Buffalo Wings or HOT WINGS - BBQ Central

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Old 08-14-2005, 07:33 PM   #1
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Deep Fry...
Coat with Franks Hot Sauce.

or...

Coat in hot sauce and grill.
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Old 08-14-2005, 07:58 PM   #2
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try here http://www.myfreebulletinboard.com/f...about2340.html
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Old 08-14-2005, 09:31 PM   #3
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The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh.

Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.

THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried.

Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown.

Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar.

Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.
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Old 08-14-2005, 10:07 PM   #4
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Try this sauce!!

http://www.myfreebulletinboard.com/f2/bbq4u-about5.html
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Old 08-15-2005, 07:22 AM   #5
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Here's an interesting version of HOT Wings. It's not mine, but I can't remember where I got it but I do kinow that they're wicked good !!!!

Al

Chez John's #1 Buffalo Wing Recipe

1 stick real butter, melted
1/2 cup green/jalapeno hot sauce (Emeril makes a good one, so does Trappey's & Tabasco)
1 Tbsp orange marmelade
Juice of one lime (I like some lime zest in there, too)
Red pepper flakes (however many you like - I use mebbe 1/2 tsp)

That's it. . Melt butter in microwave, then add all the other stuff & mix well...while the butter is still warm. No need to boil on stovetop, etc. After sauce is mixed...I like to dump it into a round tupperware container (mebbe 1.5 - 2 quart size container)...with a tight fitting lid. Then, when the wings are cooked & hot - throwa dozen or so of them at a time into the container with the sauce...put lid on, and give it a good shake!

I like my wing sauce @ room temp...NOT hot...when doing this shake thing...because the sauce clings to the wings better. If you heat the sauce...it gets too thin & separates...and doesn't work as good. Use this same technique for coating the wings with sauce...regardless of what kind of sauce you make. Sometimes I make several kinds of sauce...all in different tupperware containers...so I can easily serve whatever kind of wings my guests are eating the most of....

I like my buffalo wings fried...not smoked/grilled....but that's just my preference. Buffalo wings should be fried, and BBQ wings can be smoked/grilled. They are two different animals, IMHO. I also parboil my wings...usually the day before...then chill them until time to fry them. Just lightly dust with seasoned flour...and drop into fryer until browned & heated thru. Since they have been parboiled, they are already *done*...so you can do a batch in about 5 minutes...instead of the 15 minutes it takes to fry from a raw state....
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Old 08-15-2005, 07:22 AM   #6
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Or this one ... if you have plenty of ice cubes...
Quote:
Originally Posted by ScottyDaQ
3/4 cup Franks Hot Sauce
1/2 stick butter
5 TBS Cholua Hot Sauce
2 TBS Bone Sucking Sauce - Hicuppin Hot
2 TBS Jim Beam Hot Wing Sauce
1 TBS Daves Temporary Instanity Sauce
1 Drop Daves Insanity Sauce
I TBS Clover Honey
1 TBS REAL Vermont Maple Syrup
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Old 08-15-2005, 07:25 AM   #7
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Quote:
Originally Posted by ScottyDaQ
Or this one ... if you have plenty of ice cubes...
Quote:
Originally Posted by ScottyDaQ
3/4 cup Franks Hot Sauce
1/2 stick butter
5 TBS Cholua Hot Sauce
2 TBS Bone Sucking Sauce - Hicuppin Hot
2 TBS Jim Beam Hot Wing Sauce
1 TBS Daves Temporary Instanity Sauce
1 Drop Daves Insanity Sauce
I TBS Clover Honey
1 TBS REAL Vermont Maple Syrup

[-X [-X [-X [-X
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Old 08-15-2005, 07:40 AM   #8
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We know where the ice cubes go. [-X #-o 8-[
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Old 08-15-2005, 11:00 AM   #9
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Quote:
Originally Posted by Captain Morgan
Quote:
Originally Posted by ScottyDaQ
Or this one ... if you have plenty of ice cubes...
Quote:
Originally Posted by ScottyDaQ
3/4 cup Franks Hot Sauce
1/2 stick butter
5 TBS Cholua Hot Sauce
2 TBS Bone Sucking Sauce - Hicuppin Hot
2 TBS Jim Beam Hot Wing Sauce
1 TBS Daves Temporary Instanity Sauce
1 Drop Daves Insanity Sauce
I TBS Clover Honey
1 TBS REAL Vermont Maple Syrup

[-X [-X [-X [-X
Might be good for what ales ya Cap'n! Burn it right outta ya.
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Old 08-15-2005, 01:27 PM   #10
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:-k [-X
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