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I do mine on the grill. First I spray on a little Pam to get the rub to stick. I rub the wings with black pepper, red pepper, granulated garlic(better than garlic powder) red pepper flake, and kosher salt(Bigger granual, better "pop")

Grill the wings skin up for around eight minutes, then flip for eight more.

Now I baste on some sauce, wait about two minutes, flip and do the other side. Two more minutes, then done. You can also pull the wings when done and then toss them in the sauce. I reserve most of the sauce for dipping.

While the wings are cooking I work on my sauce. Usually I do it the easy way.
Easy way: Harris Teeter honey BBQ sauce(This is a great base) To this I add red pepper, soy sauce, coarse black pepper, and crushed fresh garlic. I bring it to a boil and then drop it back to a simmer. If I want it hot I put a fine chpped Habenaro(or two) in just the skin, no seeds(If you use the seeds it will be hotter than most people can handle. Even the skin pushes it for most people)

I have been experimenting with a new scratch sauce(This is for my Moms birthday). I use two bottles of orange-pineapple drink, blend in about six crushed fresh garlic, a fair amount of soy sauce, some honey, red pepper flake and ginger(I usually use powdered but fresh grated would be better) I bring it to a boil and then let it simmer. To thicken I use Pillsbury presifted flour(It is a great way to thicken a sauce or gravy) This makes a sweet "asian" sauce with a little heat(From the crushed pepper flake, if I wanted hotter I would use red pepper)

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I wanted to resurrect this old thread as I have a serious hankering for wings and it's time to fire up the grill this weekend. I did want to pass along a great simply recipe a friend of mine told me about. Take some Carolina Treat, about 3/4 cup and then half again of Moores wing sauce, so always a 2 to 1 ratio. Soak the wings for about 20-30 min in the sauce and then slow cook on the grill. Make a smaller new batch of the sauce to baste on the wings. When the wings start to turn a golden brown, hit each side a few times turning often to bake in some of the extra sauce. Damn, these thing are great.

I'm in need of some more recipes. Come on guys, pony up your fav wing sauce and how you cook. I only have my grill, no deep fryer, so grilling recipes are appreciated!

Happy eating!!!

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To buy them for eat-in or take-out
E'M R Wings in Apex. The best

To make your own, Laura and I have made these a couple of times. Time consuming, but worth it. Very crunch wing that you can adorn with your favorite sauces.


From Cooks' Illustrated
http://www.cooksillustrated.com/recipes/detail.asp?docid=6484

Serves 6 to 8. Published February 1, 2005.

Frank's Louisiana Hot Sauce is not terribly spicy. We like to combine it with a more potent hot sauce, such as Tabasco, to bring up the heat. You will need to double the ingredients in the blue cheese dressing.

Ingredients
Sauce
4 tablespoons unsalted butter
1/2 cup hot sauce , preferably Frank's Louisiana Hot Sauce
2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar

Wings
1 - 2 quarts peanut oil (or vegetable oil) for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon table salt
3 tablespoons cornstarch
3 pounds chicken wings (18 wings), cut up (see illustrations below)

Creamy Blue Cheese Dressing and Vegetables
2 1/2 ounces blue cheese , crumbled (about 1/2 cup)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
4 stalks celery , cut into thin sticks
2 medium carrots , peeled and cut into thin slices

Instructions

1. For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.

2. For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

3. For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients (up to carrot and celery sticks). Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 4 days.

4. To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with the carrot and celery sticks and blue cheese dressing on side.

5. To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.

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Chris Suich
Apex, NC
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i'm game, i go to BW's quite frequently. waitresses are hit or mis but the beer and wings are always good.

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Fargo Cattle Co. in Zebulon, shopping center across from the GSK entrance. Huge wings with their awesome rib sauce. The ribs are better, but you can get a sampler platter with both of those plus nachos. Om nom. Maybe I'll get some ribs for lunch tomorrow.

There's a Buffalo Wild Wings in Knightdale (64 business/540) and another at White Oak shopping center in Garner (40/70). I like the honey bbq sauce. Not into hot wings; I'd rather taste something.

Em-R-Wings +1

the original owner is down at the beach above Topsail these days.

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Lynwood hands down, having had lived less then 30miles from Buffalo NY I can tell you they are the best I have had since moving to NC