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Let me say first that hot wings are one of the easiest things to make. For those of you that make special trips to your local wing joint, you should try to make your own. Nothing beat fresh hot wings, made to your personal liking. Yum!
When shopping for chicken wings, always by the highest quality you can find. Trust me, it’s worth it. Estimate that each person will eat between 10-15 wings for a meal or 5-7 wings as an appetizer. This should insure that you get enough wings to go around.
Step 2: Prepare Your Cutting Board
Make sure your cutting board is sanitized and your knife must be sharp as you will be cutting through some chicken bones. I always place a towel under my cutting board to prevent slipage since I will be applying a lot of pressure to get through the bones.
Prepare your breading mixture ahead of time, that way as you cut each wing, you can throw it into the breading. For this Super Bowl Feast I used Hooter’s Wing Breading, because, well it’s what I had on hand. I’ve also found that their breading coats the wings pretty evenly which results in even sauce distribution and great flavor! If your going to make your own breading, it’s simple. Just use some flour and spices to seasoning to your liking.
In order to create the right sized chicken wing, you must cut the wing in two places and discard of the tip of the wing.
After the first cut, your chicken wing will look like this. After the next cut, you will dispose of the chicken wing tip and place the usable wing pieces into the breading mixture.
Step 5: Breading The Chicken Wings
Place all of your cut chicken wings into the breading mixture. Mix wings in the breading until each is evenly covered. See image below:
Once your wings are evenly breaded, cover and place in a refrigerator for about an hour to an hour and a half.
Step 6: Frying Your Wings
Use only quality pure vegetable oil when frying your wings. Heat the oil, remove your wings from the fridge and place in oil. You will fry the chicken wings until golden brown. If you are making a lot of wings, break it up into small batches, so that each wing is evenly cooked and maintains it’s breaded coating.
Your wings should be golden brown when you remove them from the oil, or a little darker is you prefer them well well done. When wings are removed from the oil, place them on a paper towl covered plate to removed some of the excess oil.
Yes, you can make your own wing sauce, but if you have access to it, I recommend trying the bottled wing sauces once in a while. You’ll be surprised by how well they flavor your wings. Place your fried chicken wings in a large bowl and toss with your wing sauce of choice. Plate your wings, add bleu cheese and celery if you like and there you go. And there you go: Homemade Hot Wings
For our Super Bowl Wing Bonanza I created 5 Flavors of Wings:
Anchor Bar Original Wing Sauce - A great basic wing sauce, if your a beginner in the wing category, then try this sauce first, it’s the Original! 5 out of 5 stars
Anchor Bar Honey BBQ Wing Sauce - Okay, I typically like only traditional hot wings, but with this Honey BBQ wing sauce, even my wife ate the hot wings! It has a great Honey taste with a good BBQ sauce base. 4 out of 5 stars
Anchor Bor Honey Mustard Wing Sauce - I just had to try this one since I’ve been on a honey mustard kick with everything else I eat. This was a great change of flavor from the other wings we were eating. The only downside of this sauce was that I felt it was a little too thick. But hey, some people like their wing sauce thick. 3 out of 5 Stars
Wing Time Hot Wing Sauce - This sauce is slighty thicker in texture then the Original Anchor Bar, it has a slightly hotter taste and a bit more of a bite to it. I like the spices and parmesan that they put in there. 4 out of 5 Stars
Hooter’s 3-Mile Island Wing Sauce - I love hot foods (as if you couldn’t tell) and with the Hooter’s 3-Mile Island I was expecting a little more heat, but I was pleasantly surprised by the chunks of peppers in the sauce itself. The base was very thin and seemed to be absorbed by the wings quicker then I could put it on, but they still came out very tasty, even if they weren’t spicy enough for me. 4 out of 5 Stars Tags: How To Make Hot Wings, hot wings
Chilehead Comments:
Posted by: Nick Lindauer - Categories: Hot Sauce Stuff, Hot Wing Recipes
Permalink: How to Make Hot Wings: A Step by Step Guide
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169 Comments »
For some reason I’ve alway struggled making good hot wings. This blog broke it down for me. I’ve got a great hot sauce you should try, Khan’s Island Sauce. Thanks again.
