Buffalo Chicken Wing Recipes : COLLECTION

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Tue, 7 Sep 93 11:55:35 +0200


From: arielle@taronga.com (Stephanie da Silva)


Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I
swear by the stuff at work, I should have known it was the best for
Buffalo Wings - it is great in Crab Dip, too) and a little olive oil,
lemon juice, salt and pepper.

I like to let the chicken sit overnight so that it soaks up the true
flavor of the durkee's.  Bake off the chicken at 350 until cooked
through, and no pink shows.  Let cool and tear into pieces, drizzling
more Durkee's if the flavor is not enough.

Then I just toss it with chopped celery, and homemade blue cheese
dressing.  The dressing certainly does not have a recipes (We really
don't use recipes in catering) - basically it is Mayo, Sour Cream,
Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese
- Saga Blue usually.  The secret is to let the blue cheese set in the
fridge at least overnight.

From: arielle@taronga.com (Stephanie da Silva)

(Yield: 8 servings)

Seasoning Mix (Makes 2 tblsp plus 1 3/4 tsp)
2 tsp     salt
2 tsp     paprika (mild, or Hungarian hot paprika)
1 tsp     cayenne pepper
1 tsp     onion powder
1 tsp     garlic powder
3/4 tsp   white pepper
10 tblsp  (1 1/4 sticks) unsalted butter, in all
1 tblsp   plus 1 tsp Tabasco sauce, in all
24        chicken wings, tips removed, room temperature
2 cups    vegetable oil
Blue Cheese Dressing (recipe follows)
Celery sticks (optional)

Thoroughly combine the seasoning mix ingredients in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce
in a small saucepan over low heat.  Pour into a small shallow bowl or
pie plate, and let cool slightly.

Put the chicken wings into a large bowl and coat well with 2 tablespoons
of the seasoning mix.  Add the butter/Tabasco mixture and work in well
with your hands until chicken is completely coated and seasonings are
well distributed.  (Make sure the chicken wings are at room temperature;
otherwise, the seasoning mixture will congeal and you'll have a mess of
gunk that won't stick well to the chicken.) Set aside to marinate (for
up to 30 minutes, covered) and heat the oil.

Heat the oil in a large heavy skillet over high heat until it is very
hot.  Add the chicken wings, fitting in as many as there is room for in
a single layer.  Fry until crisp and golden brown, about 8 to 12
minutes, turning several times.  Drain on paper towels.  Repeat with the
remaining wings.

Meanwhile, make a sauce to finish the wings by melting the remaining
butter and adding the remaining Tabasco and seasoning mix.  Dip the
cooked wings into the finishing sauce and place on a serving platter.
Serve with the Blue Cheese Dressing and celery sticks, if desired.

Blue Cheese Dressing:
2        eggs
1 tblsp  fresh lemon juice
1 tblsp  apple cider vinegar
1/4 cup  chopped onions
1/4 cup  chopped celery
1/2 tsp  salt
1/2 tsp  white pepper
1/8 tsp  cayenne pepper
1/2 tsp  minced fresh garlic
1 tsp    Worcestershire sauce
2 cups   vegetable oil
1/2 cup  crumbled blue cheese

Put everything but the oil and blue cheese into a blender or food
processor and process for 15 to 20 seconds.  Continue to process, adding
the oil slowly in a thin stream.  When oil has been added, process for
an additional 45 seconds, or until well thickened.  Add the cheese and
mix well.  Refrigerate until ready to use.

From: arielle@taronga.com (Stephanie da Silva)


Basic Ingredients:
2 lbs     disjointed chicken wings
1 gallon  vegetable oil
1/4 lb    margarine (melted)
1/8 tsp   garlic powder

8 oz. cayenne pepper sauce

For HOT:
16 oz. cayenne pepper sauce

24 oz  cayenne pepper sauce,
1 cup  diced jalapenos, and
1 tsp  cayenne pepper powder

Deep fry wings in oil for about 25 minutes at 375F; make sure wings
remain separated.

