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Buffalo Wings
Deep fried chicken wings
1 cup Frank's Red Hot Sauce
1/3 cup melted butter
To deep fry the wings, remove the tips and cut each wing in half at the joint. Heat oil to 375 degrees. Cook the wings in the oil until they are golden brown, which will take about 8 minutes. Make sure to drain them well.
Mix Frank's Red Hot with the melted butter. Pour the mixture into a big bowl with the chicken wings, and let the sauce soak in for a few minutes. The wings are often served in restaurants nearly submerged in sauce, so don't be shy!
If you like your wings on the spicy side (and I do), then add a little less butter. If you like your wing barbecue style, you can order my favorite LaNova Barbecue Sauce, or use Steven Raichlen's Buffa-Que Wings recipe to make your own.
(News flash - some like 'em waaaaayyyy hotter!)
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8-15-2007 @7:46AM gerald reviello said... 4 oz. frank's hot sause 4 tablespoons butter 1 flat teaspoon garlic power 1 or 2 teaspoons of white vinigar 1 teaspoon of A 1 steaksause heat at low heat till it comes to a slow boil and then you got it .
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8-23-2007 @10:26AM Tony T. said... I remember working for Old Chicago Pasta and Pizza back in the late 80's. We used the regular gallon of Franks to a pound of melted butter recipe.
Every once in awhile we'd get some whiner in there saying they were not hot enough.
Well, a few dashes of tobasco, some cayenne and white pepper, liquid from the jalepeno jar and just a tiny bit of squeezed horesradish quieted them and boosted the beer sales.
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8-30-2007 @11:00AM joyce blyden said... love aguilty pleasure
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8-30-2007 @5:12PM vicki bryson said... I love buffalo wings but I have never prepared them. I thought they were soaked in the sauce and then grilled and basted. Tips please
Vicki, Texas Panhandle
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8-30-2007 @5:17PM vicki bryson said... I love buffalo wings; however, I have never prepared them. I thought they were soaked in the sauce and then grilled and basted.
Tips please
Vicki, Texas Panhandle
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9-15-2007 @9:27PM Ray Nesbitt said... The Anchor Bar, while famous for popularizing wings, was not the first Buffalo establishment to feature chicken wings. There was a barbeque place on the East side called Kings Wings And Things. "Try our famous Mambo sauce" I remember seeing it in the early '60's. Once again the best food started in the black neighborhood and others popularized and took credit for it.
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9-22-2007 @8:21PM Sharon said... Went to college in Buffalo ( UB ) in the late 70's and survived on chicken wings throughout the Blizzard of '77.!! Always made them with Franks Red Hot sauce and melted butter mixed in a bowl and then put in the fried chicken wings right into the mixture...... still eat them and they are the best. No restaurant can match the original recipe!!! Sharon from Long Island, NY
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10-16-2007 @9:31AM Rick said... Being born and raised in Buffalo, as well has having a talent and passion for "dabbling" in the culinary arts field, the one thing missing in most "almost there but not quiet hot enough" chicken wing recipes is the addition of spices. By adding a little garlic powder, white pepper or crushed red pepper (crushed almost to a powder) according to taste. It helps the hot sauce cling to the tongue and cause that "burning" feeling in the mouth that many people love. It awakens the taste buds in the mouth and sends the palette to a place as close to heaven as one can gets while eating. Also, a little help for those who try to tackle hot but can't handle it.. drinking pop only adds to the heat. Try drinking milk or adding more blue cheese. The milk helps to coat the tongue keeping the "spice" for sticking to the taste bud's.
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10-16-2007 @11:04AM angie said... wing sauce is your own creation
i use hot sauce, melted butter and vinegar, sometimes i add garlic salt and parmesean cheese to the mixture for a variety and there are never any leftovers!
every hockey game, race, and football game we are elbow deep in wings
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10-21-2007 @8:52AM Bob Kraft said... Most of you aren't even close. I do have the ORIGINAL receipe and will share it with all who request it. But for you who are obviously AMATURES, you do NOT boil because you'd clarify or separate the butter and ruin the sauce.
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11-18-2007 @6:22PM Jennifer said... Does anyone know how the blue cheese dressing at Old Chicago's is made? It's not that special but seems to make my boss happy.
thanks
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11-21-2007 @12:09AM DON S. said... I LIKE TO FRY MY WINGS ONLY FOR ABOUT THREE MINUTES IN VERY HOT PEANUT OIL. THEN MY SAUCE WHICH I MAKE BY USING A LARGE BOTTLE OF HOT SAUCE, JALAPENO JUICE, ONION POWDER, GARLIC POWDER, BUTTER AND MY SECRET, HALF CUP OF RANCH DRESSING. POUR THIS OVER WINGS IN A SAUCE PAN AND COOK ON LOW FOR 20 MINUTES. THIS FINISHES THE COOKING PROCESS AND INFUSES THE SAUCE INTO THE WIINGS. SERVE SATURATED WITH SAUCE,SLICED CARROTS AND CELERY. I CALL IT MY WHITE BUFFALO SAUCE. EVERYONE LOVES IT.
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12-15-2007 @3:42PM E. Lee said... Bob Kraft Said on Oct 21st 2007
[Most of you aren't even close. I do have the ORIGINAL receipe and will share it with all who request it. But for you who are obviously AMATURES, you do NOT boil because you'd clarify or separate the butter and ruin the sauce."
I would like to have the recipe. You can send it to eaudirsc@gmail.com
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