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Default REC - Charliam's Favorite Chicken Wings

This one was developed by Pat (cryambers). Pat developed the
procedure (which is fantastic). I just pulled together seasonings
according to our tastes. Have fun with seasoning them!

Anyone heard from Charlie lately?


* Exported from MasterCook *

Charliam's Favorite Chicken Wings

Recipe By :Pat (Cryambers)
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/Dips Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds chicken wings -- (about 20)
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chipotle pepper -- or cayenne
Optional Hot Sauce:
1/2 cup butter -- (1 stick)
1/2 cup Frank's hot sauce -- Frank's
1 tablespoon white vinegar
juice of one lime -- (2 tablespoons)

* 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 and seasonings 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 hour.
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. I've altered the recipe
substantially. (Carol)

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Default REC - Charliam's Favorite Chicken Wings

Damsel in dis Dress wrote:
> This one was developed by Pat (cryambers). Pat developed the
> procedure (which is fantastic). I just pulled together seasonings
> according to our tastes. Have fun with seasoning them!
>
> Anyone heard from Charlie lately?
>
>
> * Exported from MasterCook *
>
> Charliam's Favorite Chicken Wings
>
> Recipe By :Pat (Cryambers)
> Serving Size : 8 Preparation Time :0:00
> Categories : Appetizers/Dips Chicken
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 1/2 pounds chicken wings -- (about 20)
> 1 cup flour
> 1 teaspoon garlic powder
> 1/2 teaspoon celery seed
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1/4 teaspoon chipotle pepper -- or cayenne
> Optional Hot Sauce:
> 1/2 cup butter -- (1 stick)
> 1/2 cup Frank's hot sauce -- Frank's
> 1 tablespoon white vinegar
> juice of one lime -- (2 tablespoons)
>
> * 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 and seasonings 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 hour.
> 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.
>

Do the seasonings go in the flour mix or the hot sauce?
Janet


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Default REC - Charliam's Favorite Chicken Wings

Janet asked:

>> Charliam's Favorite Chicken Wings
>>
>> Recipe By :Pat (Cryambers)
>> Serving Size : 8 Preparation Time :0:00
>> Categories : Appetizers/Dips Chicken
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 4 1/2 pounds chicken wings -- (about 20)
>> 1 cup flour
>> 1 teaspoon garlic powder
>> 1/2 teaspoon celery seed
>> 1/2 teaspoon salt
>> 1/2 teaspoon pepper
>> 1/4 teaspoon chipotle pepper -- or cayenne
>> Optional Hot Sauce:
>> 1/2 cup butter -- (1 stick)
>> 1/2 cup Frank's hot sauce -- Frank's
>> 1 tablespoon white vinegar
>> juice of one lime -- (2 tablespoons)
>>
>> * 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 and seasonings 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 hour.
>> 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.
>>

> Do the seasonings go in the flour mix or the hot sauce?



My take is that they go into the flour. That's based on the recipe stating,
"Put flour and seasonings in ziplock bag".

Bob

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Default REC - Charliam's Favorite Chicken Wings

Bob Terwilliger wrote:
> Janet asked:
>
>>> Charliam's Favorite Chicken Wings
>>>
>>> Recipe By :Pat (Cryambers)
>>> Serving Size : 8 Preparation Time :0:00
>>> Categories : Appetizers/Dips Chicken
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 4 1/2 pounds chicken wings -- (about 20)
>>> 1 cup flour
>>> 1 teaspoon garlic powder
>>> 1/2 teaspoon celery seed
>>> 1/2 teaspoon salt
>>> 1/2 teaspoon pepper
>>> 1/4 teaspoon chipotle pepper -- or cayenne
>>> Optional Hot Sauce:
>>> 1/2 cup butter -- (1 stick)
>>> 1/2 cup Frank's hot sauce -- Frank's
>>> 1 tablespoon white vinegar
>>> juice of one lime -- (2 tablespoons)
>>>
>>> * 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 and seasonings 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 hour.
>>> 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.
>>>

>> Do the seasonings go in the flour mix or the hot sauce?

