Dry-style Buffalo Wing Recipes?

Quoted message said:

Does anyone have any recipes for the dry-style buffalo wings? I went
to a party a few months ago catered by a restaurant that specialized in
wings and they had several varieties and flavors of the dry-style wings
that were just awesome! Just wondering if anyone has any recipes for
this style of wings. Not just the cooking method, but also the
flavoring method and ingredients

Seasonings are flexible and totally at your discretion.

* Exported from MasterCook *

Charliam's Favorite Chicken Wings (Cracklin' Wings)

Recipe By :Pat (Cryambers)
Serving Size : 8 Preparation Time :0:00
Categories : appetizers poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 whole chicken wings
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon chipotle pepper -- ground
1/2 teaspoon salt
1/2 teaspoon pepper
Optional:
1/2 cup butter
4 1/2 ounces hot sauce -- Frank's
1 tablespoon white vinegar
1 lime -- juiced

* Seasonings are just a suggestion

1. Wash chicken wings and pat dry. Separate drummies from paddles,
and cut off wing tips -reserve for another use.
2. Line 2 cookie sheets with foil and spray with nonstick cooking
spray. Put flour, pepper, garlic powder and salt in ziplock bag;
shake to mix. Add wing pieces, a few at a time, and shake to coat.
Put flour-coated wings on foil-covered cookie sheets. Bake in
preheated 375°F oven for 1 1/2 hours, moving wing pieces around after
45 minutes so they won't stick to the foil.
3. When wings are done, melt butter in medium saucepan. Add hot
sauce, vinegar, and lime juice. Turn off heat. Toss wings with sauce
and serve.

Yield:
"48 pieces"
Start to Finish Time:
"2:15"

- - - - - - - - - - - - - - - - -

Serving Ideas : Serve with celery sticks and blue cheese or ranch
dressing

NOTES : Named in honor of Charlie (Liam) Gifford. I call them
"Cracklin' Wings" because they're so crisp. (Damsel)

A rerun of a rerun:

http://groups.google.com/group/rec.food.cooking/msg/bbb65e54f7d7564b

not sure what I meant about Frank's needing vinegar and heat; I think I
meant the wings need vinegar and heat, and Frank's is just the ticket.
It's better than Tabasco, and in fact is the original "buffalo wing"
sauce, when mixed with melted margarine (though I leave out the
margarine).

However, if the paprika is spicy enough, or you use some more esoteric
powdered chile, these shouldn't need any sauce at all. Damsel's
version with the chipotles looks really good.

--Blair

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any recipes for the dry-style buffalo wings? I went
to a party a few months ago catered by a restaurant that specialized in
wings and they had several varieties and flavors of the dry-style wings
that were just awesome! Just wondering if anyone has any recipes for
this style of wings. Not just the cooking method, but also the
flavoring method and ingredients.

I'm not sure what you mean by dry-style buffalo wings. Do you mean
something without a sauce, but instead a spice rub? Or authentic
Buffalo-style chicken wings that happen to be dry and crispy rather than
saucy and messy? Some places in Buffalo serve wings that are dry like
that -- I don't know how they do it. But I have heard that some places deep
fry the wings, drain and blot them, toss them in the sauce (margarine +
Frank's to taste), and then spread the wings on a baking pan and bake for a
few minutes to let the sauce bake in a bit. Not sure what the time/temp
are, but you could experiment and let us all know! :-)

Chris

I've never heard of "dry style" buffalo wings. What's that?

``````````````````````

Quoted message said:

Does anyone have any recipes for the dry-style buffalo wings? I went
to a party a few months ago catered by a restaurant that specialized in
wings and they had several varieties and flavors of the dry-style wings
that were just awesome! Just wondering if anyone has any recipes for
this style of wings. Not just the cooking method, but also the
flavoring method and ingredients.

Thanks!

--

Practice safe eating. Always use condiments.

On Tue, 17 Jan 2006 22:19:47 -0800, sf <[email hidden]>

Quoted message said:

I've never heard of "dry style" buffalo wings. What's that?

That's what Crash and I make. They're supposed to be Buffalo wings,
but they're so good we eat them without sauce. They're dry.

Carol

Blair P. Houghton said:

Damsel's version with the chipotles looks really good.

Please, pretty please ... it's not my recipe. It's cryamber's. She
developed the technique. All I did was figure out coating amounts and
suggested spices. I just feel so bad when I'm given credit for
someone else's hard work. Where *is* Pat, anyway?

Carol

On Thu, 19 Jan 2006 01:14:40 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

Damsel in dis Dress wrote on 18 Jan 2006 in rec.food.cooking

Quoted message said:

Blair P. Houghton said:

Damsel's version with the chipotles looks really good.

Please, pretty please ... it's not my recipe. It's cryamber's. She
developed the technique. All I did was figure out coating amounts and
suggested spices. I just feel so bad when I'm given credit for
someone else's hard work. Where *is* Pat, anyway?

Probably Why You got fired from that [censored] place...

You just said WHAT?????

Carol Wong

Damsel in dis Dress said:

On Tue, 17 Jan 2006 22:19:47 -0800, sf <[email hidden]>

Quoted message said:

I've never heard of "dry style" buffalo wings. What's that?

That's what Crash and I make. They're supposed to be Buffalo wings,
but they're so good we eat them without sauce. They're dry.

so these are plain, fried or oven fried wings????
--

Practice safe eating. Always use condiments.

On Wed, 18 Jan 2006 21:55:00 -0800, sf <[email hidden]>

Quoted message said:

Damsel in dis Dress said:

On Tue, 17 Jan 2006 22:19:47 -0800, sf <[email hidden]>

Quoted message said:

I've never heard of "dry style" buffalo wings. What's that?

That's what Crash and I make. They're supposed to be Buffalo wings,
but they're so good we eat them without sauce. They're dry.

so these are plain, fried or oven fried wings????

They're baked. A lot. But they don't get dried out. One of the
great mysteries of our time. Here's the recipe again. Use whichever
seasonings tickle your fancy.

* Exported from MasterCook *

Charliam's Favorite Chicken Wings

Recipe By :Pat (Cryambers)
Serving Size : 8 Preparation Time :0:00
Categories : appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 whole chicken wings
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon chipotle pepper -- ground
1/2 teaspoon salt
1/2 teaspoon pepper
Optional:
1/2 cup butter
4 1/2 ounces hot sauce -- Frank's
1 tablespoon white vinegar
1 lime -- juiced

* Seasonings are just a suggestion

1. Wash chicken wings and pat dry. Separate drummies from paddles,
and cut off wing tips -reserve for another use.
2. Line 2 cookie sheets with foil and spray with nonstick cooking
spray. Put flour, pepper, garlic powder and salt in ziplock bag;
shake to mix. Add wing pieces, a few at a time, and shake to coat.
Put flour-coated wings on foil-covered cookie sheets. Bake in
preheated 375°F oven for 1 1/2 hours, moving wing pieces around after
45 minutes so they won't stick to the foil.
3. When wings are done, melt butter in medium saucepan. Add hot
sauce, vinegar, and lime juice. Turn off heat. Toss wings with sauce
and serve.

Yield:
"48 pieces"
Start to Finish Time:
"2:15"

- - - - - - - - - - - - - - - - -

Serving Ideas : Serve with celery sticks and blue cheese or ranch
dressing

NOTES : Named in honor of Charlie (Liam) Gifford. I call them
"Cracklin' Wings" because they're so crisp. (Damsel)