Buffalo Wings

[Gerry Zagorski]

With Super Bowl right around the corner thought this might come in handy...

Best way to cook wings is to deep fry them but unless you have a commercial deep fryer it's a challenge because the small home fryers don't keep the oil hot enough, unless you just put a few wings at a time. So, I find at home, baking them on high heat is best.

For the wings I prefer fresh not frozen but if you must use frozen, I would defrost them before baking and be sure to separate the wings from the drums.

In a gallon plastic ziplock bag mix in 3/4 cup of flour, 1 tablespoon of garlic salt and 1 teaspoon of cracked black pepper..

Throw wings into bag and shake them around so they have a good coating on them.

Place wings on a slighty greased cookie sheet (PAM) so when baking they don't stick as much. Cookie sheet needs to be the type with sides on it because you don't want the grease from the wings spilling all over your oven.

Preheat oven to 425 and cook wings approx 25 minutes or until brown. Flip wings and cook another 20 to 25 minutes until browned.

While the wings are cooking pour yourself a beer and melt half stick of butter in a small sauce pan and add 1/2 of a 12 ounce bottle of Franks Red Hot Sauce.

When wings come out of oven put them into a large bowl, pour hot sauce over them and toss around until they are coated.

Crack another beer and Enjoy.

[EyesOnFirstAve]

Who would have guessed, Gerry the chef? Sounds great. How about you just make them for me and I will by the beer?

[HDMarc]

Make a triple batch and I'll get a half keg

[Gerry Zagorski]

Sounds like we have another NJF party in the making here.. Beer, wings and women... What else do you need??Hmmmmm... maybe we do this on a boat and are fishing too

[reefsquater]

Mine are similar, I use black pepper, garlic powder, smoked paprika, a pinch of cayanne, and a little salt.

In the butter-red hot sauce, I add a little rub in with it and a heaping teaspoon of BBQ sauce.

[LeftyReeler]

hmmmm sea trial on the 28ft coming up... should we have a dock party to see if she holds up to the true test?

[beachwhistle]

Prefer grilling the wings until crispy (a must). Add a little chipolte sauce to the Franks too.
Don't cover the wings and use a wide dish when pouring on the hot sauce so they don't steam and stay crispy.

[Gerry Zagorski]

Never thought to grill them beach... I would guess you'd have to oil the grates so they don't stick to the grill???

[dfish28]

Ahh grilled hot wings, this I do more than fish...
It's a low and slow deal, sprinkle your rub on one side of the chicken then spray with Pam lightly and repeat on other side , put wings on hot grill , turn from high to low when you put them on , give them a nudge to keep from sticking while on the first side, getting seared from high heat, after a good color develops, flip and turn heat up for a few and lower till you have color again then place wings on upper level and cook for 45 min. To an hour, or to what doneness you want, I also drizzle and brush franks through this process for more grilled in flavor, when done ill leave some plain for the ladies that prefer ranch and then toss the rest in franks hot sauce-strait, add butter if you can't take the heat. This is a long process but you can suck everything right off the bone. : note: I can jam my drum part of the wing through the upper rack to get more done at one time, takes care of 4 people

I'll put up a pic when photobucket starts better
Here we go




The drums stick right in thru the grate

[Gerry Zagorski]

WOWEEEEEE D ...... Those are some fine wings!! Drooling on my keyboard right now.... I need a fix