour cream (FYI: 2 cups = 16fl.oz = 1 pint)
    1 1/2 cups mayonnaise
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    4 ounces crumbled blue cheese
    Preparation:
    Combine sour cream, mayonnaise, salt and white pepper; stir well. Add blue cheese; stir gently. Chill blue cheese dip for at least 1 hour. Serve with assorted vegetables, crackers, or as a topping for baked potatoes.
    Makes about 3 1/2 cups of blue cheese dip.


  • #114
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    on a related note, has anyone else considered the idea of mega buffalo wings made using turkey wings or is it just me being crazy?


  • #115
    Blisterman
    Registered Users, Registered Users 2 Posts: 7,459 ✭✭✭Blisterman


    Ballyman wrote: »
    Here you go then, this is as EXACT as I have come across to the E&C wings.


    Put a dash of paprika, salt and pepper into a bowl of flour. I dunno how much, a handful ish and mix it all together.

    In with the 12 wings and swish around to coat them. Into the fridge then with the bowl of wings for 30 mins. You can carry on without doing this but they don't turn out as crispy. Your call. They should be a little gooey coming out of the fridge.

    Into the deep fat fryer at 190 degrees for 12-15 minutes.

    While they are frying, put a few glugs of Franks Hot Sauce (see thread for availability) along with 1 slice (say up to 5mm thick) of stork margarine into a pot and heat until all mixed together. You can use the microwave also if you prefer. Keep stirring the mixture while heating.

    When the wings are fried crispy then throw them into the bowl with the sauce and stir around to coat them evenly. Eat immediately with cold beer.

    Everything else is nonsense and a variation rather than the exact replica.

    Note: if you prefer extra heat then a few drops of tobasco into the sauce will help.

    Tried this last friday substituting butter for the margerine, and cayanne pepper for paprika, and I must say, they were the tastiest wings I'd ever had. Even better than elephant and castle. Superb.


  • #116
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Here is a blue cheese dressing recipe from Dean & DeLuca

    Blue Cheese Dressing

    Ingredients:
    1 cup mayonnaise
    2 tablespoons finely minced onion
    1 teaspoon finely minced garlic
    1/4 cup finely minced fresh parsley
    1/2 cup sour cream
    1 tablespoon lemon juice
    1 tablespoon white vinegar
    1 cup crumbled blue cheese

    Directions:
    Mix ingredients together. Season to taste with salt and pepper.

    I have made this many times and it is delicious, you may want to temper the raw garlic a bit, one tsp is a lot - I have a bottle of Brianna's in the fridge that is slowly expiring - nobody wants to eat it, no substitute for the real thing.

    What's with the flour coating? are these wings oven cooked? for health reasons? Deep fried will give a crispy coating everytime and the meat will remain moist and juicy.


  • #117
    Possum66
    Registered Users Posts: 128 ✭✭Possum66


    Discovered this thread a couple of days ago. Went to local Tesco today, bought the hot sauce, and chicken wings (not enough of them, says hubby). The meal was fantastic! Husband is eternally grateful to yous. Me, too. But the chicken wings definitely have to be covered with flour before roasting, to give the sauce that "special" look and taste we like on the E+C chicken wings.

    Thank you all for the infos! :o


  • #118
    broin
    Closed Accounts Posts: 71 ✭✭broin


    Oh, well done, posters. Great thread.

    I saw Frank's sauce in Fallon & Byrne (but have since seen it in Tescos) and made pretty decent E&C wings last week. 1kg of wings from FX Buckleys cost maybe 3 euro? But 1kg isn't enough, so I'm about to cook 1.5kg. Two full head of celery. Oh yes.

    My blue cheese dip uses creme fraiche or sour cream instead of mayo (and a really good blue cheese from the Temple Bar Sheridan's), but is otherwise as listed.

    (I've also managed to replicate the Porterhouse's steak sandwich, yay!)