>
>
> My take is that they go into the flour. That's based on the recipe
> stating, "Put flour and seasonings in ziplock bag".
>
> Bob


I must have read that recipe a half dozen times before asking. apparently
my coffee isn't doing its job. Sorry Dams.
Janet


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Default REC - Charliam's Favorite Chicken Wings

Damsel in dis Dress wrote:

> This one was developed by Pat (cryambers). Pat developed the
> procedure (which is fantastic). I just pulled together seasonings
> according to our tastes. Have fun with seasoning them!
>
> Anyone heard from Charlie lately?
>
>
> * Exported from MasterCook *
>
> Charliam's Favorite Chicken Wings


<snipped for space>
> 1/2 cup Frank's hot sauce -- Frank's



We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot' is
it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?

Thanks, love chicken wings, wanna try this one too.
--
Cheers
Chatty Cathy


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Default REC - Charliam's Favorite Chicken Wings

ChattyCathy wrote:

> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot' is
> it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?


Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's made
from vinegar and ground cayennes. You can read about it at
http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1

Bob

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Bob Terwilliger wrote:

> ChattyCathy wrote:
>
>> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot'
>> is it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?

>
> Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's
> made from vinegar and ground cayennes. You can read about it at
> http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1
>
> Bob


Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am sure
some of the local sauces I already have at hand will do the trick.
--
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Chatty Cathy
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Default REC - Charliam's Favorite Chicken Wings

ChattyCathy > wrote in news:_NI9l.13182
:

> Bob Terwilliger wrote:
>
>> ChattyCathy wrote:
>>
>>> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot'
>>> is it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or

not?
>>
>> Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's
>> made from vinegar and ground cayennes. You can read about it at
>> http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1
>>
>> Bob

>
> Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am

sure
> some of the local sauces I already have at hand will do the trick.



We were getting 'Buffalo Wings' at a pizza place in Lindisfarne,
Tasmania.

"Heat" Pizzeria.

They made their own sauce. We liked it that much, we cajoled the recipe
out of the surfer dudes working the joint.

1/3 BBQ sauce
1/3 Sweet Chilli sauce
1/3 Hot Chilli sauce

*Damn* nice combo!!


--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do
nothing.

Edmund Burke.
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Default REC - Charliam's Favorite Chicken Wings

Interesting. When I do hot wings I don't dredge them in seasoned flour,
they just get rinsed, patted dry, laid out on a rack over a roasting pan
and baked for 1 hour at 450. I've learned to put some water in the
bottom of the pan to avoid setting off the smoke alarm.

My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. You
can add 1 finely chopped habanero pepper, seeds and veins removed for
extra heat. Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
and a tablespoon of honey. Simmer over low heat until the wings are done.

Note: Make sure you grab the Frank's Red Hot Sauce, not the Frank's
Chicken Wing Sauce, which is already mixed (and not very good, either).

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PeterL wrote:
>
> They made their own sauce. We liked it that much, we cajoled the
> recipe out of the surfer dudes working the joint.
>
> 1/3 BBQ sauce
> 1/3 Sweet Chilli sauce
> 1/3 Hot Chilli sauce
>
> *Damn* nice combo!!


Sounds good to me.

I have in my fridge a bottle of "OMG this is so hot, but so good" chili
sauce that I got from a lady who makes her own. Well, that's the
reaction it gets from my son and DH <lol> but it's a tad hot for me
though.

Anyway, think I might try it with this combo - the BBQ sauce and the
sweet chili sauce I have might take some of the 'heat' out of it,
maybe. Worth a shot anyway <g> Thanks.
--
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Default REC - Charliam's Favorite Chicken Wings

ChattyCathy > wrote in news:fsJ9l.2793$2w3.833
@newsfe19.iad:

> PeterL wrote:
>>
>> They made their own sauce. We liked it that much, we cajoled the
>> recipe out of the surfer dudes working the joint.
>>
>> 1/3 BBQ sauce
>> 1/3 Sweet Chilli sauce
>> 1/3 Hot Chilli sauce
>>
>> *Damn* nice combo!!

