INGREDIENTS

INSTRUCTIONS

Kathy Peacock <KPEACOCK@stac.com>
Take the chicken wings and disjoint them. Throw the tips in a plastic
freezer bag for soup stock. Take the other two sections and remove any
"large" areas of fat or extra skin (not that this is really a low fat kind
of thing, but every little bit helps). Deep fry them in peanut or vegetable
oil until very done. I do this in batches of 6-8 pieces at a time -- don't
crowd the oil. Each batch will take about 15 minutes to cook. Remove and
drain on paper towels. The wings should look almost overcooked and dry.
They may not get very brown, but that's OK. I then layer the pieces in a
glass baking dish.
The sauce consists of unsalted butter and a combination of hot sauces. I
use a stick of butter to about 2-3 cups of hot sauce. This will coat a
"family pack" of wings. The combination that I like consists of varying
amounts (depending on what I have in the house
:-) of Durkee Red Hot, Louisiana Crystal hot sauce, and sometimes Texas
Pete's if I can find it. I usually add a shot or two of Tabasco just for
some extra heat although it doesn't do much for the flavor. Melt the butter
in a sauce pan and add the hot sauces. Crush a clove or two of garlic into
the mixture (we found that this was the missing ingredient from previous
attempts!). I also add some black pepper and ground red pepper. I like to
add some dried whole peppers too. Specifically, I throw in a couple of
African Devil Peppers. Bring the sauce to a simmer, put a lid on it with
the heat way down, and let it "pout" for about 1/2 hour. I actually start
this while I'm frying the wings.
Pour the sauce over the wings in the baking dish. Make sure they all get
some sauce on them. You can start eating them now, but I found they have a
totally different (read: much better) flavor if you let them stand
overnight. Let the whole thing cool down a bit then cover the dish and
stick it in the fridge. The next day, take the baking dish out, put it in a
350 degF oven for at least an hour. The sauce and the wings should be
piping hot. The meat will be very tender and fall off the bones if you
leave them in for about 2 hours (my personal favorite). The sauce will have
thickened up and coat the wings nicely (and be just delicious)!! You may
want to stir the wings around once or twice while baking so that the sauce
gets evenly distributed. This also works well to pack the wings into a
crock pot, cover that with plastic wrap or foil in the fridge overnight and
put them on low in the morning for a party at night. I did this for an
after work office party once and by noon everyone was going nuts over the
smell!!
Serve with lots of celery sticks to mop up the sauce with. You can also
serve blue cheese dressing if that's your thing, but I like them plain.
Oh, and don't forget lots of napkins and fluids to kill the fire!!! Hope
you enjoy -- I'll have mine tonight!
Notes: All this talk about Buffalo Wings definitely made me hungry!! I
remember a place in Bethlehem PA near Lehigh University where we used to go
for wings. They had wings and dollar beers on Wednesday nights. You could
order mild to nuclear. I only ever had one "bad" batch there in all the
wings I consumed -- just killer heat and no taste. At a reunion party with
the "Wednesday Night Wings Crew" up in Massachusetts, we came up with a
concoction that came pretty close to what we were craving. I don't have
exact proportions, but you don't really need them! Just experiment till you
get something you like.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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