by BBQFanatic » 24 Oct 2011, 15:54
I use variations of that recipe, but my fallback is Franks Red Hot Wing Sauce as I can get it in Sainsburies and Tesco's for about £1.20/bottle.
The variations I use (if going the baking method), is as followings -
Flour Mix - Add onion powder , salt, celery powder and bbq rub to the flour, place in a bag.
Lightly dust the wings and place in a container and put this in the fridge for 60 minutes. This allows the wings to become sticky, and when you bake them in the oven they get a better crisp. 20-25mins each side on a wire rack in the oven @ 180 Deg's C. As they are done they go into a 50/50 mix of butter and franks.
If you want extra crispy wings then you need to deep fry and you need to change the flour mix -
- 1/2 rice flour and 1/2 White flour, Salt, Celery Powder, Onion powder, Pepper
- Buttermilk (or 1 teaspoon vinegar for every cup of skimmed milk, stood for 5 mins)
Dredge the wings in buttermilk, then coat in flower, shake off exccess and wait 5mins, then repeat the process again. Leave the coated wings on a wire rack for 60 mins so they can air-dry (this is essential). Deep fry in oil that is at least 340 Deg F for 12-15 mins. Peanut oil gives the best flavour, however sunflower oil suffices. Place on a wire rack or towelling to soak up the oil. Throw into a wing sauce of your choice and enjoy!
My own wing sauce, in event I run out of Franks
1/2 (or the whole thing) bottle Louisanna Hot Sauce (or substiture for your favourite chilli sauce)
1/2 cup white vinegar
1/2 cup ketchup
50G Butter
3x Tablespoons lemon juice
Honey, salt/peper to taste
Place in a pan for 4-5mins on a heat that keeps it hot but not boiling. Serve with wings