Does anyone have a good or unique "Buffalo Wing" recipe?

[INTELBYTES]

I love Buffalo wings! The hotter the better! I've never mastered the art of making them. We have some great ones down here in Austin, but I want a recipe I can use at home. Like I said' the hotter the better, but I'm also looking for unique. Does anyone have a good recipe they can share?:9 :nuke:

[RoeBear]

1. First take one...

...buffalo and pluck it's wings.

Then...

(this is a reference to one of the great minds of our time, Jessica Simpson)

[lazarus]

2. Those poor buffalo

I remember when I was child, the sky was black with flocks of buffalo.

Then the buffalo wing craze hit. And now the poor buffalo is grounded, never to fly again.

On the other hand, it makes keeping my car clean a LOT easier, I can tell you.

[Liberal Veteran]

4. At least it stopped all those airline crashes from buffalo being sucked in

to the engine.

That was really getting on my nerves.

[INTELBYTES]

3. You guys are too funny!!

:spank:

[Mikimouse]

5. I have one that's pretty easy to do...

I use thighs, but you can use anything. Use your own proportions to taste, though; I never use recipes unless I am doing something brand new.
Prepare you chicken as you would normally do for breaded fried chicken. Fry in a deep fryer until done (I usually do about ten thighs, they last for about three days). Let the pieces cool for about an hour. Then, using a combination of the commercially available 'hot wing sauce' and McIlhenny's Red Habanero sauce, 'paint' the pieces generously. Refrigerate for about two hours (you can paint them more than once, prior to refrigeration), and then heat them in the microwave, at about half the power for 5 or 6 minuutes. Works great for me, as I usually do things on the run between classes.

[Shakespeare]

6. My most excellent wings sauce recipe.

Turned my fiance into a buffalo wings fanatic, and he previously wouldn't touch the stuff. Amounts are somewhat approximate--I usually eyeball the amounts, but this is a very close guess. This'll cover enough wings for 2, so double as exponentially as necessary for bigger batches:

1/4 cup Frank's Red Hot Sauce (you MUST use this brand, or it won't taste quite right)
1/4 cup white vinegar
1/3 stick of butter
1 tsp garlic powder
4 tablespoons paprika (this will thicken it slightly and give the sauce good "body")

Combine all ingredients, and heat in the microwave for three minutes, stopping to stir it well every 60 seconds.

Yum....gotta make some tonight, I think.

Also: for anybody who finds wings too messy, something I do occasionally is make "buffalo bites." Cut boneless/skinless chicken thighs (white meat dries too much) into bite-size chunks, toss with seasoned flour, and deep- or skillet-fry. Drain on paper towels, then toss in a bowl with the sauce. Much neater!

[denverbill]

14. That's close to ours.

Frank's hot sauce is a MUST.

We just cut the wings into pieces, bake them in an oven until well done, and put them in a pot with a bottle of Franks and a stick of butter.

I think I prefer that method to deep-frying them, for taste, cost, and ease of cooking.

[45th Med]

7. Buffalo Wing recipe

The sauce can range anywhere from mild to atomic in "taste", and is wonderful for clearing out those sinuses.

Start with a large saucepan.

Melt some butter in the saucepan (about 1 tablespoon)

Add:
24 oz (two large bottles) of Lousiana "Red Hot" sauce
1 small bottle of Tabasco
A pinch of garlic powder
A dash or Worcestershire sauce
A dash of soy sauce
A tablespoon (or more) of ketchup

Simmer this concoction for about 15-30 minutes (You want to eliminate as much of the water as possible), and then thicken with a bit of corn starch. Dissolve the starch in cold water first, and then add the starch/water mixture, and stir. If you don't use the small amount of cold water first, the starch will clump in the sauce. The starch is meant to thicken the sauce.

Let the mixture cool.

Applying this brew to wings is also an art form all of in itself. Take about a dozen wings, cut them into their three respective sections and toss out the tips. Fry what you have left in a deep fat fryer until golden brown (about 10 minutes in my Tefal fryer).

You can also substitute wings for breaded popcorn chicken.

Note that you want to have a large watertight container available, into which you will dispense a couple of tablespoons of the hot sauce...

