Best Buffalo Wings

I'll cast my vote for CJ's Wings in Columbia, Missouri. Best I've had, meaty and the BYFO (burn your face off) sauce is fantastic. If you're ever at MIZZOU you have to try them!

quote:

Originally posted by Rusty246

quote:

Originally posted by TheBone26

I'm not gonna let this wing discussion continue without mentioning the greatest WINGER joint to ever hit the scene. One word, two syllables...Cluck-U. Enough said. Their signature wingers at the "Thermo" level (12 large or 18 huge, both are respectable) along with their spuds are a better than perfect combination. THERE AINT NOTHING LIKE THEM- IT'S AN ADDICTION.

I can't help but wonder which Cluck-U you ate at. Our's is TERRIBLE! I guess it could have been a bad day, but I don't think I'd go there again, not even for beer. The first and last time I ate there the wait person took my order while smoking a cigarette..

Our "Cluck-U" finally closed(wooohooo)and is now a "Dirty Bird's" and the name is fitting. You wouldn't want to enter this place from the looks of the nastiness outside. Still can't get over the visit when it was "Cluck-U". However, "Gator City" right down the street has wonderful wings that always arrive piping hot with plenty of celery AND carrots and your choice of their homemade bleu cheese or ranch dressing.

Getting ready to make my famous wings for the super bowl. Just four ingredients: Chicken wings, franks original red hot sauce, butter, tobasco sauce.
Can't wait.

quote:

Originally posted by UBAlum
...Discovered Archie Moore's in New Haven when I moved to CT. By the way they have had a place in Fairfield for several years now...

Archie Moore's does indeed make the best Wings in Connecticut.

They have 4 locations: New Haven (original -- a couple of blocks from the Yale campus), Fairfield, Milford, and Wallingford. There will be a restaurant opening soon in Derby.



They also bottle their wing sauces for retail sale.
Here is a link to order:

http://www.yankeegrocery.com/archie_moore.html


http://www.archiemoores.com

quote:

Originally posted by Scorereader

Getting ready to make my famous wings for the super bowl. Just four ingredients: Chicken wings, franks original red hot sauce, butter, tobasco sauce.
Can't wait.

You've got it right on! I've been using this Red Hot sauce for 15 years for my wings (it used to be called Durkee's Red Hot Sauce). I occasionally find it in the gallon container at the grocery store. Try spicing up the sauce with whatever you feel like. I buy a variety of hot peppers at the market - jalapeno, habanero, chilis, serrano - whatever they have. I chop them up and throw them in the sauce, along with an onion (white or purple). Green and/or yellow bell peppers make the sauce a little more attractive. Add ground red pepper for heat. Dried hot peppers work in a pinch in place of fresh hot peppers. I always grind, finely chop, or puree the habaneros/scotch bonnet peppers so nobody get zinged while enjoying the wings. Cumin, curry powder, and a small amount of chili powder provide some variety to the sauce. Adding other hot sauces also makes it interesting.

Frank's Red Hot Sauce has got to be the best wing base sauce ever - I've tried them all. It's so simple to make wings - start with the Red Hot Sauce, and add whatever to taste. I know the label says add butter, but I found they get kind of oily/greasy, and I use it about half the time. Bake (or deep fry if you have the time and energy) the wings for 15-20 minutes a side (30-40 minutes total baking) at 350 degrees.

The sauce freezes well, but loses some heat, and needs to be adjusted a little with some ground red pepper when you defrost it.

I am passionate about wings; I always compare wings at restaurants to the ones I make at home. This sauce makes it laughably simple to make great wings - amaze your friends and co-workers.

Enjoy!

quote:

Originally posted by Spicy Food Addict
[br
Try spicing up the sauce with whatever you feel like. I buy a variety of hot peppers at the market - jalapeno, habanero, chilis, serrano - whatever they have. I chop them up and throw them in the sauce, along with an onion (white or purple). Green and/or yellow bell peppers make the sauce a little more attractive. Add ground red pepper for heat. Dried hot peppers work in a pinch in place of fresh hot peppers. I always grind, finely chop, or puree the habaneros/scotch bonnet peppers so nobody get zinged while enjoying the wings. Cumin, curry powder, and a small amount of chili powder provide some variety to the sauce. Adding other hot sauces also makes it interesting.

I am passionate about wings; I always compare wings at restaurants to the ones I make at home.Enjoy!

I definately see your passion, but all those ingredients is just too busy.
The origiginal recipe calls for only four ingredients, and chicken wings is one of 'em. The other three: Franks original hot sauce, butter, tobasco sauce.
That's it. no hot peppers. no cumin, no curry, no chili powder, no bell peppers. no more of nothing.
This is the one food where I'm a purist. Don't mess with perfection.

oh, wait...there are three more ingredients, but all on the side: carrots, celery and blue cheese.
I forgot about those. Just don't put them in the sauce!

I personally think that Buffalo wings are solid evidence of a God that truly loves us all :)

If you are in the Florida panhandle check out:

Buffalo's Reef in Fort Walton Beach - outstanding wings!

Mo-Joes in Sandestin - part of a small Atlanta based chain, but man these guys do it right.

