Dang, that’s a lot of wings man!
I did a vat of chile verde yesterday, man that stuff is good.
Biggles

DO YOU BADER YOUR WING FIRST.WELL WE DO IT DOWN SOUTH.BUT YOUR LOOK OK .JUST MITE TRY IT THANK.

Thanks for the review. The #1 sauce is indeed quite warm, and not for the casual heat fan. I did the happy dance around the house when we got the call about the 2 Scovies…My wife wanted to have me committed. Next batch, you may want to try my ancient Chinese secret. Fry the wings for 4-5 mintues, remove them, and stab each piece once with a 2-pronged fork and put ‘em back in the oil, it adds a great deal to the flavor of the meat before the sauce even touches it.

I tried the Rizzotti’s wing sauce on butterfly (Buffalo) shrimp and the sauce was absolutly exceptional !!! I really enjoyed the flavor and it was nice not to have to doctor up the sauce to get that special flavor. I would highly recomend this to wing lovers.

[...] If you’ve not made buffalo wings at home before, this great article from the HSB will help a ton! [...]

Here is a way to reduce teh Fat - Instead of Deep frying, coat the wings with oil and Bake them on a cookie sheet. I dare you to tell the difference.
Them add the Hot sauce and Butter mixture.
High qualty wings, make the best wings - Moist.
WHat are the Best wings in Buffalo?

Dang, my mouth is watering just by looking at these yummies…..

[...] Next task was cutting the whole chicken wings into those bite-sized wings that we all know so well from our favorite wing joint. After consulting the HSB article on making buffalo wings, it looked to be an easy enough task. Now, either we have the crappiest cutting knives in the world (a possibility) or it just isn’t as easy as pictured, but we had to break out the electric knife to make quicker work of cutting those wings apart. As you can see, the end result was a bowl of wings just waiting to be made into heavenly goodness. [...]

Ahhh, the magnificence of a nice razor sharp cleaver!

DEFCON Creator on 5/22/2006 at 7:48 am said:

Ahhh, the magnificence of a nice razor sharp cleaver!

I just bought one last week for that VERY reason\purpose!

huvason on 5/22/2006 at 8:11 am said:

I just bought one last week for that VERY reason\purpose!

Hmmm, are you sure that was YOUR purpose?

DEFCON Creator on 5/22/2006 at 8:20 am said:

Hmmm, are you sure that was YOUR purpose?

Well…. it was at least one of the reasons I got it

To cut wings, you need to find the joint. Bend the wing, and see where the vertex of the bending occurs, and poke the knife through. You should be able to cut wings with a regular table knife this way.

For a home fryer, you can use frozen wings. Before turning on the fryer, place the frozen wings in the fryer basket. Rinse them well under hot water in the sink, then put the basket in the fryer ABOVE the oil, and turn the fryer on. When it gets hot, then put them in.

Also, I never use bottled sauce, although i have gotten ideas from restaurant wings. If you’re going to make the wings, you might as well make the sauce. I take a big bottle of Red Hot, and add habanero peppers, ginger, horseradish root, garlic, black pepper, dry mustard, malt vinegar, and a couple shots of bourbon (and a secret ingredient, some extra hot peppers i grew in my yard), put them in a blender, and puree it. It’s of course extremely hot, and can be cut with butter and vinegar. Not making the bulk wing sauce with butter allows it to be stored more easily (butter/hot sauce will harden in the fridge).

Obviously, I used to live in Buffalo. Long enough to bother making wings, but not long enough that I get upset when people add something other than Frank’s and Butter

“Not making the bulk wing sauce with butter allows it to be stored more easily (butter/hot sauce will harden in the fridge). ”

Hint Phil, use clarified butter, it’ll last over a year in the fridge with out turning into a block of stuff. With the solids all removed, it won’t congeal nearly as much.

As for cutting up the wings, I use a cleaver because it’s fun, and I scare my wife.

As for the frozen wings, I put them right into the oil (call me adventurous). I find it sears them differently, if not quicker. It also allows the meat to steam cook within the skin, as the meat is frozen as well. The meat comes out much more tender, and the skin crispier.

awesome tips Creator.

Do you ever remove the skins of the wings?

thakswset on 6/9/2006 at 2:55 pm said:

awesome tips Creator.

