That’s just wings with hot sauce, then. And ranch dressing? :eek: It should be a rule set in stone that to call wings “Bufallo wings” you must have a mixture made predominantly of a vinegary hot sauce (Franks is standard) and margarine/butter, served with blue cheese dressing, preferably homemade with chunks of blue cheese. Oh, and the wings had better be bigger than the size of a pinky. And they had better be deep fried and most definitely not breaded.
edit: And don’t even get me started on the unholiest of unholy, the “boneless Buffalo wing.” Seriously, WTF?
I’m fine with “wings with hot sauce” then. I can handle most blue cheese dressing just fine, but Jimmy’s Ranch is amazing stuff. When I’m making my own wings, I only use drummies. I’m just not into the paddles. Breading does not belong on hot wings, which always makes me wonder why some people think Hooters has good wings. Sigh.
Out of curiosity, what’s the margarine for exactly?
To cut the acidity of the hot sauce a bit, for the mouthfeel, and, dare I say, flavor. Butter has the better flavor, but margarine has the right texture for the sauce. I use the latter, because that’s what the purist would use. Sometimes, I’ll sub in a butter-flavored margarine like Country Crock. (Shh. Don’t tell anyone). But there’s nothing wrong with using real butter.
You don’t have to toss the wings in ALL the sauce you make, you can toss them in a little bit, just enough to coat. You keep the remaining sauce pristine, and ready for the finish.