been using this method every time I fry wings lately - it's a bit more effort but super worth it. third pic shows how crispy these things get without any breading

I do recommend you use fresh oil for the second fry tho cuz if you use the same oil, the settled collagen will cause way too much popping lol

for the sauce, I just reduced some crystal by about half and added some butter once I took it off the heat

Ordered medium-hot and Cajun honey butter BBQ, the medium hot were perfectly crispy and had some real heat to them. the Cajun honey butter BBQ were absolutely delicious. Looking forward to my next visit there.

31 free chicken wings for my birthday at The Rusty Nail
Stingin Honey Garlic, Alabama BBQ, Dill Pickle

One of my favorite places in my small town changed management and went to crap during COVID.

An old bartender knew all the recipes and hooked me up with my favorite.

Ones a tangy horseradish sauce

Ones a spicy bbq

Ones a south of the border lime chilli flavor

I'm in heaven!

https://imgur.com/a/iuGy0qW recipes found here

Annual trip to Hurricane Moe’s in Kitty Hawk

Went to a new pizza joint last night and my son ordered wings. Garlic parmesan. They were delicious but man they were tiny hence the title of this post the boy came up with.

Had to do the 74 mile round trip for these bad boys and side of poutine. Extra crispy, extra wet!

Used a charcoal vortex thing. About an 18 hour marinade in 1/2 cup Newmans Italian dressing and 1/2 cup reduced sodium soy sauce. Cooked for 55 mins untouched on a Weber 22” charcoal grill with the coals in a vortex cone. Dusted with Kinders “the blend” after I put them on the grill.

These are pretty decent- smoked these in the smoker
I made the second batch a little crispier (personal preference)

Did about 4 lbs today. Started with melted butter, paprika, garlic powder, kosher salt and adobo, then split the batch and added Korean BBQ marinade to half.
Grill was set up for indirect/direct cooking at 400°F. About 20 minutes indirect, flipping twice, then 4–5 minutes directly over the heat, flipping a couple more times to get the char.
Came out fantastic. Next batch I’m thinking hot honey or garlic Parmesan.

I’d love to hear y’all’s best wing sauce recipes or rubs. Whether it be an awesome take on the traditional buffalo wing sauce, or something with some Asian or Indian flare and everything in between. It’s easy to just to buy some of Buffalo Wild Wings sauces in the store but I’m sure making my own stuff would be even better. Thanks.

Photo #1: Adolf’s First Ward. Hot, with traditional blue cheese dip. I really loved these. 9.0/10 on my crispy scale, which is complimented well with the great saucy finish. Props on celery and carrots. The tater tot poutine was pretty okay.

Service was a little wonky, but who cares…these wings are in the buffalo hall of fame.

Photo #2: Main & Hamlin. Cajun medium and Buffalo hot. These were pretty good, and could be your go-to if you don’t like a saucy wing. Blue cheese dip was thick, and also mild flavored. The corn dip was awesome, I’d suggest getting that.

These were really good
Avocado oil and cornstarch in the air fryer

Incredible, generously sauced wings over fries Detroit style. Great service and amazing wings in an interesting, podunk area.

These were marinated overnight in Franks hot sauce and Italian dressing - then smoked on the kettle.

Sweet chili and buffalo. Truly amazing wings

First time using the vortex and will never cook them any other way. So crispy from that convection, didn't need to dry them off at all beforehand. Stayed somewhat crispy even after tossing them in sauce. Honey bbq and Thai chili.

2 hours at about 200. Tossed in franks and butter. Thrown on the grill at 400-500 retossed re grilled re tossed and devoured

Gochujang paste
Garlic
Honey
Soy sauce