Do you ever remove the skins of the wings?

NEVER!!!
I know I posted the Ancient Chinese Secret here somewhere, but here it is…
After you put the wings into CANOLA oil set at 375-390 degrees, take them out only after 2-3 minutes. They aren’t finished yet!
Take a large 2-pronged BBQ and stab each wing ONCE, and then put them all back into the oil. This causes a “Peking Duck” style of cooking, whereas the meat will seperate from the skin, leaving the meat moist and tender, and the skin crispy as Hell.
After that, have your sauce (preferably Defcon) slightly heated in a chafing dish or pot, throw the wings in while they are still very hot, toss them like a salad, take them out of the pot, and serve them immediately.
Trust me, you’ll like the results.

“Take a large 2-pronged BBQ”

BBQ FORK, that is.

Thanks for the tips. Lost in knowing how much oil to use in deep frying method (picture above seems to use very little oil) and if the wings are floating in the oil, how to turn them over and to keep them turned over since they always want to turn back around again.

Just did a buncha wings. Mmmmm good. Thanks for the inspiration!

My method was canola/vegetable oil. Wings cut as you suggest. Fry wings. Drop em into the sauce while the next batch cooks. Sauce was two sticks unsalted butter, one bottle Franks original. Dregs of an old bottle Dave’s Insanity. DELICIOUS! Better than any restaurant I’ve had.

The last batch done had a half habanero frying in there with em. Next time I’ll add two halved habs from the outset.

cooker on 6/24/2006 at 10:00 pm said:

Thanks for the tips. Lost in knowing how much oil to use in deep frying method (picture above seems to use very little oil) and if the wings are floating in the oil, how to turn them over and to keep them turned over since they always want to turn back around again.

Just put enough oil to cover the wings. That’s what I just did and it worked like a champ, my first time. No need to be gingerly with these things, turn em around once or twice, but I just really stirred them. This is EASY stuff, no need to make it rocket science.

Devious David on 6/24/2006 at 10:58 pm said:

Just put enough oil to cover the wings. That’s what I just did and it worked like a champ, my first time. No need to be gingerly with these things, turn em around once or twice, but I just really stirred them. This is EASY stuff, no need to make it rocket science.

Hmmmm, for small natches this may work. When I’m cooking them up for a party or show, using a turkey fryer is THE BEST way to do these little monsters. About 2-3 gallons of canola oil and 90 pounds of wings…Just plain happiness!

DEFCON Creator on 6/25/2006 at 8:07 am said:

Hmmmm, for small natches this may work. When I’m cooking them up for a party or show, using a turkey fryer is THE BEST way to do these little monsters. About 2-3 gallons of canola oil and 90 pounds of wings…Just plain happiness!

Yowza! I was lucky to have 4 pounds. And I cooked them in about 5 batches. It seems that if you scaled the recipe up, it would probably be close to the amount of oil:wings ratio you used.

I’d sure love to cook 90 pounds though. Fun! If I had more oil around, I probably would have tried cooking all 4ish pounds at once.

For my last batch I put that habanero in there and it did add to the heat a little bit. The Hab was oily, but tasty too. Next time a few go in from the get go. I think the capsaicin gets into the hot oil and coats the shickens nicely.

I realized today from reading the directions on my wings sauce bottle that I had been pouring the sauce all over the wings and THEN cooking them. This makes for soft soggy wings. I do not have a deep fryer, but I am going to try baking them at 425 degrees until crispy and then pouring the sauce on them. I looked at the sauces and decided to go with Chrystal Hot Sauce since I have went with franks before..well, here goes–wish me luck!!

You don’t necessarily needa depp or turkey fryer, a couple inches of canola in a pot will work just fine. Baking just doesn’t give you that seared crispiness that frying does. I’m glad to hear you learned one of the cardinal rules when it comes to Buffalo style wings, apply sauce AFTER cooking. You should only have to coat them (when the sauce is good, of course), they don’t have to be submerged.

DEFCON Creator on 7/4/2006 at 9:26 am said:

You don’t necessarily needa depp or turkey fryer, a couple inches of canola in a pot will work just fine. Baking just doesn’t give you that seared crispiness that frying does. I’m glad to hear you learned one of the cardinal rules when it comes to Buffalo style wings, apply sauce AFTER cooking. You should only have to coat them (when the sauce is good, of course), they don’t have to be submerged.

