I buy the frozen Sam's Club wings.
Either bake until the skin is crispy or deep fry at a high temp until they float.
Mix equal parts of melted butter and Frank's Red Hot.
Dump everything into one of those really big rounded bottom Tupperware bowls.
Shake until the coating is covering all of the wings.
Enjoy.
The key is crisp skin that's almost seared to the meat so that you're not tearing rubbery stuff off with every bite. Deep fry on a big propane fueled fish fryer is the best way to achieve... get it super hot and don't thaw the wings first, just be careful to knock off the ice before you throw them in and add a few at a time to keep the temp from going down all at once.
The Frank's with butter combo is the best base I've found and you can always add more hot sauce or garlic or whatever else you want if you like to customize it.
lol... you posted this as I was praising Franks too.
I've bought gallon jugs of Franks at Sams... good stuff!
I take raw chicken legs/wings and baste them in a olive oil/cayenne pepper/papricka/lemon juice mixture and refrigerate for a little while.
mix some flower, paprika, cayenne pepper, and garlic salt as a breading.
Crack some eggs into a bowl and brush (so it doesn't wash baste mixture off) mixed egg onto wings and coat them in breading.
Put some oil in a pan (i use a skillet and vegetable oil) and fry those wings till they're done. Usually 6-10 minutes a side or so.
Wings are ready.
You can sauce as you like, but I prefer either a traditional wing sauce or a spicy ranch.
I don't have a good recipe for traditional, but you can use pioneer woman (http://thepioneerwoman.com/cooking/2007/09/wings/)
I make buttermilk ranch from scratch and add sriracha sauce to make it spicy ranch and dip wings straight.
mix some flower, paprika, cayenne pepper, and garlic salt as a breading.
Crack some eggs into a bowl and brush (so it doesn't wash baste mixture off) mixed egg onto wings and coat them in breading.
Put some oil in a pan (i use a skillet and vegetable oil) and fry those wings till they're done. Usually 6-10 minutes a side or so.
Wings are ready.
You can sauce as you like, but I prefer either a traditional wing sauce or a spicy ranch.
I don't have a good recipe for traditional, but you can use pioneer woman (http://thepioneerwoman.com/cooking/2007/09/wings/)
I make buttermilk ranch from scratch and add sriracha sauce to make it spicy ranch and dip wings straight.
HMFIC said:lol... you posted this as I was praising Franks too.
I've bought gallon jugs of Franks at Sams... good stuff!
It's our favorite at home and at work. Btw, the original buffalo wings that were made in buffalo NY, were made with franks.
Found this on the news, tried it out, it is pretty good!!!!!
http://www.kjrh.com/dpp/news/super-bowl-style-buffalo-chicken-dip
Buffalo Chicken Dip
Prep time: 5 min
Cook Time: 40 min
Ready in: 45 min
Ingredients
•2 (10 oz) cans chunk chicken, drained or 1 1/4 pounds of fresh chicken cooked then diced
•2 (8 oz) packages of cream cheese, softened
•1 cup Ranch dressing
•3/4 cup pepper sauce (i.e. Frank's Red Hot)
•1 1/2 cups shredded cheddar cheese
•1 bunch celery, cleaned and cut into 4 inch pieces
•Sampling of crackers, tortilla chips or pieces of baguette
Directions
Depending on if you like the convenience of canned chunk chicken or fresh chicken, the first step will differ somewhat. If you use canned chunk chicken you will first need to drain two 10 oz. cans before proceeding to the next step. If you prefer to use fresh chicken, you will need 1 1/4 pounds and cook it until no longer raw and then with a fork hold the chicken breast on a cutting board with your fork then use your knife and dice into smaller pieces.
Once you have chosen your chicken choice then you will need to heat your chicken through in a skillet over medium heat, with the hot sauce. Stir in the cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low until hot and bubbly.
Serve with either celery sticks, crackers, tortilla chips or pieces of baguette
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Read more: http://www.kjrh.com/dpp/news/super-bowl-style-buffalo-chicken-dip#ixzz1l3oyaWYp
http://www.kjrh.com/dpp/news/super-bowl-style-buffalo-chicken-dip
Buffalo Chicken Dip
Prep time: 5 min
Cook Time: 40 min
Ready in: 45 min
Ingredients
•2 (10 oz) cans chunk chicken, drained or 1 1/4 pounds of fresh chicken cooked then diced
•2 (8 oz) packages of cream cheese, softened
•1 cup Ranch dressing
•3/4 cup pepper sauce (i.e. Frank's Red Hot)
•1 1/2 cups shredded cheddar cheese
•1 bunch celery, cleaned and cut into 4 inch pieces
•Sampling of crackers, tortilla chips or pieces of baguette
Directions
Depending on if you like the convenience of canned chunk chicken or fresh chicken, the first step will differ somewhat. If you use canned chunk chicken you will first need to drain two 10 oz. cans before proceeding to the next step. If you prefer to use fresh chicken, you will need 1 1/4 pounds and cook it until no longer raw and then with a fork hold the chicken breast on a cutting board with your fork then use your knife and dice into smaller pieces.
Once you have chosen your chicken choice then you will need to heat your chicken through in a skillet over medium heat, with the hot sauce. Stir in the cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low until hot and bubbly.
Serve with either celery sticks, crackers, tortilla chips or pieces of baguette
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Read more: http://www.kjrh.com/dpp/news/super-bowl-style-buffalo-chicken-dip#ixzz1l3oyaWYp
I had heard that somewhere too.
I got my first taste of buffalo wings courtesy of Marine Corps orders to Quantico. We used to go up to some sports bar in Dumbfries or Woodbridge or somewhere that I can't remember that served all you could eat wings on football nights for little to nothing. They made up the cost in beer sales.
Looks like youtube has recipes for those that want them.
Cohina
Cohina
Best you can buy would be the Mango Habanero with blue cheese dressing from BWW. The best you could make would be grill the wings on a gas or charcoal grill until done. Use a bottle of Franks hot sauce or Franks Hot Wing Sauce but add about a 1/4 cup of honey and a 1/4 cup of brown sugar to the sauce and bring it to a boil on the stove..After the wings are done, start brushing the sauce on the wings until it starts to caramelize and get real sticky and a little crispy...WOW, about all I can say.....
That sounds pretty good...
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