need a good recipie / coating to use in my deep fryer .
have been to a little pub hangout not far from where i live and their wings were nothing short of super delicious were deep fried with some sort of light coating that absolutely needed no bar b q sauce...... i couldnt get enough of them !
would like to duplicate that taste since the resturant people hold theirs secret

My wife makes what I think are the best chicken wings on the Planet.
It is one of my most favorite foods.

She does not dip them in anything, but just puts them in a zip lock with some seasoned flour. [seasoned with salt, pepper, garlic powder, onion powder and some Mrs Dash, and shakes them up to coat them with the seasoned flour.

Then she "boil fries" them in olive oil, making sure not to get the olive oil too hot.

When she turns them, she sprinkles some Grub Rub on them.

She cooks them in a large cast iron skillet with a cover.

EDITED: It is Grub Rub

I get the big quart size jars of Cajun seasoning and red pepper and a few other things , mix 'em up. Liberally rub into washed and pat-dried wings.

Drop into hot oil till done. I like crispy.

Remove from oil , allow to drip-dry. Dip or drop into a container with a 1/4-1/2 cup of sauce* , and shake till well coated.

Allow wings to cool just a bit. As the wings cool , they draw in the sauce*.

*Sauce , trial and error till ya find one or a mix ya like. If ya like hot & spicy , ya might try 1/2 cup Sweet Baby Rays Original BBQ sauce and 1/4 cup Franks Original Hot Sauce. More if ya like it hotter.





Sauce , I mix

i will go for the no sauce ones of ne4 , since i prefer to try and duplicate the ones i spoke of .
also , ne4 , i will be doing them in a turkey fryer type of fryer . so they will be completely submerged . i wont be able to turn them . also do you have any amounts of the spices mentioned that need to be mixed ?
i do know what you meant by " grub rub "

any one else who has deep fried wings like a am describing in the turkey fryer please weigh in with your know how
i believe simple is better ....just enough to give them some " fried chicken taste " !

What is Grum Rub?

what i meant to say is i DO NOT know what grum rub is !

[QUOTE=rock n roll kid;136459030]need a good recipie / coating to use in my deep fryer .
have been to a little pub hangout not far from where i live and their wings were nothing short of super delicious were deep fried with some sort of light coating that absolutely needed no bar b q sauce...... i couldnt get enough of them !
would like to duplicate that taste since the resturant people hold theirs secret.

2 c. buttermilk
1 c. all-purpose flour
1 tbsp. salt
1/4 to 1/2 tsp. Paprika
1/2 tsp. black pepper
2 1/2 lbs. chicken wings

Soak wings in Buttermilk in the Frig. One and a half cups will cover ~ 2 and 1/2 pounds of raw wings. Container is what ever you got.

1 c. all-purpose flour
1 tbsp. salt
1/4 to 1/2 tsp. Paprika
1/2 tsp. black pepper
Some garlic power, or onion powder is optional. Just a dash don't over do it.

Put dry mix in a plastic bag (bag is what ever you got). Shake until mixed.

Your oil and cooker are the key. I use peanut oil. But many others will work fine. Check out Smoke Points of Fats - Cooking Oil Smoke Points - Smoking Point of Oils

Must have something that tells the oil temp, and do not use your little finger. Temp between 350 and 375 degrees. If you see smoke your oil is either to hot, or dirty. This is with a deep fat fryer. With grils who knows.

I cook mine in a metal basket covered by oil.
Once the oil is right take four or five wings and throw them in the bag with the dry mix. Shake bag until covered. Set the covered wings aside on something. Pizza pan etc..

Remember hot oil and cool wetness don't mix well. Drop one at a time into the oil, the trick is to do it quickly but not too fast. Allow each eruption to quit.

Cook ~ 5 mins, or golden. Under cooked and over cooked for chicken is not good.

Deep fat frying can be dangerous. Be safe.

Guy22

I CALL THEM TRASH WINGS.
1. Deep fry naked wings 3/4 way done.
2. remove from fryer and shake access oil off and put them in a glass bowl
3. Cover them in Frank Hot Sauce and put lid on and shake them until they are covered.
4. put them back into the fryer and let them cook for 3 to 5 minutes.
take back out and repeat steps 2 and 3.
5. then cook them until they are done.
Only bad the about this you can't cook nothing else in the oil except the wings cause everything will taste like Franks Hot Sauce

I'm old school. Just dip them in real buttermilk, (Marinate is better.) and roll them in flour that's been peppered really well, and drop them in the hot grease (I use canola oil). Why buttermilk? Just holds the flour better and gives you a better coating.

Sorry Gents, it is Grub Rub.
It is made by Gordons Speciality Foods 281-347-4782.

They are in Katy Texas.

Go to www.grubrub.com

It is a great seasoning. I use it on almost any meat I cook.

I am cooking a Rosemary wild pig neck roast in the oven right now, and I put Grub Rub on it as well.

It has NO MSG.

I even use it when I eat Elephants in Zimbabwe...

rock n roll kid

I like Hot Wings, but like you, when I am eating out I order them NAKED, and then dip them in the hot sauce and in bluecheese sauce.

We do not dip our wings in any milk when we cook them.
We just put them in a zip lock, with seasoned flour and give them a good "shake".

I just love the local mixes. A guy I know put out his own mix-sugar based rather than salt based-called it "Bon CaCa" and it really is http://www.boncaca.com/about.html
People don't believe the name until I show them the shaker can it comes in. I suspect as many are bought because of the name as for what's inside.

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