>
> Sounds good to me.
>
> I have in my fridge a bottle of "OMG this is so hot, but so good"

chili
> sauce that I got from a lady who makes her own. Well, that's the
> reaction it gets from my son and DH <lol> but it's a tad hot for me
> though.
>
> Anyway, think I might try it with this combo - the BBQ sauce and the
> sweet chili sauce I have might take some of the 'heat' out of it,
> maybe. Worth a shot anyway <g> Thanks.



No sweat. You'll like it.


Especially on really crispy skinned chicken wings :-)



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do
nothing.

Edmund Burke.
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Default REC - Charliam's Favorite Chicken Wings

On Fri, 09 Jan 2009 15:45:03 +0200, ChattyCathy
> wrote:

>We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot' is
>it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?


I think it all depends on how asbestos your mouth is. For me, it's
"medium". Not so hot my nose runs, but I notice it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West
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Default REC - Charliam's Favorite Chicken Wings

On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...

> Damsel in dis Dress >
> : in rec.food.cooking
>
>> On 09 Jan 2009 14:33:26 GMT, "Michael \"Dog3\""
>> > wrote:
>>
>>>I love chicken wings but have never used this method for them. Looks
>>>real easy to do. Doesn't the flour sort of just fall off the wings or
>>>am I totally missing something. From what I've read you just toss the
>>>wing into the flour and then onto the baking sheet. Either I missed
>>>the binding part or it's not there. *sigh* I'm not awake yet this
>>>morning.

>>
>> It says on by MAGIC. It really does!

>
> LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
> this weekend. Will email you the results ;-)
>
> Michael
>
>


There's enough fat in the wing skin to make it stick.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 01(I)/09(IX)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 2dys 14hrs 24mins
************************************************** **********************
A little too much like reality eh????
************************************************** **********************

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Default REC - Charliam's Favorite Chicken Wings

On Fri, 09 Jan 2009 08:43:35 -0600, Kathleen
> wrote:

>Interesting. When I do hot wings I don't dredge them in seasoned flour,
>they just get rinsed, patted dry, laid out on a rack over a roasting pan
>and baked for 1 hour at 450. I've learned to put some water in the
>bottom of the pan to avoid setting off the smoke alarm.


That's the way I do them too. No need to add unnecessary calories.
You can eat more wings that way.
>
>My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. You
>can add 1 finely chopped habanero pepper, seeds and veins removed for
>extra heat. Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
>and a tablespoon of honey. Simmer over low heat until the wings are done.


Sweet/hot, that sounds good!
>
>Note: Make sure you grab the Frank's Red Hot Sauce, not the Frank's
>Chicken Wing Sauce, which is already mixed (and not very good, either).




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West
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Default REC - Charliam's Favorite Chicken Wings

On Fri, 09 Jan 2009 16:02:50 +0200, ChattyCathy
> wrote:

>Bob Terwilliger wrote:
>
>> ChattyCathy wrote:
>>
>>> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot'
>>> is it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?

>>
>> Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's
>> made from vinegar and ground cayennes. You can read about it at
>> http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1
>>
>> Bob

>
>Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am sure
>some of the local sauces I already have at hand will do the trick.


You certainly can substitute Crystal or Louisiana for Frank's. If you
like it a little hotter, then use Tabasco's Garlic Pepper sauce.


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On Fri, 09 Jan 2009 10:02:17 -0800, Robert Klute >
wrote:

>On Fri, 09 Jan 2009 16:02:50 +0200, ChattyCathy
> wrote:
>
>>Bob Terwilliger wrote:
>>
>>> ChattyCathy wrote:
>>>
>>>> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot'
>>>> is it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
>>>
>>> Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's
>>> made from vinegar and ground cayennes. You can read about it at
>>> http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1
>>>
>>> Bob

>>
>>Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am sure
>>some of the local sauces I already have at hand will do the trick.

>
>You certainly can substitute Crystal or Louisiana for Frank's. If you
>like it a little hotter, then use Tabasco's Garlic Pepper sauce.


For Cathy, "local" is South Africa.

Carol

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Damsel in dis Dress said...

