Recipe by ieetcows
"Where I'm from, they're just called 'Wings.' I've made this recipe for as long as I can remember - hopping from my hometown of Buffalo, NY, to Raleigh, NC, now to Seattle, WA. This wing recipe has been sought after by many that have tasted them, and I've never given up the recipe or prep method...until now."
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chicken wings, segmented and patted dry with paper towels
unsalted butter, melted
hot pepper sauce (such as Frank's RedHot®)
coarse-ground black pepper
This is my husband's wing recipe, too. Peanut oil is really the only way to go. Crispier wings and the flavor just can't be beat. I don't like wings usually but these are MONEY. Try them for yourself and you'll see.
I am born and raised in Buffalo, NY and this is not the best recipe for wings. REAL wings use only equal parts of Frank's Hot Sauce (no substitites allowed) and butter for mild sauce. That's it - just Franks and butter. To make them hotter, increase the amount of Franks. This is how the best pizzarias make them in Buffalo, and for the record, Anchor Bar has good wings but not the BEST wings in Buffalo - there are plenty of neighborhood pizzarias and bars that make way better wings!! And you coat the wings by swirling them around in a metal mixing bowl with plenty of sauce after they have been fried - and in Buffalo, they are NEVER NEVER served with ranch dressing - REAL Buffalo wings are served with Blue cheese dressing and celery!!!!
Oh man! These were really good. I pan fried them in about 1/4 inch of peanut oil for 10 minutes per side. Much better than using an entire gallon of peanut oil and this got the wings good and crispy.
For the sauce, I added 1 tsp of red pepper flakes, which for me left the wings fairly spicy. This isn't a traditional Buffalo Wing sauce, but is still really good. I liked the garlic flavor in addition to the heat from the red pepper flakes, Frank's RedHot and black pepper. I will definitely make these again.
Loved the recipe. @mimihouse27 its very distasteful to make comments on here that are so demeaning. If you really watched the video and read Scotts notes you could comprehend better. He stated the Anchor bar started the wings not the best, he plated with celery and blue cheese not ranch as you claimed. Review the facts and please watch the video again, clearly you missed it meaning you probably didn't follow directions. As you know this is a recipe site however he makes his wings is HIS way. Don't like it just say that and move on. Scott my daughter loved your wings and thank you for sharing!
Nothing secret about this recipe. I brine my wings for a day, then rinse so the salt content is not high. I use a K.C. rub and in the smoker for 2 hrs using applewood for smoke. Deep fry @375F for 8-10 minutes and toss is a chili sauce that is low sodium. Frank's is nothing but salt so I make my own sauce or buy a low sodium chili sauce. Now this is a secret, so don't tell anyone
While this is a good basic recipe for Buffalo wings I would tweak the recipe by adding honey. I love the contrast between HOT and Sweet!
I learned to make wings the same way from a friend who ran a catering business. I do used minced garlic instead of garlic powder, but the recipe is the same otherwise. This concoction is a little piece of heaven paired with chunky bleu cheese dressing. As they say, you can't have just one! Delicious!
To Rich, she never said it was a secret she just mentioned that she never gave out the recipe before. What is your problem...They tasted wonderful and will make again and again, it is a keeper. And much easier that your way.
* Percent Daily Values are based on a 2,000 calorie diet.
Scott's Coast-to-Coast Famous Chicken Wings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 1050
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