Thank you, this is much easier than previous recipies I had for hot wings. Do you have a recipe to make BBQ ribs?
to Jason M.
Here is how I make baby-back BBQ ribs (in a nutshell)
First peel the papery membrane off the back of the rack of ribs. It’s a little tricky if you’re not sure what you are looking for, but all over the surface of the back of the ribs there a this thin membrane. You can use a tine of a fork or something similar to seperate the membrane, and then just peel it off.
Next thing is to rinse the ribs with cold water and dry with a paper towel. Then put the ribs in a large baking dish. Put in enough apple cider to cover the ribs. Let it marinade for at least 3 hours, up to 24 hours.
setup your grill for indirect cooking (if you have charcoal then put 1 small pile of lit coals on one side of the grill, place a 2nd pile of lit coals on the opposite end). If you have a 2+ burner gas grill then just light one of the burners. The goal is to have it so the ribs don’t cook directly over the coals (or burner)
Place the ribs on the grill (not over the coals or burner) Every 1/2 hour or so spray the ribs down with apple cider to keep them nice and moist. The ribs will take about 1 1/2 to 2 hours to cook. during the last 1/2 hour baste the ribs heavily with your favorite BBQ sauce. Once your done do a final basting. (I often see people start out by putting BBQ sauce on the ribs before cooking, then they wonder why the ribs come out burnt really fast. It’s because the sugar in the BBQ burns, not the ribs)
You will know the ribs are done when the meat peels back from the bone about 1/4 inch.
You can also use wood smoke and smoke the ribs while you are grilling. I always use hickory.
The above is pretty darn basic, but should net you some tasty KC style ribs with a good consistancy.
Sometimes during the last 1/2 when I put BBQ sauce on, I then wrap the ribs in aluminum foil and let then finish in there. That will keep the ribs really moist (but not too moist)
WRONG!!!!!!!!!!!!!!!!!
I’m from Buffalo.
YOU NEVER, NEVER BREAD CHICKEN WINGS!!!!!
I tried these wings myself and I aint a good cook but they were dead nice. Though I still prefer it when they are brought to you by a barmaid with a pint in the other hand. :0)
Comment #5 is 100% right. I am also from Buffalo, and it’s a crime against humanity to bread buffalo wings!
Comments numbers 7 and 5 are right. I also am from Buffalo,NY and you do not bread chicken wings.
My question - why do you cut off the tip of the wing? I love the taste and flavor of every part of the wing. If you don’t bread the wing - what do you do just fry it as is?
ALAS YOUNG YANKEES, YOU DO BREAD HOT WINGS , YOU DONT BREAD BUFFALO WINGS, HENCE THE NAME…..IDIOTS
Ok i want to make my own mild or medium hot sauce how do u make that and so it tast really good i can’t find it anywhere on the net help
re: comment # 9. There is no meat on the tip. You simply deep fry the raw, thawed out wings for about 10-15 minutes. Let them sit and allow the grease to dry off for about 5 minutes. Put them in a tubberware bowl with a tight fitting lid and toss with some butter and Franks Red hot sauce (more butter for milder wings). Serve with Blue Cheese DIP (NOT RANCH) and celery and carrot sticks. Wings Buffalo-Style.
Your best bet is to buy the Tyson frozen wings. They are pre cut.
The ONLY true Buffalo-Style hot sauce is Frrank Red Hot Sauce and some melted butter.
I have found the best way to make hot (buffalo) wings is to soak them in Texas Pete hot sauce for about an hour. Then throw them on the grill, seasoning them with alittle onion powder,paprika,garlic salt,pepper and seasoning salt.season only one side then baste often with Texas Pete for about 45 minutes.They are the best!
Thanks for the tips!!! I’ve pretty much always fried them like this but I’ve always bough mine precut… Hooter Hot sausce is great. But for breading a simple mix of flour and paparika is fine… I lightly salt mine before breading them…
Enjoy!!!
