Comments on: Sticky Wings

By: Alejandra’s Super Bowl Recipe Roundup | Borderstan

Alejandra’s Super Bowl Recipe Roundup | Borderstan — Fri, 04 Feb 2011 03:25:33 +0000

[...] is a wing lover: sticky wings, wings three [...]

By: Tiffiny Felix

Tiffiny Felix — Fri, 23 Oct 2009 00:29:19 +0000

Mmmmm…(smacking lips)…so yummy!!

By: Angela@SpinachTiger

Angela@SpinachTiger — Thu, 22 Oct 2009 20:44:34 +0000

Love your wings, can't believe you don't have espresso beans, but then we live on espresso beans.

The idea of wings in general is genius…sweet white meat and affordable.

By: kathleen

kathleen — Thu, 22 Oct 2009 20:03:46 +0000

can i use boneless? i hate hate hate meat on the bone but these look really great otherwise!

By: Lori @ Culinary Cove

Lori @ Culinary Cove — Thu, 22 Oct 2009 15:40:50 +0000

Mmmm- saved for Superbowl ideas!! I'm not good at wings… but perhaps I just haven't found the smokin' best recipe yet. Love that you adapted these from a ribs recipe.

By: Chris

Chris — Thu, 22 Oct 2009 14:05:29 +0000

I love fire roasted chicken wings so this recipe would adapt very nicely to a ceramic cooker like mine. I'm definitely going to try these very soon. The flavors seem perfect together and I like the sticky sauce.

By: Rob

Rob — Thu, 22 Oct 2009 13:57:06 +0000

Wow, these look totally awesome, and I'm from Buffalo so I feel like my wing taste is pretty discerning. If you wanted to fry them for crispness, you could hit them with the rub right after they came out and the residual oil would make it stick, then you could apply the sauce with a brush or something. That's how they do their Cajun wings at this place near where I grew up that has the best wings I've ever tasted. Also, I'm loving the DFH 60 Minute IPA in the background, that sounds like a great Sunday combo.

By: Nick

Nick — Thu, 22 Oct 2009 10:24:57 +0000

They actually do have a bit of crisp to them. If you want them super-crispy bake them at 450-500 degrees.

But in reality the only way to get the best crispy wing is to hit up the deep fryer my friend. But I'm sure you already know that… If you deep fried these, I don't think the dry rub would be a good idea, but the sticky sauce would still work out nicely.

By: dan

dan — Thu, 22 Oct 2009 10:16:35 +0000

Nick, when detailing the important qualities of a wing, you left out my favorite: Crispy! I love the crispy skin. So with that in mind, were these crispy at all? Cause from the pictures, they don't look crispy to me. crispy