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Old 04-22-2010, 07:06 PM   #21
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I might be alone here but for wings I prefer not really chunky bleu cheese. I think it can make dunking a pain. Now for buffalo chicken sandwich/wrap/salad or just about anything else the chunkier the better.
The good thing about Marie's Super Blue Cheese is not only that there is more bleu cheese but that the chunks are way smaller than most chunky bleu cheese, perfect for wings.
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Old 04-22-2010, 07:08 PM   #22
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Frank's Red Hot and butter melted in a pan. The wings are deep fried to get the crispiness. Than tossed in the sauce. Simple but excellent.

The sauteed garlic in butter sounds like a good variation.

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Old 04-22-2010, 07:12 PM   #23
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+13 on Frank's Red Hot and butter. Make sure the wings are, if anything, overcooked rather than undercooked. Coat while hot. Have a beer while making them. Sample the finished product regularly.

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Old 04-22-2010, 07:21 PM   #24
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The good thing about Marie's Super Blue Cheese is not only that there is more bleu cheese but that the chunks are way smaller than most chunky bleu cheese, perfect for wings.
I'll have to try it then. I just finished my bottle of Kens the other day anyway.
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Old 04-22-2010, 07:21 PM   #25
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I know it goes against all true Buffalo wing standards but I can't stand bleu cheese. I go for the ranch with celery and carrots on the side.

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Old 04-22-2010, 07:42 PM   #26
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I know it goes against all true Buffalo wing standards but I can't stand bleu cheese. I go for the ranch with celery and carrots on the side.
Nah it's all personal preference even though some might be a little picky about their wings (like me). I love fried chicken (ya know, regular ole fried chicken) but I get a bit PO'd when I order Buffalo Wings in a restaurant and they bring me breaded wings...or baked or grilled. Buffalo wings by definition do not have breading and are deep fried and when I eat wings I want Buffalo Wings (even though the others do taste good).

I don't like ranch on wings but like it on a salad. Horses for courses.
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Old 04-22-2010, 08:38 PM   #27
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I know it goes against all true Buffalo wing standards but I can't stand bleu cheese. I go for the ranch with celery and carrots on the side.
I just don't like ranch dressing on anything.

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Nah it's all personal preference even though some might be a little picky about their wings (like me). I love fried chicken (ya know, regular ole fried chicken) but I get a bit PO'd when I order Buffalo Wings in a restaurant and they bring me breaded wings...or baked or grilled. Buffalo wings by definition do not have breading and are deep fried and when I eat wings I want Buffalo Wings (even though the others do taste good).

I don't like ranch on wings but like it on a salad. Horses for courses.
I agree wholeheartedly. Don't bring me the entire damn wing either. I don't want the tip and I want the two parts seperated before cooking.
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Old 04-25-2010, 04:38 PM   #28
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Chicken: Cut tip off wings, leave other two sections whole, sprinkle LIBERALLY with weber's kickin' chickin' rub, grill slowly until crispy.

Sauce: 1/3c Any kind of red sauce: Texas Pete, Crystal, etc , 2T butter, about half the smallest bottle of tabasco, heat in microwave until butter is almost melted, whisk together

Dip: Bleu Cheese Dressing for me, Ranch for SWMBO

Serve with: Beer and/or grilled corn and/or grilled potato halves (dusted with Old Bay), and tons of paper towels/napkins.

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Old 04-25-2010, 04:47 PM   #29
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+1 on the franks/butter/garlic. I usually ad a dash of worchesire (sp?) sauce. Fried wings. I skip the blue cheese. Carrots>celery on side.

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Old 05-16-2010, 12:15 AM   #30
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+1 Franks/Butter/Garlic.

I also have made some other non-buffalo style sauces.

Anyone have a good rub recipe?

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