Stoner4Life: How about...

[GreatLakes THC]

Well, the trip was a success. Stoner4Life made it to my place safely this time. Sauce was made, and I got to share in the process. We had planned on making up two batches of the sauce. One for Stoner4Life to take home and one for me and the Mrs. After making the first batch which Stoner4Life Suffered through with terrible back pain from the trip down, we decided that one batch was enough for this trip, and Stoner4Life was so kind as to leave the only batch with us when he returned home, in what was probably another grueling drive home. It would have been nice to have gone through the process one more time, but I took the pictures that will be coming when Stoner4Life unveils his recipe and soaked in all I could of the process. I'm looking forward to my first solo attempt at making the sauce probably this weekend. Picked up the wings and supplies today.

The best part about the weekend though was spending time with a friend and having his delightful dog love on me all weekend. My dogs not a cuddler so I loved it.

GreatLakes THC

 

[Stoner4Life]

Well, the trip was a success. Stoner4Life made it to my place safely this time. Sauce was made, and I got to share in the process. We had planned on making up two batches of the sauce. One for Stoner4Life to take home and one for me and the Mrs. After making the first batch which Stoner4Life Suffered through with terrible back pain from the trip down, we decided that one batch was enough for this trip, and Stoner4Life was so kind as to leave the only batch with us when he returned home, in what was probably another grueling drive home. It would have been nice to have gone through the process one more time, but I took the pictures that will be coming when Stoner4Life unveils his recipe and soaked in all I could of the process. I'm looking forward to my first solo attempt at making the sauce probably this weekend. Picked up the wings and supplies today.

The best part about the weekend though was spending time with a friend and having his delightful dog love on me all weekend. My dogs not a cuddler so I loved it.

GreatLakes THC

you're too kind bro, about the only thing I did was help you in your first attempt; if you recall I mostly stayed seated while you watched, whipped & adjusted it. lol, I got my hands in a few pics to make it look like I was doing something but that was just an illusion.......



pics/text & sauce recipe to follow by me very shortly. I'm headed to my bro's house now for some birthday celebrating w/some fireworks.......

I am going to leave pics/text & cooking instructions to GLTHC for Pt. II

 

[MickeyBlue42]

Thanks guys I know this has been a big effort on your behalf but I am sure all the foodies in The Munchie Mansion salute u

 

[GreatLakes THC]

Hey Happy Muncher's,



Looks like I'll be unveiling the recipe and cooking instructions for the buffalo sauce. There's a couple of pictures that Stoner4Life and I missed when he came by to show me the sauce recipe. I've been real busy with work the last week, but plan on making up some more sauce this weekend and taking the final shots that we missed. Expect a sauce recipe unveiling early next week if all goes as planned. I'm just praying that on my first solo attempt I don't fuck up things too bad and that I do Stoner4Life proud by doing a good job of unveiling his sauce recipe. Wish me luck gang.

GreatLakes THC

 

[MickeyBlue42]

Cheers Greatlakes THC Everyone here really appreciates the effort you guys are putting in!!

 

[GreatLakes THC]

Drum Roll Please...

Drum Roll Please...

Well I just finished my first solo attempt at the sauce and I think I nailed it out of the park. The sauce turned out even better this time than when Stoner4Life and I made it a couple of weeks ago. So without further adieu I will unveil the recipe now. Making of the sauce will follow.

The Ingredients



The ingredients are simple and as follows:

1# butter (regular salted)
24 ounces of Franks Red Hot (only use Franks)
1.5 cups flour

We added another 1/4 cup of flour to the mix and that seems to have kept the sauce from breaking down as much and thickened it up some more. In our initial attempt at my place we were still determining quantities for this smaller batch.

This batch size will make about two 1 Quart sized containers worth of sauce. Which should be enough, and this is an estimation, for between 300-400 wings. Depending on how heavy you like the sauce. My wife and I got about 160 wings out of a one quart sized container that Stoner4life initially left here with me a few months ago. I now have 4 quarts siting in the freezer. I think I'll have to start sharing some sauce with friends who have heard me rave about it.