The problem is finding a good wing sauce LOL - the real problem is that my DEFCON ONE bottle is always near empty

Looking forward to trying some wings at home soon. This entry gives some inspiring tips & visuals.

my wife loves hot wings that are “other than” hot. She enjoys sweet and sour, spicy cajon, honey BBQ, and so on. Besides having to go to KFC, does anyone have some home made quick wing sauces?

I don’t know maybe it’s just me, but I use some Marinade Bay the other day, and I didn’t think it was bad at all. I will go back and check the bottle to be sure I do have the right brand though.

But which do most of you think is better, eating them right from sauce or putting them in the oven a little while first?

The Hot Zone Online Blog » Buffalo Wing Night on 5/21/2006 at 7:53 pm said:

[...] Next task was cutting the whole chicken wings into those bite-sized wings that we all know so well from our favorite wing joint. After consulting the HSB article on making buffalo wings, it looked to be an easy enough task. Now, either we have the crappiest cutting knives in the world (a possibility) or it just isn’t as easy as pictured, but we had to break out the electric knife to make quicker work of cutting those wings apart. As you can see, the end result was a bowl of wings just waiting to be made into heavenly goodness. [...]

I definitely feel you. I have made tw sets recently from packs of 12 wings, and I feel like I only cut 3 or 4 as close to perfect as I’d hope. I’ll see how my had’s Miracle Blades do.

phil on 6/8/2006 at 7:49 pm said:

To cut wings, you need to find the joint. Bend the wing, and see where the vertex of the bending occurs, and poke the knife through. You should be able to cut wings with a regular table knife this way.

For a home fryer, you can use frozen wings. Before turning on the fryer, place the frozen wings in the fryer basket. Rinse them well under hot water in the sink, then put the basket in the fryer ABOVE the oil, and turn the fryer on. When it gets hot, then put them in.

Also, I never use bottled sauce, although i have gotten ideas from restaurant wings. If you’re going to make the wings, you might as well make the sauce. I take a big bottle of Red Hot, and add habanero peppers, ginger, horseradish root, garlic, black pepper, dry mustard, malt vinegar, and a couple shots of bourbon (and a secret ingredient, some extra hot peppers i grew in my yard), put them in a blender, and puree it. It’s of course extremely hot, and can be cut with butter and vinegar. Not making the bulk wing sauce with butter allows it to be stored more easily (butter/hot sauce will harden in the fridge).

Obviously, I used to live in Buffalo. Long enough to bother making wings, but not long enough that I get upset when people add something other than Frank’s and Butter

YEah I did try to do it this way. Sometimes it came out fine. Sometimes it didn’t. Sometimes it seem to cut better like in the picture with the drum and wing pointing forward. Other times it seemed to cut more easily with them pointing up and cutting as I bent the wing

John on 7/3/2006 at 7:45 pm said:

I realized today from reading the directions on my wings sauce bottle that I had been pouring the sauce all over the wings and THEN cooking them. This makes for soft soggy wings. I do not have a deep fryer, but I am going to try baking them at 425 degrees until crispy and then pouring the sauce on them. I looked at the sauces and decided to go with Chrystal Hot Sauce since I have went with franks before..well, here goes–wish me luck!!

DEFCON Creator on 7/4/2006 at 9:26 am said:

You don’t necessarily needa depp or turkey fryer, a couple inches of canola in a pot will work just fine. Baking just doesn’t give you that seared crispiness that frying does. I’m glad to hear you learned one of the cardinal rules when it comes to Buffalo style wings, apply sauce AFTER cooking. You should only have to coat them (when the sauce is good, of course), they don’t have to be submerged.

Yeah I don’t have a deep fryer anymore. Right now I just deep fry my wings in a pot probably shorter than the one in the pictures

Raymond on 10/12/2006 at 6:23 pm said:

I don’t know maybe it’s just me, but I use some Marinade Bay the other day, and I didn’t think it was bad at all. I will go back and check the bottle to be sure I do have the right brand though.

But which do most of you think is better, eating them right from sauce or putting them in the oven a little while first?

