Hotwings
- Thread starter User00056
- Start date
Recipe:
15-20 chicken wings, split into two.
Frank's hot sauce (or whatever you prefer)
Garlic granules
Black pepper
Salt
Cayenne pepper
1 cup plain flour.
Mix all the above together (spice amounts to your own preference, but a couple of teaspoons of each is a good starting point)
Pour half of the hot sauce into a pan, add the wings, and add water to about halfway up the wings. Poach for twenty minutes or so.
You can leave the wings to marinade overnight, but I never found it to make much difference to the outcome. Certainly makes life easier if you're making them as part of a BBQ, or similar though.
Beat two eggs, and add in the rest of the hot sauce.
Once the wings have cooled cool, dredge in the flour mix, then into the beaten egg before another flouring. Straight into hot oil until golden brown. The beauty of poaching them first is you don't need to worry about the frying time!
Bon appetit
15-20 chicken wings, split into two.
Frank's hot sauce (or whatever you prefer)
Garlic granules
Black pepper
Salt
Cayenne pepper
1 cup plain flour.
Mix all the above together (spice amounts to your own preference, but a couple of teaspoons of each is a good starting point)
Pour half of the hot sauce into a pan, add the wings, and add water to about halfway up the wings. Poach for twenty minutes or so.
You can leave the wings to marinade overnight, but I never found it to make much difference to the outcome. Certainly makes life easier if you're making them as part of a BBQ, or similar though.
Beat two eggs, and add in the rest of the hot sauce.
Once the wings have cooled cool, dredge in the flour mix, then into the beaten egg before another flouring. Straight into hot oil until golden brown. The beauty of poaching them first is you don't need to worry about the frying time!
Bon appetit
Recipe:
15-20 chicken wings, split into two.
Frank's hot sauce (or whatever you prefer)
Garlic granules
Black pepper
Salt
Cayenne pepper
1 cup plain flour.
Mix all the above together (spice amounts to your own preference, but a couple of teaspoons of each is a good starting point)
Pour half of the hot sauce into a pan, add the wings, and add water to about halfway up the wings. Poach for twenty minutes or so.
You can leave it overnight, but I never found it to make much difference to the outcome.
Beat two eggs, and add in the rest of the hot sauce.
Once the wings have cooled cool, dredge in the flour mix, then into the beaten egg before another flouring. Straight into hot oil until golden brown. The beauty of poaching them first is you don't need to worry about the frying time!
Bon appetit
??
Discard the tip, there's no meat on it anyway, and split what's left at the joint
Sorry mateI am not happy ...managed to get drool on my keyboard
They only take half an hour from start to finish though? 
Sausage for me tonight..and just to clarify (since I own the Creed) its pork sausageSorry mate
TringSaint
Well-Known Member
I’ve always found it good to use a wire rack when removing the fried bits from the pan for cooling as it stops moisture from the meat building up in the coating and making it go squidgyRecipe:
15-20 chicken wings, split into two.
Frank's hot sauce (or whatever you prefer)
Garlic granules
Black pepper
Salt
Cayenne pepper
1 cup plain flour.
Mix all the above together (spice amounts to your own preference, but a couple of teaspoons of each is a good starting point)
Pour half of the hot sauce into a pan, add the wings, and add water to about halfway up the wings. Poach for twenty minutes or so.
You can leave the wings to marinade overnight, but I never found it to make much difference to the outcome. Certainly makes life easier if you're making them as part of a BBQ, or similar though.
Beat two eggs, and add in the rest of the hot sauce.
Once the wings have cooled cool, dredge in the flour mix, then into the beaten egg before another flouring. Straight into hot oil until golden brown. The beauty of poaching them first is you don't need to worry about the frying time!
Bon appetit
splitting the wing at the joint between the flat and drumlet
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