Next I will describe the process of making the sauce.

To start you will need a sauce bowl with 1 pound of butter and a sauce pan filled with a couple inches of water in it.



Put the sauce bowl on top of the sauce pan and begin to boil the water.



Begin to melt the butter slowly



When the butter has melted remove from heat and add the Franks hot sauce to the melted butter and mix well.



Now add in the flour and mix thoroughly. You don't want a lumpy sauce. Once sauce is mixed thoroughly return to heat and bring to a bubble.



While you bring the sauce to bubbling it will break several times and have an oily look to the surface. Blend and add a little water as needed to return the sauce to a consistent mixture. mix almost constantly on LOW blender speed to bring it to bubbling once you've started a batch, then remove from heat. The sauce will 'break' (look curdled) with a red oily skim on the surface, sometimes you can recover it to its smooth consistency just by mixing again w/your blender and sometimes you need to add a bit of cold water (NO more than 2oz.) into the batch to help it get its consistency again. It takes more than an hour for the sauce to cool & during this time frame it will 'break' again & again and yes you need to address this each time it happens.

you should add no more than 6-8oz total of water for purposes of reconstituting the batch post cooking. Don't add any extra butter, flour or Franks Red Hot back in, just some water will help along the way. I added less than a 1/4 cup of water through the whole process.



You will have to do this 8-10 times while the sauce thickens and comes to a bubble. After the sauce has come to a bubble and is remaining in it's sauce form longer you will remove from heat and continue to mix as needed to keep the sauce consistent. Once it becomes consistent over the next 1-2 hours it is ready for storage or use. The sauce will come to a nice thick consistency that holds it's sauce form and will look a little like this when it is finished and ready for storage. Tip: do not use your blender at HIGH speed as this will surely aerate/whip the batch giving it a very odd consistency.



the sauce at this point is fairly tame in the heat category but Stoner4Life would like to see that any of you trying this can put together the basic recipe before adding spices which can be done either during the boiling process or during the cooling process. You may now store or use the sauce as you desire. It can be frozen, thawed, and refrozen as often as needed. I don't even let it thaw before use. Just scoop out some sauce and line a circular bowl with a cover with the sauce seasoned to hotness level, insert wings, close cover and shake wings around in bowl. The heat from the wings will melt and spread the sauce around.



Hope everyone enjoys trying to make Stoner4Life's Buffalo Sauce and the wings to follow. It's the best buffalo sauce that I've ever tasted that's for sure.

Got any tips or pointers Stoner4Life that I've left out? Feel free to post them.

GreatLakes THC

 

[easyrasta]

very nice
this is how old soul and my wife hooked up my birthday

 

[GreatLakes THC]

Hope you had a nice Birthday Easyrasta. Them wings on the barbie look nice.

GreatLakes THC

 

[Stoner4Life]

well done bro, the sauce looks great, perfecto!

Here's how to fry those wings up proper.

1) use a quality fresh wing, not frozen. cut off the wing tip & discard, cut the drummie & the midjoint apart.

2) turn your home fryer on high and when ready (375F) slowly put in 12-20 pcs depending on your fryer capacity. I like to put those plump drummies in first as they're thicker.

3) it will take appx 11 minutes for your wings to be done (9-9.5 mins in a true restaurant sized fryer) and they MUST BE COOKED TO CRISPY which means the skin has to have a dry appearance when you lift the fryer basket to check on them. The wings must be crispy in order to absorb the sauce into the skin; otherwise if the skin is left glossy looking at all the sauce will slide off of it. I like to knock off the last of the grease by tossing the wings in a paper sack moments before saucing them.

4) you need a plastic 'wing shaker bowl' which would be about 10 to 12 inches across the top (7-8 quart?) w/a tight sealed lid, it must be round as a squared off shaker bowl will not work. just before the 1st batch of wings come out prep your bowl by adding 2-3 heaped tablespoons of sauce to it & spread that around, if you haven't amped up the sauce already you might add some powdered cayenne pepper to it in the bowl now. Subsequent batches of wings done that day/night will use a bit less sauce once the shaker bowl is initially seasoned.