There is no reason to ever use the oven for Buffalo wings. They never come out crispy enough, and if they do, they usually look like pieces of charcoal. After frying them to desired crispiness, put them directly from the fryer into the sauce you will be using. It helps to have the sauce slightly heated beforehand. Dunk them for about 1-2 seconds, take them out, and devour them. People have this weird misconception that the wings have to soak in the sauce. All this does is make them goopy and soggy, like Hooters wings (if you want to call them wings).

Raymond on 10/12/2006 at 6:23 pm said:

I don’t know maybe it’s just me, but I use some Marinade Bay the other day, and I didn’t think it was bad at all. I will go back and check the bottle to be sure I do have the right brand though.

But which do most of you think is better, eating them right from sauce or putting them in the oven a little while first?

I stand corrected it was Moore’s Marinade not Marinade Bay. Speaking of sauces I tried a few more store bout sauces. I have not found a recipee I like yeah and just plain hot sauce and butter is not enough flavor for me. This past weekend my older sister tried to make wings for my younger sisters party with hot sauce, butter, and tequila, but it really didn’t turn out right because my dad told her to bake the wings first instead of frying them, then she ended up just dropping the wins in the sauces she made and puttin it all back in the oven.

But back to the sauces……

I like Crystal’s Hot Sauce, so I tried their wing sauce. It was nasty and bitter. IT tasted kinda like the sauce was made with Tabasco sauce instead of hot sauce. IT also seems like they tried to add sweetness to it.

I tried Hooters sauces. IT was the most awful thing I ever tasted. It was totally disgusting. It tasted like the sauce had cheese or sour cream in it. I hope this is not what it tastes like in the bar. Plus, they suggested using Hooters breading mix before frying. I’ve had grocery store wings with a slightly creamy taste to them, but this was just awful. Terrible!!

Tried Budweiser Buffalo Wing Sauce, the mild and tangy flavor. It wasn’t bad at all.

DEFCON Creator on 10/13/2006 at 7:49 am said:

There is no reason to ever use the oven for Buffalo wings. They never come out crispy enough, and if they do, they usually look like pieces of charcoal. After frying them to desired crispiness, put them directly from the fryer into the sauce you will be using. It helps to have the sauce slightly heated beforehand. Dunk them for about 1-2 seconds, take them out, and devour them. People have this weird misconception that the wings have to soak in the sauce. All this does is make them goopy and soggy, like Hooters wings (if you want to call them wings).

Yeah I tried it just to see. Putting it in oven after saucing is definitely not the way to go. It makes it take like those cheap pre-packaged frozen wings in grocery stores.

Agreed.

Hey, it may be a shameless plug, but try our stuff out. People around here seem to like it, as do judges in national competitions.

DEFCON Creator on 10/25/2006 at 8:08 am said:

Agreed.

Hey, it may be a shameless plug, but try our stuff out. People around here seem to like it, as do judges in national competitions.

Oh, trust me. I plan to get my hands on the defcon sauces.

robert on 7/28/2006 at 8:02 pm said:

my wife loves hot wings that are “other than” hot. She enjoys sweet and sour, spicy cajon, honey BBQ, and so on. Besides having to go to KFC, does anyone have some home made quick wing sauces?

Yeah I know sometimes when I go to a wing place my mom or my cousin will get honey wings or season wings or some other type of mild wing. Anyone know who makes a good honey wing sauce?

Raymond on 10/27/2006 at 12:39 pm said:

Yeah I know sometimes when I go to a wing place my mom or my cousin will get honey wings or season wings or some other type of mild wing. Anyone know who makes a good honey wing sauce?

“Honey” wing sauce??? Have your wife make them. Sorry, couldn’t resist.