Put melted margarine in bowl and add garlic powder and cayenne pepper
sauce (plus jalapenos and cayenne powder for Suicide wings).

Place cooked wings in large pan, add sauce, cover and shake.

Blue Cheese Dip
4 oz     crumbly blue cheese
4 oz     sour cream
4 oz     mayonnaise
1/8 tsp  garlic powder
1/8 tsp  onion powder

Mix ingredients and refrigerate 1/2 hour before serving.

From: arielle@taronga.com (Stephanie da Silva)


24        wings
4 cups    oil (peanut, corn, or other)
4 T       butter
2-5 T     (one 2.5 oz. bottle) Frank's
1 T       white vinegar
Louisiana Hot Sauce
2-1/2 C   Blue Cheese Dressing
salt and pepper
celery sticks

Discard small tip of each wing, split at large joint and sprinkle with
salt and pepper.  Heat oil in large casserole or fryer (until quite
hot).  Add half of wings and cook, stirring occasionally.  When brown
and crisp (15-20 min.), remove and drain well.  Cook remaining wings.
Melt butter in saucepan and add hot sauce and vinegar.  Put wings on a
warm platter and pour sauce over them (or put wings and sauce in a
closed container and shake).  Serve with celery sticks, blue cheese
dressing (for dipping), and beer.

The unfortunate part of the referenced recipe is that it is loaded with
fat.  For a low(er) fat variation that still tastes good, (got rave
reviews when we served them at our last party) broil the wings instead
of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs
vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like Coleman's.
Heat the sauce until it thickens, and then put the wings in, and then
cook till it thickens even more, while stirring the wings around.  Still
taste good with celery sticks and blue cheese dressing.  Might as well
go all the way and use lower fat cheese dressing, though.

Wings, being mostly chicken skin, have a large amount of fat in them, no
matter what you do.  You can help a little by broiling them so that some
of the fat melts away, and not adding any more.  I would recommend
grilling the wings.  That way, you lose the fat (a good thing) without
losing the flavor (which would be a bad thing).

Blue Cheese Dressing
1 c      mayonnaise
2 Tbsp   finely chopped onion
1 tsp    finely minced garlic
1/4 c    finely chopped parsley
1/2 c    sour cream
1 Tbsp   lemon juice
1 Tbsp   white vinegar
1/4 c.   crumbled blue cheese
salt, pepper, cayenne to taste

Combine and chill for an hour or longer.

From: jenkinsb@albert.Colorado.EDU (Brian)


If we make them at home we don't usually deep-fry them.

Instead, we bake them for awhile and then broil each side to try and get
them a little crispy.  For a sauce, we simply mix some hot sauces and a
little Italian salad dressing until we think it tastes ok and then roll
the wings around in it.  They're not bad this way but they're not quite
like you'd get back in NY. 

From: fluke!ness@uunet.UU.NET


The Sauce:
1 bottle  (8 oz.) Durkee Red Hot Sauce (trust me!)
2 tblsp   butter or margarine
1 tblsp   garlic wine vinegar
1 tblsp   honey
1 tblsp   lemon juice
(some folks even add cayenne pepper and tobasco sauce
use your own judgement. I think it's got enough muscle)

Measurements are not critical.
The vinegar makes it aromatic.
The lemon gives it tang.
The red hot gives it bang.
The honey softens the blow.

Put all the ingredients in a sauce pan and simmer on low until it is all
melted/mixed well.  When you first taste it, it's kind 'nasty'.  It
seems to mellow while your deep frying the chicken.  Keep warm while
doing the chicken. 

2 or 3 packages chicken wing 'drumettes' (or cut whole wings into pieces 
       do not use the wing tip!)

