Free The Hot Sauce Cookbook by Robb Walsh Page A

BUFFALO CHICKEN WINGS
    ——— Serves 6; makes about 30 whole wings ———
    Legend has it that on a Friday night in 1964, bartender Dominic “The Rooster” Bellissimo at The Anchor Bar Restaurant in Buffalo asked his mom, Teressa Bellissimo, if she could make a snack for him and his friends at closing time. There were a bunch of chicken wings on the counter waiting to be used for the chicken stock. But instead of using the wings for soup, Teressa threw them in the deep-fryer and then covered them with a spicy sauce. She served the wings with celery stalks and blue cheese dressing.    +   The Anchor Bar’s sauce recipe is a secret, but we know that it included Frank’s RedHot Original Cayenne Pepper Sauce. Margarine was probably the other main ingredient. Frank’s Redhot and many other hot sauce producers now sell wing sauces that are made to be dumped directly on the cooked wings. These are fine, but none taste quite as good as a homemade wing sauce made with butter.    +   Since I don’t have a deep fryer, my favorite recipe for homemade Buffalo chicken wings calls for baking the wings on a cookie sheet in the oven. In the last step, you crisp the wings under the broiler—but you can also do it on a grill if you are already cooking outside.
    5 pounds chicken wings (about 30 whole wings or 60 wing pieces)
    1 cup Frank’s RedHot Original Cayenne Pepper Sauce or Frank’s RedHot–Style Pepper Sauce
    ½ cup (1 stick) butter, melted
    1 cup blue cheese dressing, for serving
    12 celery stalks, for serving
    Preheat the oven to 350° F. Line two baking sheets with foil and lightly grease with cooking spray.
    If desired, leave the wings whole. To split the wings into smaller pieces, first cut off the wing tips and save them for stock. Rinse the wings, split into two parts at the joint and pat dry. Place the wings (or wing pieces) on the pans in a single layer. Bake the wings, uncovered, for 20 minutes, or until cooked through and slightly crispy. Remove from the oven and place in a large mixing bowl.
    Combine the hot sauce and melted butter. Set aside ½ cup of the mixture. Pour the rest over the cooked chicken wings. (If your bowl isn’t large enough, mix the wings and sauce in several batches.) The wings can be held at this stage in the refrigerator until you are ready to serve them.
    To serve, preheat your broiler on high and broil the wings for 5 minutes on each side, brushing with the reserved sauce. Serve with blue cheese dressing and celery stalks.

KEVIN ROBERTS’S BEER WINGS
    ——— Serves 6; makes about 30 whole wings ———
    Chef, restaurateur, and BBQ Pitmasters host, Kevin Roberts served as a judge at the Austin Chronicle Hot Sauce Festival in 2012. Roberts is also a spokesman for Frank’s RedHot Pepper Sauce. This is his signature barbecued hot wing recipe.    +   “The trick to my tasty and healthy wings is I boil them first in beer,” he wrote. “They absorb that great flavor, and it makes them nice and tender. Then you can throw them on the grill and get ’em nice and crispy or bake them if you’re stuck indoors. It’s three easy steps: Boil, Grill, Sauce!”
    5 pounds chicken wings (about 30 whole wings or 60 wing pieces)
    2 (12-ounce) bottles your favorite beer
    ½ cup Frank’s RedHot Original Cayenne Pepper Sauce or Frank’s RedHot–Style Pepper Sauce
    ½ cup barbecue sauce, such as Cattlemen’s or Trey’s Ancho BBQ Sauce
    Prepare a medium hot fire in a grill or preheat the oven to 450°F.
    If desired, leave the wings whole. To split the wings into smaller pieces, first cut off the wing tips and save them for stock. Rinse the wings, split into two parts at the joint and pat dry. In a large pot over medium heat, bring the beer to a boil and add the wings (or wing pieces). Cook for 10 minutes, or until tender. Remove the wings and discard the cooking liquid.
    Grill the wings or bake until golden brown and crispy, about 5 to 10 minutes per side.
    When the wings are cooked,