Venison Hot Wings
 

OK. Spare me the "deer don't have wings" crack.

I made these for a party this weekend and they went over well.

Cut a backstrack lengthwise like you would split a sub roll. Then slice pieces across the grain about 3/8 inch thick so you have a bunch of small, pinky sized pieces. I then marinated them in worcestershire sauce overnight but you can skip this if you wish. Roll them in flour and fry in oil until brown. Then toss with whatever you use for wings. I made it three ways. Sweet: with barbecue sauce, medium: with tabasco type sauce, and hot: with habanero sauce and added cayenne pepper.

I suspect these would be better deep fried so I may try that next time. Pan frying them was messy and allowed the coating to come off a little.

RE: Venison Hot Wings
 

Thet are better deep fried. Also you don't have to use the best cuts of the venison for these. The batter or coating seems to keep them moist as long as you don't forget to take them out when done, and I don't mean well done.:D

RE: Venison Hot Wings
 

what did you use for coating? I just used seasoned flour but perhaps a flour, eggwash, flour combo might be better to create a little thicker coating, especially if they are going to be deepfried.

RE: Venison Hot Wings
 

I make a batter - ! cup of flour, 1 1/4 teaspoons double acting baking powder,3/4 cup cold water and a teaspoon of salt. This is great for small pieces the size of your thumb. They make great horderves. I also go flour egg wash and flour when making steaks sometimes.
Well I substituded beer for water and added a tablespoon of Emerils bam and kicked it up. Much better that way, Also dipping sauce would really kick it up.

RE: Venison Hot Wings
 

Wow! that sounds good I will have to give it a try. Do you cut the loin all the way through on the first cut? Or do you leave a hinge in it?

RE: Venison Hot Wings
 

i might have to give that one a try sometime, sounds like it would be a good treat

RE: Venison Hot Wings
 

Big Guy,

The way I do it is to split the loin lengthwise at its widest point, so you end up with two fairly flat pieces. I then cut those flat pieces cross grain to produce many pinky sized pieces.

RE: Venison Hot Wings
 

Jersey,

What do you use for sauce?

RE: Venison Hot Wings
 

Sounds great I have to try it. I am always looking for really good Hors' devors.

Made some Swedish meatballs once and they came out like cardcboard.

RE: Venison Hot Wings
 

Sauce? Where I'm going we don't need, sauce.:D How about a little salt and either a soda or a beer to wash it down. Also like I said you don't have to use the backstrap. Works fine with any cut.

RE: Venison Hot Wings
 

Frank's Red Hot Hot Sauce is great for wings, not too hot, not too mild. My brother told me about it, and I've told others and now there are probably 5 of us using it on wings all the time. You don't have to mix anything else in.

Did these "wings" really go over that well? This would be something for me to try out with my deep fryer if hot sauce goes well with backstraps.

Thanks!

RE: Venison Hot Wings
 

Doug,

They have gone over very well. As I said, I think I'll try deep frying them next time. The sauce I use is like Franks, only a different brand. I don't know why but kids seem to especially like these.

RE: Venison Hot Wings
 

We call them bits and pieces we usually take the small pieces of meat that are leftover after cutting all the roasts and use them for it .season the flour with garlic powder, steak seasoning and old bay dredge the meat in the flour then an egg wash and corn meal to finish. It seems to help keep the breading on the meat if I let it sit for awhile to dry out. Through the meat in a deep fryer in small batches so that the oil doesn’t cool too much. I have never tried it using a roast to cut it uniform pieces but it sounds good may have to do it for the super bowl

RE: Venison Hot Wings
 

i ought try that.. it sounds really good