> On Fri, 09 Jan 2009 10:02:17 -0800, Robert Klute >
> wrote:
>
>>On Fri, 09 Jan 2009 16:02:50 +0200, ChattyCathy
> wrote:
>>
>>>Bob Terwilliger wrote:
>>>
>>>> ChattyCathy wrote:
>>>>
>>>>> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot'
>>>>> is it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
>>>>
>>>> Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's
>>>> made from vinegar and ground cayennes. You can read about it at
>>>> http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1
>>>>
>>>> Bob
>>>
>>>Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am sure
>>>some of the local sauces I already have at hand will do the trick.

>>
>>You certainly can substitute Crystal or Louisiana for Frank's. If you
>>like it a little hotter, then use Tabasco's Garlic Pepper sauce.

>
> For Cathy, "local" is South Africa.
>
> Carol



Braai welcomed in Pennsylvania at all times!

Even bring 2D Jack! [the BUM!!!]

Andy <--- Has Cholula
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On Fri 09 Jan 2009 11:07:28a, Damsel in dis Dress told us...

> On Fri, 09 Jan 2009 10:02:17 -0800, Robert Klute >
> wrote:
>
>>On Fri, 09 Jan 2009 16:02:50 +0200, ChattyCathy
> wrote:
>>
>>>Bob Terwilliger wrote:
>>>
>>>> ChattyCathy wrote:
>>>>
>>>>> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot'
>>>>> is it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
>>>>
>>>> Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's
>>>> made from vinegar and ground cayennes. You can read about it at
>>>> http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1
>>>>
>>>> Bob
>>>
>>>Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am sure
>>>some of the local sauces I already have at hand will do the trick.

>>
>>You certainly can substitute Crystal or Louisiana for Frank's. If you
>>like it a little hotter, then use Tabasco's Garlic Pepper sauce.

>
> For Cathy, "local" is South Africa.
>
> Carol
>


Cathy needs to travel more.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 01(I)/09(IX)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 2dys 11hrs 44mins
************************************************** **********************
Property is theft. Nobody 'owns' anything. When you die, it all
stays here. --George Carlin
************************************************** **********************
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Wayne Boatwright wrote:


>
> Cathy needs to travel more.
>


That I do. Remember, if I win the lottery I'm there - better keep the
guest room free (just in case) <g>
--
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Chatty Cathy
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Andy wrote:

>
> Braai welcomed in Pennsylvania at all times!


I'll bring the 'skottel' - you get the charcoal <g>
>
> Even bring 2D Jack! [the BUM!!!]


hehehehe

--
Cheers
Chatty Cathy


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On Fri 09 Jan 2009 12:32:43p, ChattyCathy told us...

> Wayne Boatwright wrote:
>
>
>>
>> Cathy needs to travel more.
>>

>
> That I do. Remember, if I win the lottery I'm there - better keep the
> guest room free (just in case) <g>


Ready and waiting. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 01(I)/09(IX)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 2dys 11hrs 23mins
************************************************** **********************
Cats must sit on Mom's hand and purr while she is using the computer.
************************************************** **********************

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On Fri, 09 Jan 2009 12:07:28 -0600, Damsel in dis Dress
> wrote:

>On Fri, 09 Jan 2009 10:02:17 -0800, Robert Klute >
>wrote:
>
>>On Fri, 09 Jan 2009 16:02:50 +0200, ChattyCathy
> wrote:
>>
>>>Bob Terwilliger wrote:
>>>
>>>> ChattyCathy wrote:
>>>>
>>>>> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot'
>>>>> is it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
>>>>
>>>> Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's
>>>> made from vinegar and ground cayennes. You can read about it at
>>>> http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1
>>>>
>>>> Bob
>>>
>>>Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am sure
>>>some of the local sauces I already have at hand will do the trick.

>>
>>You certainly can substitute Crystal or Louisiana for Frank's. If you
>>like it a little hotter, then use Tabasco's Garlic Pepper sauce.

>
>For Cathy, "local" is South Africa.


Be that way. How about Zulu Zulu or Nando's Peri-Peri Garlic, or Dego's
Prego Portugese sauce
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Robert Klute wrote:


>>>
>>>You certainly can substitute Crystal or Louisiana for Frank's. If
>>>you like it a little hotter, then use Tabasco's Garlic Pepper sauce.

>>
>>For Cathy, "local" is South Africa.

