butter & garlic wing sauce, need recipe

X

XxBrokenVainxX

New member
Lately I have had some delicious chicken wings with a butter & garlic
sauce, I picked some fresh wings and need a recipe for the garlic &
butter sauce, this sauce had no hot sauce in it and no red color to it,
seems like it's garlic & butter and what ever else, but it was
delicious, anyone have any recipes to pass along.

thanks
CHet
 
On Tue, 01 Feb 2011 17:42:44 -0500, Chet wrote:


I've taken a stick of butter - melted it with a half cup or so of
finely minced garlic garlic- and mixed in 1/4 cup of grated parmesan
or grana padano- then dredged the fried wings through it. [beyond
the stick of butter, the measurements are guesses. I adjust to the
bite of the garlic and the sharpness of the cheese. . . and my mood]

I like to do the butter garlic mixture a few hours before starting the
wings to let the garlic permeate the butter. I add the cheese just
before tossing or dredging the wings.

Jim
 
On Tue, 01 Feb 2011 17:42:44 -0500, Chet wrote:


You're thinking of WingStop, aren't you.

It's a common gallon jug you buy at the restaurant supply store. It's
62% soybean and corn oil and probably half as much salt. Totally
disgusting when you look at the actual ingredients.

-sw
 
"Thomas" wrote in message
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Maybe add a dash of white pepper for a little zip.


Why white pepper, Thomas?..... Black pepper would go so much better, don't
worry about seeing the fine black pepper in the sauce, taste is so much more
important, don't you think?

BB
 
"Jim Elbrecht" wrote in message
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On Tue, 01 Feb 2011 17:42:44 -0500, Chet wrote:


I've taken a stick of butter - melted it with a half cup or so of
finely minced garlic garlic- and mixed in 1/4 cup of grated parmesan
or grana padano- then dredged the fried wings through it. [beyond
the stick of butter, the measurements are guesses. I adjust to the
bite of the garlic and the sharpness of the cheese. . . and my mood]

I like to do the butter garlic mixture a few hours before starting the
wings to let the garlic permeate the butter. I add the cheese just
before tossing or dredging the wings.

Jim



I like the sound of this one, Jim......I must give it a try....I love
chicken wings....

BB
 
"Omelet" wrote in message
news:o[email protected]...

In article , Chet wrote:


It would likely include fresh ginger root...
--
Peace! Om


Why would you include ginger for, Omlet?.....I don't think it would go with
the cheese myself....

BB
 
"Omelet" wrote in message
news:o[email protected]...

In article ,
" Bigbazza" wrote:


Ginger and garlic flavored fried wings at the chinese buffet are one of
my favorite things in the whole world! ;-d

I think the crispiness they have is from corn starch.
--
Peace! Om



Fair enough...Put like that, they sound good.....But, what about the cheese
being in the coating?

BB
 
On 02/02/2011 5:53 PM, Omelet wrote:

Jar Doo wings don't need corn starch to make them. Marinate them in
garlic, ginger, soy sauce and a little sugar and simply deep fry them in
hot oil. They skin crisps up nicely.
 
On 2/2/2011 5:05 PM, Jean B. wrote:
I make these all the time. Not fried, broiled, but delicious


* Exported from MasterCook *

Five-Spice Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Chinese Five-spice powder
1 1/2 teaspoons soy sauce
3 Pounds chicken wings -- about 16

Preheat broiler and oil rack of a broiler pan. In a small bowl, mix the
garlic, five-spice powder and soy sauce

Cut off and discard tips from chicken wings with a kitchen shears or a
large, heavy knife, then halve the wings at joint. Pat dry and add to
spice mixture, tossing to coat.

Broil, turning once, until done.

Cuisine:
"Chinese"




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 2/2/2011 7:19 PM, Omelet wrote:

I use my toaster oven to broil them when I'm just making enough for the
two of us. Works great. Put some foil under the grate so you don't have
to do too much washing up.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 2/2/2011 8:25 PM, Jean B. wrote:

The good thing about broiling, as opposed to baking, is that the fat
drips down and the wings get crisp like they do when fried.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 03/02/2011 2:19 PM, jmcquown wrote:

I make a cilantro and apricot chutney that is loaded with fresh ginger,
and it is delicious with cheese. AAFOF, I made a batch yesterday. I had
some cilantro left over and it seemed like a good way to use it up. I
had some last night as a condiment with grilled chicken breast, but some
of it will be eaten with cheddar cheese and crackers.
 
On Thu, 03 Feb 2011 14:23:32 -0500, Dave Smith
wrote:


Sounds interesting! Would you please post the recipe, or is it a
secret?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 03/02/2011 3:48 PM, sf wrote:

It's on the RFC site signature dishes page.
It is made with onion, dried apricot, ginger, pickled jalapenos, apple
cider vinegar, sugar, salt and pepper. Chop it, toss it into the food
process and mush up, add a bit of water and boil it until it thickens.
it packs a ton of flavour, and it's really good.
 
On Thu, 03 Feb 2011 16:29:51 -0500, Dave Smith
wrote:


Sounds good, I'll take a look - thanks, Dave!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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