Authentic Buffalo Wings are made with hot sauce and butter. No vinegar or anything else. The wings are deep fried plain, no breading. After frying they are placed into a bowl with butter and hot sauce. put on a tight fitting lid and shake until well coated. The ratio of butter to hot sauce determines the heat level. The more butter the milder the wings. Don't forget the Blue cheese and celery sticks. I'm less then 10 from the Anchor Bar and visit often.

My husband makes his own wings..
He actually dips the wing pieces..he likes both drummies and wing bits (not the tips), into a seasoned flour. Then coats them in a hot sauce mixture he comes up with..then bakes until crispy and a little sticky.

So you can "double" cook them to assure cooked all the way through.

I avoid the deep frying bit....and use the 2 joints and marinate with hot sauce of my current choice....and lay them on a piece of foil on a baking sheet and pop them into a 400 oven...for about an hour....then after the first 20 minutes turn them over and drizzle with more "stuff" whatever you are currently using...and continue cooking until crisped and brown.
Here's an "official" recipe.

Raspberry Wings
1-1/2 c seedless raspberry jam
1/3 c balsamic vinegar
3 T soy sauce
1-1/2 tsp crushed red pepper
1 pkg (5 lb) frozen chicken wings, thawed
Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss
the wings with half of the jam mixture. Place on the baking sheets and
bake for 50 minutes. Turn the wings and brush with the remaining jam
mixture. Bake for 8 to 10 more minutes, or until no pink remains in the
chicken and the sauce glazes the wings. Serve immediately.
NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry.

I found this recipe at Allrecipes.com a long time ago. We really like them! The flour gives it a nice, crunchy texture, and the sauce is not as hot as it sounds. I use to fry them just plain, but since we've tried them with the flour, it's the only way I make them now.

½ cup flour
¼ tsp paprika
¼ tsp cayenne pepper
¼ tsp salt
10 chicken wings,separated (defrosted and dried, if frozen)
Blue cheese dressing
Celery sticks

Sauce:

¼ cup butter
¼ cup Louisiana Hot Sauce
¼ tsp garlic powder

Combine flour, paprika, cayenne pepper and salt in a bowl

Put wings on a plate and sprinkle the flour mixture over them, coating each wing evenly on both sides. Refrigerate wings for 60 to 90 minutes. (This will help the breading stick to the wings when fried.)

Heat oil in a deep fryer to 375°F.

Combine butter, hot sauce, and garlic powder in a small saucepan over low heat. Heat until butter is melted and the ingredients are well combined.

Put all the wings into the hot oil and fry for 15 minutes or until some parts of the wings begin to turn dark brown.

Remove wings to a paper towel to drain. Quickly put the wings into a large bowl. Add hot sauce and stir, coating all the wings evenly. Serve with blue cheese dressing and celery sticks on the side.

*********************************************

I just remembered this.

My friend keeps mentioning these wings that I made way back in 1990, whenever I see her around.

I had an assembly line of :

1) flour with paprika, garlic powder, cayenne pepper

2) beaten eggs with hot sauce

3) dried Italian breadcrumbs

I coated the wings and deep fried them just long enough for the coating to adhere and not fall off. I then froze them in a single layer first, then put in baggie. Then whenever we wanted some, I just popped them in the oven frozen and they were nice and crispy and not overcooked.

They were a lot of work but very good with that sort of breading.

When I have a lot of wings to prepare, I cut them into the drummette and the 2 bone portion (discard the tips or keep them for stock), and bake them on a broiling rack with water in the pan below at 400 for about 30-45 minutes then douse them with hot sauce and butter and bake at 350 for another 20-30 minutes to crisp them and dry out the sauce on them a little. Baste with more sauce as they cook the second time.

The first cooking at high heat gets rid of some of the fat.

I don't fry - I like to grill them and then toss in a stainless pan with your favorite sauce and serve.

I marinate in a mixture of soy, minced garlic, sugar, and a splash of fish sauce (optional). Then I grill over indirect heat until done. Bring them in and toss with sauce. I make my own chipotle sauce and that's what I normally use.

This is a " no fuss " method and it's actually the one my family likes the best.

Here i the recipe I have been using for years. Found it on the back of a bag of drummies, I think. I like it best of all I've tried. Bought a bag of wings last night, I am making these for a get-togehter on Saturday.

Buffalo Wings

2-1/2 lb chicken wings, separated
½ c butter
½ c Louisiana Hot Sauce
2 6oz. pkg dry Italian dressing mix
2 T lemon juice
½ tsp dry basil

Fry unbreaded wings in hot oil until meat is cooked and skin is crispy.
Meanwhile, melt butter in saucepan, stir in remaining ingredients. Toss cooked wings in sauce until coated. Place wings on baking sheet and bake 10 minutes at 350º

Serve with Blue Cheese dressing and celery sticks

Linda

Wow, great! Thank you all so much for the answers. Looks like everyone has a slightly different favorite way, so it'll give me lots to experiment with.

bob in pc I thought about grilling, but as the grill is currently buried under about a foot of snow, and yesterday's high temp was about 10 below zero, I think I'm going to have problems convincing DH to grill them - at least till summer . That can be the summer variation!

teresa nc7 I'm going to try this cooking method. I am a terrible deep-fryer - I've just never got the knack of getting things cooked without ending up soggy.

I think this weekend I'm going to try three methods - one will be the simple one shirleywny suggested, the other two I haven't decided on yet. But this gives me some great ideas.

Thank you all so much!
Ann

I'm with Shirley - although I like other versions I always come back to the classic. As for the deep frying, if your stuff turns out soggy it's either because the oil wasn't hot enough to start with or because you put too much stuff in the pot, thereby lowering the temp too much. I start off at about 375 deg and don't have a problem. As long as it's bubbling good you're extracting water, not absorbing much oil.