My wings need help

[Mark Schafer]

Although I have no dog in this years Superbowl fight I won’t let that stand in the way of a good party. I have had less than rave reviews about my wings in the past so I’m ready to take on some advice. Deep-fried, grilled, baked I’ll try anything surely someone can help me out. We will of course have something from the smoker, homemade fries and Lando chile(i). I’m sure I have something in fly shop prize closet to make it worth wild.
Thanks for the help
MS

[Peter E.]

Ok here is the recipe I used when I worked for Wintzell’s Oyster House in Mobile, AL. And this is also one of my own that I invented to suite a customers preference.

Blackened Buffalo Wings
Step one: Fry the wings (deep fired, no batter, flour, or anything else)
Step Two: Spin the wings (flip in a pan) of hot melted butter and Crystal’s Wing Sauce (Texas Pete works fine too)
Step Three: When done place on plate and dust with Paul Prudhome’s Magic Blackening Seasoning (I imagine any other might do fine too)

This other originated in the boat shop with friends

Creole Mojo Wings
Marinate wings in Winn-Dixie Brand Mojo Sauce for 1-3 hours then dust with Tony’s before cooking on the grill. Simple yet delicious.

I have plenty more if those don’t work for ya. I was in the restaurant business for about 10 years. So I think I have you covered.

[Ronnie Moore]

Step one: Fry the wings (deep fired, no batter, flour, or anything else)
Step Two: Spin the wings (flip in a pan) of hot melted butter and Crystal’s Wing Sauce (Texas Pete works fine too)

This and then step one and two again. Twice fried wings are good stuff. Or you can smoke them for a bit and then fry. That also makes a tasty wing.

[Mark Schafer]

Thanks guys I can see why mine were considered ordenary now. I wondered about twice fried that is my french fry method.
I should have mentioned that we have the real party on the off week because no one has anything else to do, I’ll have plenty of wings to try some more ideas if you’ve got um.

[Bob Riggins]

When should we be there?

[Peter E.]

You can re-fry them but those wings have to be covered in sauce to hold that blackening seasoning. I’m with Bob though, sounds so good might even be one of my own recipes.

[Mark Schafer]

When should we be there?  Please provide time and place.  I will bring the beer.

Be carefull what you promise   ;D

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