Wild Wings

Photo: flickr user Furryscaly

Ingredients

See instructions

Preparation

I left Buffalo about 4 years ago, and boy, do I miss "real" wings! and I too, hate vinegar. Here is a simple recipe I use at home when I'm in the mood for wings (I usually don't bother ordering wings anywhere other than Buffalo, since many places don't even know that "Buffalo Wings" were invented in Buffalo, let alone know how to make them correctly!) This may not be exactly like the real thing, but I like it (and hey, that's what counts, right?) Feel free to be creative. This is also great on chicken fingers, fries, eggs, etc.

Wings: I am lazy here and use frozen pre-cut wings sold in 5 lb bags - allow approximately 10 wings per person.

Deep fry in hot oil (sorry, I don't know exact temp) until thoroughly cooked and skin is very crispy - do not overcook or meat will be dry, and do not cook at too low a temp or skin will be slimy. "Real" wings are never breaded, and baking usually does not get them crispy enough.

Immediately put in a big bowl with the sauce and toss to coat well (I use a big plastic tupperware with a tight lid and just shake - be careful of steam when opening).

Sauce: Put Frank's Red Hot (Durkee) into a saucepan - about 1/3 to 1/2 big bottle (Frank's is the "authentic" brand to use here, and can be found in gallon jars back home!)

Add any or all of the following to taste: garlic powder, cayenne powder, hab powder, cumin, oregano (only a tiny bit), chipolte powder, etc. (don't add salt - trust me!)

Gently warm the sauce to evaporate as much vinegar as desired. Keep an eye on it and swirl or stir often, or your stove will get lots of orange-colored splatters!

Just before removing from heat, and add a splash of lemon juice to taste

(the frozen from-concentrate stuff in the plastic bottle is fine).

Remove from heat and add butter and stir - don't keep on the heat or butter will seperate and sauce will be greasy. The butter is an important ingredient in "real" wing sauce, and really does add to the flavor. The more butter used, the less heat the finished sauce will have (the quantity of butter is the only difference in mild, medium, and hot wings; extra hot and above usually have added stuff such as cayenne powder or tabasco sauce). So, make the "raw" sauce hotter than desired so that the finished sauce will be just right heat-wise.

Let me know if you try this and what variations/improvements you add!