On Fri, 9 Jan 2009 15:58:58 -0800 (PST), Lynn from Fargo wrote:

> On Jan 9, 10:36*am, sf > wrote:
>> On Fri, 09 Jan 2009 08:43:35 -0600, Kathleen
>>
>> > wrote:
>>>Interesting. *When I do hot wings I don't dredge them in seasoned flour,
>>>they just get rinsed, patted dry, laid out on a rack over a roasting pan
>>>and baked for 1 hour at 450. *I've learned to put some water in the
>>>bottom of the pan to avoid setting off the smoke alarm.
>>
>> That's the way I do them too. *No need to add unnecessary calories.
>> You can eat more wings that way. *
>>
>>
>>
>>>My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. *You
>>>can add 1 finely chopped habanero pepper, seeds and veins removed for
>>>extra heat. *Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
>>>and a tablespoon of honey. *Simmer over low heat until the wings are done.
>>
>> Sweet/hot, that sounds good!
>>
>>
>>
>>>Note: *Make sure you grab the Frank's Red Hot Sauce, not the Frank's
>>>Chicken Wing Sauce, which is already mixed (and not very good, either).
>>
>> --
>> I never worry about diets. The only carrots that
>> interest me are the number of carats in a diamond.
>>
>> Mae West
>
> My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls
> for"
> Wings, oil for deep frying, melted butter and Tabasco. Period.
> But I bet I would like the "sweet hot" ones just as much!
> Lynn in Fargo

my impression was that the 'canonical' buffwings called for magarine and
frank's. half-and-half magarine (i would use butter, though) would be
pretty ****ing hot.

your pal,
blake