I also will try your ribs…. that sounds great… I found a great recipe for smoked salmon… if your interested let me know I’ll send yas the link
Hot wings just drop them in a deep fryer without breading them, cook them until they are golden brown, while they are cooking mix 3 tablespoons of Texas Pete Hot Sauce, 2 tablespoons of butter, place this mix in a bowl with a lid, when wings are done cooking place wings in bowl and put lid on the bowl and shake gently, let it set for about 5 minutes or so, and there ya go, that’s the southern way of doing it. They are the best!
Thank you for the nice Tips
Dont bread wings, thats stupid and non-buffalonian to do that. For sauce, you heat Franks Red Hot (adds tang and flavor, not just heat) and butter. Then you put the wings in a bowl, dump the sauce, add parm, cap it and toss.
If you put ranch dressing out, sharpen a pencil and stab yourself in the eye. Bleu cheese ONLY. And to make it, get chunk bleu cheese, add mayo, lemon, white vinegar, salt and pepper. And if anybody uses the bleu cheese, stab them, they are not a buffalonian.
Franks red hot, butter, parm, and chicken, thats all you need. Bleu cheese and/or breading should get you shot.
And I lived in buffalo, and won wing preparation and eating contests, so I know what the heck I am talking about.
Oh yeah, and the tips rule. I love the crispy skin of the tip. Make them in their own batch and send them to me. I will eat them. And smile.
Just finished eating my very first batch of wings cooked this way, and I’m still sweating! I made my own breading with flour and Tony Chachare’s Creole seasoning(a must have in every household). I prepared them in accordance with the blog, and I found a wing sauce made by Ashanti, from New Orleans, just plainly called Wing Sauce. I spiced it up a little bit more with some Jalapeno sauce and some Dat’l sauce and they turned out pretty good for a first-timer. I think next time I’ll try it the Buffalo NY way, without breading, but being from Louisiana, ‘mo hotta, ‘mo betta! Enjoy it now, Pay for it later!
where does it indicate that this meat is being washed……people wash your meat…this receipe is very very boring
Is it boring because it doesn’t say “wash your meat”, or is it something else? Could you elaborate a bit? I was under the impression that washing chicken was a given.
Try this recipe from Smoken’ Joe Jones, his wing sauce is awesome.
i think the recipe looks good.
re:comment #24. Anyone that needs to be told to wash their chicken, deserves whats comin’ to them. Love the recipe, never knew about breading hot wings. Have always just done buffalo wings. Franks sauce is the best.
How come sometimes you mix the sauce 1/2 and 1/2 with butter?
Good recipe. Nice and simple. Hot wings are not Buffalo Wings and breading Hot Wings is just fine, although I never do. Your missing the key point, anybody serves the crime against humanity called ranch dressing with wings must die! I you wish to dress your wings, then dress them in bleu cheese you must. Also, I recomend against the bottled sauces. I don’t know wtf is in ‘em since all hot wings are hotsauce (preferrably Franks) and butter. More butter, milder wings, more hot sauce, hotter wings. Easy.
For that next morning “ring of fire”. Try rolling a moist wing in ground dried chili pepper. The kind you sprinkle over pizza. If you are a health nut and don’t want to deep fry, try soaking the wings for 48 hrs in the hotsauce and broiling in the oven. It penetrates the meat giving the entire meat of the wing heat and you can skip all the transfats.
Broiling, breading, marinating? True wings contain none of the forementioned. Fry ‘em up in a turkey fryer, and just coat ‘em with the sauce of your choice, preferably ours. Some people have this strange mosconception that the wings have to be nearly swimming in the sauce, nope, all that does is get you a gloppy, mealy wing. Just enough sauce to coat, and nice and crispy. Mmmmm.
I like Jim Beam wing sauce myself!!
kenny on 10/24/2005 at 1:18 am said:
Ok i want to make my own mild or medium hot sauce how do u make that and so it tast really good i can’t find it anywhere on the net help
JEff on 2/3/2006 at 12:33 pm said:
How come sometimes you mix the sauce 1/2 and 1/2 with butter?
i want to make my own but not hot , how
my comment is, when you make the hotwings when you add eevrything is the hot sauce you add a table spoon of soy sauce, garlic powder, a bit of cayenne pepper and use franks red hot..yum soo good!!
welcome hallie, I like your style.
