Authentic Buffalo Chicken Wing Recipe
Award Winning Cazer Buffalo Chicken Wings
Grand Prize Winner
"2000 Excelergy Annual Wing-Off "

Try other Hot, Spicy, and Flavorful recipes from some of my favorite cook books from Amazon.com

1. The Sauce
2. Cooking your wings
3. Suace the Wings

The Whole Chile Pepper Book With over 180 Hot and Spicy Recipes

Fire & Spice

Great Bowls of Fire : The World's Spiciest Soups, Chilies, Stews, and Hot Pots

The Sauce

Of the ingredients below there is 1 key, beyond the obvious Louisiana hot sauce, the white vinegar.  This sauce will be hot for the uninitiated. However if you like them hotter then add 1 dried and ground habanero pepper. This should make enough sauce for 40 wings.

• 6 ounces Louisiana Hot Sause
• 1/2 stick of butter
• 1 teaspoon cayenne pepper
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon white vinegar
• 1 tablespoon lemon juice
• 2 tablespoon sugar
• 2 teaspoon Dijon mustard

Cooking your wings

The wings are best when crisp and dry. Deep-frying is popular. However we have found that grilling works even better. Grilling is less messy and healthier.  Tip - Don't bother turning each individual wing.  Simply use a spatula and "Flip".  Randomness will insure that all sides will get their turn facing towards the heat source since you will be turning your wings every 15 minutes,

• On a Webber ™ grill place frozen wings.
• Set for indirect heating.
• Grill for 1 hour 15 minutes turning every 15 minutes.
• Cook until crisp and dry.

Sauce the wings

Do not put sauce onto your wings while cooking on the grill.  Dip the wings into the sauce, while hot, after they have completed cooking and have been taken from the grill.

• Take the wings off the grill and place into a bowl.
• Take the sauce off of heat.
• Using thongs, submerge 4-5 wing at a time in the sauce.
• Remove wings to serving platter.
• Poor any remaining sauce directly onto wings.