Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Friday, March 28, 2008

The Path to the Perfect Wing


I have previously published two posts about our quest for the perfect grilled chicken. One recipe that we used had a mesquite rub or Emeril's Essence on it. This time we tried created a buffalo grilled chicken wing. The quest for the perfect wing started one day at Fast Eddie's - a restaurant in Alton, Illinois.

They don't have many food items, but the items they do have are wonderful. My personal favorite is their Hot Chick on a Stick. Hot Chick on a Stick is chicken wings that have a wonderful seasoning on them and are grilled, not fried. They have a wonderful tender, moist, spicy taste, and I just love them. For the past year we have been trying to recreate them at home. We haven't replicated them, but we have come up with our version - see previous post.

Now we are trying to add to the grilled chicken wing repetoire. Buffalo grilled chicken wings are next on the list for us.

The first step was to find a recipe for Buffalo chicken wings. I found one on Chowhound.com called Hellpaso Hot Wings. The author of the recipe stated that she was looking for recipes that didn't require grilling or frying. What I did was take the marinating method, along with the ingredients and grilled instead of baking the entire time in the oven. Following is my version of this recipe.

The wings are marinating in the sauce mixture

Chicken wing drummettes---3-4 lbs. - I prefer fresh to frozen
Cholula hot sauce---one large bottle (16 oz) I used hot sauce that I had on hand.
Worcestershire sauce——1/2 cup
Vinegar (cider or red wine)——1/2 cup

Right before cooking, the wings hang out on a foil lined sheet pan


Put chicken wings in large bowl. Add liquids and marinate for 3 - 4 hours. Bake at 350 degrees in one layer on a foil lined sheet pan for 20 minutes. Remove from oven and place on medium to medium high heat grill until wings are thoroughly cooked.

We really liked the texture and consistancy of the wings; however, like I said in my last post, he would really like the wings to be a little more spicy. Once the weather gets warmer, we will be hitting the grill again.

6 comments:

Mandi (a.k.a MissMandiGirl) said...

Hmm.. Those look so good!!!

cheesemongerswife said...

we do a spicy grilled wing that a friend of Simon's came up with. salt/pepper wings. use some cayanne as well. throw on grill. baste with sweet baby ray's throughout grilling. get the wings crispy and done...then toss in Sweet Baby Ray's hot wing sauce. Not bad for grilled wings...and they have a good kick.

I love chicken wings.

KELLY SCHMICKLE said...

Hi there!

You can sign up to participate in the Taste & Create event at http://forfood.rezimo.com/

She'll pair you up with another food blogger. They do this once a month. It's fun!

Kelly

Sticky said...

Dude, you need to round up a team for the St. Jacob BBQ contest this year.

Psychgrad said...

These look good. I'm always on the look out for new wing recipes. But, yeah, I too like spicy wings. These ones are nice and spicy.

Katie's blog said...

I am going to have to try some of these wings. We are grilling this weekend, even though it is cold outside.