Buffalo's Wings and Rings in Tallahassee - this outfit is at least half responsible for the spare tire I gained in college and carry to this day :) Great stuff!

If you are in Southeastern Connecticut:

Porter's in Westbrook/Clinton - I hadn't had a really good buffalo wing in Connecticut (outside of my kitchen, of course:) until I found these guys. Excellent.

If you are making them at home, its no real secret. Cook the wings right and use Frank's Red Hot. I fooled around for years with different fresh ingredients and all kinds of bottled sauces. I was never able to really outdo RedHot and butter, maybe with a little Melinda's Habanero sauce to kick up the heat when appropriate.

Dave

the simpler, the better. Your wings sound great dholk!

quote:

Originally posted by dholk

If you are making them at home, its no real secret. Cook the wings right and use Frank's Red Hot. I fooled around for years with different fresh ingredients and all kinds of bottled sauces. I was never able to really outdo RedHot and butter, maybe with a little Melinda's Habanero sauce to kick up the heat when appropriate.

Dave

http://www.franksredhot.com/

BUFFALO CHICKEN WINGS
Servings: 24 to 30 individual pieces | Prep Time: 10 minutes | Cook Time: 12 minutes |

INGREDIENTS:
2 1/2 pounds chicken wings, split and tips discarded
1/2 cup Frank's® REDHOT® Cayenne Pepper Sauce (or more to taste)
1/3 cup butter or margarine, melted
Blue cheese salad dressing (optional)
Celery sticks (optional)

DIRECTIONS:
1. Deep fry* wings at 400°F (HIGH) for 12 minutes or until cooked and crispy; drain.
2. In large bowl, combine Frank's RedHot Sauce and butter. Toss wings in sauce to coat completely. If desired, serve with blue cheese salad dressing and celery sticks.

Wing Sauce Variation: Toss cooked wings in 3/4 cup FRANK'S® REDHOT® Buffalo Wing Sauce.

*Alternate Cooking Directions:
Bake 45 minutes at 425°F until fully cooked and crispy, turning halfway.
Broil 6-inches from heat 15 to 20 minutes, turning once.
Grill over medium heat 30 to 40 minutes, turning often.

Don't shoot me, but I like a few of the chain's wings:

Hooters
Damon's
Quaker Steak & Lube (local chain)

Sorry about dat.

We are still contemplating a possible move to Syracuse. (hubby just had another interview up there last week) As such, I'm wondering what the vote for best wing place in that area might be.

Side note to Scorereader: our band participated in the MD MCC conference up in Bmore yesterday. We did a clinic with Frank Battisti -- interesting!

quote:

Originally posted by joanie41

We are still contemplating a possible move to Syracuse. (hubby just had another interview up there last week) As such, I'm wondering what the vote for best wing place in that area might be.

Side note to Scorereader: our band participated in the MD MCC conference up in Bmore yesterday. We did a clinic with Frank Battisti -- interesting!

would love to know your opinion of Battisti. (He guest conducted a group I played with in Syracuse.) you can email me that if you'd like.

Wing place list is forthcoming.

I'm a little slow to remember my favorite wing places today. Still much on my mind from this past weekend and some catching up of work to do this week.
But I remeber my favortie place for wings was a little hole in that wall called Change of Pace. It's a sports bar on the north/north-east side of Syracuse on Grant Blvd.

Most people don't even know about it, but it definately served up great wings when I went.

And Twin Trees Pizza is a commonly known Syracuse wing stop. Although it was made famous for its pizza, which is its own style (not NY and not Chicago) the wings are a Syracuse favorite.
In fact, many pizza places also make some of the best wings in town.

I don't know why everyone is so hot on Duffs and Anchor Bar. Sure, they are decent wings, but they are both really salty and there's definitely alot of better ones out there. I think the best wings (I'm from WNY and have had many) to be found, hand's down, are from Bar Bill in East Aurora. Not only are the nice and big, the sauce there is absolutely excellent, and you can get any range of heat you want. The Beef on Wick is awesome too. The ones I am most likely to get in the city are from La Nova, but from La Nova I usually go with the BBQ wings since they are so darn tasty. Their pizza is great too. Enough with Anchor Bar and BW3's and Duff's, those are the obvious choices. Anchor Bar has some great jazz though, and its worth going at least once.

I am also a "wing-nut" and try them pretty much everywhere I go. Being from NYC I've eaten too many of the breaded wings and can't touch them anymore. The butter and hot sauce thing doesn't work for me either. In NYC it's Atomic Wings (franchised at pizza joints) or Pluck-U which is a takeoff on Cluck-U, also excellent.

I travel a lot to the Rochester/Buffalo area and have been trying wings in different places lately. The Anchor Bar has the best wings that I've ever tasted. I get the Hot and some of the Suicide sauce on the side for occasional dipping (the bar-maid showed me this trick).

Duffs (Rochester) is very good too but they are really, really hot. Be careful if you order heat.

Tonight I tried Jeremiah's Tavern in Rochester and the wings were awesome. I like the sauce at Anchor a bit better but the wings were big and meaty. They were $5.98 for a pound (10) but from 5-7 they were .40 each so I only paid $4 for a basket of ten. I was sad when I ate the last one. They also had a great selection of tap beers. I have to go to the Anchor bar for lunch tomorrow to compare the wings again.