>
> Be that way. How about Zulu Zulu or Nando's Peri-Peri Garlic, or
> Dego's Prego Portugese sauce


Nando's Peri-Peri is pretty good, yes Must admit am not familiar with
the other two...
--
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Chatty Cathy
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ChattyCathy said...

> Andy wrote:
>
>>
>> Braai welcomed in Pennsylvania at all times!

>
> I'll bring the 'skottel' - you get the charcoal <g>
>>
>> Even bring 2D Jack! [the BUM!!!]

>
> hehehehe



<GRINS!>

Andy

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Default REC - Charliam's Favorite Chicken Wings

sf wrote:

> On Fri, 09 Jan 2009 08:43:35 -0600, Kathleen
> > wrote:
>
>
>>Interesting. When I do hot wings I don't dredge them in seasoned flour,
>>they just get rinsed, patted dry, laid out on a rack over a roasting pan
>>and baked for 1 hour at 450. I've learned to put some water in the
>>bottom of the pan to avoid setting off the smoke alarm.

>
>
> That's the way I do them too. No need to add unnecessary calories.
> You can eat more wings that way.
>
>>My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. You
>>can add 1 finely chopped habanero pepper, seeds and veins removed for
>>extra heat. Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
>>and a tablespoon of honey. Simmer over low heat until the wings are done.

>
>
> Sweet/hot, that sounds good!
>
>>Note: Make sure you grab the Frank's Red Hot Sauce, not the Frank's
>>Chicken Wing Sauce, which is already mixed (and not very good, either).


It's not even really noticeably sweet. Just.... better.



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Default REC - Charliam's Favorite Chicken Wings

In article > ,
"Janet Bostwick" > wrote:

> Damsel in dis Dress wrote:
> > This one was developed by Pat (cryambers). Pat developed the
> > procedure (which is fantastic). I just pulled together seasonings
> > according to our tastes. Have fun with seasoning them!
> >
> > Anyone heard from Charlie lately?
> >
> >
> > * Exported from MasterCook *
> >
> > Charliam's Favorite Chicken Wings
> >
> > Recipe By :Pat (Cryambers)
> > Serving Size : 8 Preparation Time :0:00
> > Categories : Appetizers/Dips Chicken
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 4 1/2 pounds chicken wings -- (about 20)
> > 1 cup flour
> > 1 teaspoon garlic powder
> > 1/2 teaspoon celery seed
> > 1/2 teaspoon salt
> > 1/2 teaspoon pepper
> > 1/4 teaspoon chipotle pepper -- or cayenne

(snip sauce recipe)
> > spray. Put flour and seasonings in ziplock bag; shake to mix.

> Do the seasonings go in the flour mix or the hot sauce?
> Janet

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Default REC - Charliam's Favorite Chicken Wings

On Jan 9, 10:36*am, sf > wrote:
> On Fri, 09 Jan 2009 08:43:35 -0600, Kathleen
>
> > wrote:
> >Interesting. *When I do hot wings I don't dredge them in seasoned flour,
> >they just get rinsed, patted dry, laid out on a rack over a roasting pan
> >and baked for 1 hour at 450. *I've learned to put some water in the
> >bottom of the pan to avoid setting off the smoke alarm.

>
> That's the way I do them too. *No need to add unnecessary calories.
> You can eat more wings that way. *
>
>
>
> >My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. *You
> >can add 1 finely chopped habanero pepper, seeds and veins removed for
> >extra heat. *Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
> >and a tablespoon of honey. *Simmer over low heat until the wings are done.

>
> Sweet/hot, that sounds good!
>
>
>
> >Note: *Make sure you grab the Frank's Red Hot Sauce, not the Frank's
> >Chicken Wing Sauce, which is already mixed (and not very good, either).

>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West


My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls
for"
Wings, oil for deep frying, melted butter and Tabasco. Period.
But I bet I would like the "sweet hot" ones just as much!
Lynn in Fargo
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Default REC - Charliam's Favorite Chicken Wings

Chatty Cathy wrote:

> I have in my fridge a bottle of "OMG this is so hot, but so good" chili
> sauce that I got from a lady who makes her own. Well, that's the
> reaction it gets from my son and DH <lol> but it's a tad hot for me
> though.
>
> Anyway, think I might try it with this combo - the BBQ sauce and the
> sweet chili sauce I have might take some of the 'heat' out of it,
> maybe. Worth a shot anyway <g> Thanks.