This looks very nice..of course they aren’t Buffalo style wings..they are hot wings..in fact..a lot of places call breaded wings Jersey Style wings..now lets not forget the original wings were from china done in a wok…but of course my fav is still the anchor bar, and honeys and Dimaggios( in hammertown Ontario)I think Hooters wings are ok..but..umm..was distracted when I was eating by other things…….hmmm…
of course that should say ” I was distracted by eating(insert comma here) by other things ” sheesh
uBu on 4/25/2006 at 1:26 am said:
This looks very nice..of course they aren’t Buffalo style wings..they are hot wings..in fact..a lot of places call breaded wings Jersey Style wings..now lets not forget the original wings were from china done in a wok…but of course my fav is still the anchor bar, and honeys and Dimaggios( in hammertown Ontario)I think Hooters wings are ok..but..umm..was distracted when I was eating by other things…….hmmm…
A couple of things got in your line of sight, eh? 
Wings can be made ANY way you like them.. breaded marinated or just plain. Here at the Three Hot Tamale house we like whole wings (not those little dinky things) sprinkled with a rub then grilled until nice and well grilled… then toss them with your favorite hot sauce… its all about preference
Wings seem to be made all differently. Personally, the traditional Buffalo style is my favorite (imagine that!). Hooters wings I’ll most definitely have to take a pass on. Just being able to see their kitchens just makes me lose my appetite. I also don’t like their gloppy wings (I never understood the use of flour and/or breading, to each his own). A nice crisp wing just barely coated in orange goodness will do the trick for me. Hooters though has a strange allure…I find myself repeating the dairy motto “Got Milk?”
I never knew it was this easy though here in the Netherlands we do not have Hooters breading mix on hand so what do I do then?
i never knew that it was so easy cook hot wing’s
Chilechick on 4/28/2006 at 3:56 pm said:
I never knew it was this easy though here in the Netherlands we do not have Hooters breading mix on hand so what do I do then?
Simple ma’am- don’t use any breading at all Pick your favorite sauce, coat the wings, bake and re-aply the sauce as necessary. You’re a famous celebrity cook show host- I’m sure you can think of something Congrats on the move!!
Breading is evil, save your wings from demonic possession and steer clear of it. Have turkey fryer will travel!
All hail to the breadingless hot wings! All hail to JC’s hotsauce and Powders!
New place for lunch today. Do I order 10 wings or 16 wings. I ask the server if they are whole wings or 1/2 wings. whole wings he says but 1/2 wings I get. Should I be upset?
James Kenny on 5/16/2006 at 4:17 pm said:
New place for lunch today. Do I order 10 wings or 16 wings. I ask the server if they are whole wings or 1/2 wings. whole wings he says but 1/2 wings I get. Should I be upset?
What’s it gain you? Just sigh & do your bit in educating the fellow on the difference.
For all y’all rib eaters out there, it is an absolute crime to grill ribs, baby back one’s especially. they should be smoked with hickory chips for 3.5ish hours. And also, buffalo wings should not be breaded.
ok. first id like to stick up for us “yankees” by saying that breading wings isnt bad… its all about what the person whos eating them likes, a good thing about us yankees is we experiment. for example i just felt like makin me some wings at 8 am so i didnt go to the store to buy sauces/powders, i used what i had… some kraft hikory smoked bbq sause a half a bottle of franks red hot, about 9 packets of taco bell hot sauce lol….some chili powder, accent,seasoned salt, and garlic powder…. i didnt bread them this time =p so when everythings all said and done im happy for 2 reasons. my balls hang low and my wings arent breaded
papawing on 7/9/2006 at 8:09 am said:
ok. first id like to stick up for us “yankees” by saying that breading wings isnt bad… its all about what the person whos eating them likes, a good thing about us yankees is we experiment. for example i just felt like makin me some wings at 8 am so i didnt go to the store to buy sauces/powders, i used what i had… some kraft hikory smoked bbq sause a half a bottle of franks red hot, about 9 packets of taco bell hot sauce lol….some chili powder, accent,seasoned salt, and garlic powder…. i didnt bread them this time =p so when everythings all said and done im happy for 2 reasons. my balls hang low and my wings arent breaded
Considering you closing statement, you may want to look at getting one of these . Clue, it don’t bread wings.
