View Full Version : Good Buffalo Wing Recipe?

01-11-2010, 05:58 AM
I'm starting to think Super Bowl food. Anyone got a recipe that they'd swear to?

01-12-2010, 01:17 PM
sd, get online and order some everette and jones 'hot' bbq sauce, its really good, or just go to a buffalo wild wings place and get some wings, they have several good flavors. while there try their 'blazin challenge', eat 12 wings in 6 minutes and they put your pic on the wall.

01-13-2010, 05:10 AM
I love wings.. i always wanted to make my own but am not that good of a cook.. I work for a food dist. service and we have a brand called La Nova that i get all the time, not sure where else you can get this one though... Or there may be a Original buffalo wings restaurant near you, very good but known to cause diahrea :o I also like the wings at pizza hut and dominos very much ;)

01-15-2010, 09:51 AM
I am willing to share my recipe for a hot wing sauce:

· 1/2 cup Louisiana hot sauce, such as Crystal
· 1 1/2 tablespoons honey
· 1 tablespoon butter
· 1 tablespoon white wine vinegar
· 1 tablespoon lemon juice
· 1/2 teaspoon cayenne pepper
· 1/2 teaspoon Tabasco

1. Put all ingredients in a sauce pan and simmer on low temperature until everything is mixed well and butter is melted.

2. Simmer on low for another 5-10 minutes to let the flavors blend and the sauce darken a little.

3. When the wings are cooked, put them in a bowl and pour sauce over them. The sauce should cover a couple pounds of wings. Stir to coat.

Note: Separate the wing sections and coat with a mixture of flour and seasoned salt. Fry in oil in skillet till done.

01-18-2010, 11:00 PM
Ok you can thank Stevo79 wife for this die to have sauce recipie that makes the best darn Buffalo Wings by far and this sauses is a killer jsut about on anything you barbaque, talk about a killer rib sauce this is it.

We buy packages of Foster Farm wings 12 to a pack and buy 1 pack for each adult eating ;D.

I first wash the wings off then cut the wings at the joints saving the tips for stock.

Next the wings get dredge in flour, salt, pepper, and garlic powder is sprinkled on them. They then get browned in hot skillet with oil. Just brown them, don't cook tehm all the way through. I use to large two large cast iron pans for this process. You need to give this process full your attention so as not to get the oil over hot and burn the wings. When the wings are a light to med golden brown remove and place on a rack and papaer towels to absorbed the oil and set aside while you make the KILLER BARBAQUE SAUCE.

Sauce is:
2 cups of ketchup
3/4 cup brown sugar
2 tb spoons of honey,or dark brown Karo, and
soy sauce or teryiaka
4-5 cloves of fine chopped garlic
1 tb spoon of Worchesteshire sauce
1 tsp of yellow mustard
1/2 teaspoon of liquid smoke
Tabasco to taste, start with 10 to 12 shakes and adust my family is up to 25 shakes
Juice of 1/2 orange . Let sauce simmer for 30 min.

From here I have taken the liberty to adjsut things a bit by adding fresh grated nutmeg using a micro planner, also I use some zest off the orange. I add a teaspoon of extra hot horseradish.

Now I take the chicken wings and in a large bowl coat all the wings then place in a backing dish at 350 for 1/2 hours to an hour depending on the amount. Use your judgement. Remove from oven. Let rest for 10 to 15 min to get stickey. Serve with more tabasco or ranch dressing.

You could make this a day ahead or two and pop back in the oven and reheat. Also it has been my experience that I hold back at least a cup of the sauce for either dipping or using it on something else. Thanks Steve, pass taht along to your wife for sharing this KILLER BBARBAQUE SAUCE. Hope you all enjoy this as much as we do. Kent

01-18-2010, 11:21 PM
LOL this recipe feeds 3 of us with a litlle left over, hope you enjoy. Kent

1 tbs of olive oil
1 lb spicy Italian suasage(casings removed and
crumbled) we sub turkey Ital sausage
4-6 garlic cloves finely crushed
1/2 teaspoon to 1 tablespoon red pepper flakes
1 lb penne pasta
3 tablespoons of butter (real butternot that fake
crap ;D)
1 cup whipping cream
1 cup shredded parmesan cheese
2 tablespoons fresh chop parsley

Heat oil in hot pan, add sausage, garlic and red pepper flakes.

Break meat apart and cook until no longer pink and add cream-- simmer on low.

Add pasta to boiling water-- when the pasta is ready so is hte sausage

Drain pasta and add to sausage.

Add butter, 1/2 cup of the parmesan cheese and all the parsley--mix well.

Sprinkle with a little more chesse of course and serve. Perhaps granish with a bit of fresh chopped basil some nice garlic bread and a course a glass of red wine. Enjoy Kent

04-01-2010, 12:33 AM
Prep. Time: 1:45
Serves: 4
1 cup all-purpose flour
1 tsp. salt (http://store.firehousepantrystore.com/herbs-and-spices-salts-and-sugars.html)
1/2 tsp. paprika (http://store.firehousepantrystore.com/herbs-and-spices-spices.html)
1/2 tsp. garlic powder (http://store.firehousepantrystore.com/herbs-and-spices-spices.html)
1/2 tsp. cayenne pepper (http://store.firehousepantrystore.com/herbs-and-spices-chili-peppers.html)
1/4 tsp. black pepper (http://store.firehousepantrystore.com/herbs-and-spices-spices.html)
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (http://store.firehousepantrystore.com/hot-sauce-and-salsa-hot-sauces.html) (see Notes, below)

-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.

Notes: I use Frank's® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank's® Hot Sauce. I'm sure another hot sauce like Tabasco® (http://store.firehousepantrystore.com/htscminitabasco.html) would work fine, but Frank's® has a great flavor, not just heat. Use ranch dressing (http://store.firehousepantrystore.com/amuranch.html) or blue cheese dressing (http://recipes.robbiehaf.com/B/460.htm) as a dip for these fabulous wings!