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oyo
Joined: 26 Sep 2005 Posts: 9
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Posted: Sat Dec 03, 2005 7:47 pm Post subject: |
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for the oven, i've found they get the most crisp by broiling straight from the freezer w/o thawing. |
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Guest
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Posted: Mon Apr 09, 2007 3:19 pm Post subject: |
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I agree with capstinence. Baked wings are awful(unless a northerner made it for me. Only southerners can make it well. |
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Guest
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Posted: Sat Dec 27, 2008 3:11 am Post subject: |
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Alton Brown's recipe worked best for me, first steam the wings to get rid of a lot of the fat which tends to make a lot of smoke when in the oven. then bake. Check out his recipe. |
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weaverssong
Joined: 06 Jan 2009 Posts: 1
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Posted: Tue Jan 06, 2009 10:59 pm Post subject: |
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Anonymous wrote: | I grew up in Buffalo, and the recipe I remember was to soak them in a mixture of 1/2 Frank's Louisiana Hot Sauce and half melted butter, and to bake them in a shallow baking pan, turning occasionally |
I am in Buffalo and that's the recipe I us efor sauce ! if that helps... but Buffalo wings are fried not baked.
You can make hot wings baked..but not Buffalo wings. |
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cjwagner Guest
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Posted: Sun May 31, 2009 10:12 pm Post subject: buffalo chicken wings - PLEASE!! |
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I've never cared for the 'wet' wings. Always had good luck with the Franks Sauce.
Heat oven to 400
Line shallow sheet pan with foil for easy cleanup.
Place cooling rack in sheet pan
Bake for an hour @ 400.
Put 1 cup Franks in a bowl and add wings.
Mix to cover wings completely
Place back on rack
Put back in oven for 15 to 20 minutes.
If want hotter dip again and repeat.
Dry and tasty, and save on napkins |
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