I finally got my hands on some defcon sauces. I ordered Defcons 2 and 3 because I knew there were people around who were more fans of milder sauces. I was excited for them to finally get there. I must say they are pretty good. When I first tasted Defcon3, I kinda of tasted some of that creamy taste I didn’t like about the Hooters sauces but it was not as overwhelming. I thought maybe it’s based on what type and how much butter is used, but then I checked the ingredients, and I notice cream was one of the ingredients. I guess everyone has their own taste they like. ME being from Memphis, none of the places I usually go to(Crumpy’s BJ’s, DBo’s seem to have a creamy taste to theirs). Neither do WingStop(Didn’t they recently win at some competition) or Zaxby’s which are also there as well as in Mississippi where I’m living now. I even thought I smelled the smell of soy sauce. Then again I never get mild, season,honey, or lemon-pepper wings when I go somewhere anyway unless that’s all they have say somewhere like AppleBees. I’m usually used to getting the next to the hottest

I then tried my Defcon2 sauce, and the cream taste was definitely not as evident. This sauce really tasted good. As a matter of fact when my bottle ran out, my last few wings really didn’t get that much sauce on them. They probably had no more on them than if I’d brushed the sauce on, and the taste was just great. This might be the best purchased wing sauce I’ve tasted, but I’m gonna hold off on that decision until I get a taste of Defcon 1.

Defcon 1 Rules! If it’s a bit hot for your liking just add a little Condition 2 to it!

Defcon: version 1.5.

parker394 on 12/12/2006 at 6:18 pm said:

Defcon 1 Rules! If it’s a bit hot for your liking just add a little Condition 2 to it!

Defcon: version 1.5.

That’s the idea, all 3 mix very well together.

I just placed my order for Defcon 1. I can’t wait to try it. Is there a reason for the cream in the sauces?

Anyone plan to try Defcon 0 when it comes out?

Raymond on 12/15/2006 at 1:22 pm said:

Anyone plan to try Defcon 0 when it comes out?

I already have some open that I have used in several things. Jerky, wings, soup, dips…… Good stuff! It’s an extract, so it only takes a few drops.

Hey Creator, you try that Jerky yet? Bigshow said it was for pansies! God I hope he was kidding, it’s loaded with Zero. Loaded and coated.

DK on 12/15/2006 at 1:38 pm said:

I already have some open that I have used in several things. Jerky, wings, soup, dips…… Good stuff! It’s an extract, so it only takes a few drops.

Hey Creator, you try that Jerky yet? Bigshow said it was for pansies! God I hope he was kidding, it’s loaded with Zero. Loaded and coated.

DK, I’ll get ya some of ScottyB’s Oblivion jerky, it rocks !!!

Raymond on 12/15/2006 at 1:20 pm said:

I just placed my order for Defcon 1. I can’t wait to try it. Is there a reason for the cream in the sauces?

Hi Ray, it’ll go out tomorrow morning. The cream in the sauces does a couple of things. It allows the stuff to really cling to whatever you put it on, and as of the #1, you don’t taste the extract. The new & improved #1 definitely has a kick, I don’t think you’ll be disappointed.

DK on 12/15/2006 at 1:38 pm said:

I already have some open that I have used in several things. Jerky, wings, soup, dips…… Good stuff! It’s an extract, so it only takes a few drops.

Hey Creator, you try that Jerky yet? Bigshow said it was for pansies! God I hope he was kidding, it’s loaded with Zero. Loaded and coated.

Hi DK, long time no talk. I thought I told you, but I didn’t, ’tis the season of forgetfulness. Yeah, it’s definitely hot. I actually cut a few pieces off the slab and added it to black eyed peas and bacon. Good stuff!

Raymond on 12/15/2006 at 1:22 pm said:

Anyone plan to try Defcon 0 when it comes out?

The ZERO has been out for about 2 years, it disappears from our inventory rather quickly whenever it’s released (usually 2 times a year). Keep an eye out sometime around late March or April for the next release. We’re ordering raw materials now for the packaging, man, I think we’ve outdone ourselves again! The bottom of the bottle doesn’t even touch the base this time (hint).

Raymond on 12/15/2006 at 1:22 pm said:

Anyone plan to try Defcon 0 when it comes out?

No way - that’s just nuts

DEFCON Creator on 12/15/2006 at 2:14 pm said:

Hi Ray, it’ll go out tomorrow morning. The cream in the sauces does a couple of things. It allows the stuff to really cling to whatever you put it on, and as of the #1, you don’t taste the extract. The new & improved #1 definitely has a kick, I don’t think you’ll be disappointed.

