Hot Wings

[just plain ole Bill]

Hey, how 'bout it? You Yanks ready to send some of your areobatic hot winged dove down this way yet? Had a couple cool fronts move through over the past few weeks and our local population has thinned considerably. I usually keep track of the weather up there this time of year but I've not had time to keep track this year. Anyone still dove hunt up there? Do you cook them any differently up there??

 

[rwise]

Re: Hot Wings

Hot wings are easy
wings
chicken wings cut, toss in seasoned flour (salt, black pepper, red pepper, garlic powder etc) let wings set in flour over night (use lots so they dont stick to each other) pull out of flour and deep fry hot (round 350*) tell golden brown.
sauce
hot sauce and melted butter 50/50 (not margerine) or if you want hotter sub itailian dreasing for the butter. toss wings in sauce, enjoy

 

[i386]

Re: Hot Wings

Here's how I do 'em...


Cut up wings.
Seasoned meat tenderizer on both sides.
Put 'em on the grill. (or in the oven if you must)
Onion Salt and Garlic Salt (Use onion powder and garlic powder if diet prohibits salt).
Cook them until they look (and taste) about like baked chicken.

In a sauce pan:
3/4 bottle Texas Pete buffalo sauce.
Add some Texas Pete hot sauce or Tabasco to taste.
1/4 Stick of Butter (real butter)
Lots of coarsely ground Black Pepper, preferably from a pepper mill. You want enough to have a good many specs of pepper on every wing.
Stir that up until it's warm and the butter is all melted.

Then just scoop up the wings with a spatula and put 'em in the sauce pan to get them wet. Then put them back on the grill. I repeat this process until the wings get dark and crispy on the outside, but you have a lot of options at the point since they should be edible by the time the sauce is done. You can just leave them in the pot if you like them wet. Or you can dry them on the grill and just not cook them as done as I do.

The garlic, onion, and fresh black pepper give 'em a good kick. The more "layers" of sauce you cook onto them the better.

Best served with a cold beer.

*** If you'd like to maintain wing grilling hero status for a while, keep that recipe to yourself.

 

[lakelivin]

Re: Hot Wings

Here's the original (and still the best IMHO) Buffalo Wing recipe, as verified by a friend from Buffalo. You might like other variations better, but if the wings are breaded or the sauce doesn't contain vinegar, it's not the original!

4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.

2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.

3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.

4. Place the chicken on a warm serving platter and pour the sauce on top. Or, place the sauce and fried wings in a large plastic bucket with a tight fitting cover and shake well to coat wings (this works well if you're cooking up multiple batches as you can reuse any extra sauce left in the bucket for the next batch).

5. Serve with a good chunky blue cheese dressing and a healthy ration of celery sticks.

Healthy Adjustment: I've found that cooking the wings in my convection oven gets me relatively close to frying w.r.t crispness, and it's undoubtedly healthier than frying.

 

[PierBridge]

Re: Hot Wings

Still Hunting but yes the numbers are dropping with the cold fronts.

Thanks for the recipes!!!!!

 

[just plain ole Bill]

Re: Hot Wings

PB - Nice pics...nice breasts! Glad to know some are still up there! Our warm/fair weather birds have mostly flown already. Limited out in 45 minutes the first morning. Kind of a bummer but kinda OK too. Went back the next day and had to make a few other stops to limit out. Since the first weekend haven't limited out. Here's a way for ya to try:

Filet breasts. Soak in lightly salted water in the fridge for two days changing water at least once a day. Put the filets in a baggie with Head Country BBQ sauce adding Tabasco to suit taste then back to the fridge overnight. (I use Head Country cause its not overly sweet like most BBQ sauces.)Next day put a layer of filets in one of those mesh outdoor grill closures with a handle. Cut jalapeno peppers, bell peppers and onion and layer it all over the filets. Add a partial layer of bacon on then add another layer of filets. Close it and put it on the grill till its done turning once or twice till the filets are done. Better make two of these if anyone else will be eating with you. Don't share this recipe with anyone who sez they don't hunt dove 'cause they don't like to eat them! Just smile politely and say 'yeah, I know what you mean.'

 

[PierBridge]

Re: Hot Wings

Now my mouth is really watering......I may have to take off work tomorrow and do some shootin!
I just salt n' pepper and wrap in bacon, broil or barbecue and they're great I can't wait to try your recipe though!...

For your information Bill up here in Minnesota we have only had a Dove season for 3 years now 15 bird limit and it amazes me how many HUNTERS up here don't like the Dove season or when you mention how good they are they don't buy it.

So I'll take your advice and just enjoy the fruits of this delicacy with the believers and myself.

Thanks Pier!

 

[just plain ole Bill]

Re: Hot Wings

I remember reading quite some time ago a northern state didn't have a dove season then had heard it might be opening back up. Welcome back to the fold to you and your friends!

Would love to stay and chat but I just took a deer tenderloin roast off the grill and it now demands my undivided attention. Gotta eat something since you guys are keeping dove these past few years! Good fortune and good hunting to you all!

 

[Manipulator]

Re: Hot Wings

Here's the original (and still the best IMHO) Buffalo Wing recipe, as verified by a friend from Buffalo. You might like other variations better, but if the wings are breaded or the sauce doesn't contain vinegar, it's not the original!

4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.

2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.

3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.

4. Place the chicken on a warm serving platter and pour the sauce on top. Or, place the sauce and fried wings in a large plastic bucket with a tight fitting cover and shake well to coat wings (this works well if you're cooking up multiple batches as you can reuse any extra sauce left in the bucket for the next batch).

5. Serve with a good chunky blue cheese dressing and a healthy ration of celery sticks.

Healthy Adjustment: I've found that cooking the wings in my convection oven gets me relatively close to frying w.r.t crispness, and it's undoubtedly healthier than frying.

I see a lot of variation to this recipe. This one here looks pretty consistent with the original except, the secret ingredient in the famous Anchor Bar Recipe was Frank's RedHot Original Cayenne Pepper Sauce not Louisiana Hot Sauce.