Best chicken wings

I generally dont get chicken wings when i go out to eat but im sure there is some good ones around, ive had them at christians in simcoe and the hideaway in langton used to be okay for wings, who has the best?

Here is a recipe for you to try at home which I always use and absolutely love


homemade buffalo wings


1/2 cup unsalted butter- Lactantia My country butter sticks is what i use, 3/4 stick for this recipe
1/2 cup franks red hot original sauce
2 dash pepper, Ground
2 dash garlic powder
1 cup flour
1/2 teaspoon paprika
1 or 2 tablespoon cayenne pepper, 1 for just right wings, 2 for little extra heat
1/2 teaspoon salt
20 chicken wings
vegetable oil, for frying

- Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

- If the wings are frozen, be sure to defrost and dry them.

- Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.

- Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

- Heat oil in a deep fryer to 375 degrees and fry wings 10 at a time for 10-15 minutes each set, make sure they are crispy when you take them out cause you dont want soggy wings, nice deep brown crispy colour.

- When the wings are nearly done in the fryer Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

- Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.

-Add the hot sauce and stir, coating all the wings evenly. You could also use a large plastic container with a lid for this.

Serve with home cut french fries and bleu cheese dressing if you want, myself I just eat them as is without anything, also dredge them in the little left over sauce that is on the bottom of the bowl if you like the sauce for a little extra zing before biting into them. The should remain crispy if you fried them long enough.

When i made these wings a few years ago I didnt have the urge to ever eat a wing anywhere else again

I like Blue Elephant teriyaki wings.

Thanks Skully for that chicken wing recipe. It has a few more spices than I normally use but definitely going to try it. I'm craving some wings just reading your recipe. I also like the teryaki wings at the Blue.

The best I've ever had , my sister Margaret made. I think her recipe is very much like the one offered.

Thanks for the recipe!
I like Kelseys in town but have been disappointed the last couple times!
BUT the BEST wings around............................. GiGi's in West Brant!!!! Well worth the drive trust me

I have never been to Gigi's, might have to give that a try.

The best wings in town are definately at the Blue Elephant. During the week they even have a wings and pitcher special which can't be beat. If memory serves me right, it is 3 lbs of wings and a pitcher for $23.99

We really enjoy them from Christians, as well as Barrel Restaurant!

We don't get them very often from the Barrel because they are so small. I think they have the smallest ones around and find that if ordered with a pizza for delivery or pick-up they aren't always cooked through and that really bugs me.

I LOVE the homemade wings I make...and the ones from swiss chalet

Can we have your recipe Anderpooh? Please and thanks.

Well...it really all depends on how spicy you want them...my family and i like them with A LITTLE BIT of zip...so for about 30-40 wings, we usually use about 1/2 a cup of butter and 1/2 a cup of franks red hot(so if you like zip...use either 3/4 or 1 cup)...you always put an equal amount of butter to sauce. Simmer on low...like 4 or 5 for a GOOD half hour atleast...the longer it simmers, the better the taste. Simmer it until the butter and sauce are seperated...so the butter is at the top.

Cook your wings obviously LOL until their GOLDEN BROWN mmmmmmmm I can taste them right now...im having them tonite If you want them to cook faster don't do it all in one batch. When everything is complete...put the wings in a BIG dish and pour the sauce over...stir the wings and stuff around and let it sit for a minute to let the sauce thicken

OH...and this may sound weird...but the BEST wings...THEY'RE HUGE...are from the Superstore...they're in a HUGE bag in the freezer section. OR...you could also go to dekonings out on hwy 6 there...ALSO...if you're ever in the neighbourhood of Tilsonburg, they have a really good poultry place that's across from the theatre

am i a turd or what mmmmmmm im making them RIGHT NOW AS I TYPE.....*sniff* mmmm they smell good