Chicken Wing 101  

When it comes to chicken wings, there are many different ways to make them.
The first question is breaded or not.

Un-Breaded Wings:
The original buffalo style wings were cooked and served whole, not breaded.
Wings are deep fried naked until done and then some.
They’re overcooked on purpose, so the meat becomes dried out, which makes it easier for the wings to absorb the sauce.

Buffalo sauce is made by melting butter in a skillet and adding hot sauce and stirring with a whisk.
Seasoning hot sauce with celery salt is optional.

Mild Wing Sauce is equal parts of hot sauce and butter
Medium Wing Sauce is 2 parts hot sauce 1 part butter
Hot Wing Sauce is Straight Hot Sauce
If you want the sauce hotter, add minced jalapeno peppers or habaneros if you dare!

I use Frank's Red Hot

Place the wings in a large tub with a TIGHT fitting lid, add the sauce, and cover with the lid and shake vigorously to absorb the sauce.
Be careful not to get sauce all over yourself.
Serve with extra sauce, so they can continue to absorb.

Breaded Wings:
The second technique is to bread the wings.
Place flour in a large bowl, season with salt & pepper.
Cut the wings into 3 pieces, discard the wing tips.
Roll the wings in flour and fry in hot oil until they look like fried chicken.

Here's another hot sauce technique
Melt the butter, don’t allow it to boil.
Add the hot sauce in a slow stream while blending with an emulsion blender.
This technique helps the sauce stay emulsified.

Breaded wings should be dunked in the hot sauce carefully to avoid tearing off the breading.
The breading should absorb the sauce. 

These are two great ways to fix wings. When you’re ready for the real deal,

Check out the recipe for Chicken Lips.