Chez John's #1 Buffalo Wing Recipe


Chris Allingham

Staff member
Originally posted by Bill Hays in the Just Conversation Forum on Sept. 10, 2004.


Chez John (Fat Johnny) (Some on this site know him ) sent me this recipe last Oct...Doubt he'd mind if I share this with you all Let me know what you think if you try it..Otherwise, I use the Anchor Bar Buffalo Wingsauce available at Their recipe page is here.

Chez John's #1 Buffalo Wing Recipe

1 stick real butter, melted
1/2 cup green/jalapeno hot sauce (Emeril makes a good one, so does Trappey's & Tabasco)
1 Tbsp orange marmelade
Juice of one lime (I like some lime zest in there, too)
Red pepper flakes (however many you like - I use mebbe 1/2 tsp)

That's it. Easy peasy. Melt butter in microwave, then add all the other stuff & mix well...while the butter is still warm. No need to boil on stovetop, etc. After sauce is mixed...I like to dump it into a round tupperware container (mebbe 1.5 - 2 quart size container)...with a tight fitting lid. Then, when the wings are cooked & hot - throwa dozen or so of them at a time into the container with the sauce...put lid on, and give it a good shake!

I like my wing sauce @ room temp...NOT hot...when doing this shake thing...because the sauce clings to the wings better. If you heat the gets too thin & separates...and doesn't work as good. Use this same technique for coating the wings with sauce...regardless of what kind of sauce you make. Sometimes I make several kinds of sauce...all in different tupperware I can easily serve whatever kind of wings my guests are eating the most of....

I like my buffalo wings fried...not smoked/grilled....but that's just my preference. Buffalo wings should be fried, and BBQ wings can be smoked/grilled. They are two different animals, IMHO. I also parboil my wings...usually the day before...then chill them until time to fry them. Just lightly dust with seasoned flour...and drop into fryer until browned & heated thru. Since they have been parboiled, they are already *done* you can do a batch in about 5 minutes...instead of the 15 minutes it takes to fry from a raw state....
Chris, that parboil idea is going to save me a whole lot of quality time when my family/friends come over to party.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>How do you boil the wings? <HR></BLOCKQUOTE>I could be wrong, but I would think he puts them in 212* water?

Did you mean to ask, "how long" did he boil them? I have used the same method as Chris is recommending and I only boiled them for about 10-12 minutes depending on the size of the wings. You don't want them to cook for too long or they will fall apart.
Does the wing still come out over the fryer crispy?? I have never boiled mine first. It has me wanting to give it a try.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Does the wing still come out over the fryer crispy?? <HR></BLOCKQUOTE>
They sure do!