Wings, lube style

[washman]

Featuring the Louisiana Lickers sauce.

Method:
Chicken wings
Cut off the tip that is virtually no meat and burns easily
Cut down on the flesh between the joint, leave together but open up (or cut in half if you prefer that method)
Dust lightly with lemon pepper.
Place in frige, covered, for 2 hours.

Heat oven to 425. Place on lightly oiled baking sheet skin side up.

Cook 20 mintues.

Flip over to skin side down, cook 20 more minutes. Reduce heat to 350. Remove wings from oven, allow to cool slightly.

Use paper towels to absorb fat from chicken. Place chicken heatproof bowl. pour over desired amount of Lube sauce. Cover with tight fitting lid. Shake vigorously.

Place chicken back on baking sheet. Place in oven, cook 5-8 minutes more or until the sauce begins to take on a slight char.

Remove chicken from oven. Place on plate. Allow to cool. Then eat, being careful to wipe your hands all over your shirt.

When done, place used dishes in dishwasher. Use favored pod or pak, following directions clean the dishes.

Place soiled shirt along with other laundry in a TL Speed Queen. Start the fill on HOT, then depending on load size, move to warm. Liquid or powder detergent is recommended. Allow cycle to complete, then place in dryer, following garment instructions for proper drying.

Enjoy.

 

[appnut]

Sounds wonderful Ben!!

 

[frigilux]

They look great Ben, but what is Louisiana Lickers sauce? Bonus points for using multiple appliances.

 

[washman]

oops sorry Frig

that from a PA institution of sorts, Quaker Steak and Lube. Affectionately known as the lube.

I don't really dig the way they do wings, cutting the poor things in half and charging as if it was a whole one. BUT, they have an amazing array of sauces. IN fact MVF managed to down 6 Atomic wings and earn a spot on the wall of fame. They make you sign a waver before serving them. Still an interesting place with 50's nostalgia thrown in.

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[frigilux]

I can't imagine how hot the Atomic sauce must be. And then there's Triple Atomic?! They won't even sell that one online. Yikes! Thanks for the info. I had no idea what you were talking about in your first post, LOL.

 

[circlew]

We have QS&L here, and there's one about 15 miles from me, but I don't get there often. I like the food pretty well, but the place is usually extremely noisy.

 

[kevin313]

These look SO GOOD!! Thanks for sharing the recipe!!

 

[super32]

Those look tasty!

 

[washman]

It is decent pub grub

I don't agree with what they call a "wing". To me, cutting a wing in half and serving up the drummie is not my idea of a full sized wing. Perhaps they do this to shorten the cooking time or perhaps it was due to customer feedback. Dunno. But I have been to more than my fair share of bars in 42 states that server up an unadulterated wing.

Still, if you like variety, they certainly do have it. Have not been to the one in Sharon in a long while. We have one over in Cranberry and it is usually very crowded and noisy.

 

[xraytech]

I must say I'm the odd one out, as I did not like the food at QS&L as the wings I received were gummy and not at all crisp.

I much favor a few local joints that serve up Broasted chicken and use whole wings, as I don't like the drumette but the other part of the wing and the tip. The one place used to offer a whopping 122 flavors of wings

 

[frigilux]

We don't have QS&L in Minnesota. Our wing chain is Buffalo Wild Wings, which started in Minneapolis. They're wildly popular with the college crowd---who christened it B-Dubs, a nickname which the chain has now trademarked---and 20-to-30 somethings.

I've eaten at one in college-town Mankato, MN---where I was almost certainly the oldest person in the room---and in the 'burbs (Lakeville, MN) where the clientele consisted of mainly young singles, couples and families. Didn't eat wings either time; their sandwiches were very good. They offer a long list of sauces, but don't know that anything compares to the QS&L's Atomic/Triple Atomic.

B-Dubs are also very noisy places with huge TV screens all over the place showing every imaginable sport including chariot races (you read that correctly) on the day of my visit to the Lakeville restaurant.

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[perc-o-prince]

I don't agree with what they call a "wing".

Well, I don't know if there's any picture-proof, but when Teressa created Buffalo-Style Chicken Wings (not Buffalo Wings, buffaloes don't have wings) I believe they were cut and not whole as that was the way to get more flavor out of them when boiling them for stock. That was the destiny of those fateful wings before Teressa threw them into the fryer in the '60's to feed her son and his friends.

And the best wings were still at Johnny's Pizza on Union Ave (Rt 277) near Cleveland Ave in Cheektowaga last time I was there, but I'm biased!!

Chuck (Buffalo born and raised).

 

[frigilux]

Probably Wing Heresy: I'm not a big wings guy, but the ones I make (with all due apologies to wing purists) get requested all the time in my crowd. There's some heat and some sweet.

4 pounds wing drumettes (usually frozen/bagged from Walmart)
1 bottle Buffalo-style wing sauce (or your favorite hot sauce)
1 recipe (or bottle) Georgia peach barbecue sauce

1. In large bowl, pour hot sauce over wings. Mix well.
2. Spread wings in single layer in roasting pan.
3. Bake, uncovered, at 375 degrees until cooked (180 degrees)
4. Remove wings to clean large bowl. Pour barbecue sauce over them. Mix well.
5. Spread wings in single layer in a pan. Return to oven and bake, uncovered until sauce gets sticky--or simply put wings in slow cooker 'til ready to serve.

 

[perc-o-prince]

No heresy as far as I'm concerned! Once in a while I like to change it up a little. I usually make single batches just for myself (8-10 pieces unless they're BIG wings) so a teaspoon or tablespoon or so of something different is all it takes. Like 1t BBQ sauce, 1T duck sauce, 1t hoisin, 1T garlic/chili paste etc. Of course I always start with the basic wings + Frank's (Durkee) hot sauce before adding to it.

I do like wings, like yours and Ben's, that have been baked after the sticky stuff has been added so they glaze and get even more sticky. Our (deceased) aunt used to toss legs/wings in apricot jam and something else before baking them. Very sticky, but I always had a little Frank's on the side to dip them in. She allowed it!

I marinated some wings then did a kind of Asian/Thai glaze a few months ago, so I'm not what you'd call a purist... except when someplace, like Hooters, tries to pass off battered greasy pieces of chicken as Buffalo-style wings!

Chuck

 

[circlew]

I don't eat wings; I usually get a burger or grilled chicken sandwich when at QS&L, and liked them OK.

Chuck, The Hooter's customers I know don't go there for the wings, but rather for what's between them!

 

[perc-o-prince]

LOL, Tom!

I was in there exactly once, about 20 years ago, near Pittsburg PA. Rich and I had gone down to visit my parents and we ended up at Hooters for lunch. I'm surprised my mother didn't say anything, but she was always, "Look- fine. Touch- you die." with my father!

And yes, he did know we were a couple then. I don't know WHAT he was thinking other than he did think the wings were good! His taste didn't get passed down to me, though Rich still says my taste is in my mouth!