Bbq Shack Chicken Wings Food

BBQ CHICKEN WINGS

Steps:

• Combine beers, cider, molasses, garlic, liquid smoke, Worcestershire, onion, horseradish, mustard, sriracha, salt and pepper in a large pot to boil and reduce down by about half, about 1 1/2 hours.
• Reduce temperature to a simmer, then add ketchup and brown sugar. Cook on a low simmer for another 45 minutes.
• Bring oil to 350 degrees F in a deep-fryer.
• Fry wings until cooked through, 10 to 15 minutes. Let the oil drip off a bit, then toss in the sauce. Served with bleu cheese or ranch and celery in the red basket with a paper lining.

BBQ SHACK CHICKEN WINGS

Steps:

• Sprinkle just enough rub on the wings so you can still see the skin. You don't want the rub too thick. Then smoke the wings for approximately 2 hours at 250 degrees F.
• Serve the wings right out of the smoker, or cook them in a 350 degree deep-fat fryer for approximately 1 minute to crisp up the skin. If the wings have cooled down, let them fry until they are warm thoughout.

COPYCAT SHAKE SHACK CHICK'N SHACK SANDWICH

Steps:

• Marinade:.
• Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
• Buttermilk Herb Mayo:.
• In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
• Dry Mixture:.
• Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
• One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
• Line a baking sheet with paper towels.
• Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.

SHAKE AND BAKE CHICKEN WINGS

Steps:

• In a large plastic bag measure soy sauce, vinegar, and crushed garlic.
• Add chicken wings, close bag tightly, and refrigerate for at least 2 hours, and up to 8 hours.
• Remove wings from marinade and coat with the Shake and Bake coating mix.
• Place on one or two large baking sheets, lined with foil, and sprayed with oil spray (Pam).
• Be sure not to crowd the wings or they will steam and not get the wonderful crusty coating that these should have.
• You should leave at least 1/2 inch between each piece on all sides, more if possible.
• Bake at 400 degrees for 45 minutes.
• You might have to peel these off the foil, as they get really crispy; so-o-o worth it!