  • #119
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Minder wrote: »
    What's with the flour coating? are these wings oven cooked? for health reasons? Deep fried will give a crispy coating everytime and the meat will remain moist and juicy.
    the coating (i still maintain cornflour gives a much better coating than regular flour) will give the wings a bit more crispiness and also allow more of the sauce to stick to the wings after frying (always a good thing). ;)


  • #120
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    just a quick update to the thread.

    decided that last night would be a franks wings night but shock, horror :eek: there were no wings in at the local supermarket aside from those manky pre-prepared ones which you wouldn't touch with a barge pole.

    what they did have however was the chicken thighs (usually lablled as oyster thighs) with the bone in so I decided as it was now planted in my brain that it was a franks night that I would just have to make do wit what was available to me.

    anyway, €2.59 in supervalu and probably the same in tesco's and dunnes etc. for a tray the same size as a wings tray.

    I figured they'd take too long to cook with the bone in so what I did was butterfly the meat open along the line of the bone and then just worked my fingers in underneath to work the bone out at both ends and then trim off any excess fat or sinew etc. and then sliced each thigh length ways into 3 strips, giving a piece about the same size as a goujon or wing.

    it took about 20 minutes to get the two boxes de-boned and trimmed up and I then just treated them the same as wings with a dusting of (corn)flour and 30 minutes in the fridge before deep frying and then tossing them in some heated up franks and butter in a wok.

    BUT....they were freaking gorgeous!

    it's a bit of extra work getting them prepped, but the effort was soooo worth it and there was so much more meat we were both stuffed long before we were finished with them (they'd have easily served 4 people as a main) even though we'd normally polish off 2 packs of wings between us, you just get a lot more meat for your money with the thighs and there is so much more flavour in it too.

    I've always known that thighs had the best tasting meat on a chicken and I've used it in stir fries before, but this was still a shock for me and me and herself both agree that wings are out the window from now on and buffalo thighs are in for good! :D


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  • #121
    Possum66
    Registered Users Posts: 128 ✭✭Possum66


    Very good idea! Will try soon, although I only use oyster thighs for roasting or chicken paprika, as I hate de-boning them. Did you have them with the customary cheese sauce or something else?

    It really pisses me off when I see these wings in the supermarkets, especially the prepared ones - with the _tips_ still on. Yuck. Of course, you pay by the weight... And the little feathers... Why can't they clean them properly??? My mother-in-law gave me a little special tweezer which is only used to pluck these little buggers off the chicken - she inherited it from her granny! Must use it regularly, whenever chicken is on the menu, unfortunately.


  • #122
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    the de-boning is a bit o a pain, but with a little practice it doesn't take too long and once you can get under the bone with your fingers it comes out pretty easily.

    I know what you mean though about the prepped ones still whole. I've even been to a few restaurants that leave them whole with the tips on and everything (lazy feckers!) and that pretty much ruins the whole experience imho.

    I also have a set of tweezers for those kinds of jobs too, mostly for feathers and bones out of fish. :)

    you used to be able to get the thighs in tesco that already had the bones out which was a bonus, but I haven't seen them for several years.


  • #123
    Possum66
    Registered Users Posts: 128 ✭✭Possum66


    Soo.... blue cheese sauce? Or what did you have with them? Salad? I was thinking about making the chicken thighs, like this, and mix them with fresh little gems, tomato, spring onion...


  • #124
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    yeah, was thinking they might go well with a salad or something, seems sinful just to have a heap of them on their own. :D

    still using brianna's blue cheese dressing on them. drizzling it over like a dressing rather than dipping them in it.

    i know it's not to everyones taste and i know i could make my own dip better if i tried, but we had some spare so I just used that.

    it's still majorly tasty with the thighs tho, I'll never make it with wings again (if I can help it). :D


  • #125
    coffee to go
    Registered Users, Registered Users 2 Posts: 539 ✭✭✭coffee to go


    I notice Ray D'Arcy's show have uploaded their old (and wrong!) version of the E&C wing recipe from the Fix It Friday book to the Today FM website (recipe is on Ray's show page). Theirs is done with Tabasco... Now, question is, should somebody let them know what the real deal is, or will we all just be selfish and keep the knowledge of the almighty Frank to ourselves??? *EVIL GRIN*


  • #126
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    hehe, the Franks buffalo wings sauce isn't actually the roginal receipe though either.