Deep fry the chicken in peanut oil at 350 deg.  In a wok when the
'wingettes' are golden brown and floating, they are done.  (When you
first put them in the oil they sink).  Drain the batches on paper towels
in a warm oven.  Broiling will not create the 'right' texture - they
should be brown and crispy

When all the chicken is done put them in a large bowl and pour the sauce
on them.  Toss the chicken to coat all the pieces. 

From: javtah@world.std.com


1  Family pack of wings (?lbs)
1  bottle of hot sauce (could use louisana style, I prefer to find or 
   make one with more of a tomato base than vinegar base.  If you like 
   super hot wings try to find Inner Beauty Sauce)
1  stick of margarine or butter (margarine works better)

Deep fry the wings until golden brown.  Soak out the grease.  Prefered
method is to shake in a brown bag.  In a fry pan melt margarine and hot
sauce together. 

Dip dried, fried wings in the hot sauce mixture.  If you like them
crispy put them on a baking sheet in the oven (350F) for 10 minutes. 

The secret for my taste is to get them crispy in the deep frier, then
replace the grease in the crispy skin with hot sauce properly formulated
in its own grease.  IMHO no good way to go fat free on this one! 

From: kranf@alcor.concordia.ca



6 tblsp      (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's)
1/2 stick    of margarine (not butter!)
1 tblsp      of white vinegar
1/8 tsp      of celery seed
1/8-1/4 tsp  of Cayenne pepper
1/4 tsp      of red pepper
1/8 tsp      of garlic salt
dash         of black pepper
1/4 tsp      of Worcestershire Sauce
1-2 tsp      of Tabasco Sauce

Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted.  Stir occasionally. 

This makes enough for about 30 "wingettes"

The Wings:
Fry the wings in a deep fryer set at 375 degrees F., using vegetable or
peanut oil.  I fry 15 wings at a time for 12-15 minutes. 

Drain the wings for a few minutes then put them in a bowl.  After all
the wings have been fried, pour the sauce over them, cover the bowl, and
shake to completely coat the wings. 

They can be eaten now, or you can put them on a baking sheet and bake
them for a few minutes to get an extra-crispy coating. 

Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and
cold beer (Genee Cream Ale is traditional). 

Note: It is supposed to be the REAL Buffalo Wing recipe from the Anchor
      Bar in Buffalo. 

From: arielle@taronga.com (Stephanie da Silva)

(Serves 2 - 4)

2 lb     Chicken Wings
1/4 cup  Margarine (not butter)
1/2 cup  Durkee's Louisiana Hot Sauce (used to be Frank's)

Heat cooking oil in a deep fryer to 375 F.

Cut each wing into 3 pieces and discard the wingtips.  Do not remove the
skin from the wings.

Fry them for 12 - 15 minutes in small enough batches that the oil temp
won't drop below 325 F.  My deep fryer will handle 2 lb at a time.  I
usually put the "drumettes" in first because they take slightly longer
to cook; then I add the other pieces after the drumettes have cooked for
about 1 minute.  They're cooked when the bubbles slow down and the wing
pieces are all floating.  Agitate the pieces occasionally during frying
so they don't stick together.

While the wings are frying, put the margarine and sauce in a small
saucepan or skillet and heat it on low.  Bring the mixture to a simmer,
stirring occasionally.

When the wings are done, remove them from the oil and drain.  Place the
wing pieces in a plastic bowl with a tight fitting lid (I use a
Tupperware container) and pour the hot sauce mixture over the wing
pieces.  Put the lid on the plastic container and shake it well,
thoroughly coating the wing pieces with sauce.

Remove the wing pieces from the sauce, allowing excess sauce to drain
off of them.  I use a pair of tongs and shake the excess sauce off
before putting them on a serving platter.  They can be eaten hot, cold,
or room temperature.

