Ok, buffalo wing recipies, let's see them.

[romanoaf]

This is a subject I've been working with a lot lately..
Not necessarily buffalo wings, but delicious.

Brine:
Cold water enough to cover the wings
1tbsp sugar
1tbsp salt
1tbsp pepper
1tbsp Garlic spice or steak spice
1tbsp cayenne pepper
a few squirts of Worcestershire sauce

Brine for 3-4 hours, no more than 5

Smoker:
Applewood or Hickory.. more pronounced flavour with hickory
smoke between 250 and 300deg for 20-30 minutes or until internal temp is ~130

Fryer:
Take out of smoker and fry for 3 minutes @ 375.. flour mixture before fry is optional, 1 cup flour, 1tbsp steak spice, 1 tbsp. pepper, 1tbsp cayenne pepper; I like it better without

once fried sprinkle with preferred spice or sauce

Back into the smoker until all the wings are fried, you can sauce them at this point as well but it will take some of the crunch out..

Hands down, best wings I've had.. I usually make a batch of dry wings, and a batch sauced..

[LowRyter]

Here is a review of the Anchor Bar on Roadfood. Keep in mind the original owners are long gone. Wings are now the specialty but before they were "invented" it was an excellent all 'round Italian Restaurant. Like Kev notes above to make hot wings add fresh Cayenne Pepper. This maintains the flavor. Other peppers like Habanero and the far east exotics just add heat.
The Anchor bar is located just a few blocks from where I took my draft physical. This was an all day affair, I am sure many here remember, and they gave us a chit for lunch at the Anchor Bar. Dating myself but this was before Wings were on the menu.

http://www.roadfood.com/Restaurant/Overview/1141/anchor-bar

Pete

the wings are very good and dry, you don't have to wipe your fingers after you eat them.  Also,  the owner is Guzzi guy.

[rtbickel]

IMHO This is a tough crowd!  I've tried chicken wigs a few times. What a waste of time to gnaw on fat, skin, bones, breading and very little meat.  At least with quail, dove, possum, raccoon, squirrel and armadillo you are getting some meat.

Tex

I just throw them away and go get a Chick Fila sammitch

[johnr]

Buffalo wings? You have flying Buffalos ???

OK I was making a joke, but I genuinely didn't know what buffalo wings were. Now I do. They are chicken wings. (Why are they called buffalo wings for heavens sake?)

At some time in the  future when I am able to eat chicken again I can see myself returning to this thread.

[LowRyter]

OK I was making a joke, but I genuinely didn't know what buffalo wings were. Now I do. They are chicken wings. (Why are they called buffalo wings for heavens sake?)

At some time in the  future when I am able to eat chicken again I can see myself returning to this thread.

they are called Buffalo Wings because they were invented at the Anchor Bar (see photo) in Buffalo NY.

they are chicken wings coated in hot sauce. 

[Chuck in Indiana]

OK I was making a joke, but I genuinely didn't know what buffalo wings were. Now I do. They are chicken wings. (Why are they called buffalo wings for heavens sake?)

At some time in the  future when I am able to eat chicken again I can see myself returning to this thread.

It's just a thing.  The Anchor bar in Buffalo invented them. Personally, I much prefer making them out of chicken tenders. No fat, no bones, no skin..same taste.

[guzziboy66]

5lbs   Chicken wings (defrosted)
1c   Butter
1c   Frank’s Louisiana Hot Sauce (by Durkee)
4T   Lemon juice
1t   Basil
1   Good Season’s Italian Salad Dressing Mix (0.7 oz package)
1   Good Season’s Garlic& Herb Salad Dressing Mix (0.7 oz package)
1c   Flour or Bisquick
3qt   Peanut, regular, or 10W-40 cooking oil
1   Six quart fryer


1)   Melt the butter and add everything but the flour (or Bisquick), keep warm

2)   Roll wings in flour (or Bisquick) and deep fry in oil at 375 degrees for ten minutes, stir occasionally to ensure they are all loose from separated from other

   (I cook twenty wings at once in a six quart capacity fryer filled with about three quarts of oil)

3)   When wings are done, drain them and whisk the sauce mixture (it will have separated by now), add the wings to coat, remove with slotted spoon and serve

[johnr]

It's just a thing.  The Anchor bar in Buffalo invented them. Personally, I much prefer making them out of chicken tenders. No fat, no bones, no skin..same taste.