The wings at Jake's Bistro in the Buffalo Airport are pretty good too but it's not the vinegar based sauce that I like and they're not really very wet.

As for the best home-made wings I buy the Anchor Bar sauce (they sell it by the gallon online for $19.99) and make my own at home in the fry daddy. It's almost like being there and your friends will flip.

quote:

Originally posted by dholk

I personally think that Buffalo wings are solid evidence of a God that truly loves us all :)

I thought that beer was proof that God loves us? Or, maybe Ben Franklin just never met a chicken wing.

On my most recent trip to Buffalo, I had the pleasure of hitting both the Anchor Bar and Duff's. These were my favoites....



If you want to find out which ones won, check out my full post for details:

http://styok.blogspot.com

quote:

Originally posted by stevekoe

Originally posted by dholk

On my most recent trip to Buffalo, I had the pleasure of hitting both the Anchor Bar and Duff's. These were my favoites....

Steve, Duff's was my first introduction to Wings back in 1982. I was in the 11th Grade and we had a band exchange trip to Buffalo. I'd never heard of Buffalo Wings, they didn't exist yet on Long Island. I remember everyone was warning me not to get "suicidal" I don't remember if I got hot or medium hot, all I know is my novice taste buds became completely numb. I returned to Duff's in 2000 after seeing the Buffalo Bisons at Dunn Tire park. At that time, my sophisticated "roadfood" palate was able to handle the intense fire of the hot wings, yes, I still wussed out on the "suicidal" stuff.

I am not a fan of "suicidal" either. I had one of my colleagues that got the hottest sauce at Anchor Bar and I tried it. It is just blistering heat -- such that I didn't get much flavor. I guess if you like that...than so be it, but it isn't for me.

Dunn Tire Park is on our summer agenda for this year!

I have only had wings in a handful of cities, but I have had a lot of wings here in Columbus, OH. Best wings: 1. My wife's buffalo wings...mmmm..fried or baked..mmm..
2. Buffalo Wild wings (Blazin', Thai, Captain Morgain best of all the good sauces)]
3. Roosters (super killers)
4. AMF Main Lanes wings (not bad for a bowling alley)
5. Wings Xtreme (near the OSU campus)
6. Kings Wings (cheap and greasy but tasty)
7. Hooters (I know they exploit women and all that but the 911 sauce is good)

I was just down in Florida with my brother and he took me to a place called "Wing House". (It's exactly like Hooters except the girls wear black instead of orange/white.) I have to say I was disappointed with the wings. I ordered hot and they were mild. I asked for some "house afire" sauce on the side and poured it all over them. The "house afire" sauce had some heat but not anywhere near some of the other hot sauces that I've tried. The folks at Wing House that named their hottest sauce have never eaten wings at Duffs.

I was talking with the owner of the Anchor Bar on my last visit there and I asked how they get such big wings. He explained that they only use roaster wings not fryers like everyone else. I have never seen roaster wings at the store. The larger wings are definitely much better I have to find a place to buy them.

If your ever in the South Florida area try Uncle Al's in Davie. 8200 Griffin Rd (954-434-1630). Not to be confused with the Uncle Al's in Weston, they are a totally different bird. Uncle Al's in Davie is a beer and wine sports bar with seven pool tables and arcade games for the kids. Supervised children are welcome till late night hours. Its more known for its WINGS than the sports ( about 18 TV's). The wings are huge.They come either breaded or unbreaded. They even have a boneless verson called Wingers. Very Good. Also if Your looking for a Ohio State Buckeye game this is the place, Uncle Al is a OSU alum.

The Best Buffalo Wings in the world are the ones you like...........

In Daytona Beach it's Booth's Bowery, they win the local "Best Of" every year. The story is that the owners came here from Buffalo and the wife worked at either Duff's or the Anchor.

John

I've read a good chunk of this thread. Good stuff. I'm also from the Rochester/Buffalo area and agree with most of the statements. My favorite wing places in Buffalo are Bar Bill which is actually in East Aurora near the traffic circle. Duff's is my #2. They do traditional wings ideally. Rootie's near UB Amherst used to be great until they changed ownership in the late '90s, then they sucked and now I don't think the place is even there anymore. Good wings are everywhere though in Buffalo. The Anchor Bar is OK but overpriced presumably because it's a tourist trap. The wings are good but not spectacular.

I don't live there anymore but wings are growing in popularity and can be found elsewhere but it's hit and miss. Blondie's in NYC has good wings and I haven't heard anyone mention them. Haven't been to Quaker Steak & Lube but I hear they're good.

If you make your own wings, Frank's with some spices and Tobasco is good. Otherwise use a sauce called Wy's Wings sauce. I haven't had anything that compares to it. Their hot, called Wys Guy I think, is awesome because it has heat and flavor not just heat. The link is www.wyswings.com. Their mild is excellent too although I don't eat it, my wife does. It's the tastiest mild I've ever had though easily.

