Dominoes Wings

RE: Dominoes Wings (Theedge)

Wed, 22 Nov 2006 16:53:17 GMT

Fried in Margarine? I would have never guessed that, I’m going to try this out and post back with some photos. I bet I could make them in my Flavorwave too!

RE: Dominoes Wings (SurrealGourmet)

Wed, 22 Nov 2006 15:58:01 GMT

quote:
Originally posted by PapaJoe8

Hey, I don't care. TJ, a good suggestion, made by someone, is to tell a mod if you think something is in the wrong place, since they have the final say. That way we need not discuss it on the threads.
Joe

But TJ would only have about 300 posts if he didn't state this in every other thread!

RE: Dominoes Wings (JT1)

Tue, 21 Nov 2006 14:43:26 GMT

Dominos? Really, you must get out more.

I used to just fry unbreaded wings and soak them in 2/3 Texas Pete and 1/3 melted butter. You can stick them in an oven if you want them drier.

I used to work at a place that marinated whole wings for a day or so, then fry them. The wings turned black on the outside, but oh, so good. Wish I could remember the recipe, but all that comes to mind is crushed red pepper, pineapple juice, soy sauce.

RE: Dominoes Wings (Sundancer7)

Tue, 21 Nov 2006 14:41:17 GMT

quote:
Originally posted by MBFDFyre

So whats ff?

Fast food.

Paul E. Smith
Knoxville,TN

RE: Dominoes Wings (Scorereader)

Tue, 21 Nov 2006 14:35:27 GMT

quote:
Originally posted by Adjudicator

Domino's???

RECIPES FOR BUFFALO WINGS

Original Anchor Bar Recipe

Here is the original recipe created by Ms. Teresa Bellissimo, owner of
the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from
Totally Hot! The Ultimate Hot Pepper Cookbook.

4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.

2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.

3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.

4. Place the chicken on a warm serving platter, pour the sauce on top, and
serve

******************************************

This is a wing recipe from a guy who used to cook wings for a living in
Buffalo.

Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce, there
is "no" adequate substitute, you may have to ask your grocer to order it,
or call Durkee/French's at 714-526-3363. If it's the little bottles, get
two or three of them, I get the gallon jug from a restaurant supply place,
cheap! It used to be called Frank's Red Hot Pepper Sauce, then it was
Durkee's Louisiana Hot Sauce, but there already was a brand name Louisiana
Hot Sauce. Still tastes the same!

Acquire some margarine. Only margarine works right (correct taste and
resistance to burning). Neither oil nor butter will substitute.

Get the wings cut up, and start heating up the frying grease. Some
revisionist (or health-conscious) types insist on other cooking methods,
but there is nothing like the real crisp-on-the-outside moist
-and-chewy-on-the-inside texture of fried wings.

Make up the sauce. Put the Durkee's and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings. The
total amount of sauce at once should be about a quarter of an inch in the
bottom of the pan.

The proportions are:

Equal parts is the nominal starting point (called "medium" in Buffalo).
A bit of tingle, but not very spicy.

Undiluted Durkee's doesn't taste as good, but is pretty hot. Three to
one, Durkee's to margarine is about as hot as I like it.

For the really timid (like kids) just a splash of Durkee's in the margarine
gives a little flavor but no noticeable hot. The idea is to cook up the
Durkee's and margarine to a bit thicker consistency. It should simmer for
5 minutes or so, then be kept hot.

You can make up just one batch of sauce for a bunch of wings. You can just
add more ingredients to the pan as you use up the sauce. When you add more
ingredients, you can adjust the spiciness.

I use this to satisfy everybody, I start out with all the margarine I plan
to use, and put in just a splash of Durkee's. That makes a few wings for
the kids. Then a bunch more Durkee's to make the wings medium. Still more
Durkee's to get it the way I like it.

Fry the wings. They're cooked when the bubbles slow down significantly.
This takes seeing it once to know just how much bubbling corresponds to
"done," but it doesn't take a rocket scientist to get it right. At home,
I put the "drumettes" in first, because they take a minute or two longer
to cook. As always with frying, be sure that you don't put in so much
food that the temperature of the fat drops below 325 or so, and have the
heat on so it gets back up to 375 ASAP.

As the wings finish cooking, take them out and drain thoroughly. I
generally put them in a strainer held over the fat. Don't pile them up
in a bowl, or the fat will cool and congeal before it runs off!

Once the wings are drained, put them in the sauce and get the wings covered
with sauce. The official restaurant way to do this is to toss them in the
air, but your stove cleaner may not appreciate this.

Use tongs to pick the wings out of the pan and let the sauce drain off.
Toss the wings on a grill or in a hot oven for a few minutes at this point
to "bake on" the sauce.

