Buffalo Wings made the right way
23 oz Frank's Hot Sauce original (feel free to mix it up)
1 onion minced (white, do what kind you like)
3-4 heaping Tbsp. crushed/diced garlic
1/2 -3/4 cup honey
1/4 -1/3 cup molasses
Black pepper, or red peppers or Thai peppers, whatever kind of spice you like more than Frank's level of hot, tobasco sauce, etc...
2 family packages of wings
Base Recipe - I like to experiment by adding teriyaki sauce or more honey, etc...
Grill the wings, it is worth the effort
The Grill will flame with that many wings on it, so pay attention or you burn them
Remove when cooked to your liking and let them cool 30 minutes or more, then by hand break them into the drumette and the wing and trhow the end part of the wing away
Put the pieces of the wings with the sauce you put to the side coating them completely, then put the mixture into a 13 x 9 cake pan and heat at 250 or 300 for 30-40 minutes to bake the wings in the buffalo sauce.
Remove and serve with Lighthouse Blue Cheese or the Light version is good too. Some like Ranch, so whatever is your liking.
They are smokey, crispy and people will love them and ask you for the recipe, they are a bit labor intensive, but as the title states the right way to make them.
You can reuse the sauce for shredded buffalo chicken sandwhiches if you grill up some breasts and put them on the side for later and pull them apart and then use the left over buffalo sauce.
Pairs Well With
I hate soggy or soft skinned buffalo wings, which most places serve; very few make them crispy or take the time to cook them right before dipping them in sauce.
Submitted by: "Quinn Filla"