    AFAIK the original reciepe used Franks 'hot sauce' as part of the receipe and Frank's just cashed in by making their own buffalo wing sauce afterwards.

    at least that's what I read somewhere, who know's for sure anyway.

    whatever the original reciepe is, Franks is the closest most people are ever going to get to it.


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  • #127
    Blisterman
    Registered Users, Registered Users 2 Posts: 7,459 ✭✭✭Blisterman


    Franks Buffalo Wing Sauce, is tthe hot sauce with fake butter flavour added to it.

    It's much nicer to use the hot sauce with a knob of butter added to it.


  • #128
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    from reading the anchor bar receipe online there seems to be more in it than just franks hot sauce & butter.


  • #129
    JFeathers
    Registered Users Posts: 14 ✭JFeathers


    :) The sauce that they use in the Elephant and Castle is ‘Frank’s Hot Sauce’. I used to buy it from the states till they started selling it here. You can get it now in 1.7 gallon bottles from Musgraves in Ballymount or I’ve seen it in the little retail bottles too in Tesco. The cooking instructions are all on this website: www.franksredhot.com
    Enjoy!


  • #130
    BanzaiBk
    Closed Accounts Posts: 2,285 ✭✭✭BanzaiBk


    I'm gonna make these tonight (brought home loads of franks from America), anyone have any decent recipies for Blue Cheese sauce to go with them?


  • #131
    digitalninja
    Registered Users, Registered Users 2 Posts: 455 ✭✭digitalninja


    I have a musgraves card and can buy gallon bottles of franks hot sauce. :D


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  • #132
    Krusty_Clown
    Registered Users, Registered Users 2 Posts: 19,533 ✭✭✭✭Krusty_Clown


    BanzaiBk wrote: »
    I'm gonna make these tonight (brought home loads of franks from America), anyone have any decent recipies for Blue Cheese sauce to go with them?
    I just get some blue cheese (mild-ish), chop it up very finely, and throw it into a bowl. Add a couple of tablespoons of Philadelphia (light if you like), a couple of tablespoons of Mayonnaise (light?) and mix it all together very well, so the blue cheese chunks are largely broken up.. If it's too thick, add some more mayonnaise. That's it.. Add a little lemon juice, if you want..


  • #133
    BanzaiBk
    Closed Accounts Posts: 2,285 ✭✭✭BanzaiBk


    Fantastic, thanks.


  • #134
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Another Blue cheese dressing recipe here


  • #135
    sham69
    Registered Users, Registered Users 2 Posts: 2,321 ✭✭✭sham69


    I bought a bottle of Frank's last night.
    It was the Hot wing one (I think).
    It was really really vinegary so I added some honey and it wasnt that bad.
    They were sold out of the original one.
    The wings from Eddie Rockets are really nice by the way.
    The sauce I got last night tastes like the one they use in the porterhouse, has that really vinegary taste sometimes and then other times its perfect.


  • #136
    Roddy23
    Registered Users, Registered Users 2 Posts: 2,473 ✭✭✭Roddy23


    Don't know how this will go down here, after all it goes against the sacreligous frying of the wings. Anyway its a handy video, and uses the much talked about hot sauce:

    http://ifoods.tv/meat-&-poultry/How-to-make-Grilled-Buffalo-Wings-/V532/


  • #137
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    i think a lot of the time the places you buy the bufallo wings in town dilute it with butter and/or vinegar to make it go further.

    btw if you find franks too hot just melt in a bit of butter to mellow it out a bit.

    also if it's too vinegary for you, just cook it out a little before tossing in the wings to evaporate some of the vinegar. you can smell it steaming off when you heat the sauce. :)

    incidentally, I'm having a bunch of people over on saturday and i know i said i'd always use thighs from now on, but i've got 10 packs of wings to prepare for the event and that's bad enough, don't think i could have managed that with thighs! :D

    but 100% thighs FTW! ;)


  • #138
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    don't want to panic anyone, but the franks buffalo sauce was only €2.39 in tesco today on special. i'm hoping it wasn't a sign that they are going to get rid of it.

    good value anyway, got 12 bottles just in case. can't see it going off any time soon. :D


  • #139
    coffee to go
    Registered Users, Registered Users 2 Posts: 539 ✭✭✭coffee to go


    Some folks may have missed this in last Saturday's Irish Times:

    http://www.irishtimes.com/newspaper/magazine/2008/0823/1219355296065.html

    Nary a mention of this thread anywhere. Feckin journos.


