Author Topic: Ok, buffalo wing recipies, let's see them. (Read 12828 times)

Tobit · « **on:** October 07, 2015, 02:23:56 PM »

I have a 20lb bag of frozen wings, a bottle of sriracha, a bottle of Franks, way too many very hot serrano peppers and the desire to make a batch of HOT but not inedible wings. Even have a wok.

Fry the wings, mix the sauces with butter & garlic, combine?

I have a buffalo themed event this weekend and want to make it good, but not kill the heat averse laypersons.

Tobit

Lannis · « **Reply #1 on:** October 07, 2015, 02:32:02 PM »

This is possibly the only subject that can cause more controversy and hard feelings than oil, tires, hot-rods, and thread drift do ... COMBINED!

Last time it was discussed, several small children were hurt, and the economies of more than one Third World nation was ruined beyond recovery.

Be VERY careful! Feelings can run high sometimes ....

Lannis

Dean Rose · « **Reply #2 on:** October 07, 2015, 02:32:17 PM »

http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe.html

That's how we do it except I add a Tbl spoon of Worcestershire to the sauce.

Dean

zedXmick · « **Reply #3 on:** October 07, 2015, 02:41:19 PM »

The HOTTER the better...

I don't make'em just eat'em.

Tobit · « **Reply #4 on:** October 07, 2015, 02:43:22 PM »

Quote from: Lannis on October 07, 2015, 02:32:02 PM

This is possibly the only subject that can cause more controversy and hard feelings than oil, tires, hot-rods, and thread drift do ... COMBINED!

Last time it was discussed, several small children were hurt, and the economies of more than one Third World nation was ruined beyond recovery.

Be VERY careful! Feelings can run high sometimes ....

Lannis

I'll keep my helmet on.

PeteS · « **Reply #5 on:** October 07, 2015, 02:45:51 PM »

Frank and Theresa's (Anchor Bar, Buffalo) original recipe was simply Franks and butter with some salt. Don't drown the wings in sauce. They should be crispy and almost dry.
Nowadays there are hundreds of variations but the originals were very simple. BTW the other item originated in Buffalo is roast beef on kimmelweck rolls. aka beef on weck.
Served with fresh (hot) ground horseradish. Google it.

https://en.wikipedia.org/wiki/Beef_on_weck

Good source for the ingredients.

http://www.buffalofoods.com/ecommerce/baked-goods.html
Pete

AJ Huff · « **Reply #6 on:** October 07, 2015, 02:57:14 PM »

I just do 50/50 butter and Frank's. Always good.

-AJ

Guzzistajohn · « **Reply #7 on:** October 07, 2015, 02:57:51 PM »

I like frying mine crispy and then cover 'em with a mixture of Durkee's mustard, butter and Louisiana hot sauce. The recipe is from Cyberg's restaurant in St. Louis.

Lannis · « **Reply #8 on:** October 07, 2015, 03:26:42 PM »

Quote from: AJ Huff on October 07, 2015, 02:57:14 PM

I just do 50/50 butter and Frank's. Always good.

-AJ

I fry the wings till crispy on the outside, then coat with 30/70 French dressing and "Louisiana Crystal" hot sauce and bake for 10 minutes at 350. My favorite way to eat them!

Lannis

Kev m · « **Reply #9 on:** October 07, 2015, 03:32:11 PM »

All my sauces start with the Franks/Butter base.

But before I add the Franks I often add other ingredients to simmer down in the butter - like chopped onions and garlic, and other spices.

Some variants include:

TRADITIONAL

Butter
Hot Sauce (Cayenne Pepper or Tabasco Sauce)
Smoked Paprika
Cayenne Pepper for desired heat

HISPANIC

Butter
Hot Sauce (Cayenne Pepper or Tabasco Sauce)
Goya Sason and Adobo
Chopped Onions
Chopped Garlic
Cayenne Pepper for desired heat

SMOKEY-SWEET BBQ

Butter
Ketchup
Mustard
Hickory Smoke Extract
Brown Sugar and/or Maple Syrup and/or Honey
Crushed Red Pepper for heat
Chipotle Pepper for flavor and heat
Smoked Paprika
Mexican Chili Powder
McCormick’s BBQ Seasoning
Onions (Chopped Fine)

GARLIC-CURRY

Butter
Hot Sauce (Cayenne Pepper or Tabasco Sauce)
Onions (Chopped Fine)
Garlic (Chopped Fine)
Curry Powder
Ginger
Cayenne Pepper for desired heat

ASIAN BLACK BEAN

Butter
Scallions (Chopped Fine)
Onions (Chopped Fine)
Black Bean and Garlic Sauce
Chili in Chili Oil
Teryaki Sauce
Soy
Touch of Mirin

JAMACIAN JERK

Butter
Onions (Chopped Fine)
Jerk Seasoning (Thyme, All Spice, Cinemin, Pepper)
Red Pepper Flake

CAJUN

Butter
Onions (Chopped Fine)
Cayenne Pepper for desired heat
Creole Seasoning
Smoked Paprika

CHESAPEAKE BAY

Butter
Old Bay
Hot Sauce (Cayenne Pepper or Tabasco Sauce)
Red Pepper Flake

Rich A · « **Reply #10 on:** October 07, 2015, 04:05:50 PM »

Mine is simple.

Drop a handful of frozen wings in hot oil (deep-fryer hot). Stir and wait till they are golden brown and done. Taken 'em out of the oil, drain, then toss with Tabasco. You can put them in a hot (375 deg) oven for a final finish is you wish.

Haven't made these in a long time as it is messy and clean up is a chore, but they are really good.

