Delicious Wang Recipes (NFL Playoff-R)

DB_CooperDB_Cooper Manhatin' 7,823 Posts
edited January 2011 in Strut Central
So, I'm going to make some wangs for the Pats-Jets game Sunday, and I've been going through a gang of recipes. Right now, I'm leaning toward the recipe below, but I'm down to hear some more good wang recipes and tips/tricks. I'll also open this thread up to any good recipes Oliver may have.

Wangs
1 cup hot sauce
1/2 cup honey
6 tablespoons unsalted butter
1 tablespoon red wine vinegar
24 chicken wangs, tips removed
salt and pepper

Combine the ingredients in a crock pot and cook on low for 6-8 hours.

Blue Cheese-Yogurt Dip
1 pint thick Greek yogurt
3/4 cup crumbled Danish blue cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
salt and pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

  Comments


  • pcmrpcmr 5,591 Posts
    Ill be making wings for the boston-LA game later this month
    My technique is the following
    Brine in beer+worchestire 24h before the game
    dry them down
    salt,pepper,paprika
    (u can use tandoori for indian variation or sazon for latino, chinese 5 spice for asian)
    rub that in then pour over some olive oil or pesto
    cook them in the oven for 1hour low heat
    strain and keep the juice for a sauce
    toss in your favorite bbq sauce and put them on the grill for 10 min before serving
    (i use a jerk spice sauce, also love using tamarind based sauces)
    and voila
    if you like it sweeter the tandori maple is agreat combo so is a hoisin/honey glaze

    my dip
    thick ass yogurt,garlic,mint,parley,salt pepper, hotsuace in the blender,slight mayo if you like

  • DB_CooperDB_Cooper Manhatin' 7,823 Posts
    YES! Good call on marinating the wangs. I like your flavor profile choices as well.

  • the liquor store down the street sells a dozen wings and fries for $5.99, I'll be coping my wings from there.

  • jjfad027jjfad027 1,594 Posts
    2 cups soy
    2 cups sugar
    1 whole bulb of garlic (smashed up)
    sliced ginger
    bottle of mirin (8oz?)

    Mix over med-lo heat until sugar is melted
    Marinate a grip of wings in the stuff for AT LEAST 24 HOURS (this part is key)

    Bake them on wire rack @ 300(f) until they're like candy (1.5-2 hours)

    Be sure to line your baking sheet with foil before you put the wire rack on. Shit is hard to clean.

  • pcmrpcmr 5,591 Posts
    i just got a crockpot from the inlaws?
    in the crock pot will make them sauce slathered, melt in you mouth boneless style?
    compared to my crunchy skin version?

  • DB_CooperDB_Cooper Manhatin' 7,823 Posts
    pcmr said:
    i just got a crockpot from the inlaws?
    in the crock pot will make them sauce slathered, melt in you mouth boneless style?
    compared to my crunchy skin version?

    Oh, yes indeed! Those wangs will most definitely melt in your mouth. I do like crispy wangs too, though.

  • DB_CooperDB_Cooper Manhatin' 7,823 Posts
    jjfad027 said:
    until they're like candy (

    God damn, that sounds good too. Candy wangs. YES.

  • Oliver Wangs?

  • crispy all the way, i grill them a little first, then add the sauce and bake in the oven

  • DB_CooperDB_Cooper Manhatin' 7,823 Posts
    TheKindCromang said:
    Oliver Wangs?

    Sayin'. Where you at, Oh? I wanna peep your wang game.

  • mannybolonemannybolone Los Angeles, CA 15,025 Posts
    This is a highly disturbing thread.

    b/w

    I have no recipes to share but I will say that my least favorite wangs (besides several relatives) are those that come in cheap-o party platters, all cold and slimy with some weak ass sauce.

  • DuderonomyDuderonomy Haut de la Garenne 7,789 Posts
    Proper football. Proper Wang. :-P


  • HarveyCanalHarveyCanal "a distraction from my main thesis." 13,234 Posts
    Some overly sophisticated wangs recipes up in here IMO.

    I say keep it simple, butter and either this...



    Or this...



    And then some blue cheese.

    And lots of beer.

  • Coat wings with this Jerk dry rub and throw em on the grill:

    3 tablespoons dark brown sugar
    1-1/2 tablespoons coarse salt
    1-1/2 tablespoons ground coriander
    1-1/2 teaspoons black pepper
    1 teaspoons garlic powder
    1 tablespoon fresh thyme
    1-1/2 teaspoons ground allspice
    1 teaspoon ground cinnamon
    1/2 to 1 teaspoon of cayenne pepper

  • doing wings at home i tend to only go fried in veg oil for that hard shell or grilled. slow cooker? while I like falling off the bone chicken in general doesn't that leave you with a rubbery chicken skin? i hate that.

    and on the mirin. soy/mirin/brown sugar/fermented red bean or even white miso paste makes for a nice marinade.

  • herbacios tweed said:
    doing wings at home i tend to only go fried in veg oil for that hard shell or grilled. slow cooker? while I like falling off the bone chicken in general doesn't that leave you with a rubbery chicken skin? i hate that.

    Yes it does make the skin rubbery. You can make some good sauces in the slow cooker but I don't like how the wing texture turns out.
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