“my balls hang low”
Man, again, why’re you so obsessed with the nether regions.
I went to a new restruant yesterday. On the menue “6 wings + other goodies $—. I asked the server do I get whole wings or 1/2 wings. The server said whole wings, but when lunch was delivered I got 6 pices or 3 wings. Should the menue have read “6 piece wing lunch”?
Not sure about the discrepancies in the states but up here if it says 8 wings or 10 wings, you get 8 -10 pieces. Not 8-10 or WHOLE wings. Also most places around here sell them by the pound so I guess that gets rid of guess work.
James Kenny on 7/9/2006 at 1:06 pm said:
I went to a new restruant yesterday. On the menue “6 wings + other goodies $—. I asked the server do I get whole wings or 1/2 wings. The server said whole wings, but when lunch was delivered I got 6 pices or 3 wings. Should the menue have read “6 piece wing lunch”?
Generally, if it is relation to hot wings, 6 wings will usually mean 3 “drumettes” and three “winglets”. Basically 3 wings cut up with the tips discarded. About the only place I ever see “wings” reference a whole wing is at a chicken place such as KFC, or at a Chinese restaurant.
Sounds to me that the server just didn’t know the difference. Wings are mostly sold now already cut, I generally have to dig through the rack for whole wings now, so that may be the only way the server was familiar with them. So to them that may have been whole. The server was probably wondering who the hell would serve a half of a wing!
The days of doing things yourself, such as buying whole wings and cutting them up for hot wings, are almost gone. We live in an age of convenience.
Franks has a new sauce, CHILE & LIME!!!! TRY IT!!!
Try Crystal hot sauce…they also make a smaller bottle that is called extra hot…I give a 100% guarantee…best truly hot hot sauce that balances heat with flavor…will blow yer mind!
shawn on 7/19/2006 at 7:39 pm said:
Franks has a new sauce, CHILE & LIME!!!! TRY IT!!!
Franks has been reviewed here. Look it up.
Having been raised in the northeast, and living for 15 years down south, breading and deep frying is definately the best. This is a great recipe, I’ve made my own for years and your recipe is very similar.
Ribs… my husband and I have tried everything to get great fall-off-the-bone ribs! We season the ribs with a combination of dry seasonings, depending on what we feel like that day. Then we place them on a roasting pan so the fat can drain, and “cook” them at about 200 degrees for about 1.5 to 2 hours. Then finish them off for about 10-15 minutes on the gas grill….. Barbecue sauce is the last step just before you take them in to eat!
Well traveled on 8/6/2006 at 3:51 pm said:
Having been raised in the northeast, and living for 15 years down south, breading and deep frying is definately the best. This is a great recipe, I’ve made my own for years and your recipe is very similar.
Ribs… my husband and I have tried everything to get great fall-off-the-bone ribs! We season the ribs with a combination of dry seasonings, depending on what we feel like that day. Then we place them on a roasting pan so the fat can drain, and “cook” them at about 200 degrees for about 1.5 to 2 hours. Then finish them off for about 10-15 minutes on the gas grill….. Barbecue sauce is the last step just before you take them in to eat!
If yer in the SE, try breading with House-Autry brand breading. Made rite cheer in NC! I like to add a little Cajohn’s Fire Dust to the mix to make it have an extra bite..
Tracy C on 8/6/2006 at 4:24 pm said:
If yer in the SE, try breading with House-Autry brand breading. Made rite cheer in NC! I like to add a little Cajohn’s Fire Dust to the mix to make it have an extra bite..
Send some to me LOL
I love that recipe and know I know how to make the best hot wings what I want to know why do we have to cut the chicken?
Steve on 8/18/2005 at 1:32 pm said:
to Jason M.
