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Buffalo Wings
 

Recipe please, spicy isn't a problem.
Something without any, or too many packaged problems would be nice.

I mean at a guess it looks like the sauce might be made up of butter, some kind of tomato sauce, some kind of chilli(pepper) or hotsauce?
I'm sure there's more to it though.

Method would be nice too.

A lot of places around here, actually use about 80-90% hot sauce, and 10-20% butter. The more butter you add, the thicker and less spicy.

I actually have my own wing sauce. Most people don't like it though, due to the heat.

Do not add tomato sauce to it! It tastes like a spaghetti wing. And do fry them. I've smoked them before for some of the places I cook at and cater to, and a lot of them want wing sauce on the smoked wings...until they eat it. Gives it a very sour flavor.

Take one buffalo and one chicken. Add some Peter Gabriel and box wine. Make sure you do not use enough box wine to cause impotence or permanent chromosomal damage. Wait through gestation period. I suggest watching every episode of Doctor Who and playing through Final Fantasy 4-7, but hey, it's your life. Examine the litter to see which calves have the firmest juiciest wngs. Remove wings. Cook in sauce of your choosing.

Frying the wings is best, and VC has got the sauce down, but try grilling them too, its fucking delicious. Also, try seasoning them with curry powder and some cayanne pepper if you grill them, little kick in flavor, and alot in heat.

I have good luck just baking em....350 oven for about an hour or so....slopping on some Franks Hot Sauce and butter and then stick them back in the oven for another 20 minutes.

http://ecx.images-amazon.com/images/...500_AA280_.jpg

Sorry...But baked, mushy wings are no good. Only way to bake them, is to make them really crispy.

Yeah, grilled wings are great. And yes, adding additional peppers/spices is good. Just depends on what you want it to taste like, and how hot. I like mine in the nose-bleed level of heat, so any additional peppers are great...Minus chipotle. Also gives for the bitter/sour flavor.

not "mushy" at all....that's why I put them back in after coating them...nice and crisp.....and less fattening then deep frying them.

If it's due to HIGH heat, I'd give it a go.

I would probably like to grille the wings, crispy.

I use Franks Red hot as well, never had a problem, Frank's also make an Extra Hot- if spicy is really your thing I would strongly recommend it. Keep the fatty side up and crank the heat for the last 20 minutes in the oven. Well, that's how I do em' anyway.

I also really like Parmesan sprinkled after the sauce. It bakes hard and adds texture and flavor.