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Old 01-26-2013, 10:23 AM   #1
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Smile Buffalo Chicken Wings

How do you make your chicken wings...fried,baked or broiled? Also what is your favorite dipping sauce? Need to try them for the Super Bowl. Any help will be appreciated.

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Old 01-26-2013, 10:31 AM   #2
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I like mine fried crispy. I precook the wings ahead of time in a covered baking dish with a bit of seasoned water or chicken stock, if I have any handy. Then I drain and rinse them and let them cool. You can do this a day ahead if you want and keep them in the fridge, being careful to let them cool before piling them into a container because they may stick together and you will destroy all of the skin trying to separate them for the fryer. Then, I fry them at 350 for about 5 minutes in small batches and keep them warm in the oven until they are all done.

I use 1 part melted butter and 1 part Frank's hot sauce to make a medium type sauce to toss hem in. If you like a dry wing I would hit them with a generous amount of Cajun, Creole, BBQ or Jerk spice blend as soon as they come out of the fryer and toss them in a bowl together. Dipping sauces around here are usually Renee's Blue cheese and ranch dressings. Sometimes I bring out a bottle of habanero sauce from the fridge if I am feeling like inflicting some pain on myself.
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Old 01-26-2013, 10:40 AM   #3
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Originally Posted by lyndalou View Post
How do you make your chicken wings...fried,baked or broiled? Also what is your favorite dipping sauce? Need to try them for the Super Bowl. Any help will be appreciated.
Lyndalou,
I bake mine after soaking them in either olive oil or evoo over night in the fridg. Thne I set them on a rack over a cookie sheet I then sprinkle both sides with a lot of lemon pepper bake 30 min at 325on each side. That is all you need I do at times add several shakes of hot sauce and Worcestershire sauce. enjoy
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Old 01-26-2013, 10:45 AM   #4
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For a large group I use the IQF wing sections.

I preheat the oven to 400 or 425.

Toss the frozen wing sections with a little canola oil, garlic powder and onion powder on a baking sheet. Spread them out so that they are not touching and bake them for about 45 minutes. I turn them once after the first half hour.

When they are cooked I toss them into a plastic bucket with a lid and toss them with 1 part melted butter, 2 parts Frank's hot sauce, garlic powder, onion powder and cayenne pepper.

Sometimes I put them back on the baking sheet pop them back into the oven to dry the sauce a little.

Serve with chunky blue cheese dressing, celery sticks, carrot sticks and extra hot sauce.

This is also good with small chicken drumsticks and sometimes much cheaper.
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Old 01-26-2013, 10:52 AM   #5
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lyndalou, i posted my broiled buffalo wings a few months ago, but the pix got erased. i'll see if i can fix that tonight and post the link.
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Old 01-26-2013, 10:58 AM   #6
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Originally Posted by lyndalou View Post
How do you make your chicken wings...fried,baked or broiled? Also what is your favorite dipping sauce? Need to try them for the Super Bowl. Any help will be appreciated.
I only grill my wings anymore. And my favorite dipping sauce is Ken's blue cheese dressing with extra crumbles. I do like Ranch dressing though if I am eating them cold the next day.

Since you mentioned Super Bowl though, I used to make wings for my SB parties way back when and I always did "the three B's", boil, bake and broil. Boil them until they float. No chances of undercooked wings this way. Sauce them and bake until the sauce cooks in, flipping once. About ten minutes if I remember. Then sauce them again and stick them under the broiler to give them that grilled/caramelized sauce look. Also flipping once. I would do large amounts of wings this way, always with some boiling, some baking and some broiling. The next day I would turn the water they were boiling in into chicken and noodle soup
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Old 01-26-2013, 11:20 AM   #7
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I just thought to mention, the method I posted was not for true Buffalo chicken wings. Buffalo wings of course only use hot sauce and butter on the wings. I would not put wings with butter on them under the broiler without extreme caution and baking soda handy. I used a mixture including liquid smoke, red pepper, red wine vinegar and hot sauce in a larger amount of cheap Open Pit or similar. You could always toss your wings in butter and hot sauce after pulling from the broiler for Buffalo style.
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Old 01-26-2013, 11:20 AM   #8
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Thanks, Bucky. I'll look forward to your recipe and pictures. Also thanks to all who have posted your methods. I am going to try each of them just with a few at first.
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Old 01-26-2013, 12:32 PM   #9
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All right, here is the original recipe from the Anchor Bar in Buffalo, NY where Buffalo chicken wings originated, deftly removed by a high school friend who worked his way through college with Frank and Teresa:


Original Anchor Bar Buffalo Wings


Sauce Ingredients: (This recipe is potent enough for at least 4 dozen wings)
1/4 lb butter
1 cup Durkees Frank's Original Cayenne Pepper Hot Sauce (this is the only one)
2 Tbs granulated sugar
2 Tbs white vinegar
1 tsp cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion salt

Directions:
Cut off the wing tips & discard them. Pre-mix dry ingredients in a bowl. Rinse wings, pat dry, pre-bake the wings in a 250F oven for 15 minutes, then deep fry in vegetable oil to desired texture (soft or crispy).

On LOW heat, melt butter in a saucepan, add vinegar and Franks/Durkees sauce. Whisk dry ingredients into saucepan until well combined, Simmer sauce for 20 minutes in a covered saucepan, unless you need to clear your sinuses.

Pour sauce into Large Tupperware Bowl, add fried wings, seal, and shake well until wings are coated. Use a rubber spatula to get all of the sauce out of the bowl & wash it immediately, otherwise it may retain a reddish "Buffalo Wings" tint

Bleu Cheese Dip: 1 cup each of KRAFT mayonnaise and Sour Cream ("Light" mayo or sour cream do not taste the same). Juice squeezed from one whole fresh Lemon (not concentrate).4 pressed cloves of Garlic, or to taste. 4oz Treasure Cave All Natural Bleu Cheese, from Beatrice Cheese Inc., Waukesha, Wisconsin...available in most Delis or grocery stores. Mix all ingredients well & serve @ room temp or chilled with celery and carrot sticks.

For your edification, the bleu cheese dressing is for dipping celery and/or carrot sticks, NOT THE CHICKEN WINGS! Dipping chicken wings in it is disgusting and just plain wrong! Please take my word for this. I grew up in Western New York and I was there when chicken wings were invented.



* Tradition has it that a few COLD bottles of Genesee Cream Ale, Molsons or Labatts will enhance the wings flavor and lessen their bite.
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Old 01-26-2013, 01:39 PM   #10
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I grill mine as I like to baste the wings with sugar based hot sauces (orange marmalade sriracha sauce, for instance) and that can get messy and sticky, not for the kitchen oven.
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