From: arielle@taronga.com (Stephanie da Silva)


The Sauce - this makes enough for about 48 "wingettes"

Buffalo Wings Sauce -- Medium Heat:
6 Tblsp         (3 oz.) of Louisiana Hot Sauce
1/2 stick       of margarine (not butter!)
1/2 to 1 Tblsp  of white vinegar
1/4 jar         (3 oz.) of Nancy's Chicken Wing Sauce (Medium)
1/4 tsp         of Worcestershire Sauce
1 to 2 tsp      of Tabasco Sauce
1/8 tsp         of Celery seed powder
1/4 tsp         of Red Pepper
1/8 to 1/4 tsp  of Cayenne Pepper
1/8 tsp         of Garlic Salt
Dash            of Black Pepper

Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted.  Stir occasionally.

Buffalo Wings Sauce -- Hot:
6 Tblsp         (3 oz.) of Louisiana Hot Sauce
1/2 stick       of margarine (not butter!)
1/2 to 1 Tblsp  of white vinegar
1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Hot)
1 to 2 Tblsp    Melinda's extra hot sauce (Original Habanero Pepper Sauce)
                800-748-2861 Old SW Trading Co
1/4 tsp         of Worcestershire Sauce
1 to 2 tsp      of Tabasco Sauce
1/8 tsp         of Celery seed powder
1/4 tsp         of Red Pepper
1/4 tsp         of Cayenne Pepper
1/4 tsp         of Habanero molido (powder) 800-748-2861 Old SW Trading Co
1/8 tsp         of Garlic Salt
Dash            of Black Pepper

Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted.  Stir occasionally.

The Wings:
Fry the wings in a deep fryer set at 360 degrees F., using vegetable
oil.  My outdoor cast iron kettle type deep fryer with 1 gallon of oil
will do 24 wingettes in 8 minutes.  30 in 10 minutes.  Hotter oil for 8
minutes = crispier.  Hotter oil for 10 minutes = crispier and dry inside.
Your mileage may vary!  With the basket and cooking thermometer in the
hot oil, @360 degrees I drop in one wing at a time.  If the count stops
at 24 I then set the timer for 8 minutes.  Every couple minutes toss the
basket contents to redistribute.  The above method of loading the basket
eliminates the wings from sticking to the basket.  IMHO.

Drain the wings for a minute then put them in a bowl.  Pour the sauce
over them, cover the bowl, and shake to completely coat the wings.
Watch how they do it at Hooters!

Serve with carrot and celery sticks, Marie's Blue Cheese Dressing, and
cold beer.

From: stevew@rb-csd.sandiegoca.ncr.com

This is a wing recipe from a guy who used to cook wings for a living in
Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce, there
is "no" adequate substitute, you may have to ask your grocer to order
it, or call Durkee/French's at 714-526-3363.  If it's the little
bottles, get two or three of them, I get the gallon jug from a
restaurant supply place, cheap!  It used to be called Frank's Red Hot
Pepper Sauce, then it was Durkee's Louisiana Hot Sauce, but there
already was a brand name Louisiana Hot Sauce.  Still tastes the same! 

Acquire some margarine.  Only margarine works right (correct taste and
resistance to burning).  Neither oil nor butter will substitute. 

Get the wings cut up, and start heating up the frying grease.  Some
revisionist (or health-conscious) types insist on other cooking methods,
but there is nothing like the real crisp-on-the-outside moist
-and-chewy-on-the-inside texture of fried wings. 

Make up the sauce.  Put the Durkee's and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings.  The
total amount of sauce at once should be about a quarter of an inch in
the bottom of the pan. 

The proportions are:

Equal parts is the nominal starting point (called "medium" in Buffalo).  
A bit of tingle, but not very spicy.  

Undiluted Durkee's doesn't taste as good, but is pretty hot.  Three to 
one, Durkee's to margarine is about as hot as I like it.  

For the really timid (like kids) just a splash of Durkee's in the margarine 
gives a little flavor but no noticeable hot.  The idea is to cook up the  
Durkee's and margarine to a bit thicker consistency.  It should simmer for 
5 minutes or so, then be kept hot.  

