Buffalo Hot Wings

We love hot wings, but have you taken your family out for wings recently? You need a small loan to pay for the number of the little darlings it takes to feed everyone. Now when you have a family of Sasquatches like I do it is a real financial challenge.
So I set out to make my own. I have made them in the past but the problem was getting so many made and everyone fed at one time. I began with my typical research and after reading many recipes came up with this recipe that works GREAT and feeds everyone at the same time.

To feed my 6 grown Sasquatches and then 2 more Sasquatch friends I purchased 50 whole wings and after cleaning them and cutting them into their little parts I had 100 wings. Believe it or not we only had about 15 wings left after dinner. Shocking I know.

make sure you buy the Franks Original NOT the wing sauce.


Buffalo Hot Wings

Place all the cut up wings in a large bowl. We are going to marinate the wings for 8-24 hours before cooking them. Using FRANKS  RedHot Original Cayenne Pepper Sauce (this is the best) add just enough sauce to lightly coat the wings in the bowl. You don't want them swimming in the sauce just lightly coated. Then place them in a large zip lock bag. Place about 25 wing pieces per bag. Now Put a good coating of Cajun Seasoning (I used Ragin Cajun) and about half the amount of garlic powder over the wings then close the bag and shake and mix the wings with the cajun seasoning and place in the refrigerator for 8-24 hours.
When you are ready to cook them place a large heavy dutch oven or deep fryer (however you plan to fry your wings) over a flame and fill the pot half full with oil of your choice.  Bring the oil to 350 degrees. You want to try and keep the temperature of the oil as close to 350 degrees as you can during cooking. Layer three paper towels on counter and place the chicken pieces out on the paper towels (this is to absorb the liquid that may have collected on them.) You don't want to wipe them off because you will wipe away the seasoning. Just roll them over the paper towel and stack them. I separate them into piles of drummettes and wingettes because they cook for different times. You should have already cut these up. The wing tip should be discarded and the drummette and wingette separated from each other.



 Fry in batches depending on how large your pan is 6-8 at a time. You will fry the drummettes at 350 degrees for about 8 to 10 minutes (depending on the size of them.) and you will fry the wingettes about 8 minutes. Once they are fried drain and set aside. I drained mine and then place them in two seperate baking dishes. Once you have fried ALL your wings in batches and place in baking dishes set aside your pot of oil and make your wing sauce.

Turn oven on to 325 degrees

Hot Wing Sauce- This amount was perfect for the large amount of wings I made. It doesn't make a lot so you decide whether you want to half it or not.

1 23oz bottle of Franks Hot sauce
2 sticks of butter
2-4 good dashes of Worcestershire sauce
Place in sauce pan and heat to melt butter and combine.

Pour the sauce over the wings in the baking dishes and mix thoroughly to coat evenly. Place pans in heated oven for 15 minutes to heat the wings back up and to adhere the sauce to the wings. Once heated give them another good stir to coat them with the sauce on the bottom of the baking dishes. SERVE!