[JoeProBono]

http://www.thedailymeal.com/americas-best-buffalo-wings-slideshow?utm_source=yahoo%2Bsports&utm_medium=partner&utm_campaign=americas %2Bbest%2Bbuffalo%2Bwings&RM_Exclude=Welcome

[donozark]

I make pretty good wings myself. Frank's Red Hot Sauce recipe. Only I add a splash of vinegar. A splash of Tabasco Sauce. Little salt/pepper. Enjoy.

Goes better with a bucket of Rocks. But then, anything does...

[Notwithstanding]

Hole-in-the-wall bars have the best wings.

In the 1980’s in Western New York (near Buffalo) most bars would sell 10-cent wings with $2.50 pitchers of beer. Blue cheese dressing and celery sticks (ABSOLUTELY ESSENTIAL) were 50-cents. So, for $5 a high school kid had a great night out with friends or a date. This was back when the drinking age was slowly inching up from 18 and it was unusual to be asked for I’d.

[AppyPappy]

Slowly being replaced by drumsticks

[manic4organic]

Another “throwaway” part that was turned into something tasty. I remember in the 80s finding something called fajitas in Central Texas. Amazing at the time and now found everywhere.

[WhyisaTexasgirlinPA]

The key to making the dipping sauce is to melt butter - half to a whole stick with a bottle of bbq sauce or buffalo wing sauce - makes the sauce thinner so you can easily drench all of your wings, but doesn’t dilute the flavor.

[Mich Patriot]

Wings: a by-product turned into a billion dollar industry. Too much effort for a few bites, and pricey for what you get.

[Notwithstanding]

Buffalo wing rules:

1. Sauce is mainly butter and hot sauce, and is applied only after being cooked.

2. Always served with celery sticks and blue cheese dressing.

3. Never coated in anything before frying (always fried naked).

4. Served with ice cold domestic beer.

[MarkL]

Believe it or not, Hardees (and I believe Carl's Jr) is now serving Buffalo Style chicken tenders. They use Frank's Hot Sauce, and they're really not too bad.

Mark

[mortal19440]

Harleysville Hotel, Harleysville, PA. Crisp, hot and lots of meat.

[aruanan]

My recipe that many have loved for many years:

aruanan's chicken wing recipe

Enough chicken wings that, when cut up, will cover the bottom of 3 9X13 Pyrex pans

Cut up the chicken wings into the forearm and upper arm pieces. Wash the chicken. Pick off any little feathers and hairs, etc. Pretend you’re an ape and the wing is a brother or sister ape that you’re grooming for fleas. Brown the wings in olive oil. Salt and pepper the side up side while the first side is browning. Dab on Chinese or Vietnamese chili garlic sauce.

After thoroughly browned, set the wings aside and clean the pans for the sauce step.

Have these ingredients ready for the sauce:

1 bottle of Krystal Wing sauce (a vinegar/red pepper sauce)
1 bottle Arizona Heat mustard (hot sweet mustard)
2 cans Thai coconut milk
1/2 large can Coco Lopez (sweetened, condensed coconut milk) 1/3 cup whole mustard seeds
1/3 cup fresh minced ginger root
3 fresh jalapeno peppers, cleaned of seeds, and minced
2 Cubanelle peppers, cleaned of seeds, and minced
3 finger peppers, cleaned of seeds, and minced
2 Scotch Bonnet or Habanero peppers, cleaned of seeds, and minced
2 manzana peppers, cleaned of seeds and minced
A pack of dried apricots, minced.
Two or three very ripe peaches, chopped up.
1/3 cup or more raspberry jam
Chinese or Vietnamese chili/garlic sauce
About 6 or 7 pounds of sweet onions
A couple cups brown sugar
A couple cups of water if necessary
1 cup parmesan cheese
Salt

Use a food processor to turn about 3/4 of the onions to puree. Make the other 1/4 finely chopped, but identifiable, bits. Mix them together and set aside 1/4 of it.

Use some of the onion juice and pureed onions to grind up the minced peppers and ginger--but large enough bits to be recognizable. Add this to the 1/4 of the onion mixture that was set aside.

Heat up the apricots and peaches in the microwave in water until everything is rehydrated, then grind this up in a blender (not the food processor—because the dried apricots are HARD to blend in the processor; the short blades of the blender, along with some onion juice, will puree it nicely). Set this aside.

Mix in 1 can of coconut milk into the 3/4 part onion mixture and divide it into a couple of big skillets. Heat over a medium flame while stirring until the mixture become very thick. Then scrape it to the sides of the pan and splat a spoonful onto the middle, let it cook enough to start caramelizing, and then mix it in. Keep doing this until it’s fairly dehydrated. It’ll be about half its original volume. This could take 30-45 minutes. Add the onion/pepper/ginger mixture and keep stirring. Add the fruit mixture and stir it up and then transfer everything to a big bowl. Add the brown sugar, Krystal Wing hot sauce, the Arizona Heat mustard (just half the bottle), the raspberry preserves, the Coco Lopez, a few more tablespoons of the Chinese or Vietnamese chili/garlic, the other can of coconut milk, parmesan cheese, and the ginger seeds. If it’s still too thick and doesn’t look as though it’ll be enough for three pans of chicken, add a cup of water.

Put a cup of the sauce into the bottom of each pan and tilt the pan to coat the bottom. Arrange the wings in such as way as to get the most wing pieces possible in a single layer. Spoon the sauce over the wings until they’re all covered and all the sauce is used up.

Put into a 350F oven for 30 minutes, then turn down to 250 for another 3 or 4 hours. Cover lightly with aluminum foil for the first few hours. Near the end, check to make sure the chicken is falling off the bones and that the cartilage is cooked away. When the cartilage is gone, uncover the pans and keep going until the top becomes browned and the sauce starts dehydrating. You’ll know when it’s getting near done because the coconut milk smell will start to become very noticeable.

Thick leftover sauce on the bottom of the pan is really good on toast.

[trisham]

My husband makes the best buffalo wings. He bakes the wings, which gives them a crispy outside and moist inside, melts a stick or two of butter, mixes it with some Frank’s hot sauce, and combines it with the wings in a large bowl just before serving. Absolutely delicious.

[cornfedcowboy]

One of the best wings I have ever had is at Jethro’s in Des Moines,Ia. Their secret?............they smoke the wings a little before they fry them. Not really a traditional buffalo wing but still amazing.

[COBOL2Java]

None of those locations are near me, so I'll stick with Cluck-U...

Tried their "911" wings once. Could only finish one. Paid for it the next day...

[aruanan]

Well, I got up at 4AM to start my chicken wing recipe above for after church meal. It took about 3 hours just to get things ready for the oven and I forgot the brown sugar!!! We’ll see. I guess I’ll have to let it bake for an hour and a half and then take it along and finish baking it at church. Merry Christmas.