Serve with celery sticks and blue cheese dressing on the side. Yes, the
BCD *is* for the wings! But make sure it is good BCD, with nice chunks of
good cheese. (One of the sadder realizations of my growing up is that there
are some things you just can't get, restaurants get a special Kraft dressing
that comes only in five-gallon containers that must be continuously
refrigerated. Great stuff, not available to you and me.)

Blue Cheese Dressing

1 cup mayonnaise
2 tbs. finely chopped onion 1 tsp. finely minced garlic
1/4 cup finely chopped parsley 1/2 cup sour cream
1 tbs. lemon juice 1 tbs. white vinegar
1/4 cup crumbled blue cheese salt, pepper, cayenne to taste

Combine and chill for an hour or longer. Makes 2.5 cups

if we're pilfering off of websites - here's another recipe that claims to be the Original Anchor Bar Recipe, which appears to be a version of the recipe from the Ladies Home Journal in 1991:

Ingredients:
30 chicken wing pieces
6 tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's)
4 tablespoons margarine (not butter!)
1 tablespoon of white vinegar
1/8 teaspoon of celery seed
1/4 teaspoon of Cayenne pepper
1/4 teaspoon of red pepper
1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire Sauce
1 teaspoon of Tabasco Sauce

Directions:

It is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.

Mix all the sauce ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings

Separate them into "wingettes", discarding the tips, but you can buy bags of frozen cut up wings and defrost them.

Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes.

Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, but I like to put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and cold beer (Genee Cream Ale is traditional).

RE: Dominoes Wings (MBFDFyre)

Tue, 21 Nov 2006 14:32:05 GMT

So whats ff?

RE: Dominoes Wings (SassyGritsAL)

Tue, 21 Nov 2006 12:05:39 GMT

My son loves the wings from Dominoes too. Personally, I like my wings very crispy and the ones from Dominoes are to slimy for me.

We have a local restaurant (3 locations and a new one to open soon) here in Huntsville, AL, called Beauregard's and to me they have the best wings. Crispy and very meaty. I always order all flats. They have a dinner large wing special; 12 wings, wonderful fries (I pay extra for cheese) and tea for under $10. This really fills me up.

RE: Dominoes Wings (PapaJoe8)

Mon, 20 Nov 2006 18:28:22 GMT

Good point Greymo, if done in a helpfull way.
Joe

RE: Dominoes Wings (Pigiron)

Mon, 20 Nov 2006 17:54:06 GMT

quote:
Originally posted by Greymo

I think that it is fine to bring the subject up. How else does a new poster know that the proper place to put any thing about fast food and chains is under that forum?

But then the hall monitors wouldn't have anything to do!

RE: Dominoes Wings (PapaJoe8)

Mon, 20 Nov 2006 16:57:43 GMT

Greymo, "mention them here" might have just ment... here at roadfood.com..., maybe? I am always bad about giving new posters the benafit of the doubt.

Hey, we got Adj's recipes out of the deal.

This WILL get moved to FF I predict.
Joe

RE: Dominoes Wings (Greymo)

Mon, 20 Nov 2006 16:32:59 GMT

I think that it is fine to bring the subject up. How else does a new poster know that the proper place to put any thing about fast food and chains is under that forum?

RE: Dominoes Wings (PapaJoe8)

Mon, 20 Nov 2006 13:08:46 GMT

Fyre, welcome to roadfood! Just get some fresh raw eggs to use as a chaser for the hot stuff.

Improv, Kraft makes some "roka blue cheese" stuff that comes in a small jar. It's in the cold section at stores. It's geat, and I bet it is what they use to make that dressing. Worth a try maybe? Let us know if you come up with a recipe.

After Adj's great recipe post I think this should stay here. Thanks Adj!

Hey, I don't care. TJ, a good suggestion, made by someone, is to tell a mod if you think something is in the wrong place, since they have the final say. That way we need not discuss it on the threads.
Joe

RE: Dominoes Wings (TJ Jackson)

Mon, 20 Nov 2006 11:04:06 GMT

This thread should be moved to the FFF forum

RE: Dominoes Wings (improviser)

Mon, 20 Nov 2006 09:30:00 GMT

"One of the sadder realizations of my growing up is that there
are some things you just can't get, restaurants get a special Kraft dressing
that comes only in five-gallon containers that must be continuously
refrigerated. Great stuff, not available to you and me"

Having worked in a restaurants that sells wings for a number of years, I can testify that the Kraft Blue cheese dressing is tasty but a pain in the butt to pour! The big hunks of blue cheese really make it difficult! Every time I portion it out, I always make a mess.

Those wing recipes sound tasty, Adj.

As for Domino's wings, I've never tried them. I like their cheesy bread over everything else they serve. Their pizza is gross.

