Here is the original recipe for wings from the Anchor Grill in Buffalo:

INGREDIENTS:

2 1/2 pounds chicken wings, split and tips discarded
1/2 cup Frank's® REDHOT® Cayenne Pepper Sauce (or more to taste)
1/3 cup butter or margarine, melted
Blue cheese dressing (optional)
Celery sticks (optional)

DIRECTIONS:

1. Bake wings 45 minutes at 425°F until fully cooked and crispy, turning halfway.
2. Combine Frank's RedHot Sauce and butter in bowl.
3. Toss wings in sauce to coat completely. Serve with blue cheese dressing and celery sticks.

Jim

Well, I ended up going with this recipe. Instead of the hot sauce, I just used strait up Franks Red Hot. And instead of switching to the oven, I just cooked it through in a deep fryer. Turned out very good, I'll keep that recipe. One question, though, I've had a problem with the breading falling off of the chicken. Not much fell off of the chicken in this recipe, but it is a common problem I have. Are there any secrets to keeping the batter from falling off?? Thanks :) Christy

Here is a link that might be useful: CDkitchen Boneless Buffalo Wings

Christy:
from the Photo they didn't look like anything Special.
If I had a little more info ?

I make Chicken Fingers that are pretty tasty ,or at least they don't stay around too long.

They are easy to make. I put them in flour first, then into an egg milk dip.
And Back into the flour. From there back into the egg and.
into the Bread Crumb mix.
Pat it good and put it into the frying pan. Cook til golden.
The bread crumb mix gives it the taste .

Bread Crumb Mix:
2 cups of Italian Bread Crumbs
1 level Teasp. of Garlic Powder
1 Teasp. of Onion Pwd.
1/2 teasp. Old Bay Seasoning
1 Tablesp. Parsley Flakes
1 heaping Tablesp. of Parmasan Cheese.
1/2 teasp. of salt
Pinch of Oregano
Black pepper to taste.
Test one and adjust the Spices to your taste.
- - - - - - - - - - - - - -
I'll give you the recipe for Ribs. You can use this on the Chicken Fingers and Bake them

LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style Ribs or Sizzlers , cut a little thicker than ½ inch

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later,
IÂll save this stock to thin the Tomatoes and Puree

SAUCE:
Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
1/4 teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
A pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

Maybe it just went to the photo and not the recipe? Either way, we didn't bake it at the end, but kept frying it. It looked different than the photo showed on the website. Sorry, I didn't take a pic :) Those recipes look really good, thank you! Here is the 'copy and paste' of the Boneless Buffalo Wings I linked to:

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4

Ingredients:
1 pound Skinless Chicken Breast (1" cut 1 1/4"x 1 1/4" squares)
3 cups flour
1 1/2 cup buttermilk
1 1/2 teaspoon salt
3/4 teaspoon black pepper
vegetable oil (peanut oil is great for frying)
*** Hot Sauce:***
3/4 cup Frank's Hot Sauce
1/4 cup water
1 tablespoon butter
1/4 teaspoon cayenne pepper

Turn this recipe into a puzzle! [click]

Directions:

Place sauce ingredients in small pan and simmer 4 - 5 minutes until blended well. Remove sauce from heat, set aside to cool. Mix flour, salt, and pepper in bowl. Place buttermilk in separate bowl. Prepare chicken breast pieces 1" thick, 1 1/4" x 1 1/4"square. Heat oil for frying, about 360F. Dust chicken pieces in flour then dip them into the buttermilk and back into the flour, gently shaking excess flour off pieces and carefully place pieces into hot oil and fry until golden brown. Remove chicken pieces and drain. When all chicken breasts have been fried and drained, place them a bowl and cover with sauce that has been prepared. Place a lid on bowl and gently shake or stir until all nuggets have been coated. Place boneless buffalo wings on non stick baking sheet and bake in a preheated oven at 350F for 20 minutes. Serve with blue cheese and celery.

This recipe from CDKitchen for Boneless Buffalo Wings serves/makes 4

That's a good question. My advise is to blot dry with paper towels any meat or fish to be breaded. Then dredge in flour, brushing off any excess. My reasoning is that this provides a dry surface to which the breading can adhere.

With the original Buffalo wings though, it's a moot question because there is no breading. The butter or margarine helps the hot sauce adhere.

Personally, I much prefer wings to "boneless" wings. Wings are someting to gnaw on. Also, the first Buffalo wings, an impromptu creation of the Anchor Grill for some late night customers, were deep fried. For of us without a Fryolator though, oven roasting is more practical and works just fine.

As you can see, I'm a fan of Buffalo wings. Not of the Bills, though. I'm a hard core Patriots fan.

Jim

I LOVE chicken wings. Without breading and fried hard, tossed in Franks with ranch dressing on the side. But I do like the "boneless" ones as well. Good tip on drying the meat first, I'll definitely try that next time. Tonight, we're having porterhouse :) Christy

Jim's ideas of blotting dry and dredging in flour are good. I use them. I also put just bredaed pieces in the fridge for a bit. The breading really sticks after that.

As for wings versus fingers, I find that the bone-in wings are a lot moister (because they're on the bone and mostly dark meat) whereas the whitemeat fingers are somewhat drier. But sometimes I'm in the mood for "gnawing" and sometimes not.

Joe