I think I would do something like that too. Very little meat on the wings.

[Kev m]

I think I would do something like that too. Very little meat on the wings.

The other advantage of doing it that way is the breading absorbs more sauce for more flavor!

[Kent in Upstate NY]

Franks, to me, is not what I call hot. However, I just deep fry my wings and soak them in a mix of butter and Tabasco. Pretty simple. However, there is a brewpub in Portland, Maine, that has jerk wings. Those were both good and hot.

[Lannis]

I think I would do something like that too. Very little meat on the wings.

That SOUNDS reasonable, but misses the point.   The chicken meat is secondary in this "Buffalo Wings" deal.

Originally, the chicken wings were almost throw-away cheap in the industry.   Nobody wanted them any more than they wanted chicken backs or chicken necks.

Then Buffalo Wings and their variations were invented, and now chicken wings have gotten expensive (demand/supply).

But the meat isn't the point.   The coating, and gnawing and sucking the whole hot, greasy thing off the bone is the point ....

Lannis

[Kev m]

Ahhhh, but the sauce and flavor has become the point, which is why boneless wings are now the thing. Around here there are Ears (tenders) and Buffalo Shrimp, and Buffalo breasts... It's a bunch of spicy yum!

[Lannis]

Ahhhh, but the sauce and flavor has become the point, which is why boneless wings are now the thing. Around here there are Ears (tenders) and Buffalo Shrimp, and Buffalo breasts... It's a bunch of spicy yum!

I think that the "tactile" thing is a lot of it.   Just mushing down on coated "chicken tenders" or whatever they call the boneless stuff  that they feed kids isn't very satisfying.   But gnawing on a bone, learning how to leave the gristle and eat everything else - there's a skill that any man would be proud of!

Lannis

[Kev m]

I think that the "tactile" thing is a lot of it.   Just mushing down on coated "chicken tenders" or whatever they call the boneless stuff  that they feed kids isn't very satisfying.   But gnawing on a bone, learning how to leave the gristle and eat everything else - there's a skill that any man would be proud of!

Lannis

I get the tactile thing, but the coating and the prep (frying or baking) can add to that. Yeah, it's never the same as on the bone, but a sirloin isn't the same as a filet mignon, but there's a place for both.

[LowRyter]

as I said before, the Anchor Bar's wings are really that good.  I've also appreciated Chuck's recipe which I follow closely.  Here's my take:

Mix up the buffalo sauce with Franks and margarine (like Chuck sez).

Season the wings with salt, pepper & cayenne. 

Put the wings on for indirect hisckory smoke, when the smoke is done, grill them, when they are half done put on Chuck's sauce, then turn them and sauce the other side, finish when done and dry.

eat 'um.

[oldbike54]

 So chicken wings were invented in Buffalo , has anyone sent the chickens a memo ? Agree with the Turnip , why bother . Like dipping a popsickle stick in goo , then frying it and eating the goo .

 Dusty

[LowRyter]

its' not like that if you get them the Anchor Bar.  Totally dry the touch, like I aspire to.

[LowRyter]

You say it's a living, we all gotta eat

[oldbike54]

its' not like that if you get them the Anchor Bar.  Totally dry the touch, like I aspire to.

 Yeah , but ya gotta go all the way to Buffalo , rather not . LOL

 Dusty

[LowRyter]

juss come to my place

[oldbike54]

juss come to my place

 I will , especially if Bev will make some more of those potatoes , like eating a delicious cloud .

 Dusty

[ratguzzi]

If you call them hot wings, you can do what you want but if you call them buffalo wings, it is as simple as the Anchor Bar recipe from 1964. That's it, the only way. All else is simply wrong to use the term "buffalo wings"
JB

[LowRyter]

just finished dinner.  with Bev's potato salad.

[TN Mark]

For a good dipping sauce, mix your blue cheese or ranch with sour cream. Typically 50/50 works great. Also, ensure the wings are crispy because a saggy skinned wing is awful. 16 to 18 minutes in 375 degree oil. Promote flavor over hot just for the sake of being hot.

Decades ago while a sophomore in HS I part timed in the kitchen at a place in Buffalo called the Tara Manor Inn. They used to serve wings in the bar for free just to keep the patrons drinking beer. A little melted butter, Frank's (Durkee) hot sauce and a bit of salt. Perfect every time.