Do it yourself wings
List of Ingredients
Do it yourself wings
If you don't want to go out, you can make great Buffalo Wings at home. When I make wings at home, I normally use the sauce from Frank and Therese's Anchor Bar, the originator of the Buffalo wing You have to give them the Authentic award since they started it all. We started using their original recipe 12/17/98 and it was great tasting. The heat level was between a BW3 meduim and their hot. I also bought a bottle of their hotter sauce, We tried that sauce Christmas week of '98. It was the best HOT wing I have had in a long time. Its not a superhot sauce meant for those idiots who think it proves their manhood to eat the stuff that hurts going down. This was a very tasty hot sauce. It was enough to work up a sweat, but still tasted great. This is where other "hot" sauces fail. We made Anchor wings for our superbowl party and I think I have my technique perfected. These are great homemade wings that rival anything you can buy at a bar. At home, I rarely use anything else. Follow the link below to order their sauce from the web and mention you heard about it here, I will try to get them to give us an Ohio discount or something.
To make the best Buffalo wings at home
start with fresh chicken wings. Most frozen wing sections you buy in the grocery stores, that come in 5 pound bags, have a coating that I believe is supposed to prevent freezer burn. The frozen wings also lower the heat of the grease so the wings take longer to cook and are greasier. Its worth going to a specialty meat store to get fresh wings, but I have found that the meat counter at the new Giant Eagle store sells fresh sectioned chicken wings. They make excellent Buffalo wings.
Heat up the biggest deep fryer you can find and use regular vegtable oil. Before the Anchor bar began selling their sauce to the public via the web, there were false reports that claimed to have stolen the recipe. They claimed that you had to fry the wings in peanut oil. I talked with the owners and they told me they use nothing but 100% vegtable oil. Peanut oil is alot more expensive and doesn't add anything to the wing. (I tried it)
Usually when you buy fresh each wing comes in one single piece. Avoid the tempation to cook the wing that way. It makes them too hard to eat, and why make enjoying wings harder than it has to be? Find yourself a sharp knife, or better yet, a pair of poultry scissors. My wife, who has been making wings with me for over 20 years now, bought me a pair. Separate the wings into the drumstick and wing section while discarding the tips.
Deep Fry your wings!
Deep fry the fresh wing sections until they have that perfect golden color and are the right crispness, remove the wings from the fryer and place them on a paper-towel lined plate to let the oil drain. Then generously salt and pepper them before they go into the sauce.
Applying the Sauce
As mentioned above, I normally use the sauce from the Anchor Bar. But if you want to make your own, our favorite recipe is simply to use Frank's Lousiana hot sauce with a touch of Creamy Italian salad dressing. (Just use enough salad dressing to change the color of the sauce a lighter shade, usually less than a teaspoon)
I prefer to put the sauce in a tupperware type container with a lid. That way you can put the wings in and shake the container to properly coat the wings.
Serve as soon as possible, but if you need to make two or three batches to feed your crowd, they can wait 15 minutes, but not longer. Nothing is worse than a wing that has been sitting around for awhile. Some people like to take wings to parties, but after they sit, they aren't real appealing. (Thats why I never get takeout wings)
Recipe
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