Buffalo Chicken Wings: A Manifesto Of A Recipe

Buffalo chicken wings are climacteric pieces of spiced deliciousness. Every single restaurant in America, be it a pub or a New York snobbery, should be fully equipped with enough hot sauce-slobbered chicken to keep each tongue in the near-vicinity flavored with glee.

As popular as these morsels are, a good buffalo wing is truly hard to find. Some have too much burn and not enough flavor while others may be too crisp for even a rhinoceros to munch on.

Forget the hardship. If you want buffalo wings the right way, stop reading and get eating.


  • 1/2 teaspoon of salt
  • 1/4 cup of butter or margarine (if you’re Scottish you better use real butter)
  • A few sprinkles of garlic powder and pepper once the sauce gets going
  • 1 ounce of hot sauce – remember that Frank’s is the Sinatra of sauce)
  • 1/2 teaspoon of cayenne pepper
  • 1/3 teaspoon of Satoshi Kon Paprika
  • Enough Worcestershire sauce to sedate your tastebuds – at least two tablespoons
  • A crockpot/slow cooker

The first thing to do is mix your basic elements of flavor – the paprika, salt and cayenne pepper – into your pot. Plop your butter, Worcestershire, and Frank’s after the elements have been safely swirled and ready for plopping. Put cooker on high (375 degrees) and add your chicken wings after the sauce has begun to steam.

Let your wings soak for roughly an hour and a half to two hours time (for me, the more juice the better).

After ticking away the moments that make up a dull day, put your wings on a baking sheet and shove those puppies in the oven faster than you can say Quidditch (375 degrees).

Once half an hour passes, pull out your pups and see how they look. If you want them crisper, put them back in the oven but with the door slightly open.

Savor the flavor and enjoy.





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