Suck Creek Wings

How to Make Hot Wings

Though we have been around home made wings since we were small kids, it occurred to us that making wings may not be that natural to people…YET! We thought a step by step guide to several different ways of making hot wings may be very useful. Hopefully, once you know the basics of wing making, you will do it more often and even come up with your own methods. Each of these produces a slightly different flavor and wing texture so try ‘em all and stick with your favorite.

Cooking Methods

Suck Creek Style
Broiled
Grilled
Fried
- Fresh

Frozen
Breaded

Start Here

Get the BIGGEST and FRESHEST wings you have available. We prefer fresh and unfrozen. Ask any butcher at the supermarket for help if you need it. (FYI - A good conversation with a butcher will go a long way for all your cooking needs)

You can also use the individually frozen wings from your supermarket (thaw them in cold water if you have time). If not, use the "Frozen" method under "Fried Wings."

If you get the whole wings, you can grill them whole or you can cut them up before cooking.

To cut wings, you will make 2 cuts. The first cut is at the main joint.

You will then remove the tip of the wing.

This is what you will have left. Discard the tip and cook the other 2 parts.

You are now ready to choose a cooking method!

Suck Creek Style

We have tried a lot of different cooking methods, this is the one we like the best. Basically, you grill them, then fry them, then take ‘em swimming.

Step 1 – Grill thawed wings until they are almost done (approx 8 minutes per side over medium-high heat) then remove from grill. Move directly to step 2 or you can refrigerate overnight until you are ready to finish them with step 2.

Step 2 – Heat vegetable oil to 375 degrees. Place wings in oil and cook for 5 minutes, or until crispy. Remove from oil and let cool and drain in a bowl for about 2 minutes.

Step 3 – WARM one of Suck Creek Wings' award winning sauces in a pan (DO NOT let sauce get more than luke warm. It will not stick to wings as well and will not taste as good! The hot, freshly cooked chicken will warm the sauce enough.) Let the wings soak in the sauce for 3-5 minutes.

Step 4 – Serve steaming hot wings on a plate. Include celery and a blend of Ranch and Blue Cheese (50/50) if you wish.

Step 5 – Enjoy the compliments and take credit for everything. Nice work!

Broiled

For those of you who don't have a grill, don't feel like messing with one tonight, or don't want to battle the elements outside, this is a good way to get some delicious wings indoors. Open the windows, because it will get smoky inside!

Step 1 – Turn oven to Broil. Place thawed wings on a cookie sheet and pop them in the oven on the 2nd rack from the top.

Step 2 – Cook wings for about 5 minutes on one side. Remove from oven, flip them over and cook for about 5 minutes on the other side. You can cook them longer if you prefer them crispier. (Keep your eye on them so they don't burn, and turn them as much as you want to so you get them just right). Let them cool about 2 minutes outside of the oven.

Step 4 – Serve steaming hot wings on a plate. Include celery and a blend of Ranch and Blue Cheese (50/50) if you wish.

Grilled

Step 1 – For charcoal, preheat coals and spread evenly around grill bottom for medium heat (you should be able to hold your hand 4” from coals for 6 seconds.) For gas, turn grill on medium and preheat.

Step 2 – Grill thawed wings slowly for 20-25 minutes until they are nice and crispy. The key is to cook them slowly so they do not burn. Remove from grill.

Step 4 – Serve steaming hot wings on a plate. Include celery and a blend of Ranch and Blue Cheese (50/50) if you wish.

Fried

This is the easiest way to make good wings.

FRESH WINGS

Step 1 – Heat vegetable oil to 375 degrees. Place wings in oil and cook for about 15 minutes, or until crispy and golden brown. Remove from oil and let cool and drain in a bowl for about 2 minutes.

CAUTION: Water or ice will cause hot oil to bubble up and splatter. We recommend you slowly drop 5 wings into the oil (frozen or fresh) and let oil bubble up and then calm down. Once oil calms, add the remaining wings.

Step 3 – WARM sauce in a pan (DO NOT let sauce get more than luke warm. It will not stick to wings as well and will not taste as good! The hot chicken will warm the sauce enough.) Let the wings soak in the sauce for 3-5 minutes.

Step 4 – Serve steaming hot wings on a plate. Include celery and a blend of Ranch and Blue Cheese (50/50) if you wish.

INDIVIDUALLY FROZEN WINGS

You do not have to thaw! Follow same steps for frying fresh wings with one exception…you will need to cook them longer. (It is usually about 12 minutes per pound.)

BREADED

**Before you begin – These will require more sauce because the breading soaks it up. Also, you will not need to leave them in the sauce more than a few seconds. It will absorb quickly.

Step 1 - Use fresh or thawed wings. Place wings in a large zip top bag along with 2 cups of all purpose flour or your favorite chicken breading mix and shake to coat. Place bag, with wings, in the refrigerator for 30 minutes for breading to settle.

Step 2 – Heat vegetable oil to 375 degrees. Place wings in oil and cook until golden brown and crispy (about 15 minutes). Remove from oil and let cool and drain in a bowl for about 2 minutes.

Step 4 – Serve steaming hot wings on a plate. Include celery and a blend of Ranch and Blue Cheese (50/50) if you wish.