Wanted: good buffalo wings recipe

[sao123]

Originally posted by: DrPizza
There's only 1 real recipe for Buffalo wings: butter & Frank's red hot. Melt the butter, add the red hot to taste. Toss the wings in it.

There are lots of other recipe for wings, but real buffalo wings are with franks red hot.

Actually I love....

Franks Original + 1 Stick butter + Apple Cider Vinegar...

More tangy than franks alone... not too hot either.

 

[meltdown75]

mmmmmm

this thread is tasty

 

[jadinolf]

I consider myself to be an excellent cook but I can't begin to top Tyson's Frozen Hot Wings available at Sam's Club and Costco. They come in a large bag.

Plus... I haven't seen a tray of fresh wings at my local supermarket in years and if I did they'd be hella expensive.

Now I'm drooling.

 

[Howard]

Originally posted by: jadinolf
Plus... I haven't seen a tray of fresh wings at my local supermarket in years and if I did they'd be hella expensive.

Hit up an Oriental supermarket.

 

[SlitheryDee]

I'm making wings right now because of this thread. Mmmmm hurry wings hurry...

 

[jcuadrado]

Originally posted by: DrPizza
There's only 1 real recipe for Buffalo wings: butter & Frank's red hot. Melt the butter, add the red hot to taste. Toss the wings in it.

There are lots of other recipe for wings, but real buffalo wings are with franks red hot.

do this and chop up some cilantro and throw it in..

thank me later.

 

[nonameo]

Okay, so I made the wings. I made the recipe(mostly) according to the recipe on the frank's hot sauce package. I think it said 1/3 cup butter to 1/2 hotsauce. Well, I figured that would be a bit too hot, so I did 3 sticks of butter and a cup of hotsauce. I fried the wings as per thread, dumped them in a dumped them in a large pan(like a dump truck) and shook them up with the sauce.

Well, I hate to say it, but I was a little bit disappointed. Here's why. The sauce was just too !@#$% thin and would not stick to the wings very well! If you looked at them, you would not have guessed that they had any hotsauce on them at all. The wings were about the right "temperature", but, and I attribute this to the unstickiness of the sauce, the wings just didn't have enough of that buffalo flavor. We've got some more wings still in the freezer so I will try again, but I want to know what I did wrong. Too much butter(like I think) or is there another trick to making more of the sauce stick? I tried adding some cornstarch, but apparently that is only good for water based sauces as it messed mine up.

 

[spidey07]

too much butter. equal parts of each when they are liquid and whisk together to emulsify - so start with the hot sauce and add the melted butter, like making a salad dressing. Should have the consistency of tomato soup.

 

[nonameo]

Originally posted by: spidey07
too much butter. equal parts of each when they are liquid and whisk together to emulsify. Should have the consistency of tomato soup.

I think that would have been too hot. Is there another way to make them less hot w/o thinning the sauce?

 

[spidey07]

well you asked for buffalo wings. If you want a fru-fru sauce then you can buy them in a bottle.

Make sure you let the wings drain for a bit or if you want dry with a paper towel otherwise the sauce just slids right off. I like to serve mine wet as in they are literally swimming in sauce.

 

[jiggahertz]

I'm not sure if it's glutton free, but BW3's makes same damn fine sauce for wings.

 

[biggestmuff]

Originally posted by: spidey07
<div class="FTQUOTE"><begin quote>Originally posted by: DrPizza
There's only 1 real recipe for Buffalo wings: butter & Frank's red hot. Melt the butter, add the red hot to taste. Toss the wings in it.

There are lots of other recipe for wings, but real buffalo wings are with franks red hot.</end quote></div>

Yep. half redhot and half butter.

Anything else just isn't right.

Deep fry wings, toss with sauce. Done.

Even though I don't like Frank's due to the vinegar taste, the recipe printed on the bottle is the way to go.

 

[sao123]

Originally posted by: nonameo
<div class="FTQUOTE"><begin quote>Originally posted by: spidey07
too much butter. equal parts of each when they are liquid and whisk together to emulsify. Should have the consistency of tomato soup.</end quote></div>

I think that would have been too hot. Is there another way to make them less hot w/o thinning the sauce?

vinegar is what professional chefs use to cool down a hot sauce without losing the thickness... a little bit goes a long way.

 

[waggy]

Originally posted by: nonameo
Okay, so I made the wings. I made the recipe(mostly) according to the recipe on the frank's hot sauce package. I think it said 1/3 cup butter to 1/2 hotsauce. Well, I figured that would be a bit too hot, so I did 3 sticks of butter and a cup of hotsauce. I fried the wings as per thread, dumped them in a dumped them in a large pan(like a dump truck) and shook them up with the sauce.

Well, I hate to say it, but I was a little bit disappointed. Here's why. The sauce was just too !@#$% thin and would not stick to the wings very well! If you looked at them, you would not have guessed that they had any hotsauce on them at all. The wings were about the right "temperature", but, and I attribute this to the unstickiness of the sauce, the wings just didn't have enough of that buffalo flavor. We've got some more wings still in the freezer so I will try again, but I want to know what I did wrong. Too much butter(like I think) or is there another trick to making more of the sauce stick? I tried adding some cornstarch, but apparently that is only good for water based sauces as it messed mine up.

the reason it was thin is because you used to much butter.

 

[TecHNooB]

I saw update and came in looking for pics. Now, I'm hungry and without a pic of delicious wings. You better not have started on those wings yet :|

 

[Daverino]

Ahh, I can't believe the real secret to great wings has been mentioned here: Make them like the Anchor Bar. Parboil the wings for a few minutes before frying them. That reduces the amount of time you need to fry them and allows you to use lower heat. You get a much more evenly cooked wing and you never have those overcooked on the outside - red on the inside wings. Perfect wings, mmmmmm.

 

[Cdubneeddeal]

Marked. Great question OP and great answers folks. Was actually wondering how it was properly done.

 

[spidey07]

Originally posted by: Daverino
Ahh, I can't believe the real secret to great wings has been mentioned here: Make them like the Anchor Bar. Parboil the wings for a few minutes before frying them. That reduces the amount of time you need to fry them and allows you to use lower heat. You get a much more evenly cooked wing and you never have those overcooked on the outside - red on the inside wings. Perfect wings, mmmmmm.

If that happens you're not frying them correctly. Either too long or too hot.

 

[Roguestar]

No! Brian! Those chicken wings are really spicy! Don't eat those!

I've never seen a man eat so many chicken wings! I've never seen a man eat so many chicken wings!

 

[nakedfrog]

Texas Pete's > Frank's