Im still playing with my new deep fryer and looking for some different spices to put on them..I knew the Wife was bring home some pizza the other night ,so I grabbed some wing sections that I bought from Lidls. On sale for the dirt cheap price of less the a $1 per lb.. I defrosted the wings, and then put them in the fridge to dry out a bit. Them sprinkled with Adobo seasoning that you can find in the Hispanic section of your grocery store.. Nothing else, no flour, no nothing. Then fried till done and then tossed in the grandkids favorite mildwing sauce.. Came out excellent !!! It didn't muddy up the cooking oil like flour does and they ate them as fast as I could pull them out..Any other ideas for a seasoning to put onto bare chick wings?
ALL chicken wings should be bare. Breading on a wing is an abomination. I usually make my own wings sauces and have experiemented a ton. If it's for kids that don't like heat or too much heat you can usually just find a good b'cue sauce they like, I'll use Stubbs Sweet Heat for my wife and kids. Then you can use it as a base for hotter wings and add whatever you'd like to it to achieve a certain heat or flavor. I'll melt some butter and then add a cup or so of Frank's
Red Hot. Use a little sweet heat to thicken it up. Then I'll go Chipotle Tabsco and some diced garlic. That'll give you a flovrful garlic wing. And it you want hot, just substitute some habanero or ghost pepper sauce instead of the chipotel and garlic. Just keep adding the hot stuff until you get where you like it. Sometimes the bottle gets drained.
Another favorite of mine gets pretty serious. Take 16 habaneros and remove the stems. Just the stems. Leave rest of the pepper whole. Put them in a blender and add a cup of honey and a cup of Chinese chili garlic paste. Blend until smooth. You can use that as a sinus clearing sauce as is, or add sweet heat until it is where you want it. You can also substitute Sriracha sauce instead of the garlic chili paste and change the quantities of everything to get a certain flavor. And if you have a favorite b'cue sauce you can use that as a base then add butter and other hot sauces to get to a certain point.
I've found very little benefit to adding a rub to wings before saucing. Ususually it just makes them too salty. I'll use dry rub only if I am smoking them and adding no sauce. I'll usually lightly coat them with olive oil and then cover with the rub. Then smoke them and grill hot for a mintue or so at the end.
I've brined wings, rubbed wings, smoked em, fried em and tried about every combination you can think of. Some of the extra steps add a lot of work with very little benefit. Buy good meaty wings, cook them corrctly and add flavors you like, not much need to get crazy with a tiny little piece of chicken. Save those things for your bitts, briskets and ribs.