You can make up just one batch of sauce for a bunch of wings.  You can just  
add more ingredients to the pan as you use up the sauce.  When you add more 
ingredients, you can adjust the spiciness.  

I use this to satisfy everybody, I start out with all the margarine I plan 
to use, and put in just a splash of Durkee's.  That makes a few wings for  
the kids.  Then a bunch more Durkee's to make the wings medium.  Still more 
Durkee's to get it the way I like it.  

Fry the wings.  They're cooked when the bubbles slow down significantly.   
This takes seeing it once to know just how much bubbling corresponds to 
"done," but it doesn't take a rocket scientist to get it right.  At home,  
I put the "drumettes" in first, because they take a minute or two longer  
to  cook.  As always with frying, be sure that you don't put in so much 
food that the temperature of the fat drops below 325 or so, and have the 
heat on so it gets back up to 375 ASAP.  

As the wings finish cooking, take them out and drain thoroughly.  I 
generally put them in a strainer held over the fat.  Don't pile them up 
in a bowl, or the fat will cool and congeal before it runs off! 

Once the wings are drained, put them in the sauce and get the wings covered 
with sauce.  The official restaurant way to do this is to toss them in the  
air, but your stove cleaner may not appreciate this.

Use tongs to pick the wings out of the pan and let the sauce drain off.  
Toss the wings on a grill or in a hot oven for a few minutes at this point 
to "bake on" the sauce.  

Serve with celery sticks and blue cheese dressing on the side.  Yes, the 
BCD *is* for the wings!  But make sure it is good BCD, with nice chunks of 
good cheese.  (One of the sadder realizations of my growing up is that there 
are some things you just can't get, restaurants get a special Kraft dressing 
that comes only in five-gallon containers that must be continuously 
refrigerated.  Great stuff, not available to you and me.) 

From: stephen@admin1.unbsj.ca


1/4 cup  butter or margarine
1/2 cup  tomato ketchup
1 clove  garlic, minced
3 lbs    chicken wings, tips removed
1 cup    fine dry bread crumbs
1        (14 ox/398mL can) pinapple chunks
2 Tbsp   brown sugar
1 Tbsp   minched fresh ginger (I use a teaspoon of dry)
1 Tbsp   Worcestershire sauce
Dash     Hot pepper sauce (Tobasco)

Melt butter in shallow baking pan in 400F oven.  Stir together ketchup
and garlic; brush over wings, then roll wings in bread crumbs to coat
evenly.  Place in pan, turning to coat lightly with butter and bake for
30 minutes.  Meanwhile, drain pinapple, reserving juice in 2-cup
measure; add water to make 3/4 cup liquid.  Stir in brown sugar, ginger,
Worcestershir sauce and hot pepper sauce.  After wings have cooked 30
minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or
until chicken is tender, adding pinapple for last 5 minutes.  Care
should be taken to ensure wings ar lightly browned.  Makes about 4

From: arielle@taronga.com (Stephanie da Silva)


Caution: The fumes from preparing this will make it difficult to
breathe!  Don't attempt to eat with an ulcer.

2 Lbs        Chicken Wings cut up Buffalo style
6 whole      sorano chili peppers
6 whole      red chili peppers
10 whole     jalapeno peppers
2 cups       white wine
1 bottle     Tabasco Sauce
1/2 bottle   Worcestershire sauce
10 Tblsp     Cayenne pepper
10 Tblsp     Durkee red-hot sauce
1 Tblsp      salt
3 Tblsp      pepper
1/2 Cup      Vinegar
1            Fire Extinguisher (Optional....)

In a blender, carefully puree the peppers, wine, vinegar and all spices.
Caution, the fumes are deadly and wear rubber gloves or your fingers
will burn!  Put the puree into a bowl and marinate the wings in the bowl
in the fridge for 5 days.  After 5 days, carefully remove the wings and
broil them until cooked.  Usually approx 15 mins (+/- 5 mins).  Take the
marinade, put it on the stove, add 1/4 cup sugar and heat to a boil.
reduce until thick.  Pour over wings and re-broil for about 5 more
minutes, serve with soda water for maximum heat effect but keep plenty
of ice water handy.

