> wrote in message
. ..
>
> On 20-Apr-2007, "adm" > wrote:
>
>> "skeeter" > wrote in message
>> oups.com...
>> > Group,
>> > I want to do the following: Take whole chicken wings
>> > (not separate
>> > them - let the eater do that) and fold them locking the
>> > "arm" against
>> > the body, marinate them and smoke them. I'm thinking
>> > something like
>> > zesty Italian dressing should give them some nice zing
>> > and help keep
>> > the moisture in, and just use ROC (maybe a little oak or
>> > apple sawdust
>> > to help keep the heat going). Does that sound like a
>> > pretty good plan
>> > for doing them fool proof? How about time about 2 hours
>> > if it does not
>> > get that hot?
>> >
>> > thanks in advance!
>>
>> Well.....it ain't barbecue - or even grilling for that
>> matter, but my recipe
>> for foolproof (buffalo style) chicken wings is to marinade
>> them in a mixture
>> of Blue Dragon hot sauce and melted butter, then deep fry
>> them.....it makes
>> a mess of the oil, but it makes for great wings!
>>
>> To be honest, I haven't had much luck with smoking wings
>> even though I have
>> tried many times - the skin tends to come out too rubbery
>> and I like mine
>> crispy. Grilling at higher temperatures works better, but
>> deep frying gives
>> the best results in my opinion.
>
> Deep fry is the preferred method at my house as well. How-
> ever, I fry wings naked rather then marinated. While they're
> fresh from the fryer, I toss them in a mixture of Crystal
> Hot
> Sauce and butter, then salt them liberally. When nobody is
> looking I like to bolster the Crystal sauce with something
> a little hotter. Lately, I've been grilling wings on my
> little
> Farberware electric grill, then treat them the same as
> fried.
> (I'm too lazy to mess with a gallon of oil for only a half
> dozen or so wings.)
>
> --
> Brick(Breaking in a new upright freezer)

I forgot to mention that once they're cooked, I toss'em in more hot sauce
and butter.

I'm going to give your method a go as marinated wings just destroy the oil
for any further use.

Mind you, I like the crispy fried hot sauce flavour.

I'm also with you on not frying just a few - too much mess and waste oil. I
tend to do them when we have a lot of people over and do several pounds at a
time.