Hi DK, long time no talk. I thought I told you, but I didn’t, ’tis the season of forgetfulness. Yeah, it’s definitely hot. I actually cut a few pieces off the slab and added it to black eyed peas and bacon. Good stuff!

The ZERO has been out for about 2 years, it disappears from our inventory rather quickly whenever it’s released (usually 2 times a year). Keep an eye out sometime around late March or April for the next release. We’re ordering raw materials now for the packaging, man, I think we’ve outdone ourselves again! The bottom of the bottle doesn’t even touch the base this time (hint).

Creator, send an email thru my site, I need your address !!!!
THANKS
Aj

Hi DK, long time no talk. I thought I told you, but I didn’t, ’tis the season of forgetfulness. Yeah, it’s definitely hot. I actually cut a few pieces off the slab and added it to black eyed peas and bacon. Good stuff!

Well, you may have told me, I may not have heard. I have had issues with my email lately and some of them are getting lost in lala land. Outgoing and incoming. So if you sent something via email, I may not have gotten it.

Anyone sending me emails and not getting replies, I apologize. Seems that my ISP may have their sh** straight finally, so hopefully no more issues like this.

Glad to hear you liked the jerky Creator. Can’t wait to see what’s in store for us with the next Zero release. I just hope you have the “non collectible” versions also. My supply is dwindling!

hey thanks for posting this recipe here. i tell you what i cooked buffalo wings before using other methos but they worn’t as good is cooking them this way unfortunately i dint use none of your sauce cuz i didnt find any but thanks

Arizona Jack on 12/15/2006 at 5:19 pm said:

Creator, send an email thru my site, I need your address !!!!
THANKS
Aj

AJ, did you get it?

DEFCON Creator on 12/22/2006 at 12:13 pm said:

AJ, did you get it?

Yes sir Mr Creator, I’ll get back with you soon !! THANK YOU

Mr. Creator??? Man, you make me feel old. LOL!

DEFCON Creator on 12/22/2006 at 1:55 pm said:

Mr. Creator??? Man, you make me feel old. LOL!

You ARE old! - E.Z,

E.Z. Earl on 12/22/2006 at 6:07 pm said:

You ARE old! - E.Z,

You crack me up!

chicken wings

Nichelle on 1/13/2007 at 12:37 pm said:

chicken wings

Wow, that was deep…

I really did like Defcon 1, but I will make a habit of mixing it with 2 for the people who don’t like as much spice. I ran out of 2, so I had to mix it with 3. I noticed the Defcon sauces are the only sauces that I like that actually coat the wings well. A lot of sauces seem to either barely coat the wings or if they do barely have taste. I get good flavor out of Defcon 2 with only an extemely-light amount of sauce on them. So, is there any sauce out there that compares to Defcon?

So what is the best say to sauce em? I usually put them in one of those tall bowls, put the top on, and shake it in the sauce. I’ve been restaurants and seem them just pour the sauce in a bowl or pan and just rub the wings in it a little, and still I’ve seen some just brush the sauce on. Maybe I need to drain them better or something.

Raymond on 1/26/2007 at 5:23 pm said:

I really did like Defcon 1, but I will make a habit of mixing it with 2 for the people who don’t like as much spice. I ran out of 2, so I had to mix it with 3. I noticed the Defcon sauces are the only sauces that I like that actually coat the wings well. A lot of sauces seem to either barely coat the wings or if they do barely have taste. I get good flavor out of Defcon 2 with only an extemely-light amount of sauce on them. So, is there any sauce out there that compares to Defcon?

I haven’t found anything out there that compares to Defcon. There are a few really good wing sauces out there. But nothing quite like (or as good as) Defcon wing sauces.

Anthony on 1/26/2007 at 5:32 pm said:

I haven’t found anything out there that compares to Defcon. There are a few really good wing sauces out there. But nothing quite like (or as good as) Defcon wing sauces.

Agreed

Defcon should watch out though, EZ Earl’s sauce is up there…..

Thanks guys, I appreciate the good words. Servin’ up a bunch of them tomorrow in Massachusetts, and then another 100+ pounds next weekend for the Superbowl!

Sounds great John, sorry we can’t be there. You having a deathmatch? Take lots of pictures, although I dont think any will beat out GoonieNicks!

kristi on 1/26/2007 at 11:01 pm said:

Sounds great John, sorry we can’t be there. You having a deathmatch? Take lots of pictures, although I dont think any will beat out GoonieNicks!