From: arielle@taronga.com (Stephanie da Silva)

(Yield: 4 to 6 servings)

24         chicken wings, about four pounds
Salt,      if desired
Freshly ground pepper
4 cups     peanut, vegetable, or corn oil
4 tsp      butter
2 - 5 Tbs  (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce
1 Tbs      white vinegar
Blue-cheese dressing (see recipe)
Celery sticks

1.  Cut off and discard the small tip of each wing.  Cut the main wing
bone and second at the joint.  Sprinkle the wings with salt, if desired,
and pepper to taste.

2.  Heat the oil in a deep-fat fryer or large casserole.  When it is
quite hot, add half of the wings and cook about 10 minutes, stirring
occasionally.  When the wings are golden brown and crisp, remove them
and drain well.

3.  Add the remaining wings and cook about 10 minutes or until golden
brown and crisp.  Drain well.

4.  Melt the butter in a saucepan and add two to five tablespoons of the
hot sauce and vinegar.  Put the chicken wings on a warm platter and pour
the butter mixture over them.  Serve with blue-cheese dressing and
celery sticks.

Blue-cheese dressing:
1 cup   homemade mayonnaise (see recipe)
2 Tbs   finely chopped onion
1 tsp   finely minced garlic
1/4 C   finely chopped parsley
1/2 C   sour cream
1 Tbs   lemon juice
1 Tbs   white vinegar
1/4 C   crumbled blue cheese
Salt to taste, if desired
Freshly ground pepper to taste
Cayenne pepper to taste

1. Combine all of the ingredients in a mixing bowl.
2. Chill for an hour or longer.

Yield: About two and one-half cups.

1       egg yolk
Salt,   if desired
Freshly ground pepper               ..
1 tsp   imported mustard, such as Dijon or Dusseldorf
1 tsp   vinegar or lemon juice
1 C     peanut, vegetable, or olive oil.

1.  Place the yolk in a mixing bowl and add salt, if desired, and pepper
to taste, mustard, and vinegar or lemon juice.  Beat vigorously for a
second or two with a wire whisk or electric beater.

2.  Start adding the oil gradually, beating continuously with the whisk
or electric beater.  Continue beating and adding oil until all of it is

Yield: About one cup.

From: sharon@comlab.ox.ac.uk (Sharon Curtis)

Well, here is my all-time favourite chicken recipe.  The original recipe
says to use chicken wings, but I've always used part-boned chicken
thighs, and it tastes wonderful with them.  Also, I've tried the recipe
with and without the skin on the chicken, and either works fine.  The
skin's calorific and I'm not too keen on it anyway, so why bother,
reason I.


8        chicken wings / 4 chicken thighs
1        small onion, finely chopped
1 tblsp  oil
1 tblsp  clear honey
3 tblsp  tomato ketchup
2 tblsp  soy sauce
1 tsp    smooth French mustard

Mix onion + oil + honey + ketchup + soy sauce + mustard in a plastic or
glass bowl (don't use a metal one as acidic juices in the marinade tend
to react with metal).  Put the chicken pieces into the bowl and make
sure thoroughly coated with the marinade.

Leave to marinate for either 1 1/2 hours in the fridge, or for 45
minutes at room temperature.  (I often leave it to marinate for several
hours in the fridge sometimes if my time schedule prefers it, and it
still works out fine).

Preheat the oven to 180 degrees C.

Again make sure the chicken pieces are thoroughly coated in the marinade
and put the pieces on a wire rack above a roasting pan (just something
to catch the drips really).  Cook for 45 mins, and during that time take
the tray out of the oven a couple of times to baste the chicken pieces
with remaining marinade.

