How do you plan to cook the wings ?

If frying I like to let them marinate in buttermilk over night & then:

Buffalo Wings
Frank's Louisiana Hot Sauce is vinegary and not terribly spicy. Combine this
sauce with a more potent hot sauce, such as Tabasco, to give the wings the
proper heat. Serves 6 to 8 as an appetizer
4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1?2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings
separated into 2 parts at the joint
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks


1. Melt the butter in a small saucepan over low heat. Whisk in the hot
sauces, brown sugar, and vinegar until combined. Remove from the heat and
set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels.
Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360
degrees. While the oil heats, mix together the cayenne, black pepper, salt,
and cornstarch in a small bowl. Dry the chicken with paper towels and place
in a large mixing bowl. Sprinkle the spice mixture over the wings and toss
with a rubber spatula until evenly coated. Fry half the chicken wings until
golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried
chicken wings to the baking sheet. Keep this first batch warm in the oven
while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss
until the wings are uniformly coated. Serve immediately with the carrot and
celery sticks and Blue Cheese Dressing on the side.




/james



"Kevin S. Wilson" > wrote in message
...
> I'm doing pulled pork, hot wings, and grilled thighs for the people at
> work. I have a bottle of Frank's Hot Sauce, and I imagine it has a
> recipe on it, but I'm open to other suggestions. As for the thighs,
> I'd like something that contrasts with the hot wings, maybe and Asian
> sweet/sour marinade or glaze.
>
> Any suggestions?
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology