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The main cooking methods I've run across are baked, BBQed, or fried but I have heard of some people who first lightly boil them and then finish them by BBQ or oven baking. Heck, I even recently ran across a place that breads them then fries them and only puts the hot sauce on them after they come out of the frier. So this obviously raises an important question of which method produces the best hotwings.
Personally, I like to buy an assortment of wings & drumsticks, marinade them for a full 24 hours in my own special mixture of hotwing sauce (a bottle of Mike's red hot, about half as much Sriracha garlic pepper sauce, some white wine vinegar, olive oil, fresh pressed garlic, & oregano) then cook them on the BBQ using hard wood coals. The charing from the open flame seems to make the skin a bit crunchy while imparting a nice smoky flavor but the question remains... Which method of making hot wings is the best?
Personally, I like to buy an assortment of wings & drumsticks, marinade them for a full 24 hours in my own special mixture of hotwing sauce (a bottle of Mike's red hot, about half as much Sriracha garlic pepper sauce, some white wine vinegar, olive oil, fresh pressed garlic, & oregano) then cook them on the BBQ using hard wood coals. The charing from the open flame seems to make the skin a bit crunchy while imparting a nice smoky flavor but the question remains... Which method of making hot wings is the best?
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