<p>May sound weird with the hustle and bustle of Christmas upon us, but our Christmas main meal is appetizers alone and I’d like to make some killer wings. I found a recipe for fire roasted sriracha wings that I may try but am also open to a good garlic- Parmesan recipe or alternate!</p>
<p>Any killer recipes/sauces out there???</p>
<p>D1 just said to try Pinterest. Sorry, that’s sort of a cop out!</p>
<p>We just salt and pepper about 4 or 5 lbs of drums and flappers, throw 'em in a big glass casserole dish and bake 'em at 350 for an hour. I like the recipe because it is QUICK and EASY to prepare the wings. If you like, prepare some butter and hot pepper sauce or use favorite BBQ sauce to dress the cooked wings.</p>
<p>Texas Pete Fiery sweet is a good not very hot sauce. I fry them and put the sauce on them, but don’t make them very often.
Edit to say Texas Pete’s is used at red Hot and Blue, a good barbecue place in Maryland.</p>
<p>This one sounds aweful, but it’s great…first party food I cooked for a high school party in the 70’s and still good.
Mix one cup apricot preserves, one envelope dried French Onion soup mix and one bottle of thousand island or Catalina dressing. Trim the wings well, mix with sauce and spread out to bake in a foil lined pan. 325 for quite a while, you want the sauce to thicken and cling. Pour into a crock-pot to serve. Wear your platform shoes and disco jumpsuit.</p>
<p>I’ve been looking on Pinterest but while there are lots of recipes, there is no quality control - that is, hard to tell what is actually good!</p>
<p>I roll the wings and drums in bisquick, cover with paprika, chilli powder and adobo powder. Fry in olive oil till brown. Remove, drain, pat oil off wings, put in oven with Rays chicken wing sauce, cover with foil and bake about 30 minutes.</p>
<p>Well I bought 10 lbs of wings this morning at Costco!! Think I’m going to have to bake or maybe grill them- no way am I frying all those!!! I thought maybe I could bake/grill them ahead of time and them prepare my current two sauces - garlic Parmesan and sriracha - and then warm the wings and toss them just before serving. </p>
<p>Do you think that will work???</p>
<p>Sounds like perfect plan. Baking might be easier than grilling, especially if grilling over open flame and having to fight dripping fat flareups. I didn’t eat lunch yet…you’re making me hungry!</p>
<p>We used to have a recipe that used oj and soy sauce that we loved, but I lost it. 
I found another online with the same ingredients, but it is not the same…</p>
<p>abasket–you described how my DH prepared our wings the other night. He bakes them then he added the sauce at the end and cooked just a bit longer so the sauce was more baked on than just tossed after cooking. They were delicious. He used texas pete with butter on some and bbq sauce on others. Easy!</p>
<p>I use the recipe from Cook’s Illustrated - pretty close to perfect teriyaki wings. Season wings with salt and pepper. Place on a rack with a pan underneath to catch the drips - this is VERY important because you don’t want them to sit in their own grease and juice, thus becoming soggy. This is the KEY to a good wing. Crispy, yet with a succulent sauce or glaze.</p>
<p>Broil at 350 (not too close the the heat source), turning once. Takes about 10 minutes per side. Meanwhile, make the teriyaki. Place in a casserole and pour the teriyaki over the wings:</p>
<p>Teriyaki:
½ cup soy sauce
½ cup minced fresh ginger
1 minced garlic clove
2 T mirin
½ t cornstarch</p>
<p>Bring to a boil then simmer for about five minutes until becomes syrupy. </p>
<p>I use one batch of teriyaki per about 3 lbs of wings, so double or triple as necessary. </p>
<p>I’m making them tomorrow with gluten free soy sauce for my nephew.</p>
<p>I am not a fan of wings, but I had a client give me a 10lb bag of wings. We were planning a party, so I emptied the wings in a large bowl and covered them with “Mr. Yosida’s Gourmet Sauce” from Costco. (This is a teriyaki-type sauce.) I put them in the refrigerator overnight and grilled them the next day. Everyone wanted my recipe for the wings. I think this is about as simple as it gets.</p>
<p>I just do classic buffalo wings:</p>
<p>Deep fry (no flour) wings in lard (ideally, in lard) til golden brown. Then melt half butter and half Franks Red Hot sauce in a skillet and toss the wings to cover in sauce.</p>
<p>^^ I think this is how H makes his killer wings - like interesteddad’s. Instead of Frank’s Red Hot sauce, he uses Crystal Hot Sauce. But I think it’s the butter that makes them SO good. And I think he does roll them in flour first, if I recall.</p>
<p>Many thanks to gourmetmom for the reminder to put the wings on a rack over a foil lined pan. They are looking great and love that they are not sitting in their juice - baking them through but not to crisp stage - tomorrow I will toss in sauce and then bake a little to a more crisp state. </p>
<p>Will let you know how the two sauces end up!</p>