Prep 10 mins
Cook 45 mins
I used to drive across the border with friends on occasion to Buffalo from Toronto Ontario and we would go through a wonderful (though somewhat dingy) drive through restaraunt for wings and eat them from the bucket on the way home. Soooo delicious After about visit 6 or so I found out how they made these, and over the last 25 years this is the closest to the recipe I can imagine getting! (Bottled BBQ sauce was not as nice as homemade, but it is quick.) So addictive! Not stinging hot ....not bland and plain ol' BBQ . On a hot scale of 1 - 10 my Hubby calls this a delightful 7 - 8 with a wonderful subdued afterglow that makes you desire more. They can be made hotter or milder to taste easily by slowly adding the Red Hot sauce to your taste requirement. NOTE: OFTEN, I make triple or more of this recipe and freeze it in portion controlled ziplock bags to have them on hand for unexpected guests or a night time craving! I hope you like them...and If someone remembers the restaraunt from way back then... I would love to know the name of it!! Good memories...
- 48 aprox. chicken wings (cut with tips removed)
- 1 cup , my marmie's bar-b-que sauce # 384065 (I have used other BBQ sauce with okay but not WOWWWEEE results.)
- 1 cup frank, redhot sauce (less Franks for less 'zip')
- Cook Wings in the manner you desire them -- baked, fried, deep fried, (I like to bake them at 400 degrees for about 40 min untill nice and crispy, turning fairly frequently. ).
- Mix Marmie's BBQ sauce #384065 ( or choice of another for speed) and RedHot together.
- Place wings in a 1 gallon icecream pail with a lid with sauce mixture.
- Gently toss/shake to coat.
- Serve with Blue cheese sauce, celery and carrots sticks -- and beer.
- (Sometimes I will make them early and just before serving place in oven at 350 for 10 min or so to heat through.).