Make Buffalo Wings

Everybody loves wings. There is the traditional way, and then there is the outdoor way, and they are not only delicious, but way better for you.

Ingredients

Let the chicken wings defrost. Try not to use warm water to defrost frozen chicken as it tends to start the cooking process raising the meat to a dangerous temperature level in which bacteria can grow.
- While waiting on the chicken to defrost, pour oil in skillet or fry daddy and turn heat on high.
Drain excess water, and put them in a large bowl.
Season the chicken wings with desired seasonings.
Take the seasoned chicken and place it in the hot grease to begin the frying.
- When the chicken has become golden brown, take it out and put it on a napkin to drain the grease.
Pour a cup of hot sauce and a half stick of butter, in the medium skillet, until it comes to a boil.
- Note:You may increase the amount of hot sauce and butter depending on the amount of chicken you are preparing
Place the chicken into the combined mixture and reduce the heat so that the temperature goes down.
Place the top on the skillet, let the chicken simmer on a low fire for about 15 to 25 min stirring occasionally.
- The wings are done when they are sauced completely and the sauce has thickened.
Served.

Buy a bag of frozen, pre cut wings. The tips are already gone.
After they are thawed, drain the wings and spread them out on a cookie sheet that you have sprayed with Pam.
Bake the wings at 350 for about half an hour.
Take the baked wings outside and put them on a hot grill to crisp them up and give them that grilled taste.
When they are good and crunchy, bring them inside and put some hot sauce on them.

This method will result in boneless chunks (not so much wings)
Take a boneless chicken breast, and cut it into slices, make them fairly thick.
Turn the breast around and cut perpendicular to the other cuts (making approximate 1" cubes)
Dip the cubes into a bowl of eggs (mixed) then roll in a mixture of flour, cayenne pepper, paprika, salt, and anything else dry you wish to add.
Drop the chunks into a 350 degree deep fryer for 4 minutes (or more, depending on how crispy you would like the breading to be.)
Drop into a bowl and put on any sauce on that tickles your taste buds (that you like.)

If you don't want to use the grill, just put the wings under the broiler after they are baked. Turn them once so that both sides get crisp. You may have to drain a lot of juice and fat out of the pan first.
Different sauces have different flavors. You can try all kinds, and your wings will taste different each time.
Best eaten with blue cheese dip.
Choose a hot sauce with plenty of vinegar; while low-vinegar hot sauces are better for most things, classic Buffalo Wings require the aromatic tang of a vinegar-based hot sauce.

Avoid frying too many wings at a time. It will cool down the oil and the wings will be greasy.
If you are using deep fat, be very careful when you add the wings. Place some in a slotted spoon and lower them in so you don't splash hot oil on yourself.