My mom lives in a small town in western New York, called Clifton Springs. It was home to a popular spa around the turn of the century, thanks to a natural sulfur spring. People came from all over to soak in the therapeutic water, which was supposed to cure all kinds of things. Unfortunately for the town, medical science was unable to verify these claims, and eventually people realized they were just paying to sit in stinky water. Things have been a little slow ever since. So, I figured the least I could do is name a recipe after the place (and it rhymed). Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I've only had the later once and wasn't impressed. I'm just a traditionalist I guess. This week I got a craving for chicken wings, and since there isn’t a decent chicken wing place west of the Niagara River, I decided to make some myself.
I don't use a fryer, but have a great method for frying them in the oven. The surprising part was when I went to make the classic spicy sauce to glaze them, for some reason I remembered those sweet and sour wings, and decided to try something new. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try. But, if garlic and ginger aren't your thing, at least use the oven method I demo, and glaze them with your favorite wing thing. Enjoy! 5 pounds chicken wings
salt and fresh ground black pepper to taste
3 tbsp Frank's hot sauce
2 tbsp veg oil
flour
For the glaze:
3 crushed garlic cloves
2 tbsp grated ginger
1 tbsp Sambal chili sauce (or 1/2 tsp hot pepper flakes)
1/2 cup rice vinegar
1/2 cup packed brown sugar
1 tsp soy sauce
231 comments:
«Oldest ‹Older 201 – 231 of 231Yes, you could do longer hotter in oven, and also try the coating we did in the peanut butter and jelly wings.
Tonight is the third or fourth time I've made these, and I wanted to tell you how awesome I think they are! I finally found the sambal in a specialty grocer after substituting red pepper flakes the first few times, so I can't wait to taste it (they're still in the oven). And I'm glad Clifton Springs got a shout-out. I'm from Northern New York (north of Syracuse), and my brother lives in Rochester, so Clifton Springs is a Thruway exit, ya know? (I mean that in the best possible way.) Thanks again, and Cheers!
Amazing recipe and the taste is incredible! Thank you a lot!))
hi chef john! college student here and thanks to you im not stuck eating fast food every night :)
i have drumsticks, would i leave the chicken in for less or more time? or is it the same 30 min on each side?
Not sure, but should be close. Just cook until the meat will come off the bone if pulled with a fork.
You're a legend Chef John! I've used this recipe as a base for all my wings since you first posted it. The glaze is phenomenal, but it works fantastic with every glaze I've thrown at them thus far. Fried wings at "So-and-so sports bar" just don't cut it anymore, and everyone I know that has tried these agrees wholeheartedly. You're an inspiration, and I thank you for all you've taught me. Keep up the great work!
OMG, the best wings ever tasted, ever made. Have waited weeks for SuperBowl just to make these wings (don't tell my husband). They're crispy, tangy, absolutely perfect. Will make these time after time. Thanks, Chef John, for this winning recipe!
The only problem with these wings is that I didn't make enough! They went so fast that some people didn't get any! Terrific! Thanks!
Awesome recipe. I tried it and it was the first time that the family ate the 1kg chicken wings. Highly, highly recommended.
Thanks very much for posting this.
God bless.
i love to dunk my wings into the sauce then put back in the oven (turned off but still warm) for about 5-10 minutes and then dunk again into the sauce. Makes them finger licking good since the brown sugar has caramelized and sticky! Thanks for the great recipes you give us. I look forward to them all the time.
Thanks Chef John! I'd never thought i could bake em instead of deep frying. Mine came out same crispy and omg with so less oil used.
Chef John, making this for the god I forget how manyeth time... anyway, just wanted to tell you how great this is and that I discovered something that we do to make the wings even crispier. I do the wing prep either the night before, or first thing in the morning, and arrange them on a sheet pan and grind fresh black pepper and sea salt on them. I then sprinkle them with garlic powder and place them, uncovered, into the refrigerator until dinner time. I then follow the recipe .. hot sauce, grape seed oil, etc. I think the refrigeration takes some of the moisture out of the wings and you end up with a crispier wing. Just my 2 cents. Jim
can i fry them instead of baking them.
Hi chef John my name is Jennifer I live in the Cayman Island howcan I order your cookbook pls reply thanks
http://www.amazon.com/Americas-Family-Favorites-Best-Cooking/dp/1445405687 thanks!
Hi, john I'm from Brazil and I just loved this recipe!!! Thanks a lot!!!
Caio Racca
Hi chef John, I'm from Brazil and I just love it!!! My daughter eat a full bowl!!!
Thanks!!!!
Caio Racca
They are frozen wing. After thawing, I am sure there will be wet with liquid, I assume that I need to wipe them pretty dry before i started the coating/dredging?
Thank you
I wanted to know if i dont have rice vinegar could i use white or some other type of vinegar instead?
Its been four years since you made this recipe and i havent found better recipe anywhere. These are the best. thanks Chef John.
This the best chicken wings I have ever tried to cook! It's really so good! Thanks for sharing! :)
I just tried these for the first time tonight and my goodness, that sauce is amazing. The wings do come out really crispy as if they were fried!
Hi Chef John,
What type of flour should I use to cook this?
Thanks!
AP!
Awesome! Thanks alot (: Gonna try cooking this very soon :D
This recipe was my selection to take to NYE party. You should have heard the delighted gasps when I brought out this large tray of carefully arranged, sticky, spicy wings. The host grabbed the first one and just repeatedly said "Oh My God!" until everyone was laughing and also grabbing for wings. I didn't use flour or Frank's but just roasted the wings with lots of cayenne pepper. I did hand grate all that ginger and pulverized the fresh garlic, the most time-consuming part of the prep. These were a HUGE hit.
This wing recipe is a great one people!!!
Just think "General Tso's"
This is hands down my favourite wing recipe!
Good but missing something.
I found some Indian pre-marinated wings in the fridge. Skipped on the Frank's Red Hot Sauce and continued on. I only had a pound and a half of wings so I baked them 25 minutes each side. I also used white wine for the sauce instead of rice vinegar (don't have).
The end result was tasty but it lacked a 'kick'. I'm a big 'kick' guy. Next time I'll use the Frank's and stick with vinegar.
Thanks!
Wow!! These were amazing. When they were cooking my husband kept asking me when they would be ready. We didnt add the spicy things(he doesnt like anything spicy) so I was worried they wouldnt be as good, but they were great! I cant wait to share them with others (assuming some survive) Thanks again for the recipe.
can i substitute the rice vinegar for white vinegar?
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