Old Dave
Full Fledged Farker
- Joined
- Feb 22, 2011
- Location
- Coatesville, Indiana
Dave,
I'll be honest: I've never been a fan of breaded wings. That said, I'm really interested in how you do it and how that effects the final result. Apologies if I'm rather blunt on the subject.
Any chance you'll share your breading recipe with us?
You grill your wings after breading vs. frying them, no?
Appreciate the info... To each his own...
For about 20-25 wing pieces
1/2 cup milk
1 egg
1/2 cup flour
1/2 cup corn meal
1 tsp white pepper
1 tsp fresh ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper (optional on this amount) Wimps might use a 1/2 teaspoon
I am a chili-head and often double the spices in this recipe if I am cooking the wings just for myself.
Prep the milk and egg wash and then the dry ingredients. Wings into the wash and then rolled in the dry coating. Fridge the wings for about 45 minutes for the coating to set.
Make up your favorite hot wing sauce for basting the wings. I am sure my mixture will be tooo hot for most folks but here it is.
1 cup Louisiana hot sauce
1/4 stick of melted butter
1/8 cup honey
1/8 cup rooster
2 TBL Tabasco
2 tsp ground cayenne pepper
I just grill the wings at about 300-325 degrees and apply a couple of coats of the hot sauce near the end of the cook.