  • #140
    foodaholic
    Registered Users, Registered Users 2 Posts: 1,517 ✭✭✭foodaholic


    you can get Franks hot sauce (make sure its the buffalo one) in Tescos of all places. Heres the recipe for the blue cheese sauce

    Half a cup of sour cream
    Three quarters of a cup of mayonnaise
    Half a cup of blue cheese crumbled
    1 clove of Garlic, crushed
    1 teaspoon of lemon juice
    1 tablespoon of cider vinegar ( or white wine vinegar)
    2 tablespoons of chopped fresh parsley

    just mix it all together


  • #141
    wanneabecritic
    Closed Accounts Posts: 14 ✭wanneabecritic


    it is louisiana hot sauce the wings are baked then deep fried and tossed in this sauce if you know anyone that works in a kitchen it can be got from pallas foods who deliver nationwide if your having trouble getting it i can get you some let me know


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  • #142
    Silver-Tiger
    Registered Users Posts: 947 ✭✭✭Silver-Tiger


    OMG franks hot sauce(buffalo wings) = top of the range


  • #143
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    coffee to go wrote: »
    Some folks may have missed this in last Saturday's Irish Times:

    http://www.irishtimes.com/newspaper/magazine/2008/0823/1219355296065.html

    Nary a mention of this thread anywhere. Feckin journos.

    Feckin journos is right! An hour in the oven at 180c:eek: They would be crisp alright - probably eat the bones and all. Deep fat fryer for 10 minutes produces crisp skin and tender juicy meat. Never fails.


  • #144
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    foodaholic wrote: »
    you can get Franks hot sauce (make sure its the buffalo one) in Tescos of all places.
    dude, read the thread. ;)

    ----
    LOL, bitter much?
    The original sauce has a recommended retail price of €2.99 - unless you buy it in Dublin food store Fallon & Byrne, where I paid €5.95 for it.


  • #145
    leiwand
    Closed Accounts Posts: 79 ✭✭leiwand


    anyone tried comparing louisiana hot sauce and franks hot sauce to see which is better? been using louisiana for years and just curious

    b.


  • #146
    Mr Benevolent
    Closed Accounts Posts: 12,456 ✭✭✭✭Mr Benevolent


    Another vote against the E&C wings - disgusting, taste like Windowlene!


  • #147
    pwd
    Closed Accounts Posts: 5,284 ✭✭✭pwd


    grilling chicken wings makes them nice and crispy.
    I've had a few attempts at making wings like Luigi malone's or E&C. Grilling the chicken wings definitely worked better than baking them. I found a hot sauce that was really good on the shelf in the supermarket...can't remember what one it was but it seemed like an established brand. Couldn't find any half-decent blue cheese dip in the supermarker. Tried making my own and it was ok, but not great. From my experimentation, I think that there shouldn't be very much blue cheese in a good blue cheese dip!


  • #148
    johnnyrotten
    Registered Users, Registered Users 2 Posts: 3,594 ✭✭✭johnnyrotten


    Confab wrote: »
    Another vote against the E&C wings - disgusting, taste like Windowlene!

    Windowlene eh? When did you taste that?:confused:


  • #149
    broin
    Closed Accounts Posts: 71 ✭✭broin


    Cor. If Windowlene tastes that good, I'm off to sprinkle some on me chips.


  • #150
    luketitz
    Registered Users, Registered Users 2 Posts: 685 ✭✭✭luketitz


    Just back feck loads of sauce and a few btls of blue cheese sauce from Canada, yipeee! I like em 'suicide' a la roadhouse Bar in Bangkok - just chop up some fresh chillies and add it to the sauce before cooking, absoloutely delicious! :-)


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  • #151
    luketitz
    Registered Users, Registered Users 2 Posts: 685 ✭✭✭luketitz


    PS- Tribeca Wings >>>> E&C Wings, but neither have a patch on the Roadhouse!


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