I'm gonna order the Archie's sauce that someone recommended, but if it's as good as the Wys Wing sauces I'll be surprised. WW was at the Buffalo Wing Festival one year, maybe more than that I'm not sure. They sold them there. I didn't see them the next year though. I'm not sure if they were there last year or will be there this year or not. I get mine online.

Anyway, in Rochester the best wing places are McGregor's in the South Wedge, Jeremiah's as someone pointed out, the Sports Page, and Woody's has pretty good ones too. Hitchcock's now called the Merchant Street Grill or something had really good ones, but after the name change they didn't seem so great. I've only been there once since then so I'll give them another shot.

I make my own often now. They're better than the ones out easily where I live.

quote:

Originally posted by Burgermeister

quote:

Originally posted by UBAlum
...Discovered Archie Moore's in New Haven when I moved to CT. By the way they have had a place in Fairfield for several years now...

Archie Moore's does indeed make the best Wings in Connecticut.

They have 4 locations: New Haven (original -- a couple of blocks from the Yale campus), Fairfield, Milford, and Wallingford. There will be a restaurant opening soon in Derby.



They also bottle their wing sauces for retail sale.
Here is a link to order:

http://www.yankeegrocery.com/archie_moore.html


http://www.archiemoores.com

I just ordered this, I sure hope it's good! Over $10 for shipping for two bottles. It looks like it only comes in original and X-Hot.

I've tried just about every wing sauce I've found unless all they havve is the ingredients in Franks and Texas Pete's and the like. I have yet to find any that are exceptional other than Wys.

Quaker Steak sells theirs though and as I said, I haven't tried theirs yet. I plan on trying it the next time I'm in the Pittsburgh area.

Anyway, if I remember I'll come back and post my findings on the Archie's.

quote:

Originally posted by Burgermeister

quote:

Originally posted by UBAlum
...Discovered Archie Moore's in New Haven when I moved to CT. By the way they have had a place in Fairfield for several years now...

Archie Moore's does indeed make the best Wings in Connecticut.

They have 4 locations: New Haven (original -- a couple of blocks from the Yale campus), Fairfield, Milford, and Wallingford. There will be a restaurant opening soon in Derby.



They also bottle their wing sauces for retail sale.
Here is a link to order:

http://www.yankeegrocery.com/archie_moore.html


http://www.archiemoores.com

OK, I got the Archie's yesterday and tried them today for lunch. I fried my own wings.

It's a very average sauce. There's nothing in it but a base sauce, although I don't think Frank's, and butter. It's an OK average sauce, it's not bad, but also nothing at all special. It's comparable to what you'd find in a gazillion wing places that are never going to win anything for their wings.

It was pricey too considering. I'll stick with the Wy's for now or make my own from scratch using Red Hot.

On a side note, the Red Hot buffalo wing sauce isn't very good. Their original is very good and the best base.

The First and still the best on north shore of Chicago. In Evanston Il. Buffalo Joes

quote:

Originally posted by Pdasilva0324

I have only had wings in a handful of cities, but I have had a lot of wings here in Columbus, OH. Best wings: 1. My wife's buffalo wings...mmmm..fried or baked..mmm..
2. Buffalo Wild wings (Blazin', Thai, Captain Morgain best of all the good sauces)]
3. Roosters (super killers)
4. AMF Main Lanes wings (not bad for a bowling alley)
5. Wings Xtreme (near the OSU campus)
6. Kings Wings (cheap and greasy but tasty)
7. Hooters (I know they exploit women and all that but the 911 sauce is good)

I know it's to each his/her own but Buffalo Wild Wing?? C'mon. I live in Canada where we don't have them. I was so excited when travelling in the states I got to try them. Until I tried them that is. Very disappointed.

DT

Best wings I ever had were the Wango Tango wings at the Dinosaur Barbque in Syracuse, NY. Big meaty wings that were slow smoked, then grilled and sauced with a habanero sauce at the end. Finger lickin' good! Also Wing It on Commonwealth Ave in Allston, MA. This may be blasphemous, but their "boneless" wings are amazing. I know, sounds like a chicken finger, right? Way better and great choice and flavor of sauces (pteradactyl=teriyaki and jerk sauce). My friends dad used to make killer wings at home when I was a kid. He would get big meaty Tyson wings and bake them with a homemade buffalo sauce. Ahh, the memories!

Damons Grill

I believe Kenny mentioned this place, but they had some excellent wings. They were fried, very crispy, and with a great honey-chipotle sauce that was literally finger lickin' good. This was at the one in Gatlinburg.

As for local wings, Toots has it all over Hooters although neither one is spectacular. Seems like the ones I've had at Hooters were always exceptionally greasy.

If you get to Atlanta and want wings, the best place in town (there are several locations too) is Three Dollar Cafe. I've had wings in 100 cities and nobody tops these monsters. Big meaty pieces, incredible one of a kind flavor and homemade CHUNKY yet creamy bleu cheese dip, which no other restaurant in the US can touch.

Okay, I'm an old, retired professor . . . but my heart's still beating! (YEP, eat your heart out ya' young yuppies!)

So, I LOVE to go to HOOTERS once in a while to get a burger or an order of wings.