5) I slip the wings from the paper bag & into the bowl & snap the lid on tight. w/one hand on the lid & the other on the bottom of the bowl with a slightly elliptical motion I start swirling the wings round n' round n' round; I'll stop, turn the bowl and then start swirling again to absorb sauce where it's gathered in the bowl a couple of times. after a good 35-45 seconds of enthusiastic swirling the wings should be evenly coated and are ready to be plated. serve w/bleu cheese & celery sticks. even if you don't like bleu cheese dressing try it on these wings and you might be surprised as it compliments them perfectly.

I forced my friend Brad to try bleu cheese on his wings and he tells me.... "Dave I like that shit so much I even put it on my salads now!"

the finished product should look no different than what you see in GLTHC's picture.......

 

[GreatLakes THC]

I'm thinking about making up some more deep fried wings this weekend. If I do I'll snap pictures of the process to show everyone.

Thanks again for showing me how to make the sauce Stoner4Life. I had a good teacher. You taught me how to fish so to speak. Now I can feed myself with great wings for life.

GreatLakes THC

 

[Stoner4Life]

as explained before bro:

you're now a Jedi Knight of Buffalo wings,

'Obi Wing Kenobi' ~
May the Sauce be with you.......

 

[GreatLakes THC]

Let's make some wings...

Let's make some wings...

Alright gang, Just got done eating a batch of wings. Mmm Mmm good! Let's see how I made them. I'll give a quick run through of the process. For more detailed instructions see Stoner4Life's post 3 posts ago. Here we go.

I started by cutting the wing tip off and separating at the midjoint. I then discarded the wing tip.



Next I added the drumsticks into the deep fryer. I cook them for about 2 minutes and added the rest of the wings. I will now cook the entire batch for about a minute per wing. This time frame seems to work best for my size deep fryer.



Next while the wings are deep frying I will take the time to coat a round bowl with the sauce. I use a bit more sauce as this is the first batch of wings. Subsequent batches will require less sauce as the bowl is already partially lined from the previous batch. After lining the bowl with sauce I will season with ground Cayenne pepper to taste.



When the wings are done and have a dry appearance to them I will pull them out of the fryer and into a paper bag to shake some of the oil off. They are then placed into the seasoned bowl and swirled around in a circular motion until the wings are evenly coated.





Finally there is nothing left but to serve and enjoy. Happy Frying everyone.

GreatLakes THC

 

[resinryder]

Damn I'd eat em!!!

 

[Stoner4Life]

Damn I'd eat em!!!

oh bro! I know you'd eat 'em but can you make them is the matter @ hand.

I know this thread lingered before coming to its completion but if you can make the sauce you can do wings for the 4th yet.......


you can cook jalapenos or habaneros into your sauce for heat/extreme heat but then you've committed the batch to your tastes. Leave it tame by making the basic 3 ingredient sauce above so that even your mom will love them.

Adding ground cayenne pepper to the sauce sitting in the bowl will allow you to enjoy plenty of heat (or not) in any given batch, use a fresh bottle of spice. By adding only cayenne you will also not stray from the original flavor of the sauce.


We used to slice jalapeno peppers and dress the wings by covering (a scattering of) the wings w/them.


Don't forget the bleu cheese & celery sticks!!!



Anyone trying the sauce & having issues should PM me immediately & I'll guide you through any recovery possible.


Do NOT put your batch directly over flame, electric coils or hot top range burners, ALWAYS use the double boiler method & you'll never burn (ruin) the batch.

 

[MickeyBlue42]

This is the SHIT!!! I do not have access to Franks hot sauce.. Going to have to order it !!!

Brilliant contribution guys... BRILLIANT!!

P.S. 300-400 wings... Jeeze.. u guys dont fu$k around!!!!!!

 

[Stoner4Life]

no Franks Original RedHot which was formerly Durkee's Hot Sauce?

I don't know where you are Mickey but this sauce is available everywhere.......