RE: Dominoes Wings (MBFDFyre)

Mon, 20 Nov 2006 08:27:22 GMT

Unfortunately, I don't like anything hot. Anything above BBQ level hotness is too much for me. Yes, I know, I am a wuss. Got any good bbq sauce recipes for wings?

RE: Dominoes Wings (Adjudicator)

Sun, 19 Nov 2006 09:35:21 GMT

Domino's???

RECIPES FOR BUFFALO WINGS

Original Anchor Bar Recipe

Here is the original recipe created by Ms. Teresa Bellissimo, owner of
the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from
Totally Hot! The Ultimate Hot Pepper Cookbook.

4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.

2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.

3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.

4. Place the chicken on a warm serving platter, pour the sauce on top, and
serve

******************************************

This is a wing recipe from a guy who used to cook wings for a living in
Buffalo.

Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce, there
is "no" adequate substitute, you may have to ask your grocer to order it,
or call Durkee/French's at 714-526-3363. If it's the little bottles, get
two or three of them, I get the gallon jug from a restaurant supply place,
cheap! It used to be called Frank's Red Hot Pepper Sauce, then it was
Durkee's Louisiana Hot Sauce, but there already was a brand name Louisiana
Hot Sauce. Still tastes the same!

Acquire some margarine. Only margarine works right (correct taste and
resistance to burning). Neither oil nor butter will substitute.

Get the wings cut up, and start heating up the frying grease. Some
revisionist (or health-conscious) types insist on other cooking methods,
but there is nothing like the real crisp-on-the-outside moist
-and-chewy-on-the-inside texture of fried wings.

Make up the sauce. Put the Durkee's and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings. The
total amount of sauce at once should be about a quarter of an inch in the
bottom of the pan.

The proportions are:

Equal parts is the nominal starting point (called "medium" in Buffalo).
A bit of tingle, but not very spicy.

Undiluted Durkee's doesn't taste as good, but is pretty hot. Three to
one, Durkee's to margarine is about as hot as I like it.

For the really timid (like kids) just a splash of Durkee's in the margarine
gives a little flavor but no noticeable hot. The idea is to cook up the
Durkee's and margarine to a bit thicker consistency. It should simmer for
5 minutes or so, then be kept hot.

You can make up just one batch of sauce for a bunch of wings. You can just
add more ingredients to the pan as you use up the sauce. When you add more
ingredients, you can adjust the spiciness.

I use this to satisfy everybody, I start out with all the margarine I plan
to use, and put in just a splash of Durkee's. That makes a few wings for
the kids. Then a bunch more Durkee's to make the wings medium. Still more
Durkee's to get it the way I like it.

Fry the wings. They're cooked when the bubbles slow down significantly.
This takes seeing it once to know just how much bubbling corresponds to
"done," but it doesn't take a rocket scientist to get it right. At home,
I put the "drumettes" in first, because they take a minute or two longer
to cook. As always with frying, be sure that you don't put in so much
food that the temperature of the fat drops below 325 or so, and have the
heat on so it gets back up to 375 ASAP.

As the wings finish cooking, take them out and drain thoroughly. I
generally put them in a strainer held over the fat. Don't pile them up
in a bowl, or the fat will cool and congeal before it runs off!

Once the wings are drained, put them in the sauce and get the wings covered
with sauce. The official restaurant way to do this is to toss them in the
air, but your stove cleaner may not appreciate this.

Use tongs to pick the wings out of the pan and let the sauce drain off.
Toss the wings on a grill or in a hot oven for a few minutes at this point
to "bake on" the sauce.

Serve with celery sticks and blue cheese dressing on the side. Yes, the
BCD *is* for the wings! But make sure it is good BCD, with nice chunks of
good cheese. (One of the sadder realizations of my growing up is that there
are some things you just can't get, restaurants get a special Kraft dressing
that comes only in five-gallon containers that must be continuously
refrigerated. Great stuff, not available to you and me.)

Blue Cheese Dressing

1 cup mayonnaise
2 tbs. finely chopped onion 1 tsp. finely minced garlic
1/4 cup finely chopped parsley 1/2 cup sour cream
1 tbs. lemon juice 1 tbs. white vinegar
1/4 cup crumbled blue cheese salt, pepper, cayenne to taste

Combine and chill for an hour or longer. Makes 2.5 cups

Dominoes Wings (MBFDFyre)

Sun, 19 Nov 2006 09:24:51 GMT

I am sure its sacreligous to mention them here but I can't seem to get enough of them. I love the bbq sauce wings drenched in ranch dressing. I live in Vermont so we don't get many great bbq wings around here. mmmmm, I am getting hungry just thinking about it and its only 9:30 am hahaha