blake murphy wrote:
On Sat, 6 Dec 2003 14:33:42 -0600, "jmcquown"
wrote:

John Gaughan wrote:
Blair P. Houghton wrote:
Sauce: Scovilles

Now if only they had a way of measuring taste. Frank's certainly is
not spicey, but it tastes great.

TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785

Tabasco is the hottest? My taster must have gone on the fritz; I find it
pretty mild. I like the taste, but I use Louisiana hot sauce when I make 2
pounds of chicken wings. It has a good flavour and costs less than Tabasco.
An entire bottle goes into the basting sauce along with a stick of butter.
Sometimes I add a couple of dashes of Spicy Season-All, too. I broil the
wings; no breading or deep frying. They come out nicely crispy and very
tasty!

Jill

i use tobasco for a lot of things, but chicken wings, no. (unless
they're deep-fried, not buffalo-style.

Periodicity, right about 6 months (and the inclusion is
a day short of exactly a year old):

From blair Mon May 26 01:01:57 MST 2003
From: Blair P. Houghton
Newsgroups: rec.food.cooking
Subject: Buffalo Wings

:-{ wrote:
I am an Aussie trying to find a good recipe for buffalo wings. Would sks
please help me out.

Here's an old post from a similar thread. I still make
them this way, and they're still great. One new thing I
do is make a slit in the underside of the elbow of each
when turning them, to let the fat drain while they finish
cooking. I have also obtained some Frank's Hot Sauce, and
I find it needs heat and vinegar to be right. Butter it
doesn't need.

From blair Mon Dec 16 23:27:58 MST 2002
Newsgroups: rec.food.cooking
Subject: Buffalo wings

blake murphy wrote:
On 09 Dec 2002 02:50:41 GMT, (Ldyjane45) wrote:

Can anyone share a good recipe for buffalo wings?

the recipe on the label of frank's redhot sauce isn't bad.

Recipe?

http://www.franksredhot.com/retail/recipes.html

Butter, hot sauce, and wings. Okay, technically, it's
a recipe.

I've been messing around with wings for a couple of weeks,
trying alternatives to the traditional sauces (partially
because the Anchor Bar people never charged my card or
sent me the sauce I ordered online...bastiges.).

I came up with a good one tonight:

Coat wings lightly with olive oil. Add a little salt and
pepper. Bake at 375F (190C) for 35 minutes, top-down. Turn over
and sprinkle generously with Emeril's original seasoning (I
like this mix of spices, but the paprika in it isn't quite
spicy enough, so), add an equal amount of hot hungarian
paprika. Bake a further 20-25 minutes or until you can't
stand just smelling them.

These were excellent as-is.

But I was experimenting, so I tried them with Cholula,
Tapatio, Tabasco, and some Stubbs habanero flavored wing
sauce (which I don't like by itself because it tastes a
little too much like bbq sauce). Ordinarily, the Tapatio
should win any contest, but wings really benefit from
the tang of steaming vinegar, and Tapatio's strength is
that the vinegar is a tiny part of its formula. I was
expecting Cholula to hit the ball, but it turns out that
the one with the right stuff is the classic Tabasco.
"Vinegar, peppers, and salt", it says on the label. Shoulda
known. It's the only thing this stuff is good for. It's
weak enough you can be liberal enough with it to get the
vinegary zap you're looking for without kicking the heat
over the medium-hot range (although the spicy paprika
is necessary to get it up to the medium-hot range).
Frank's sauce could be better, but I suddenly
understand why Tabasco can sell in gallon bottles.

No butter. The oil coating them effectively fries
the skin, and constitutes all the calories I want
to add to this version. I'm still experimenting, and
might try the tabasco and butter next time I try
a deep-fried batch.

--Blair
"This newsgroup always makes me
rumbly in my tumbly."