Greetings all, yup, had the “Deathmatch”, ChileheadEd won it. It was the first “candle lit Deathmatch”, pretty funny stuff!

DEFCON Creator on 1/28/2007 at 8:14 am said:

Greetings all, yup, had the “Deathmatch”, ChileheadEd won it. It was the first “candle lit Deathmatch”, pretty funny stuff!

Is the Creator going soft? I”m picking up on a romantic side of him we’ve never seen! I hope the soft candlelit lighting didn’t effect the picture quality! I want to see some pain! lol

Congrats ChiliheadEd!

Good morning everyone!

“Frank’s Original Red Hot Sauce (mixed with melted butter) - Great buttery flavor with a strong vinegar cayenne bite. Not hot enough for even the ladies in the group. 4 out of 5 Stars”

Hey, hey, hey, lets rememeber it was a LADY that won the last Defcon 2 match!

kristi on 1/28/2007 at 8:33 am said:

Is the Creator going soft? I”m picking up on a romantic side of him we’ve never seen! I hope the soft candlelit lighting didn’t effect the picture quality! I want to see some pain! lol

Congrats ChiliheadEd!

Good morning everyone!

LOL!
Actually it was a one on one with BigShow and ChileheadEd. The place was quite upper crust for a “Deathmatch”, but alas, it was fun to hear the sneezes and coughs from the other patrons when the “Deathmatch wings” were presented. LOL!

LOL!, and the LADY was the one that coated First Street with masticated chicken. LOL!

DEFCON Creator on 1/28/2007 at 12:34 pm said:

LOL!, and the LADY was the one that coated First Street with masticated chicken. LOL!

The images….make them stop!

DEFCON Creator on 1/28/2007 at 12:34 pm said:

LOL!, and the LADY was the one that coated First Street with masticated chicken. LOL!

Truer words have never been spoken, but come on now, she gets a big A for effort!

I totally almost slipped on it out on the sidewalk too, FYI!!! lol

kristi on 1/28/2007 at 2:05 pm said:

Truer words have never been spoken, but come on now, she gets a big A for effort!

I totally almost slipped on it out on the sidewalk too, FYI!!! lol

Nothing like a slippery chicken!

Are buffalo wings ever battered with flour, salt and pepper prior to frying?

sue harb on 2/1/2007 at 11:26 am said:

Are buffalo wings ever battered with flour, salt and pepper prior to frying?

Not in my house! Breading, YUCK! We stick with ‘ol reliable, naked & wet. Breading causes the wings to get goopy and nasty, not unlike those “fowl” Hooters things. Some people bread them, I am not of that ilk.

At my local bar they make the wings exactly as shown, but then they throw them on the grill for a few minutes to dry them off and make them a bit crunchy.

So I live in London in the UK.

On many visits to the USA I have fallen in love with Buffalo wings and want to make some now that I am back here.

The biggest problem is that RED HOT is not widely available here and I am looking for a Buffalo Sauce recipe that I can make myself.

Any suggestions?

thakswet on 1/26/2007 at 9:47 pm said:

Defcon should watch out though, EZ Earl’s sauce is up there…..

I might check it out

You know I just had wings over someone’s house. They made both seasoned wings and honey mustard wings. The wings themselves actually came out well. I noticed they did what someone earlier had suggested. They took the wings out, poked them with a fork, then put them back in. The wings got that right amout of crispiness to them.

Raymond on 2/11/2007 at 6:16 pm said:

You know I just had wings over someone’s house. They made both seasoned wings and honey mustard wings. The wings themselves actually came out well. I noticed they did what someone earlier had suggested. They took the wings out, poked them with a fork, then put them back in. The wings got that right amout of crispiness to them.

It’s the ONLY way to cook them.

So, for those of you who like the Frank’s Red Hot and melted butter have you fried the Frank’s Extra Hot?

