http://leitesculinaria.com/1736/recipes-classic-buffalo-wings.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/1736/recipes-classic-buffalo-wings.html#comment-51502 David Leite Sun, 15 Jan 2012 04:15:02 +0000 http://leitesculinaria.com/wordpress/?p=1736#comment-51502 Superb, Julie. I, too, am not a fan of burn-your-lips-off-your-face, so these are, indeed, perfect. Superb, Julie. I, too, am not a fan of burn-your-lips-off-your-face, so these are, indeed, perfect.

]]> http://leitesculinaria.com/1736/recipes-classic-buffalo-wings.html#comment-51494 Julie Sun, 15 Jan 2012 02:16:25 +0000 http://leitesculinaria.com/wordpress/?p=1736#comment-51494 Made these tonight for the game and what a hit! My husband and I are hot wing wannabes and this was the perfect level of heat. I did make a big change out of laziness, I baked the wings at 475 degrees for about 40 minutes, turning several times and they came out slightly sticky and beautifully glazed a mahogany color. Served with celery salad with blue cheese dressing, more dressing to dip and crusty bread. Yum!!!!!!!! Thank you. Made these tonight for the game and what a hit! My husband and I are hot wing wannabes and this was the perfect level of heat. I did make a big change out of laziness, I baked the wings at 475 degrees for about 40 minutes, turning several times and they came out slightly sticky and beautifully glazed a mahogany color. Served with celery salad with blue cheese dressing, more dressing to dip and crusty bread. Yum!!!!!!!! Thank you.

]]> http://leitesculinaria.com/1736/recipes-classic-buffalo-wings.html#comment-1888 David Leite Mon, 05 Oct 2009 22:33:58 +0000 http://leitesculinaria.com/wordpress/?p=1736#comment-1888 Our pleasure, Chris. Enjoy! Our pleasure, Chris. Enjoy!

]]> http://leitesculinaria.com/1736/recipes-classic-buffalo-wings.html#comment-1887 Chris Summerell Mon, 05 Oct 2009 22:07:02 +0000 http://leitesculinaria.com/wordpress/?p=1736#comment-1887 FINALLY. Some ten or so years ago, I was in Toronto for a few months and fell in love with what they, at that time, called Buffalo Wings, which were served in many of the corner pubs. The main thing about them is they were deep-fried like french fries and served with blue cheese dressing and celery. The feature that made them unique was they were served dry (no sloppy sauce) and came in five levels of hotness (MILD to KAMIKAZE). The sauce seemed to be infused by a process similar to broasting under pressure. They were delivered to the pubs in five gallon cans, go figure. Since coming home to California, I have never found anything close till your receipt today. Will try soon and let you know!! THANKS. FINALLY. Some ten or so years ago, I was in Toronto for a few months and fell in love with what they, at that time, called Buffalo Wings, which were served in many of the corner pubs. The main thing about them is they were deep-fried like french fries and served with blue cheese dressing and celery. The feature that made them unique was they were served dry (no sloppy sauce) and came in five levels of hotness (MILD to KAMIKAZE). The sauce seemed to be infused by a process similar to broasting under pressure. They were delivered to the pubs in five gallon cans, go figure. Since coming home to California, I have never found anything close till your receipt today. Will try soon and let you know!! THANKS.

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