Here is how I make baby-back BBQ ribs (in a nutshell)
First peel the papery membrane off the back of the rack of ribs. It’s a little tricky if you’re not sure what you are looking for, but all over the surface of the back of the ribs there a this thin membrane. You can use a tine of a fork or something similar to seperate the membrane, and then just peel it off.
Next thing is to rinse the ribs with cold water and dry with a paper towel. Then put the ribs in a large baking dish. Put in enough apple cider to cover the ribs. Let it marinade for at least 3 hours, up to 24 hours.
setup your grill for indirect cooking (if you have charcoal then put 1 small pile of lit coals on one side of the grill, place a 2nd pile of lit coals on the opposite end). If you have a 2+ burner gas grill then just light one of the burners. The goal is to have it so the ribs don’t cook directly over the coals (or burner)
Place the ribs on the grill (not over the coals or burner) Every 1/2 hour or so spray the ribs down with apple cider to keep them nice and moist. The ribs will take about 1 1/2 to 2 hours to cook. during the last 1/2 hour baste the ribs heavily with your favorite BBQ sauce. Once your done do a final basting. (I often see people start out by putting BBQ sauce on the ribs before cooking, then they wonder why the ribs come out burnt really fast. It’s because the sugar in the BBQ burns, not the ribs)
You will know the ribs are done when the meat peels back from the bone about 1/4 inch.
You can also use wood smoke and smoke the ribs while you are grilling. I always use hickory.
The above is pretty darn basic, but should net you some tasty KC style ribs with a good consistancy.
Sometimes during the last 1/2 when I put BBQ sauce on, I then wrap the ribs in aluminum foil and let then finish in there. That will keep the ribs really moist (but not too moist)
love that recipe
Arriyanna on 8/8/2006 at 10:06 pm said:
I love that recipe and know I know how to make the best hot wings what I want to know why do we have to cut the chicken?
Because it’s difficult to swallow a chicken whole.
DEFCON Creator on 8/9/2006 at 7:50 am said:
Because it’s difficult to swallow a chicken whole.
Hahaha i just snorted on this one i laughed so hard Hahaha
Hahaha you are such a friggin smart as* Creator LOL Still laughing!!!!!
if i make my own sauce by the gal. does it go bad with the butter in it?? had mine in frig. now for about two months, almost gone though.
scuba j on 8/9/2006 at 3:10 pm said:
if i make my own sauce by the gal. does it go bad with the butter in it?? had mine in frig. now for about two months, almost gone though.
does it make you sick? then you’re good to go lol
i think one of the wing sauce manufacturers could answer this better, but i believe i heard as long as its refrigerated and doen’t have “fuzz” growing, you’re probably good for 6+ months.
scuba j on 8/9/2006 at 3:10 pm said:
if i make my own sauce by the gal. does it go bad with the butter in it?? had mine in frig. now for about two months, almost gone though.
Big Show is partially correct, if it ain’t fuzzy and the fumes don’t kill your dog, you’re pretty much ok. When you make up your next batch though, you may want to use clarified butter (very simple to make), it’ll extend your shelf life exponentially. Of course a little vinegar doesn’t hurt either.
I’m a full blooded COONAS* and I’m pretty picky about my wings. thanks for all the different recipes. GOt me a CHICKEN WING FRYER @ SEARS, best little gadget I have bought.
Thanks a million,
KJUN@Heart
Fist time prepairing wings and I am already . . . well, almost. All I have is canolla oil. Does it have to be vegetable oil? I am going to do most buffalo style but will try a couple breaded.
I know its been said a couple times already BUT…. You never ever put breading on wings. Hooters Wings are garbage; possibly due to the breading. I’m from Chicago so no Buffalo bias here.