I have been on a mission the past year or so to find the BEST “hot wings” around. I live in north east philly area, and i have not really found ANY restaurants/take out joints that have something special!
I did order out the other week at a local SEA FOOD restaurant, and saw on the menu: “GRIFFIN BAR WINGS”, the hottest they could make ‘em!
MY whole scalp was sweatin’ with great ” flavor”!
I found out that “GRIFFIN” wing sauce is a local company– so all you hot-heads out there, check it out! I am still trying to perfect my own at home. And keep in mind, the quality of the chicken helps!

Do you know the recipe for lemon-pepper wings dry rub like pluckers?

Love the forum!! You guys got it right. Deep fry, poke ‘em after five minutes, NO BREADING!! Here’s another thing to try, after frying and coating with sauce, (quickly coat, not too much) Put them on a baking sheet and throw them in the oven at 325 degrees for 12 minutes or so. They stay crispy, and the sauce gets baked on for a not so messy experience. Kind of a grilled flavor with all the crispiness intact. Also I have found an AWESOME combination of flavor by adding a small bit of Scorned Women hot sauce to the Franks and butter base for some extra spicy goodness!

Before frying, don’t you put salt and pepper on the wings? Me, i put calamansi (small green round lemony flavor, but more sour than lemon, and the fruit can only be found in the Philippines), black pepper and fish sauce. Try it, it’s good.

Also, do you have substitute for blue cheese dip? We don’t have it back here.

I personally don’t understand the concept of rotten, ahem, I mean bleu cheese. It’s like sour cream, WTF? Why buy it, just leave your milk out in the sun for a few days, it’ll sour.

the buffalo wings looked great but needed more details but other than that it was great i am a food chef at and a manager at apple b’s

hey you may not no me but im rachel ray i have an cooking show called ”30 minute meal” i love the recipe of the buffalo wings i will try it on my show watch out 4 it . if u have direct tv its channel 231 n if u have dish its 110 my show comes on at 6

I just wanna say that I just cooked the buffalo wings in the way of the recipe…. and I loved it……….

Muchas gracias por sus recetas, son maravillosas..!!!!

i’m looking for some small bottles (very) of wing sauce to put in bags for wedding favors. any ideas?

If you own a shrink ray, ours would be the perfect gift.

Regarding wedding favors, Frank’s offers a variety of sizes of wing sauce. One even looks like a pocket version for an individual. Also, being in the “industry”, we bake fresh wings with salt and garlic powder just until they change color and then put them in big strainer and let them cool. Then store them in a fridge. Then deep fry. They are considered “jumbo” so we prep to save time on frying. They sell very well so we just kept doing it. However, in my own findings, the smaller the wing, the better it is. Some brands label them as party wings. The “Original” Buffalo Wing seems to be these little buggers that just peel off the bone one after the other. They take less time to fry and seem to be more enjoyable to eat. As for the wing sauce, college degree not required. Franks, butter and garlic powder. That is my recipe foundation. Play around with it as much as possible. Also, A LOT of places use WHIRL. Its a restaurant short cut. My next step is to play with flavored butter, salted, unsalted, sweet etc etc. Glad I came across this site. Very informative. Good job.

Defcon Creator suggested frying 3 minutes then poking with a fork then frying until your desired doneness. Taking part of his suggestion by frying but not poking (never frying before for fears of burning down the kitchen) I fried instead of baking, as the article suggests, and warmed about half an 8 oz. bottle of Defcon 2 (for a total of 16 drums and doubles) in a small saucepan until little wisps of steam came from the surface, and the sauce removed some nose hairs. After frying in Canola oil until golden at 360-365, and letting them drain on paper, I threw them in a Pyrex bowl, and dumped the sauce on them. Tossed them around a bit. The sauce stuck to them like ketcup on a fried potato. A thing of beauty to behold, and the taste was even better. Best wings, bar none!! not like those greezy old bar wings from the owl place)

I was in such dumbfounded heaven from this unearthly elixer that I almost forgot that my glasses were sliding down my nose, and my shirt collar was wet. (hot food makes me sweat really bad, even if it ain’t to hot)
Scovie award for sure!! I know why. I will keep coming back for more.
Thank you Creator for making the best sauce in this world and beyond!!

Wow, thanks man! Those are the kind of words we never miss hearing!

Please get Franks sauce out of the same picture as Defcon please!!! There is only one wing sauce and we all know whos that is…Thank you for your prompt attention to this problem!!