tag:blogger.com,1999:blog-8663108.post993356667919319463..comments2024-03-09T10:59:19.069-08:00Comments on iron stef: sauceless hotwingsironstefhttp://www.blogger.com/profile/05644393202045488965noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8663108.post-89292624747100188232009-02-04T11:36:00.000-08:002009-02-04T11:36:00.000-08:00I was just about to make sauceless hot wings today...I was just about to make sauceless hot wings today and came across your post. I plan to finely crush cornflakes to a powder and add hot paprika. So, hot paprika on patted dry chicken. Put in fridge covered with buttermilk for 2 hours. Then before you fry in veg oil, dredge in spicy four, back in buttermilk, then in spicy cornflakes. Lots of spice and super crunchy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8663108.post-89822374755712626032008-03-20T23:21:00.000-07:002008-03-20T23:21:00.000-07:00One thing I have done in the past with wings was t...One thing I have done in the past with wings was to coat them, cook them so they are well done. Then after you pull them out give them another toss around the bowl in the sauce and back in for a quick flash fry or searing. The old double dip.<BR/><BR/>www.jasonValalik.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8663108.post-48887947324192046672008-02-10T09:27:00.000-08:002008-02-10T09:27:00.000-08:00You should try letting it marinate longer. You cou...You should try letting it marinate longer. You could also try seasoning your flour dredge with some hot pepper powder.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8663108.post-6118174207208766602008-02-10T08:00:00.000-08:002008-02-10T08:00:00.000-08:00The Buffalo version: roll the wings in Franks Hot...The Buffalo version: roll the wings in Franks Hot Sauce, don't bother to marinate them. Then deep fry and serve with blue cheese dressing and celery sticks. Forget the coating, for this recipe, save it for another kind of wings. Oh, I don't deep fry either, I just set them on a sheet pan and bake. They will be hot as you can stand.<BR/><BR/>Because I'm fat. And from Buffalo. SandySandyhttps://www.blogger.com/profile/04286461271083389001noreply@blogger.comtag:blogger.com,1999:blog-8663108.post-17623051293279129862008-02-09T10:09:00.000-08:002008-02-09T10:09:00.000-08:00Make the wings first, with no sauce. sauce should ...Make the wings first, with no sauce. sauce should be added on top of already cooked wings. <BR/><BR/>make a sauce of cholula hot sauce (it has a round wood top) and butter. pour on sauce after wings have been prepped and then dip in ranch for eating. <BR/><BR/>from New mexico.....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8663108.post-26344190769095358682008-02-09T07:34:00.000-08:002008-02-09T07:34:00.000-08:00you are right the buttermilk cut your spicy down. ...you are right the buttermilk cut your spicy down. i would do a vinegar bases marinade with tabasco and a lot of red pepper, crushed or powdered. then use the 3 step battering. first coat the chicken in a shake, which is seasoned flour. then dip in an beaten egg then dip flour. and fry. this is what i do an my chicken is always pretty spicy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8663108.post-91183859712769597392008-02-09T02:42:00.000-08:002008-02-09T02:42:00.000-08:00capsaicin (the stuff that gives chili peppers thei...capsaicin (the stuff that gives chili peppers their burn) is oil-soluble - my guess is that it leached out of the wings and into your frying oilAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8663108.post-81198703256984428942008-02-08T12:37:00.000-08:002008-02-08T12:37:00.000-08:00Hi Steph, I really enjoy your blog. I think if you...Hi Steph, I really enjoy your blog. I think if you increase the marinating time from 3 hours to a maximum of 24 hours, you will get a much spicier chicken. I'd love to hear if it works!Tracihttps://www.blogger.com/profile/15219465588076324607noreply@blogger.comtag:blogger.com,1999:blog-8663108.post-30834155076769341882008-02-08T07:00:00.000-08:002008-02-08T07:00:00.000-08:00Hey, Steph! I thought you might be interested in ...Hey, Steph! I thought you might be interested in the Foodbuzz featured publisher program. I signed on recently and it's pretty cool. The program is designed to promote and drive traffic to your blog, foster a food blog community and provide a way to monetize your site should you choose to.<BR/><BR/>If you're interested in find out more, click the following link to fill out the Foodbuzz Referral KELLYhttps://www.blogger.com/profile/06855543273804405134noreply@blogger.com