Buffalo Wings!

[Mayfly]

Ok....someone has to have a good recipe for buffalo wings. I have tried 3 different ways over the past few weeks and I keep failing.

Although these may look good they were a complete failure in my eyes and to my mouth.

[Iceberg]

I use Franks Hot Sauce, I buy it by the Gallon at either Sam's or Costco.

I make a large batch to use over time

Take 8 Cups Frank's Hot Sauce
5 Sticks butter, unsalted works best, but I use both

Melt your butter and skim the fat off the top. This is called clarifying.
 I also use the cone paint strainers and pour the hot melted butter thru, to get more of the fat out.
Mix the Frank's Hot sauce with the butter over Med low heat until butter is mixed in good. 
Stick your finger in the mixture and taste to see if it is good enough for you, I always end up adding more hot sauce.

Put your batch in small containers and refrigerate.
I heat my wing sauce in the microwave when ready to use, just dump the wings in the sauce and put cover on and shake well, Remove wings with tongs and Eat your lttle heart out

[Bufflehead]

Buffalo have  Wings?

Oh Boy, I bet them decoys are heavy...LOL

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 Famous Dave's XXX Devil Spit BBQ sauce with a little Soy Sauce and crushed Garlic...thin down with a small amount of beer. Baked slow

 Serve with any of your favorite dips..Chunky Blue Cheese My favorite

 along with a good basket of Onion Rings

[labs4me]

For true Buffalo wings... try these The Anchor Bar is the 'birthplace' of Buffalo Wings.

Famous Dave's country style chicken seasoning, grill till skin is crispy...Then shake in bag with 'Anchor Bar's Original Buffalo Wing Sauce'.  until coated.  Serve with cold beer!  Awesome... especially on the ice.

I made these for the Super Bowl... not Buffalo Wings, but boy were they good!

Fried Chili-Lime chicken wings... Emmeril's recipie

5 pounds chicken wings, separated at joints, and wing tips reserved for stock
1 3/4 cups lime juice
1 cup buttermilk
2 tablespoons minced garlic
1 tablespoon plus 1 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
2 cups all-purpose flour
2 tablespoons Essence, recipe follows
Vegetable oil
1 cup honey
2 tablespoons lime zest

Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine 1 1/2 cups of the lime juice, the buttermilk, garlic, 1 tablespoon of the crushed red pepper and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate overnight, or at least 12 hours, turning the bag occasionally to ensure even marinating.
Preheat the oven to 200 degrees F.

Set a large, 6-quart cast iron Dutch oven over medium high heat with 3-quarts of vegetable oil. Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.

Place the flour and Essence in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 20 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, about 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil.

Once all the chicken is fried, place the honey, lime zest, the remaining 1/4 cup of lime juice and the remaining 1 teaspoon of crushed red pepper flakes in a small bowl and mix to combine. Serve the wings, 6 pieces per person, with some dipping sauce on the side.

These were fantstic!!!!

I just went to the store and bought his Bayou Blast... but here's the recipie if you want ot make your own...

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly

[holdemtwice]

I HAVE THE EASIEST WAY YET . CUT YOUR WINGS UP . PUT EM ON A COOKIE SHEET . TAKE TABASCO OR ANY OTHER HOTSAUCE YOU LIKE . DRIZZLE IT ON EACH WINGLET. (IF YOU LIKE A LOT OF HEAT , SPRINKLE WITH CAYENNE . THAT WILLL HEAT EM UP )PUT EM IN THE OVEN 325 FOR ABOUT AN HOUR.  TAKE EM OUT AND ENJOY. 
 
    I HAVE SERVED THESE FOR  MANY SUPERBOWL PARTIES AND HAVE HAD NOTHING BUT COMPLIMENTS ON THEM. GIVE EM A TRY . 

[Joe]

I deep fry the wings first then saute them in butter and Tobasco sauce.

[Realtree]

These ALL sound very good. I am printing them off to add to my arsenal. I'm getting hungry now, need food !!