I found this an interesting site. Going to 8th annual “wing off” tomorrow where everyone brings an origional wing recipe. Wing pans are numbered, and put into categories (hot, BBQ, alternative). Ballot sheets are given and the votes are tallied. Tacky “chicken” prizes given in each category. I find GREat prizes at garage sales. Drink beer and have fun. Even kids can enter their “secret” recipes.
desiree on 9/3/2006 at 10:20 pm said:
I found this an interesting site. Going to 8th annual “wing off” tomorrow where everyone brings an origional wing recipe. Wing pans are numbered, and put into categories (hot, BBQ, alternative). Ballot sheets are given and the votes are tallied. Tacky “chicken” prizes given in each category. I find GREat prizes at garage sales. Drink beer and have fun. Even kids can enter their “secret” recipes.
welcome to the HSB, and good luck tomorrow. you should go to ZF
desiree on 9/3/2006 at 10:20 pm said:
I found this an interesting site. Going to 8th annual “wing off” tomorrow where everyone brings an origional wing recipe. Wing pans are numbered, and put into categories (hot, BBQ, alternative). Ballot sheets are given and the votes are tallied. Tacky “chicken” prizes given in each category. I find GREat prizes at garage sales. Drink beer and have fun. Even kids can enter their “secret” recipes.
Sounds cool, save us some left overs- We’ll bring the beer!
Thanks for posting and welcome…….
scuba j on 8/9/2006 at 3:10 pm said:
if i make my own sauce by the gal. does it go bad with the butter in it?? had mine in frig. now for about two months, almost gone though.
No, as long as you keep it refrigerated, you’re fine. If there’s no butter in it, only Franks and spices, then it doesn’t need to be refrigerated, but it will last longer if you keep it refrigerated between uses.
Agreed, it’s a crime against humanity to bread wings and call them Buffalo Wings.
The best cooker that I’ve found is the Presto Kitchen Kettle that you can find at Walmart for about $20.
The best oil is vegetable oil. Peanut oil works too but it’s twice as much and has cholesterol. Vegetable oil is healthier. No cholesteral.
The best wing sauce that I’ve found is Wy’s Wings sauce. They’ve got several different heat levels and nothing on the market really compares to it. I think the site is wyswings.com If you like really hot, the Wys Guy sauce rules.
Go Bills!
Wings & Bills on 9/15/2006 at 12:09 am said:
No, as long as you keep it refrigerated, you’re fine. If there’s no butter in it, only Franks and spices, then it doesn’t need to be refrigerated, but it will last longer if you keep it refrigerated between uses.
Agreed, it’s a crime against humanity to bread wings and call them Buffalo Wings.
The best cooker that I’ve found is the Presto Kitchen Kettle that you can find at Walmart for about $20.
The best oil is vegetable oil. Peanut oil works too but it’s twice as much and has cholesterol. Vegetable oil is healthier. No cholesteral.
The best wing sauce that I’ve found is Wy’s Wings sauce. They’ve got several different heat levels and nothing on the market really compares to it. I think the site is wyswings.com If you like really hot, the Wys Guy sauce rules.
Go Bills!
Turkey fryer and canola oil. Frying wings indoors is just dangerous. Vegetable oil leaves the wings greasy. Canola oil has NO taste, so you actually taste only the wing.
FRANKS??? I feel my lunch from yesterday making it way to the top of my throat from just thinking about that stuff.
Perhaps you should try our stuff.
DEFCON Creator on 9/15/2006 at 7:52 am said:
Turkey fryer and canola oil. Frying wings indoors is just dangerous. Vegetable oil leaves the wings greasy. Canola oil has NO taste, so you actually taste only the wing.
FRANKS??? I feel my lunch from yesterday making it way to the top of my throat from just thinking about that stuff.
Perhaps you should try our stuff.
You tell-em Creator. I would think you know a thing or two about wing sauce(LOL). Best I have ever had…….can’t wait to taste the new and improved #1 sauce………
Where is everybody today ?? One morning I stay up to chat and no-one is here.Guess I will go take a nap……….. and chat later…..
Maybe they all have laryngitis from all the talk on the “Caption This” contest 
Ah, good morning ChrisK….
MrFreeze on 9/15/2006 at 7:56 am said:
You tell-em Creator. I would think you know a thing or two about wing sauce(LOL). Best I have ever had…….can’t wait to taste the new and improved #1 sauce………
We got the new #1’s in yesterday. They will be available shortly, gotta get the work done on the ZERO’s first. As my co-packer said, “The #1 is now a -respectable- sauce”. I think respectable is a perfect word, it indeed deserves respect.
