I went to college in Buffalo, and prefered Duff's wings to the Anchor Bar's (even if Duff's came second). Duff's was also a lot easier to get to without a car. :)

The Duff's sauce is basically Frank's RedHot with varying amounts of butter to control the heat - no extra ingredients needed. If you need it hotter, you can use Frank's Extra Hot. Just don't use the pre-mixed Frank's Wing Sauce - it has preservatives and additives galore. A good Duff's style wing is nice and saucy, so you only toss it in the sauce after it's cooked. (Although you could marinate, cook, then re-toss if you wanted to).

For a Duffs-like bleu cheese, start with Kraft Bleu Cheese dressing (it says something like "Roca Brand" on the bottle). Then add some B.C. crumbles (the foodservice dressing comes with them, what you can get at the grocery store doesn't), a little bit of whole milk, and some dry sherry. Just enough milk to make it creamy, and enouch sherry to ease the "bite" of the bleu cheese (I assume the vinegar in your recipe performs a similar function)

Obviously there are many ways to make wings (and as many different preferences), I just thought I'd share another "true to Buffalo" recipe.

I believe the orginal recipe uses Frank's Red Hot sauce for the bottled hot pepper sauce.

My kids love the hot wings I make at home. My
son often asks for these for his b-day din-
ner. I cut off the wing tips, salt and pepper them, and cook them on our Weber gas grill.

Then I toss them in a mixture of 1 bottle
Frank's Original Red Hot Sauce and 1 stick
unsalted butter - melted. According to my
sources Frank's is what they use at the
Anchor Bar in NY.

I serve them with a bottled blue cheese
dressing like Marie's, and carrots and
celery sticks.

Could be a yummy treat as I watch my team, the Patriots continue to build the dynasty!

We've used our turkey fryer in a pinch to fry up some good hot wings.

Go Bears!!!

Dear Elise,
I hope you had a wonderful holiday :-) Back to reading your blog again...Yeah, I passed through Buffalo, NY when Patrice and I crossed country from SF to NY with a car before we moved. There I couldn't remember the bar/resto (I had one or two pictures of that place for sure) it was where the Buffalo's Wings were first invented. I ate more than 10 myself :-D Yummy especially when the sauce is good. Cheers...

One thing that I will do (and a lot of wing places, I've noticed) is to deep fry the wings until they are almost done, and then dip them in the marinade and then bake them for around 10-20 min at around 350 to cook in the flavor some more. It makes a difference.

And now thanks to this making me crave wings so much, I better go get mine out of the oven... Yum :D.

This recipie was better than any resteraunt style Buffalo Wings that I have ever tasted. I made mine sans bones, and the taste was great!! Definately a keeper!! Thanks

Here is how I do them:

boil the wings for 10 minutes, drain
fry the wings for 10 minutes in 375 degree peanut oil
immediately toss with sauce made from equal parts Frank's hot sauce and melted butter

"Remove from oven and baste with reserved marinade."

Basting with the marinade after the cooking is done?

This is potentially a recipe for exposing yourself to campylobacter, which is a nasty pathogen that will make you very sick.

Clean wings and season with accent, pepper, a little salt. Put in oven for 45 minutes until cooked and browned. Put on Frank's Buffalo Extra Hot Sauce. Cook 20 minutes more until wings are a litte crispy. You don't want them to dry out. Let wings cool off. Serve with ranch dressing. Wow wow Evelyn.

I am so excited to make these wings for Super Bowl sunday!! I really appreciate that you posted the photos as well - it sounds lame but I don't have a lot of cooking experience, and when I did a trial run of how to make hot wings I had no clue where to cut the wings off at. They turned out OK, but after reading your poste I feel far more confident that the next batch will be awesome!

I love Buffalo Chicken Wings but only made them from the packets of spices I find at the store. When I found this recipe I had to try it and I am so glad I did. My wings were delicious. I printed out the recipe and have a book of favorites that I will put it in. Now I can make my own Buffalo Chicken Wings, which is great because they are a favorite of mine.

This is THE best chicken wing recipe I have followed. Finally, one that doesn't just have you dipping the wings into the orange/red hot sauce after they bake forever. And broiling them is so much faster! I have made this recipe twice now. (first time was for the last super bowl.) This is my new permanent chicken wing recipe.

I made these yesterday for our Canada Day celebration and they were fantastic, everyone loved 'em. I used Frank's, but not original...the kind I used was called Frank's Buffalo Wing sauce or something.

I tried this, and I don't think I'll be broiling my wings again. They must be fried. If they aren't fried, its hard to get the chicken skin crunchy all over. I dislike the texture of chicken skin that's not cooked until crunchy. They are much better if fried first, then baked for a few minutes. Also, it didn't seem like the sauce stuck to the broiled wings as well as it does when fried.

Coming from the Buffalo area and frequenting the
Anchor Bar a million times, I learned to really appreciate the concept of the perfect wing. Although deep frying is the way it should be done, sometimes it isn't always the most convenient(I make wings for 50-200 people weekly all year long) and oven baking is the easiest and comes out just as good -if not better. The success of baking the wings: Make sure the wings are moisture free(never marinade), use Frank's Louisiana Hot Sauce(not the phony premades-even the ones sold by the Anchor Bar-YUCK), oven must be hot 450 degrees. Must bake the wings until very golden brown and crisp (always put a whole wing with the split wings, the whole wing should be golden brown and split very easily when done. The skin will not absorb the sauce if the fat has not been rendered. The sauce-1 lg frank's sauce to 1 stick of butter. put the mix in micro or on stove top to melt- when wings are done toss in the sauce and keep tossing. You'll screw up a couple times because you'll think that the wings are done when they aren't, once you master this you will get rave reviews and never deep fry again. The last hint and the is is killing me to give it away, never mind I can't do it. Love you wing lovers

I just cook up the wings on the BBQ, no boiling, no oven. When they're about ready to come in I then baste them w/ a good sauce and let them cook for 5 min. then turn them over and baste them again and let cook for another 5 min.

You get the a good crunchy skin, well cooked interior, and they're so much better than any restaraunt!

I've tried preparing wings several ways: fried, baked, and even baked in a bag (French's mix). Broiling is quick and easy. The skin was crispy and they tasted great. The sauce is about a 5 on a scale of 1-10 for hotness. I'll definately use this recipe again.

Can this recipe be made with skinless chicken wings? Or will they dry out?

This was an amazing recipe! My husband and I thought we had found the most amazing wings bar in NYC (in the upper east side of all places) but this recipe tops it. Thanks so much for posting the recipe.

I tried this recipe after looking at several others, as this one appeared healthier (no frying) and simple. It also offers flexibility as you can choose to brush on extra marinade at the end - or not for those who don't like much heat. It makes great tasting wings! After my younger son ate seven of these, he announced I could 'make these again soon.' ...Guess I'll be doubling the recipe next time... sigh.

I just took chicken wings out of the freezer for dinner and was pleased to see the last post was kid-friendly. My beau's boy is particularly picky but loves chicken wings. I will be trying this recipe tonight. I might make a few honey-garlic too (or teriyaki).

I have tried a number of your recipes and they always turn out great. Thanks!

The wings turned out great, broiling is so easy and makes them nice and crispy. I added a bit of garlic and rosemary too (not so buffalo but tasty). My beau's boy loved them and wanted the extra crispy ones... he also prefers the "flats" which is great because I prefer the "rounds" (works out well).

I'm so excited that I can make wings at home!

These wings were so so so so good!!! Even my mother who really doesn't like spicy foods, absolutely loved these wings.

Regards,
Adiza S.