Rich A

johnr · « **Reply #11 on:** October 07, 2015, 05:37:41 PM »

Buffalo wings? You have flying Buffalos ???

Tobit · « **Reply #12 on:** October 07, 2015, 05:39:22 PM »

Quote from: oldbike54 on October 07, 2015, 03:07:54 PM

Must be some strange looking buffaloes in Tennessee

Dusty

Actually we have a small herd at Shelby Farms here in Memphis. It's the bad gangsta buffalo you have to watch out for.

Great recipes guys. Since it's first time making, I'll go with Franks and butter with a little onion powder. Got the Franks and Sriracha if I want to experiment.

Tobit

Kev m · « **Reply #13 on:** October 07, 2015, 06:26:51 PM »

The nice thing about the sauces is that they CAN (often are) applied only after the wings are cooked. This means that you are free to experiment. You can make multiple sauces and coat some with each. Heck if a taste test proves one sauce didn't work out, pour it out.

Chuck in Indiana · « **Reply #14 on:** October 07, 2015, 06:33:14 PM »

I have people standing in line for my Buffalo wings at Colts tailgates. I'd give you the recipe, but I'd have to kill ya.

:smile:

I do em on the grill, and they're actually not bad for you.

Just came in from a hard evening of flying Mouser, and I'm needing beer. :) I'll type it our tomorrow, if you want.

Tobit · « **Reply #15 on:** October 07, 2015, 06:38:34 PM »

Chuck, that's ok, I'm good to go. Thanks,

Kev m · « **Reply #16 on:** October 07, 2015, 06:42:26 PM »

I should add that I've done wings on the grille, in the oven, and in a deep fryer. I tend to prefer the oven for boneless (yes I do boneless a lot, flour/egbreadcrumb, then bake and sauce), it grille for traditional wings with bones.

In all cases, if you avoid the deep fryer the only real unhealthy part is the butter in the sauce.

Chuck in Indiana · « **Reply #17 on:** October 07, 2015, 07:02:33 PM »

Quote

the butter in the sauce

Gotta use margarine, or it won't taste right.

Rough Edge racing · « **Reply #18 on:** October 07, 2015, 07:32:48 PM »

Quote from: Lannis on October 07, 2015, 02:32:02 PM

This is possibly the only subject that can cause more controversy and hard feelings than oil, tires, hot-rods, and thread drift do ... COMBINED!

Last time it was discussed, several small children were hurt, and the economies of more than one Third World nation was ruined beyond recovery.

Be VERY careful! Feelings can run high sometimes ....

Lannis

You are correct...And we have chickens who do not approve

I have eaten wings of all recipes including the Anchor Bar in Buffalo NY the joint claiming to be the first to serve them...If wings are so good, why put on unbearable hot sauce?

LowRyter · « **Reply #19 on:** October 07, 2015, 07:50:53 PM »

this is incredibly enlightening.

I've never heard of Frank's before either.

Chuck in Indiana · « **Reply #20 on:** October 07, 2015, 07:52:49 PM »

Quote from: LowRyter on October 07, 2015, 07:50:53 PM

this is incredibly enlightening.

I've never heard of Frank's before either.

Gotta have Franks.. no other for Buffalo sauce.

Mayor_of_BBQ · « **Reply #21 on:** October 07, 2015, 08:20:25 PM »

Quote from: Chuck in Indiana on October 07, 2015, 07:02:33 PM

Gotta use margarine, or it won't taste right.

sad but true, the real shelf-stable, pourable at room temp stuff...

Kev m · « **Reply #22 on:** October 07, 2015, 08:24:10 PM »

Quote from: Mayor_of_BBQ on October 07, 2015, 08:20:25 PM

sad but true, the real shelf-stable, pourable at room temp stuff...

Taste?

No, maybe there's some other reason. But certainly I've had no complaints with taste using real butter.

What's the reasoning?

Dilliw · « **Reply #23 on:** October 07, 2015, 08:30:11 PM »

Kim grills them and they are always a hit, but smoke'm if you've got 'em. A restaurant in Charlotte has some killer smoked wings that are worth fighting the traffic. For fried I like the Mings.

LowRyter · « **Reply #24 on:** October 07, 2015, 09:08:02 PM »

Quote from: LowRyter on October 07, 2015, 07:50:53 PM

this is incredibly enlightening.

I've never heard of Frank's before either.

guess I was wrong. Just opened a bottle of the stuff first time the other day. I just noticed the label: Franks.

I think we got it at WalMart

AJ Huff · « **Reply #25 on:** October 07, 2015, 10:59:19 PM »

Quote from: Kev m on October 07, 2015, 08:24:10 PM

Taste?

No, maybe there's some other reason. But certainly I've had no complaints with taste using real butter.

What's the reasoning?

<Shrug> At the restaurant I always used butter and never had an issue. But to each their own.

-AJ

Guzzistajohn · « **Reply #26 on:** October 08, 2015, 12:19:39 AM »

Quote from: LowRyter on October 07, 2015, 09:08:02 PM

guess I was wrong. Just opened a bottle of the stuff first time the other day. I just noticed the label: Franks.

I think we got it at WalMart

It was originally called Frank Wedge's hot sauce, but you had to mail him a check to use the stuff

Texas Turnip · « **Reply #27 on:** October 08, 2015, 06:23:36 AM »

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

ohiorider · « **Reply #28 on:** October 08, 2015, 06:23:40 AM »

Naked wings. Deep fried, of course, crispy. Serve with a bottle of Franks on the side.

PeteS · « **Reply #29 on:** October 08, 2015, 08:06:50 AM »

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

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Author Topic: Ok, buffalo wing recipies, let's see them. (Read 12828 times)

Rough Edge racing