(Can serve with a green salad if you like, or garnished with chopped
spring onions)

Serves: Well for the original recipe with the 8 chicken wings it said
serve 4.  Me loving this recipe soooo much, I usually do 2 chicken
thighs/half quantities for my one serving.

Calories: Not bad at all.  2 chicken wings (with skin) as a serving is
less than 300 calories - about 260.  I guess 2 thighs without the skin
wouldn't be too different from 260.  So this is a meal you can enjoy
without feeling guilt pangs!

From: arielle@taronga.com (Stephanie da Silva)


2 tbsp    butter (or margarine)
1 bottle  Lousiana hot sauce (I think this is an 8 oz bottle I
          can't remember exactly)
juice of 1 lime (or two to taste)
blue cheese dressing (the chunky kind works best, I use Maries)

Put butter, hot sauce and lime into a sauce pan.  Bring to a VERY slow
boil then reduce the heat to low and simmer for 30 minutes.  This will
help to reduce the sauce a bit and it will take some of the heat out of
the hot sauce.  The lime add a little flavor and gives the sauce some
body.  The citrus increases the bite but the lime flavor really enhances
the overall taste.  The butter add a little flavor but it isn't enough
to make the wings slip out of your hands.

Lightly flour the wings and deep fry (just make sure that the wings are
crispy and FULLY cooked, no trips to the hospital please!!)

Celery and bleu cheese dressing are a must...  Buy extra so that your
guests can nibble as they watch you deep fry the chicken.

From: arielle@taronga.com (Stephanie da Silva)


1 cup    soy sauce
1/2 cup  sugar
1/4 cup  sesame seeds
1 tblsp  cayenne pepper

Combine the ingredients.

Instructions for Wings:
Cut 2-3 lbs of wings into 3 pieces.  Discard the wingtips and marinate
the remaining pieces for at least 30 minutes.  Agitate the pieces
occasionally while they are marinating.

Cover a cookie pan with foil and, using tongs, place the marinated wing
pieces on it.  I suggest using a cookie PAN, as opposed to a sheet,
because the sides will insure that none of the marinade mixture drips
off the edge and screws up your oven.  There should be a slight
seperation between each individual piece so they don't stick together.

Cook for one hour at 350 F, turning the wing pieces every 10 minutes.
If you want them to come out nice and even, you need to turn them
individually with a pair of tongs.  If you don't turn them, they'll
stick and burn on one side.

After they are done, let stand for at least 20 minutes.  Serve hot or at
room temperature.

From: arielle@taronga.com (Stephanie da Silva)


Well I'll give the REAL "ORIGNAL" anchor bar recipe for Buffalo Wings.
The anchor bar is the birthplace of Buffalo wings.  I'll warn you that
I'm not a great cook and never follow a recipe.

1) Mix flour and cyann pepper and toss the mix into a bag.

2) Dump a couple of bottles of tabasco sauce in a plastic bag.

3) Dump some vinegar (the good kind that gets your wife mad when you use
it) into a bowl.

4) Dip the wings in the vinegar.

5) Shake them in the flour mix (you want a light dusting).

6) Toss them in the tabasco (get lots on em).

7) Deep fry until done.

8) Serve with blue cheese dressing (very cold), celery, carrots.

If they are not quite hot enough add more pepper or dump the juice
from a couple bottles of halopena (sp?) in with the tabasco.

From: arielle@taronga.com (Stephanie da Silva)


1/2 cup  Durkee Red Hot (used to be franks louisana hot sauce)
1.5 Tb   honey
1 Tb     butter
1 Tb     white wine vinegar
1 Tb     lemon juice
1/2 Tsp  cayenne pepper
1/2 tsp  tobasco

Put all ingredients in a sauce pan and simmer on low temp until
everything is mixed well/melted.  Simmer on low for another 5-10 minutes
to let the flavors blend and the sauce darken a little.

When the wings are cooked, put them in a bowl and pour the sauce over
them.  The sauce should cover a couple pounds of wings.  Stir to coat.



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