BUT, like the old codger founder of Hooters who (happily, OR unhappily, for all I know) just "gave up the ghost" a few days ago, I don't go there for "the food"! Their burgers AND their wings SUCK (no pun intended . . . HeeHee)

I GO THERE for theambience!

That said, if you want REALLY GOOD wings, you simply gotta go to Anchor Bar . . . . or BETTER YET . . . make your own at home.

Have a good day

I was taking care of my 95 y.o. granny for some time recently. She was living alone on six acres of property in a large house. The whole family knew that she needed help and supervision and I was in a position to do so. I have lived all my life in apartments, so the house and all that property appealed to me.
The fact is, she was not eating the food delivered by Meals on Wheels and would have bags of uneaten sandwiches and food in the fridge. Part of the problem was that she had hardly any teeth to eat anything with. After much deliberation with the family, we decided that it would be good for me to be around the place as the she needed help, the property needed maintenance inside and out, and yes, I would be able to cook meals for her that I -knew- she could eat.

But granny was a tough old bird and not an easy one to please. She never needed a garbage disposal in the past and even after I started to cook for her she didn't need one. She would chew on the food and spit it back to my dogs. My dogs loved granny and knew exactly where to sit.

Well I got tired of making soft meals for both of us and one night made hot wings for myself. As I sat at the table she asked what they were and I told her that they were too hot and difficult to eat. She wanted some anyway, so I gave her some. Now these were spicy, made with Crystal hot sauce, and she sucked them down without blinking an eye. The dogs went hungry!!! After that, wings were part of my menu planning.

Granny finally sold her property and moved to California, where she lived with my parents until early this year as she finally passed away. I did my part and to me the whole thing was as I planned it to be, an education about getting older. I think that I'll try to have more fun in life than she did.
But one thing I learned was I made the best hot wings around, because she liked them...

mark

quote:

Originally posted by ThrashATL

If you get to Atlanta and want wings, the best place in town (there are several locations too) is Three Dollar Cafe. I've had wings in 100 cities and nobody tops these monsters. Big meaty pieces, incredible one of a kind flavor and homemade CHUNKY yet creamy bleu cheese dip, which no other restaurant in the US can touch.

You need to get out more. LOL

I'm just kidding. Three Dollar Cafe wings are very good, but there are definitely some much better places in Western NY. But yeah, they're good down there.

quote:

Originally posted by ctrueder

Okay, I'm an old, retired professor . . . but my heart's still beating! (YEP, eat your heart out ya' young yuppies!)

So, I LOVE to go to HOOTERS once in a while to get a burger or an order of wings.

BUT, like the old codger founder of Hooters who (happily, OR unhappily, for all I know) just "gave up the ghost" a few days ago, I don't go there for "the food"! Their burgers AND their wings SUCK (no pun intended . . . HeeHee)

I GO THERE for the ambience!

That said, if you want REALLY GOOD wings, you simply gotta go to Anchor Bar . . . . or BETTER YET . . . make your own at home.

Have a good day

The Anchor Bar is absolutely nothing special. It's just like every city that has an "original" for something. Just like Pat's for cheesesteaks in Philly, they're not the best by a long shot. Just the best marketed and the "original." Anchor Bar are average wings.

If you want much better wings in Buffalo go to The Bar Bill in East Aurora on the traffic circle, to Duff's, or to Brennan's, although I haven't been to Brennan's in a while. Rochester has some outstanding wing places too equal if not better.

There is only one place in Pittsburgh that I can really recommend the wings and it is Wings, Suds & Spuds. It is located on University Blvd. near Robert Morris U. and the old Pittsburgh airport. The wings are big and meaty, never undercooked and always come with lots of sauce. I like the curly fries, too. A couple drawbacks are that there is always a line and the parking at times can be limited.

If you are ever in Manchester Tennessee then try FREDDIES Chicken WIngs at FREDDIES Oyster Bar on hiway 55 towards Tullahoma. It is an ORANGE and WHITE A-Frame building .

Best Wings around tha tparts.

I am from Buffalo and have been eating wings for over 25 years all over the region. I also travel alot for my job and have tried them all over the country.

In my opinion, the best wings are the traditional wings, with the simple ingredients consisting of Frank's Hot Sauce and Butter.

People differ here as to whether they like them moist and saucy or dry and crispy. Duff's is the saucey kind, most others, including Anchor Bar and Barbill, tend to be the dry crispy type. I am firmly in the crispy-dry camp.

There is definately one important secret of good "traditional"wings, however. You have to make them at home, or eat them where you order them.

For some reason, once you package them and take them home, the crispness is compromised and the experience is lost. I have yet to find any take-out (or even my favorite places that let you take them out), that hold a candle to the experience of a steaming plate of hot wings, just dumped on the plate from being shaken in the sauce. Pick one up, dip it in the chunky blue cheese dressing (OOOOOOOO Heaven)

While googling around, trying to find the name of a place that I stopped at last year while going cross country, I found this article.
http://www.geography.ccsu.edu/harmonj/atlas/buffwing.htm

I found it..
Frickers..It was in Maumee, Ohio (Toledo)..
(On my way to Cleveland, and the RNR Hall of Fame)
Didnt care for them at all.....
I tried 2 types..6 Teriyaki, and 6 garlic.
The service was lousy as all get out.. That much I remember besides the crappy wings.
Maybe it was an off night.
The place was busy as hell.
It took forever to get them, and then the bartender totally ignored me..I had to stand up to ask for my bill, and a go box.
Paid the bill, and went down the street to Outback.
Threw them away after I got back to the motel..
I was gonna give them another try--sorry I did.

