Buffalo Chicken Wings

[Mandy]

I know these usually aren't light, and I'm not really looking for a light recipe, but I have a couple different recipes and was wondering if anyone could help me with which to make. The first says to just deep fry the wings and then mix them with butter and hot sauce. The other says to dust them with a flour mixture and then fry, then mix with the butter and hot sauce. I'm not sure which way to make them. Also, I will be making them for a card party this Saturday, and was wondering if they would be alright if they sat in a warm oven for a few minutes before serving? And if I put them in the oven should I put them in before or after they are sauced? I want them to come out crispy. Thanks for any input you can give. http://www.cookinglight.com/bbs/smile.gif

[sneezles]

Mandy
I have checked all my wing recipes and none of them are fried. All are either baked at 375º or put under the broiler. The recipe with the flour would just add to the coating. As for saucing, I would sauce while they are in the oven to keep them from drying out.

[SandyM]

Hi Mandy,

I'm originally from Buffalo (home of the famous Buffalo Chicken Wings), and I've watched them being prepared. They were deep fried, then "tossed" in a butter/hot sauce mixture. They were then "strained" of the extra sauce, and put in a container for carryout, or on a plate for dining in. I've prepared them at home this way for myself, and they were very good (although you're right, not low fat at all).

I bet if you followed this procedure, then put them in the oven on a cookie sheet, they would come out crisp, but I can't say for certain.

Making me homesick for wings with carrots, celery & bleu cheese dressing........ http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by SandyM (edited 10-17-2000).]

[carolyn.1]

Mandy,

My husband is famous in our little town (SC) for his BBQ's and chicken wings he cooks them exactly as Sandy says. They are always gobbled up. The problem is we NEVER have enough. I don't believe we could ever have enough. HeeHee

[marys]

I also grew up in Buffalo and REALLY miss good wings. When my husband and I make wings, we have different tastes (He's not from Buffalo!). We deep fry them and then mix them with a mixture of Redhot and butter. I then put some in the oven for me (I like them crispy, my husband likes them sloppy with extra sauce). After being in the oven for about 10 minutes some of the sauce is soaked up and they are nice and crispy. YUM!

Also, make sure you serve them with blue cheese and not ranch dressing!

[SandyM]

Too funny Mary! I'm in Michigan now, and when I order chicken wings here (known as "wing dings" - DOH!), I make sure they're NOT breaded (UGH), and I have to specifically request bleu cheese, and not ranch dressing. My husband (born & & raised in Michigan) prefers ranch dressing with his (mild) wings - guess you have to be from Buffalo to understand that hot wings with bleu cheese is the way to go!!!

[marys]

Mandy - I forgot about the breading! Ugh! We ordered wings at Outback once and they were heavily breaded and disgusting!

With the bleu cheese - the chunkier the better!

I'm getting so hungry now thinking about Buffalo foods! It's a good thing I moved out of town, or else I would weigh a ton by now. Between good food, good Canadian beer, and the long winters I would really be in trouble!

[SandyM]

Hey Mary - I was at our local produce/gourmet store the other day and notice they have Anchor Bar Chicken Wing sauce! (For anyone who doesn't know, the famous Buffalo Chicken Wing was invented at the Anchor Bar in downtown Buffalo).

Let me know if you want me to send you some!!!

[AndreaU]

Sandy & Mary- another Buffalonian here! I also grew up there & miss many of the culinary treats like wings, beef on weck, etc. The only wings I'll eat are those made from the recipe on the bottle of Frank's Red Hot sauce- with melted butter and hot sauce. I know they're fried, but as often as I eat meat (handful of times a year), it's a treat.
There you have it, Mandy, from 3 official Buffalo sources! And definitely don't forget the celery sticks & blue cheese dressing (Marie's works well). Speaking of Buffalo foods... Mary & Sandy, check out this site: http://www.buffalofoods.com/home.html

[This message has been edited by AndreaU (edited 10-17-2000).]

[SandyM]

I think I'm gonna cry......someone else knows what beef on kimmelweck is........ I wanna go to Ekcls NOWWWWWWWWWWWWWWWW http://www.cookinglight.com/bbs/frown.gif

[Mandy]

All I can say is...
YUMMY!

I think that I will fry them without the flour coating, then sauce them, the put them in the oven 10 min. before serving to make sure they are hot and crispy! And I will serve them with Bleu Cheese dressing and celery sticks!

SandyM-what part of Michigan are you in? I grew up in Ann Arbor. (Go Blue)

[SandyM]

Brighton (home of Drew Henson!!) Shout it girl - GO BLUE!

[AndreaU]

SandyM, that site I mentioned sells beef on weck kits- all you do is heat & eat!!!!

[MrsReber]

You people have been reading my mind! I love buffalo wings, but only crispy ones! My husband introduced me to this little dive bar that has the best wings I have ever had. They deep fry them so they're very crispy and serve the hot sauce on the side with celery sticks and blue cheese dressing. They absolutely refuse to give anyone their special hot sauce recipe! I was just thinking about wings last night, too, and how I was going to suggest we go get some! Now I think we have to go!

[SandyM]

I'm surfing the buffalo foods site, practically in tears here - I had to call my husband and tell him that we could have beef on weck supplies sent right to our home! He laughed..... I like to serve chip dip around the holidays for guests, and you can NOT find good French Onion chip dip like Bison ANYWHERE!!! It's hard to find Sahlens turkey breast here; and I drive home to pick up a case of Webers mustard about every 4 months - I have hooked about 4 people on that, and three others on Chiavettas marinade . . . . reminding me of the Erie County Fair (B

[marys]

Sandy and Andrea - my mom told be about the Buffalo foods site a few months ago (I think she was getting tired of bringing me shipments of Sahlen's hotdogs, Weber's mustard and sponge candy) I haven't ordered anything from them yet. I'm planning to restock at Thanksgiving.

Yum - Sandy - I have forgotten all about Bison chip dip!

I have found one place outside of Buffalo with good Beef on Weck. It is a little restaurant in Charlotte, NC (Towne Tavern, maybe? It's been a while) You'll have to stop by if you're ever passing through.

What part of town are you from? I grew up in Lancaster.

[SandyM]

West Falls - tiny town between East Aurora & Orchard Park.

[AndreaU]

I grew up in Amherst. I, too, tend to stock up when I go back to visit my parents. My grandmother still works at Redlinski's at the Broadway Market (I think it's been almost 50 years since she's been there!). That site makes me long for home... I'm only a 5-6 hour drive, so I can bring back the goods fairly easily. But for those in other states, the site is fantastic. Sure shipping is pricey but it's overnight delivery (and it is food, after all). Now if only we could do something about those Bills... http://www.cookinglight.com/bbs/smile.gif