Buffalo Wing Sauce Recipe?

BINGO!! My roommate in college in update NY, was from Buffalo, NY of all places. He introduced me / us to "Buffalo Wings", we had never herd of them prior. (Yes, this was a loooong time ago! ) And the big secret? It was Franks hot sauce and melted butter placed liberally into a big bowl that had a lid. Deep fry the wings, and then throw them into the bowl, place cover on top and shake for a minute. Open, eat and repeat!

ALL OTHER RECIPES, CHANGES, ADDITIONS are NOT authentic "Buffalo Wings". But they are of course all delicious!

 

I'm from the Buffalo area - born and raised. The first clue that you're not getting authentic "chicken wings", is when they call them "Buffalo wings"!

But really, the only thing that is strictly disallowed, is breading. You can get them in so many different flavors around here (strawberry jalapeno - mmmm!), that the locals will rarely order them "buffalo style".

Anchor Bar, and Duffs, are the ones that usually get national attention, but they both suck in my opinion. Some of the best ones around, are made in local "dive" bars.

 

I don't know if any of you ever used to watch "Cheers"....there was an episode where Woody concocted the greatest drink ever....people in the bar were going nuts, asking for reloads, but Woody forgot to write down the mixture and missed his chance to be a millionaire. Well, I had something similar happen in terms of a batch of wings that turned out stupid-good. They were initially deep fried, coated in a mixture of Franks, Tabasco and butter, baked, and then re-coated. It was a lot of work and mess, but there was an ethereal light which emanated from the kitchen, heralding the arrival of super wings. Regrettably, this was all done while I was quite intoxicated and replicating those wings has eluded me despite valiant efforts. The quest goes on....

 

Happens to me all the time, I rarely work from a recipe, unless I'm baking, I have created some memorable dishes on the fly, which according to my family I have never been able to duplicate, I blame it on them.

 

Don't regret beers and the munchies. That is how wings got their start. Late night drinking in the kitchen.

 

Some of the best wings I've had came from a Greek place in Salisbury, NC - Christo's
They were fried then tossed in what we could conclude was a tomato paste sauce and as the heat level increased there were more crushed red pepper flakes.
Beyond Hot Extra Crispy was our standard order - those were some good wings....just prayed for a splash in the morning

 

To give you guys some input as to how important it is to have outstanding wings....every year, one day between Christmas and New Years, me and a few buddies get together for what is called "Grail Fest". I procure looney quantities of beer, cook up 30-40 lbs of wings, make wood-fired pizzas on the Big Green Egg and we watch Trading Places followed by Monty Python and the Quest for the Holy Grail. This has been going on since 1998. Some years the wings have been great, other years, "meh". The quest for awesome wings continues.....

 

That sounds like the most fun ever!

 

Well, a weekend alone with Katy Perry might be the most fun ever, but in terms of what is actually achievable, beer wings pizza Trading Places and The Grail are sufficient.

 

I'm going to cut and paste this, then submit it to wikipedia as an alternate definition for "HEAVEN".

 

Yes, this sacred ritual is ingrained. The funniest part about it (although not necessarily evident at the time) is the absolute disaster that awaits my wife and I the morning after. Beer cans all over the place, plastic plates with wing bones and pizza crusts, general chaos everywhere.....I can't wait.

 

I know it is bad form to bump an old thread, however, it is with great pride and exultation that pronouncement of wing nirvana is made. The secret: I put a 23-oz bottle of Franks in the blender, added six B&G hot cherry peppers (minus stems), 10 cloves of garlic, a touch of honey and pureed the whole thing. 1 stick of butter went into the sauce pan and after it melted, in went the hot sauce concoction. I let it simmer for about 20 minutes as to cook the garlic. It is spiritual. The cherry peppers add the perfect amount of heat and vinegar punch. Even though it's only 10:45 AM, I'm on beer #3 with 20 lbs of wings being readied for cooking.

 

Bumping old threads is common in our smaller forums, especially this one. As long as the person has something to add, all is good

 

I'm hungry. That thai curry rice w/ leftover shredded chicken breast wore off about 3 hrs ago.....

 

They were mind-blowing.