if ordering out, how hot from 1-10?

how much blue cheese dressing for a dip?

i like hot, like about #10. others disagree a bit.

just how manly are you, and does it require a coke or beer?

10.

No blue cheese.

Nothing wrong if you like the dip.

Not measuring my pecker with peppers,

I like what used to be considered hot. Before it became a contest.

I usually order the sauce on the side if new to a place,
That allows me to control it.

Best wings are at home, or a couple beer and shot places around here.
Real bars, one tv, old, run down, not trying to impress anyone kinda places.

90 cent wings, real wings, cut off the chicken, big ones.

Not those little, cut into pieces things the trendy places sell.

I find 8 to be a good medium of spice and flavor. My issue with some of the hot hot hot sauces is that they just don’t taste good.

Blue cheese or ranch- I’m non discriminatory

Soda

Can't deal with the heartburn and burning azz . 4. Ranch. Lots of carrots and celery. Water or unsweetened tea.

I can eat and like 10's, but enjoy 8's with blue cheese more these days.

I like em how I cooked them last night.

Brush with oil....season with Johnny's and grill.

Bring them in and toss them in Franks red hot.

I dont often eat 10's.....but like the endorphin rush!

I'm liking what Dillonbuck said, especially the real whole wings part eaten at home, but especially not in one of those trendy sports bars.

WalMarto has big packages of fresh wings.


They are big too. Not cut up into "party" wings either.

+1
Spicy/hot is about the flavor, not a torture contest.

I tried a ghost pepper hot wing once and it was a mistake. Messed me up all afternoon. I don't mind them being hot, but I'd like to be able to taste what I'm eating and not have to beg for forgiveness after eating it.

what universe r u guys in...??!!

I order their version of “Suicide” any place I go - on the side. Only one place actually challenged me.

Now, I went to a new Thai place that had mild, medium, hot, extra hot and “top of the line”. I ordered the top of the line and got about 3/4 of the way before I tapped out. Guy beside me ordered the same thing and only had 3 mouthfuls.

I like spice enough to kick a little, but not enough to make it miserable. I don't know what number that is. I've been told the food I eat is too spicy, and I've known others that consumed way more spice than I could happily handle.

Theres a wing place 2 blocks from where I work that opened up a year ago. If you get there at noon, you're too late, it'll be 30 minutes for a table. 11:40 gets you a table. 11:50 starts to become iffy. They brine their wings and fry them at a higher than what is thought of as normal temperature. They're juicy, and crisp. Great wings. I usually get a dry rub of some variety as opposed to the sloppy sauces. A slight dab of ranch on the chipotle seasoned wing is just about right.

Do you consider wings in Frank's Red Hot to be 10's, or am I misreading?

No. Franks is probably a 1.5 or so? Maybe?

Thats my everyday wing.



10's I get from a restaurant once in a while.

So yes....as is often the case.....you misread!

1.5 or so sounds about where I'd peg Franks. I like hot stuff, but I don't go for the super hot 10 level. None of this for me:

Never understood the damn hot wings craze.

Worst part of the chicken and highly overrated and overpriced fast food out there IMO.

Chicken was meant to be deep fried in lard in GrandMa’s old iron skillet 🍳. 🤠. Rant Over. 😬

Ditto.

Thats a 37 for me.

I oven fry chicken in butter.

Season the flour with S and P, white pepper, cayenne, onion and garlic.

The gravy you make outta that is better than the chicken!

Mild here, usually with fresh chopped garlic, chunky blue cheese dip, celery and carrot sticks. Ice cold Pepsi with lemon to wash it all down.

The original is fine with me. Deep fried wings, then tossed in a melted mixture of Franks red hot & butter. Been eating them for over 30 years. Had 75 one night, they were new to me, cheap & the beer was cold. I can take more heat but just don't see the point. Enough heat to burst the flavor. After that it's just macho BS & chest beating. Read this \/ after typing my own opinion & it hits the mark.



Oh! and one more thing...... boneless?????? WTF. Where does that come from? What is it? Yeah, they're a bit more trouble but bone in is the real deal not likely being some processed crap.

1 - with both ranch and bleu cheese, lots of celery and carrot sticks, and a side of slaw - Arnie Palmer to drink (Please see first signature line.)

total agreement with the above comment as to boneless wings

Franks red hot, texas pete type hot.. Anything else is just pecker measuring :), I'd like to taste the chicken underneath if at all possible. Probably a 3 on today's scale? Y'all are some tough sumbucks that can eat that other stuff.. Tough...

In the good food wasteland I live in......the hottest wings you can get at Pizza Hut are pretty good!

Wings cost to much, cept with a whole chicken. I'll take thighs, or drumsticks.

Oh, Richard.

Treat yourself once in a while!

Maybe not while you are at your vacation property though.....

Big Jim, a part chicken thawed out now. Either grilled on the Weber Q, or my wife's pan fried with gravy.

Not too hot but has a good balance:

1 cup Louisiana Wing Sauce + 1 Cup Honey + 1 Cup Sweet Baby Rays = Damn fine chicken wings/drummies.

I mix in a bowl and then dump into a crock pot.

Deep fry the wings and dump them in and stir to coat.

If you want to tame the heat down some cut back to 1/2 cup wing sauce and add a little more honey and/or bbq sauce.

I don't care for hot wings for some reason, but I love chicken wings. I eat certain Mexican food that goes beyond hot mole chicken I will take as hot as it comes. I had it once that took the skin off my lips. But... like with the chicken wings mostly not hot. Chili without beans can be as hot as it can be made so long as it doesn't dissolve the spoon, chili without beans it hard to eat with my fingers. Pork soft shell tacos again, there is no too hot.

cuppa franks, cuppa real butter, cuppa of white vinegar, dash of worcester and generous pinch of salt. cook the wings over a fire and periodically pull them off the grill and immerse in sauce and put back on until done.