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Harry: Many, many hot buffalo wing recipies have previously been posted on TKL. You can find them by searching both "all message boards" and the "archives." Here are two that were recently posted:
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Baked Flamin' Hot Wings Recipe
aka Hot Wings of Doom...
***You need:
5 lbs chicken wings, the bigger, the better.
1 12oz. bottle of Red Hot sauce (or equivilent)
1 stick of butter (not margarine!)
Cayenne pepper
Habanero pepper sauce, pure if you can
find it. Try to avoid the type that's
mixed with onions, carrots, etc.
A bottle of really good spicy Italian
zesty salad dressing. The kind with big
chunks of garlic, spices, etc.
Tabasco sauce
Flour
Shake 'N Bake mix
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Directions:
Cut the tips off the wings and toss them,
then separate at the joint. Get a plastic
baggie and put a handful of flour and a
little bit of the Shake 'N Bake mix in
the bag. Not too much.
Do up about five wings at a time in the
bag, then put them on a wire rack above
a foil-covered sheet pan. You will
probably need a couple of such pan-rack
deals to be able to fit them all on.
Put the two-boners on smooth side up,
just barely touching one another. Don't
have them touching each other too much
or they will come out greasy and slimy.
Heat your oven up to 425 degrees and put
the wings in. You're going to want to cook
them for about a half hour, then take them
out and flip them over with a set of tongs.
After this, put them back in. It's normal
for a lot of steam and smoke to be produced.
(Your house may smell like wings for a day
or so after making them! Take the battery
out of your smoke detector!)
When you've flipped them, it's time to start
on the evil hot sauce. Get a small sauce
pan and melt a whole stick of butter into it.
When its liquid, take the bottle of Red Hot
sauce and start pouring it in. You will need
almost 3/4 of the bottle. The mixture will
turn from yellow to orange.
Add a little tabasco sauce (approx. 2
teaspoons) and some of the Habanero sauce.
Be carefull with this stuff. It is hands
down the hottest pepper sauce in the
world. The stuff could be used in chemical
warfare! But not only is it ferociously
hot, it has a most delicious and exotic
taste to it. Just put in about a tablespoon
or so into the sauce. Add about two
teaspoons of the zesty italian salad
dressing.
Keep stirring the sauce with a wisk until
it just starts to bubble, then cut the
heat and cover it up.
After about an hour total time in the
oven, the wings should be done. They
should be really crispy - almost dry
looking. Take them out. Heat the sauce
up again until it bubbles, then remove
from heat. Grab the wings one at a time
with the tongs and dunk them right into
the hot sauce. Hold it under for a few
seconds, then tap it on the side of the
pan to remove loose sauce.
Then sprinkle a little cayenne pepper
over it until it's lightly dusted, and
drop it into a big 'ole bowl.
Do this for all the wings.
If you are of the tender sort, you can mellow them
out a bit by avoiding the cayenne pepper and using less of the
Habenero
sauce.
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Here is another one:
BAKED BUFFALO WINGS
8-10 wings- when cut 16 total
4 -8 oz Texas Pete hot sauce (depending on how hot you like
them)
1/3 stick butter
1 cup flour
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. salt
Cut wings in half at the joint. Place flour,
salt, pepper, garlic in a large zip loc bag.
Add wings and seal and shake.
Place wings on a non stick cookie sheet,
use pam if you like.
Bake for 45 minutes at 375. After 45 minutes they
should be very crispy and brown, if not let them stay in until they
are (no longer than 1 hour - unless you like jerky wings!!). While
chicken is baking, place Texas Pete in a sauce pan with butter an
heat
until butter is melted. When the wings are done place in a tupper
ware just big enough to hold all of them. Pour the hot sauce over
and
seal and shake. Remove from plastic container and serve with
ranch
dressing. This recipe cuts the fat in half but not the taste!!
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