You might try mixing your OMG-hot sauce with butter to temper the heat. If
you need the heat cut still further, it might be interesting to mix in
something like mango purée and a touch of lime juice.

Bob

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Default REC - Charliam's Favorite Chicken Wings

Michael wrote:

> Doesn't the flour sort of just fall off the wings or am I totally missing
> something. From what I've read you just toss the wing into the flour and
> then onto the baking sheet. Either I missed the binding part or it's not
> there. *sigh* I'm not awake yet this morning.


You only want a very thin layer of flour, so no further binding is
necessary. When the wings are dredged in the flour, excess flour should be
brushed or tapped off.

Bob

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Default REC - Charliam's Favorite Chicken Wings

Lynn wrote:

> My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls for
> "Wings, oil for deep frying, melted butter and Tabasco." Period.


The Anchor Bar uses Frank's hot sauce, not Tabasco.


> But I bet I would like the "sweet hot" ones just as much!


My favorite wing sauce is the apparently-defunct Inner Beauty Hot Sauce,
which is a mango-habañero-curry sauce. (I've posted a copycat recipe for the
sauce here before.)

Thai "volcano" sauce is also very good. I make the sauce using the "Volcano
Chicken" recipe on Clay Irving's web site.

Bob



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Default REC - Charliam's Favorite Chicken Wings

On Fri, 9 Jan 2009 15:58:58 -0800 (PST), Lynn from Fargo
> wrote:

>My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls
>for"
>Wings, oil for deep frying, melted butter and Tabasco. Period.


Mine too.

>But I bet I would like the "sweet hot" ones just as much!


Yep! Wanna do a Buffalo Wing party sometime?

Jest kidding.


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interest me are the number of carats in a diamond.

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On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:

>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>
>> LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
>> this weekend. Will email you the results ;-)
>>

>
>There's enough fat in the wing skin to make it stick.


I think the real point is *why* would you want flour on Buffalo Wings?


--
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interest me are the number of carats in a diamond.

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Default REC - Charliam's Favorite Chicken Wings

On Fri, 09 Jan 2009 10:02:17 -0800, Robert Klute >
wrote:

>On Fri, 09 Jan 2009 16:02:50 +0200, ChattyCathy
> wrote:
>
>>Bob Terwilliger wrote:
>>
>>> ChattyCathy wrote:
>>>
>>>> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot'
>>>> is it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
>>>
>>> Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's
>>> made from vinegar and ground cayennes. You can read about it at
>>> http://www.frenchsfoodservice.com/re...ranks.jsp?fc=1
>>>
>>> Bob

>>
>>Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am sure
>>some of the local sauces I already have at hand will do the trick.

>
>You certainly can substitute Crystal or Louisiana for Frank's. If you
>like it a little hotter, then use Tabasco's Garlic Pepper sauce.


They are different from Frank's, but I they would be good too. I'll
look for the Tabasco Garlic Pepper sauce. It sounds like something
I'd like universally.


--
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interest me are the number of carats in a diamond.

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Default REC - Charliam's Favorite Chicken Wings

On Fri, 09 Jan 2009 19:17:20 GMT, Wayne Boatwright
> wrote:

>On Fri 09 Jan 2009 11:07:28a, Damsel in dis Dress told us...
>
>>
>> For Cathy, "local" is South Africa.
>>

>
>Cathy needs to travel more.


Think about it. She lives in a vacation destination. LOL!


--
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interest me are the number of carats in a diamond.

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Default REC - Charliam's Favorite Chicken Wings

On Fri 09 Jan 2009 08:57:14p, sf told us...

> On Fri, 09 Jan 2009 19:17:20 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 09 Jan 2009 11:07:28a, Damsel in dis Dress told us...
>>
>>>
>>> For Cathy, "local" is South Africa.
>>>

>>
>>Cathy needs to travel more.