DEFCON Creator on 9/15/2006 at 8:16 am said:
We got the new #1’s in yesterday. They will be available shortly, gotta get the work done on the ZERO’s first. As my co-packer said, “The #1 is now a -respectable- sauce”. I think respectable is a perfect word, it indeed deserves respect.
I can’t wait……..I will definetly be ordering a case of those…………
So Creator how did the ordering for the ZERO’s go ??? You all sold out of everything even the un-numbered ones………..
Hmmmm, perhaps another wing eating competition with the new Defense Condition #1 is in order………
MrFreeze on 9/15/2006 at 8:12 am said:
Ah, good morning ChrisK….
good morning Mr Freeze
DEFCON Creator on 9/15/2006 at 8:21 am said:
Hmmmm, perhaps another wing eating competition with the new Defense Condition #1 is in order………
am I excluded from this one???
chrisk on 9/15/2006 at 8:24 am said:
good morning Mr Freeze
am I excluded from this one???
Sounds great to me…………….
chrisk on 9/15/2006 at 8:24 am said:
good morning Mr Freeze
am I excluded from this one???
You BETTER be in this one. 
MrFreeze on 9/15/2006 at 8:20 am said:
So Creator how did the ordering for the ZERO’s go ??? You all sold out of everything even the un-numbered ones………..
The ordering went very well. Things just hit all at once. We got a large pallet of the new #1’s in yesterday at the same time we’re trying to get all the ZERO orders processed, so we’re just running a little behind. I should be able to get the order forms out to everyone, hopefully today. I should know by tonight how may we have left of both the signed and un-signed. There might be a couple.
chrisk on 9/15/2006 at 8:24 am said:
good morning Mr Freeze
am I excluded from this one???
Chris, you were granted your ONE reprieve. You WILL participate in the next wing competition. I’ll make sure Big Show holds you in your seat. LOL!
MrFreeze on 9/15/2006 at 8:19 am said:
I can’t wait……..I will definetly be ordering a case of those…………
Shoot me an e-mail, I should be able to get a case out to you next week. I have to work out a price first. Man, these new #1’s are really good. They have a bit of a different flavor, even a little better than before. And no, I’m not patting myself on the back (well, maybe once).
“Chris, you were granted your ONE reprieve. You WILL participate in the next wing competition. I’ll make sure Big Show holds you in your seat. LOL!”
Hmmm, pulling out the big guns…lol
chrisk on 9/15/2006 at 8:55 am said:
“Chris, you were granted your ONE reprieve. You WILL participate in the next wing competition. I’ll make sure Big Show holds you in your seat. LOL!”
Hmmm, pulling out the big guns…lol
Just remember what happened to the truth when he tried that 
huvason on 9/15/2006 at 8:43 am said:
You BETTER be in this one.
Looks like I dont have a choice…
I better increase the daily Talon intake I guess
chrisk on 9/15/2006 at 8:58 am said:
Looks like I dont have a choice…
I better increase the daily Talon intake I guess
MMMM…..looks like we have a contest here folks. You can place your bets with me……….
chrisk on 9/15/2006 at 8:55 am said:
“Chris, you were granted your ONE reprieve. You WILL participate in the next wing competition. I’ll make sure Big Show holds you in your seat. LOL!”
Hmmm, pulling out the big guns…lol
I thought you already did (pull out the ‘big gun’ that is:)
Leroy and I still waiting at the airport for a ride. We heard the bus is broke down.
MrFreeze on 9/15/2006 at 9:01 am said:
MMMM…..looks like we have a contest here folks. You can place your bets with me……….
I never said I was in. Not sure I could handle another loss 
huvason on 9/15/2006 at 9:06 am said:
I never said I was in. Not sure I could handle another loss
Depends on the betting and the odds Huv, we could make this work to our advantage (LOL)
huvason on 9/15/2006 at 9:06 am said:
I never said I was in. Not sure I could handle another loss
Aw huv, honorable mention is a good thing…lol
just bustin on you
Yeah Huv just finishing all ten of those wings makes you a winner, although I think thebigshow was the smart one…..Then again never claimed to always do the smart thing.
Awesome blog. Awesome.