They just opened up the new Boomer Jack Wings in the Olypmia Forum in Live Oak.We have a menu here from them at work,but i don't think anyone has tried them at all yet.
We also have Wing Stop here as well,and Buffalo Wild Wings too.Will have to try these places some time.
Think I may try my hand at making my own wings.Can't be too hard.

Not one mention of Hooters ?

quote:

Originally posted by HollyDolly

They just opened up the new Boomer Jack Wings in the Olypmia Forum in Live Oak.We have a menu here from them at work,but i don't think anyone has tried them at all yet.
We also have Wing Stop here as well,and Buffalo Wild Wings too.Will have to try these places some time.
Think I may try my hand at making my own wings.Can't be too hard.

Making your own wings is a snap. Just grab a deep fryer. Someone recommended a Presto Kitchen Kettle to me. Great fryer for around twenty bucks at Walmart. Grab a gallon of vegetable oil from there too.

Get your wings from the supermarket fresh poultry section. Cut them into pieces yourself if they are not already segmented.

Deep fry them at 400 degrees in the fryer until they float or are as crispy as you like them.

Take 'em out and sauce 'em up. The key is the sauce. You can make your own with Frank's/Red Hot and butter. Use real butter. You can also add spices if you like to suit to taste.

Otherwise buy a good wing sauce. My favorite is called Wy's Wings. I found them at the Wing Festival up in Buffalo. They don't seem to have been back in recent seasons though. But you can order online. If you send them a note they'll get back to you if you have any questions. They are where I got the Kitchen kettle fryer idea from. I think they have the information on their site too for how to cook wings.

There are some other good wing sauces out there but those are the ones that mimic authentic Buffalo wings the most. It's definitely kicked up a notch.

I've tried just about every wing sauce that I've found. The key is to look at the bottle and ingredients and see what's in it. If it's just cayenne peppers, vinegar, garlic and other basic stuff it's more than likely just a basic sauce. Most of those on the market are some essential version of that. None of those are very good and you're better just making your own with Red Hot, butter, and spices.

Hooter's sauce isn't very good. Their wings are OK but not great. I'm not sure most people go to Hooters for the food first anyway.

Hooters wings are NOT good-if you go by true hot wing standards...

true Buffalo wing standard: Franks Red Hot Sauce, Butter, Tobasco (optional - generally for extra heat only).
That's it. Nothing else. Once you get involved in any other flavors, you've gone from Buffalo Wing to Chicken Wing.

I read mention of Wings to go Homicide hot sauce. I would sure like to know the recipe for that or something like it. Does anyone have a wing sauce that is "very" spicy? You know it is spicy enough when you get to that tenth wing and you try to eat it without touching your lips!!!

Colonial Inn Rome N.Y. large wings, fried right, sauce is delicious.

Anyone try Planet Wings,noticed a few in Nanuet,Nyack and Spring Valley Ny. Lots of different flavors,I tried the special of ten buffalo wings,curly fries and a drink for $7.00,thought it was pretty
good,also tried the Cajun flavor wings,I thought they had a better flavor than the buffalo.

quote:

Originally posted by Dearhawke

I read mention of Wings to go Homicide hot sauce. I would sure like to know the recipe for that or something like it. Does anyone have a wing sauce that is "very" spicy? You know it is spicy enough when you get to that tenth wing and you try to eat it without touching your lips!!!

just use my above recipe and add a ridiculously hot pepper sauce or oil. At least then the flavor will be good -even if it's too hot to eat.

I just mentioned Hooter's Hot Wing Sauce as an example. Actually I would like Wings to Go Homicide Sauce recipe. I love wings and the hotter the better. I can't seem to find any recipes that I have tried to make that are any good. Any real good very hot wing recipes out there? I am not the kind of guy who puts Texas Pete sauce on a chicken wing and thinks that is good eats.

for 4lbs and up to 5 lbs: put thawed dry wings in the oven (flat in one layer, not piled on top of eachother) at 425 degrees.
On stove top, 12oz Franks Red Hot sauce, 1 stick butter, 1oz tobasco. (this will make typical hot wings. For medium use 1/2 oz, for Let butter melt slowly in on low. whisk as needed one the butter is completely melted.

when wings are cooked 60%, flip them, get rid of the chicken fat and put 'em back in the oven.
When wings are cooked 80-85%, put them in a bowl and pour 1/2 sauce over them. Let the sauce get mixed over the wings pretty good.
Pour chicken wings and sauce back into whatever you were cooking the wings in and make sure they are in one layer.
Broil both sides of wings.
While they are broiling, wash out the bowl and then put the other 1/2 of the sauce in the bowl.
once one side is crisp in the broiler, flip them over and crisp the other side. (this should only take a few minutes per side.)

Take out the wings pour them in the bowl along with the sauce and let them get resoaked in the sauce and them let them cool a bit.
Serve with celery and blue cheese.


this is my method. It takes a few times to get it right.

quote:

Originally posted by Scorereader

for 4lbs and up to 5 lbs: put thawed dry wings in the oven (flat in one layer, not piled on top of eachother) at 425 degrees.
On stove top, 12oz Franks Red Hot sauce, 1 stick butter, 1oz tobasco. (this will make typical hot wings. For medium use 1/2 oz, for Let butter melt slowly in on low. whisk as needed one the butter is completely melted.

when wings are cooked 60%, flip them, get rid of the chicken fat and put 'em back in the oven.
When wings are cooked 80-85%, put them in a bowl and pour 1/2 sauce over them. Let the sauce get mixed over the wings pretty good.
Pour chicken wings and sauce back into whatever you were cooking the wings in and make sure they are in one layer.
Broil both sides of wings.
While they are broiling, wash out the bowl and then put the other 1/2 of the sauce in the bowl.
once one side is crisp in the broiler, flip them over and crisp the other side. (this should only take a few minutes per side.)

Take out the wings pour them in the bowl along with the sauce and let them get resoaked in the sauce and them let them cool a bit.
Serve with celery and blue cheese.


this is my method. It takes a few times to get it right.

Sounds easy enough & tasty enough, with one small question - how the heck does the average cook know when a chicken wing is 60% or 80-85% cooked? Rather than %'s, can you throw-out some rough times instead?

Thanks,
John
(hosting poker night w/ the boys next weekend and can't decide if I'm making wings or my Buffalo Chicken Dip)

quote:

Originally posted by Scorereader

for 4lbs and up to 5 lbs: put thawed dry wings in the oven (flat in one layer, not piled on top of eachother) at 425 degrees.
On stove top, 12oz Franks Red Hot sauce, 1 stick butter, 1oz tobasco. (this will make typical hot wings. For medium use 1/2 oz, for Let butter melt slowly in on low. whisk as needed one the butter is completely melted.

when wings are cooked 60%, flip them, get rid of the chicken fat and put 'em back in the oven.
When wings are cooked 80-85%, put them in a bowl and pour 1/2 sauce over them. Let the sauce get mixed over the wings pretty good.
Pour chicken wings and sauce back into whatever you were cooking the wings in and make sure they are in one layer.
Broil both sides of wings.
While they are broiling, wash out the bowl and then put the other 1/2 of the sauce in the bowl.
once one side is crisp in the broiler, flip them over and crisp the other side. (this should only take a few minutes per side.)

Take out the wings pour them in the bowl along with the sauce and let them get resoaked in the sauce and them let them cool a bit.
Serve with celery and blue cheese.


this is my method. It takes a few times to get it right.

I've always grilled my wings, but today I decided to try your method. The only difference was Crystal instead of Frank's. I'm happy to report that the wings were VERY well received and all 5 pounds disappeared in a surprisingly short time. I do believe it's easier to tend each individual wing part on a grill, but when it's more convenient to cook indoors (like today) your way is most satisfactory.

Oh yeah, I did also add about 3 Tbsp. of the Tryme Tiger Sauce. It's become my kinda-sorta "secret" ingredient. Thanks for the recipe. pb

quote:

Originally posted by TwoJays

quote:

Originally posted by Scorereader

for 4lbs and up to 5 lbs: put thawed dry wings in the oven (flat in one layer, not piled on top of eachother) at 425 degrees.
On stove top, 12oz Franks Red Hot sauce, 1 stick butter, 1oz tobasco. (this will make typical hot wings. For medium use 1/2 oz, for Let butter melt slowly in on low. whisk as needed one the butter is completely melted.

when wings are cooked 60%, flip them, get rid of the chicken fat and put 'em back in the oven.
When wings are cooked 80-85%, put them in a bowl and pour 1/2 sauce over them. Let the sauce get mixed over the wings pretty good.
Pour chicken wings and sauce back into whatever you were cooking the wings in and make sure they are in one layer.
Broil both sides of wings.
While they are broiling, wash out the bowl and then put the other 1/2 of the sauce in the bowl.
once one side is crisp in the broiler, flip them over and crisp the other side. (this should only take a few minutes per side.)

Take out the wings pour them in the bowl along with the sauce and let them get resoaked in the sauce and them let them cool a bit.
Serve with celery and blue cheese.


this is my method. It takes a few times to get it right.

Sounds easy enough & tasty enough, with one small question - how the heck does the average cook know when a chicken wing is 60% or 80-85% cooked? Rather than %'s, can you throw-out some rough times instead?

Thanks,
John
(hosting poker night w/ the boys next weekend and can't decide if I'm making wings or my Buffalo Chicken Dip)

not really. Wings vary in size, therefore cooking time changes. Plus I'm currently using a gas stove and the cooking times is different than my old electric. And I'm cooking at nearly sea-level, which also changes cooking times. And, it depends on if you are doing 4lbs with the recipe, or 5lbs. But if I had to guess: 30 minutes is 60%. flip em at 30 mins, give 'em 20 more mins then add sauce, crisp them (which you can do by broiling or turning heat up to 500) in either case, you can't walk away at this point because the wings are actually done cooking and you're simply giving them a little crispness at this point, you've got to keep an eye on them. in general, you can error on the long side if you're not sure.

quote:

Originally posted by porkbeaks

quote:

Originally posted by Scorereader

for 4lbs and up to 5 lbs: put thawed dry wings in the oven (flat in one layer, not piled on top of eachother) at 425 degrees.
On stove top, 12oz Franks Red Hot sauce, 1 stick butter, 1oz tobasco. (this will make typical hot wings. For medium use 1/2 oz, for Let butter melt slowly in on low. whisk as needed one the butter is completely melted.

when wings are cooked 60%, flip them, get rid of the chicken fat and put 'em back in the oven.
When wings are cooked 80-85%, put them in a bowl and pour 1/2 sauce over them. Let the sauce get mixed over the wings pretty good.
Pour chicken wings and sauce back into whatever you were cooking the wings in and make sure they are in one layer.
Broil both sides of wings.
While they are broiling, wash out the bowl and then put the other 1/2 of the sauce in the bowl.
once one side is crisp in the broiler, flip them over and crisp the other side. (this should only take a few minutes per side.)

Take out the wings pour them in the bowl along with the sauce and let them get resoaked in the sauce and them let them cool a bit.
Serve with celery and blue cheese.


this is my method. It takes a few times to get it right.

I've always grilled my wings, but today I decided to try your method. The only difference was Crystal instead of Frank's. I'm happy to report that the wings were VERY well received and all 5 pounds disappeared in a surprisingly short time. I do believe it's easier to tend each individual wing part on a grill, but when it's more convenient to cook indoors (like today) your way is most satisfactory.

Oh yeah, I did also add about 3 Tbsp. of the Tryme Tiger Sauce. It's become my kinda-sorta "secret" ingredient. Thanks for the recipe. pb

Your success makes me happy
I'm glad your guests enjoyed them.
I, too, made a batch this weekend and found myself with no leftovers. IMO, this is the best time of the year to serve up buffalo wings.

The question still stands. How to make them really really hot and still taste good. The answer is not use Franks hot sauce and put your favorite hot sauce to taste. My question is specificately what additional hot sauce that also tastes good? I am not good at experimenting and besides, the wheel does not need to be reinvented. There are some good recipes out there, I just have to find them. I wonder what some of the wing places use. By the way, Frank's makes their standard hot sauce and also a buffalo wing sauce. It looks like the buffalo sauce may already have the butter in it but other than that very similar ingredients.

quote:

Originally posted by Dearhawke

The question still stands. How to make them really really hot and still taste good. The answer is not use Franks hot sauce and put your favorite hot sauce to taste. My question is specificately what additional hot sauce that also tastes good? I am not good at experimenting and besides, the wheel does not need to be reinvented. There are some good recipes out there, I just have to find them. I wonder what some of the wing places use. By the way, Frank's makes their standard hot sauce and also a buffalo wing sauce. It looks like the buffalo sauce may already have the butter in it but other than that very similar ingredients.

dude, I'm sorry you're not finding our tips helpful. Apparently the answer IS use Franks sauce and add in your favorite heat. If you're not sure, here's a nice guide. 12oz bottle of Franks, 1 stick butter and 1 oz tobasco sauce will made med to hot wings. Adding more tobasco will add more heat and it will not detract from the tang. You can go as high as 2oz. The tobasco adds heat without really interupting Frank's tang until you go over the 2o threshold. It's as close to real Buffalo wings as you can get without visiting the Anchor Bar.

Well if you want really hot wings,if you find some dried habanero peppers or habanero pepper flakes add to your favorite sauce and the
heat will be intense, if you just want a moderate heat,crush some dried red pepper and cayenne pepper and add to the sauce a little at a time until you find the flavor is right.

Someone mentioned the Wild Wing Cafe in the Reading Airport (Reading, PA) a few posts back. In the 90s, they were really incredible but soon everyone and their mom started going there and the quality diminished rapidly.

Now, the place to go for wings in Reading is the Peanut Bar. They are the best wings I have ever had... If you are ever near Reading, you should stop in there...

That being said, me and a friend are taking a wing journey to Buffalo this weekend (and also checking out the BILL and FINS on Sunday). After researching the comments here and on other sites, I've developed a list of places to go in the order I feel they have received attention:
1. Duff's
2. Anchor Bar
3. Rooties (may be closed now?)
4. Gabriel's Gate
5. La Nova
6. Bar Bill

Does this seem right?

quote:

Originally posted by Dearhawke

The question still stands. How to make them really really hot and still taste good. The answer is not use Franks hot sauce and put your favorite hot sauce to taste. My question is specificately what additional hot sauce that also tastes good? I am not good at experimenting and besides, the wheel does not need to be reinvented. There are some good recipes out there, I just have to find them. I wonder what some of the wing places use. By the way, Frank's makes their standard hot sauce and also a buffalo wing sauce. It looks like the buffalo sauce may already have the butter in it but other than that very similar ingredients.

I found that rubbing cayenne into the wings and refridgerating overnight adds a bit more heat.