>
> Think about it. She lives in a vacation destination. LOL!
>
>


So do I, but that doesn't mean I don't want to vacation elsewhere.

--
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On Sat, 10 Jan 2009 04:41:06 GMT, Wayne Boatwright
> wrote:

>So do I, but that doesn't mean I don't want to vacation elsewhere.


That was a big problem of my childhood. "Summer People" were all
around us. Most of them owned their vacation cottage/home. I asked
and was told we *lived* in a vacation destination and I was supposed
to appreciate it... so basically: shaddup already. I guess it's ok if
living there is your choice - but if you grew up in a vacation
destination (summer sports) like I did, it's not a big deal.


--
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interest me are the number of carats in a diamond.

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On Fri 09 Jan 2009 10:59:03p, sf told us...

> On Sat, 10 Jan 2009 04:41:06 GMT, Wayne Boatwright
> > wrote:
>
>>So do I, but that doesn't mean I don't want to vacation elsewhere.

>
> That was a big problem of my childhood. "Summer People" were all
> around us. Most of them owned their vacation cottage/home. I asked
> and was told we *lived* in a vacation destination and I was supposed
> to appreciate it... so basically: shaddup already. I guess it's ok if
> living there is your choice - but if you grew up in a vacation
> destination (summer sports) like I did, it's not a big deal.
>
>


Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
really ****es me off about many of them is their feeling of entitlement, as
though permanent residents simply don't matter and they should *always* get
preferential treatment. It's hard to resist slapping the shit out of some
of them.

One memorable incident happened last winter. I was in an express checkout
line with about 8 items where the limit was ten. Behind me was a Snow Bird
couple with a basket brimming over the top. The old woman poked me in the
side and said, "let us get in front of you!" I told her, "unless you're on
your deathbed and on the way to the undertaker, you have a lot more time to
wait than I do. The bitch! I have no patience for this crap.

--
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On Sat, 10 Jan 2009 06:17:43 GMT, Wayne Boatwright
> wrote:

>
>Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
>really ****es me off about many of them is their feeling of entitlement, as
>though permanent residents simply don't matter and they should *always* get
>preferential treatment. It's hard to resist slapping the shit out of some
>of them.


When I was a kid, summer people didn't make anyone within my hearing
go
>
>One memorable incident happened last winter. I was in an express checkout
>line with about 8 items where the limit was ten. Behind me was a Snow Bird
>couple with a basket brimming over the top. The old woman poked me in the
>side and said, "let us get in front of you!" I told her, "unless you're on
>your deathbed and on the way to the undertaker, you have a lot more time to
>wait than I do. The bitch! I have no patience for this crap.


GAH! This is a new "you" to me, honey buns.


--
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interest me are the number of carats in a diamond.

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On Sat 10 Jan 2009 12:09:57a, sf told us...

> On Sat, 10 Jan 2009 06:17:43 GMT, Wayne Boatwright
> > wrote:
>
>>
>>Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
>>really ****es me off about many of them is their feeling of entitlement,
>>as though permanent residents simply don't matter and they should
>>*always* get preferential treatment. It's hard to resist slapping the
>>shit out of some of them.

>
> When I was a kid, summer people didn't make anyone within my hearing
> go


When you were a kid, times and things were considerably different than they
are today.

>>One memorable incident happened last winter. I was in an express
>>checkout line with about 8 items where the limit was ten. Behind me was
>>a Snow Bird couple with a basket brimming over the top. The old woman
>>poked me in the side and said, "let us get in front of you!" I told
>>her, "unless you're on your deathbed and on the way to the undertaker,
>>you have a lot more time to wait than I do. The bitch! I have no
>>patience for this crap.

>
> GAH! This is a new "you" to me, honey buns.


If this behavior wasn't an occurrence that you can witness on an almost
daily basis, it *might* be tolerable. I don't suffer fools or those who
feel they are more entitled than I am. The keyword here might be
"equality".

--
Wayne Boatwright
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************************************************** **********************
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On Fri, 09 Jan 2009 23:09:57 -0800, sf > wrote:

>When I was a kid, summer people didn't make anyone within my hearing
>go


HUH? what did I say? Sorry for the bad editing.


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