Hot wings - favorite sauce, store-bought or homemade??

[jbdragon17]

Ok ... I need to jump in on this one cause I make some killer wings.

Mine are VERY similar to what a lot of you are doing with the Franks/Butter.

Deep fry 20-30 wings (I like em extra crispy)...I have baked them too...finish under the broiler to crisp.

...Still very good that way.

While they are frying add 1 stick of butter(room temp), 2-3 Table Spoons of Franks Red Hot, and one packet of Hidden Valley Ranch dry mix to a large tupperware bowl.

When the wings are done, transfer the wings from fryer to the tupperware. Seal the lid and shake em up until all the butter is melted making a sauce which coats all the wings.

You are done... Enjoy.

[Windy City Walleye Hunter]

I would have to second Famous Dave's. I am partial to the Devil Spit sauce. Hooters is also pretty good as is Buffalo Wild Wings. The only difference is the scenery is a lot better at Hooters than Dave's or BW2

Windy

[Oldtyme]

I use Franks Red Hot straight if I want some kick.... or like others mix in a little butter...

I wouldn't suggest buying Franks Buffalo wing sauce..... I think it's just pre-mixed Franks & butter.....& much more expensive than buying the Franks & mixing it yourself.

The very best wing recipe I've found & is VERY popular is one I found here

I don't quite follow it anymore though.

I'll make the spiced flour mixture..... (a lot spicier than the recipe) dip a wing in...put it in buttermilk...then back to flour..then set aside on some foil until I'm ready for them. Fry / dip / eat.

It's basically a fried chicken style wing.......very good & worth a try.

[charliepete2]

I do the mixes with Franks Red Hot or Crystal Louisiana and butter. If I want to amp up the heat I mix the flour heavy with Cayenne before tossing the wings.

I don't like soggy wings so I serve them with a basting brush and sausage on the side. That way you can 'paint up a few' and then eat them and then repeat the process. Nice and crispy the whole time.

[Coach Dog]

Here's a great recipe that I came up with after modifying one I saw on tv. It is a great recipe that is hot, but not too hot and sticky w/ bbq twist.

1 cup Franks Red Hot

1 cup Famous Dave's Devil's Spit BBQ sauce

2.5 teaspoons of Tabasco

1.5 teaspoons of cayenne pepper

1/2 stick of butter

1/2 cup of honey

Melt butter in pan and SLOWLY heat rest of ingredients.

I usually make a double batch so I have plenty of leftover sauce for sandwiches, burgers, etc. I also deep fry my wings and then quick char them on the grill, then toss them in this sauce. Lastly, I also have a great bleu cheese recipe to top it all off. MONEY!!!

[Coach Dog]

While on this topic, does anyone suggest where you can buy good, quality, large wingies like the restaurants use? I usually just get the Golden Plump at your local grocer. They are fine, but small and I would like the plump ones if anyone can suggest where to get them.

[IndyEFI500]

S*a*m*'s. I buy a couple of 10 pound bags at a time. I quite often will set up the big fryer outside and do both at a time and then freeze them. I then throw them under the broiler on a cookie sheet when I want them.

[gman2002]

i also think the wings are too small . so here's my tip , i use legs and call'em hot legs. dietz if its too thin your probably using to much vinegar. i use the franks with some butter but no vinegar at all, but i do put in a good amount of garlic powder not garlic salt tho or it gets to salty especially with the butter. the less butter the hotter. i found a book that has restraunts top secret recipes, and this was the original anchor bars recipe. also i cook them on the grill, i never deep fry, then put 'em in a big bowel and toss them . blue cheese and a beer - oh yea

[LMITOUT]

There are two different styles of Franks I noticed while at the store last week, regular and Buffalo. I picked up the Buffalo and it was real good without messing around with butter and all that other jazz. Wasn't super hot and had just enough zip to make it enjoyable.