Once you are done frying the wings, dump them in the container with the sauce, seal the container and shake violently in order to evenly distribute the sauce across the wing surfaces. Unseal, pour on plate, and eat.

[Timefortruth]

8. I know the secret to homemade Buffalo Wings, but don't tell anyone.

The reason you can't tell anyone is that I bring them to parties all the time, people even ask me to bring "your Buffalo Wings." When they ask how I make them I try to change the subject.

Here it is (our little secret)Shake 'n Bake.

It may be the only tasty thing in their line, but it is as good as any restaurant's, seriously. If you want it hotter, and it is pretty spicy, add more cayenne pepper, the amount is on the bag.

[kixot]

9. Simple.

Butter and hot sauce (any flavour you like*)

[Lindacooks]

10. Try this one:

http://busycooks.about.com/library/recipes/blnewbuffwing.htm

New Buffalo Chicken Wings

Read all about the original wings at: http://busycooks.about.com/library/recipes/blbuffwings.htm! This updated version is lower in fat, gives you more meat to savor, and is easier to eat. Perhaps you'd like to make both, and have a taste test?

1/3 cup honey
1/4 cup cocktail sauce
1 Tbsp. soy sauce
1 tsp. vinegar
2 Tbsp. brown sugar
1 tsp. hot red pepper sauce (or more)
4 skinless, boneless chicken breasts, cut into 1/2" wide strips
1/2 cup blue cheese salad dressing
1/3 cup sour cream
2 Tbsp. blue cheese, crumbled

Combine honey, cocktail sauce, soy sauce, vinegar, brown sugar, and hot red pepper sauce in large bowl. Add chicken strips, cover, and refrigerate 6-12 hours to marinate.

In a small bowl, combine salad dressing, sour cream and blue cheese, cover and refrigerate.

When ready to serve, heat a large nonstick skillet over medium heat. Remove chicken strips from marinade with tongs or slotted spoon and stir-fry 5 minutes. Add remaining marinade and cook 5-7 minutes longer until chicken is thoroughly cooked and sauce is thickened.

Serve chicken with blue cheese sauce.

If you want them even hotter, add some diced jalapeno or habanero peppers to the marinade.

[mike_c]

11. don't be fooled by imposters....

The original recipe is still the best:

1/2 cup butter
1/2 cup Tabasco sauce (don't substitute)
juice of one lemon
1/4 tsp cayenne pepper, or to taste

Preheat oven to 350 F.

Lightly dust chicken wing pieces with flour, then deep fry in batches in hot oil until crispy and done. Drain each batch and then put it in the oven to stay hot while subsequent batches cook. I usually fry 10 pieces at a time for 7-8 minutes per batch.

When all the wings are fried dip each one individually in the sauce and transfer to a plate. DO NOT POUR THE SAUCE OVER. Serve immediately with celery sticks and blue-cheese or ranch dressing.

Best wings ever!

[SOteric]

12. Uhmm... Yeah... I'll give you the version without a couple of

my secret ingredients, but this should be pretty damn fine just anyway.

3 pounds of butter
4 cups of Frank's Red Hot Sauce (try the Chili Lime Sauce, DS1 recommends it)
2 cups of Bullseye (or any other basic, over the counter BBQ Sauce)
1/2 cup of cayenne pepper
3 1/2 Tablespoons each of ground black pepper and ground white pepper
2 Tablespoons each of granulated onion and granulated garlic (don't use fresh, ya bunch of poser pantywaists, there's a reason for this stuff)

Procedure:

Heat the butter gently until it's somewhere between softened and melted and looks like cake batter when you whisk it briskly. It should still be pretty close to room temperature. I cut it into small cubes and put it in a pan over a hot oven with the oven door ajar.

Mix all the remaining ingredients in a bowl until smooth and free of nuclear pepper lumps.

When the butter is softened/melted to the correct consistency, whip the sauce and seasonings into it until thoroughly blended.

Store at room temperature.

Blanch some wings in the deep fryer until almost cooked through, then put them in a saute pan with 1 cup of buff sauce per pound of wings and cook, shaking and stirring the pan until the wings are coated and the sauce is redolent, reducing to a firey glaze.

[INTELBYTES]

13. I'm gonna have to bookmark this page.

Thanks for the help anb all the great recipes!!:hi: