I made these Buffalo Wings last night for a party and they drew raves and requests for the recipe, so I'll share.
The wings can either be mild or hot and I made some of both, so at the end of the recipe is the REALLY HOT variation. The chicken is juicy and the sauce is flavorful. My secret, if there is one, is double cooking. Once in the deep fry, and then again in the oven.
3lbs fresh chicken wings
Vegetable oil for frying
For the sauce:
2 twelve ounce bottles Heinz chili sauce
1 five ounce bottle Frank's hot sauce
2 teaspoons tabasco sauce
1 1/2 teaspoons worcestershire sauce
1 Tablespoon dijon mustard
2 Tablespoons softened butter
1/4 teaspoon each, salt & pepper
For the side:
Marie's super premium blue cheese dressing
1. Rinse wings, dry with paper towels, store uncovered in refrigerator for several hours.
2. In large tupperware bowl, or bowl with a top, combine sauce ingredients.
3. In large pot, heat 5 inches of oil to 350 degrees. Make sure to use a cooking thermometer as temperature is the key to getting properly cooked wings.
4. Deep fry, in batches, 5 or 6 wings at a time for several minutes. Parts of the wings will start to get golden brown. Drain each batch briefly on paper towels, pat out excess oil, then dump them in the sauce bowl. Shake gently to coat in sauce and leave the top on as you keep frying and adding more wings. This steams the wings in their sauce.
5. Preheat oven to 450 degrees. Line a large baking pan with foil and spray lightly with nonstick spray. After all the wings are cooked and sauced, place them on the baking pan in a single layer (use 2 pans or bake in 2 batches if necessary).
6. Bake wings for about 15 minutes. The tips of the wings will blacken a bit. This is good. They look barbecued.
7. Serve with the dressing and celery on the side.
8. For REALLY HOT wings this is what my son does: After the wings are lined up on the baking pan sprinkle more drops of tabasco and/or Frank's hot sauce over them, then lightly sprinkle with cayenne pepper.