Alton Brown's take on buffalo hot wings--

[joneschick]

http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe/index.html

the comments are pretty universally fantastic. The main negative response seems to be with the deep frying purists. I have never made wings that were really very good. His method calls for first steaming the wings, drying cooling, baking and then tossing in the saucing. Anyone else try these? :hi:

[hippywife]

1. We LOVE hot wings & I never deep fry mine.

I spray a cookie sheet and bake them with salt, pepper and garlic, and then (and this is the important part) toss them in a big sauce pot with FRANK's RED HOT and butter. It has to be Frank's for the best flavor out there, really. I let them simmer in the sauce pot, stirring frequently, until the sauce thickens somewhat on the wings.

Serve with Marzetti's Ultimate Bleu Cheese dressing for best results. (Yes, I know it has HFCS in it, but I can't help that, it's the best dressing for this.)

:hi:

[joneschick]

2. I have the blue cheese dressing

I have celery (unless Jon used it all in the chili) but I managed to forget the Frank's Redhot Sauce. Mea culpa. Daughter #1 used to work for a very popular restaurant and bowling alley in Minneapolis and I have been granted permission to substitute Siracha. I don't think familia will turn it down. :hi:

[hippywife]

3. Sounds like a very yummy dinner ahead of you

and la familia! Enjoy! :hi:

[opiate69]

8. I like Frank's a lot in my jambalaya and other cajun foods, but..

for my wings, I prefer Texas Pete's wing sauce..

[hippywife]

9. They might be good with Pete's but

they aren't authentic Buffalo wings without Frank's: http://en.wikipedia.org/wiki/Frank%27s_Red_Hot

:hi:

[joneschick]

4. Followup:

the tasty goodness has been approved and has disappeared! Wonderful, crispy wings---the sauce was just ok, but that's ok. it was the crispy, non-fried method is what I was really looking for. Whatever your preferred sauce, I recommend the method. :hi:

[Stinky The Clown]

5. We grill our wings

We brine them with salt and brown sugar for about an hour. Then we pat them dry and grill them until nice and crispy. They got tossed with Frank's Wing Sauce and butter.

Much better than frying them. Grilling allows much of the fat to simply melt away into the fire.

[joneschick]

6. I have 2 Weber grills

somewhere under a great deal of snow. The brining sounds really good. I may have to try that! :hi:

[Dover]

7. I've never tried that wing sauce (Frank's) or this method . Thanks for the followup comments.

I have had them with Mae Ploy - Sweet Chili Sauce and enjoyed the sweet to spicy(tangy) ratio.
I just posted this in another post about a Superbowl Party and just saw your post so thought
I'd add it here too. I usually let them marinate in this sauce prior to either grilling or baking them. But I'm not one who makes them frequently so don't have much to compare mine with.

[Retrograde]

10. We do a variant

Oven braise, then bake, then toss with sauce. My local grocery doesn't carry Frank's (and neither does the store in the Buffalo airport which is full of Anchor Bar branded sauces and I'm not going to put a bottle of hot sauce in my checked luggage when I get back from my semiannual visit) so we make our own with what's in the house. The best so far is Tapatio (a commercial pepper-based sauce) combined with melted butter and a tad of Tabasco until it tastes "right".

I just use the first two joints for wings: the third piece, the one with not too much meat on it, goes into the freezer until there are enough for stock.

[pengillian101]

11. That's a good idea!

I just use the first two joints for wings: the third piece, the one with not too much meat on it, goes into the freezer until there are enough for stock.