hot sauces and buffalo wings.
At least 3 times a week I indulge in this addiction.
Sometimes I go into the kitchen and pour hot
sauce on a spoon and oh, the shame of it all,
I lick the spoon. Anything to feed this addiction.
I don’t need an intervention, just don’t judge me
too harshly.
An hopelessly addicted human being.
Kropotkin
I’m addicted to…
Excersize
Marijuana
This site
Laughter
Kropotkin - there is a chain of “sports bars” in Florida that does not serve buffalo wings.
What the fuck?
I went to one, ordered hot wings without looking at the menu - why should I look at the menu? It’s a sports bar. They didn’t serve them.
My whole world was turned upiside down.
Just thought I’d share that.
I’m still not fully over it.
faust- I don’t blame you. I often go into places
and will order buffalo wings even if for one or two pieces
just to see how they taste. I don’t even go into
places that don’t have buffalo wings. I have
never been to buffalo and so I have never had
the anchor bar wings. People tell me they are good
but I reserve judgment. I am often online and
they have dozens of sites devoted to hot sauces and
buffalo wings. Very scary stuff to see people more
addicted then I am about wings and sauces.
Kropotkin
I’m addicted to:
Women, love, and ILP.
-Thirst
my new granddaughter
my best friend
Love/family
writing poetry/lyrics
Music
exercise
ILP
eBay
Wait…a sports bar that dosen’t serve hot wings…(sound of head exploding)
That’s crazy.
gecota - It’s criminal, is what it is. False advertising. Selling beer under false pretenses. Cruel and unusual willful neglect of derelict customers. Fowl play. Aggravated assault on apetites. Bloody murder. Chickenshit. Wanton winglessness.
I have kept a bottle of Cholula in my car ever since. Right next to the firestarters, the flashlight, and the ammo.
I love buffalo wings; they’re something I make at home a lot. I have about as large a fryer as you can get without going to 220 V (a 5 qt model w/2 baskets- looks like a small restaurant fryer 
). My own recipe is pretty simple and requires just a fryer and a stovetop wok.
First, start with whole wings- they’re really cheap that way, plus you control the product and usually get larger wings. It’s pretty simple to disjoint them- just cut the tips off with a sharp French knive or cleaver, then slip a sharp boning knive between the knuckles. While you’re doing this, turn on the fryer to heat up.
Next, toss the wings in the fryer, no more than your particular fryer can do at once without dropping temp too badly. While they fry, heat the wok. Toss in a couple TBSP unsalted butter. Once it melts, add 1/4 C white wine. Let it boil briefly, then add 1/2 C Franks Red Hot, letting it also boil briefly.
Once the wings are done to your liking, add them to the sauce in the wok and toss them vigorously. Doing so will emulsify the mixture and thicken it nicely, giving your luscious wings a nice thick coating of fiery goodness. You can add more Red Hot vs wine if you prefer, or less if you don’t like heat. You could even use another brand of sauce. But don’t skip the butter; it adds richness and thickens the sauce. That’s part of the cling and the mouth feel you get. 
i know a place you can get ALL YOU CAN EAT WINGS! …and for $9.99!!!
how ridiculous is that?
Restaurants will pay about $1.25/lb for the raw wings. You have to eat a lot of wings to hurt em.
[quote=“Phaedrus”]
I love buffalo wings; they’re something I make at home a lot. I have about as large a fryer as you can get without going to 220 V (a 5 qt model w/2 baskets- looks like a small restaurant fryer ). My own recipe is pretty simple and requires just a fryer and a stovetop wok.
K: I have been putting mine in a oven, but just started to
use a method that is just like using a fryer, but isn’t.
I coat my wings with oil, extra virgin olive oil and place
them on a pan. At 27 minutes, I turn them over and I cook
them for total of 56 minutes at 350 degrees.
They cook in the oil just like a fryer.
PH: First, start with whole wings- they’re really cheap that way, plus you control the product and usually get larger wings. It’s pretty simple to disjoint them- just cut the tips off with a sharp French knive or cleaver, then slip a sharp boning knive between the knuckles. While you’re doing this, turn on the fryer to heat up.
Next, toss the wings in the fryer, no more than your particular fryer can do at once without dropping temp too badly. While they fry, heat the wok. Toss in a couple TBSP unsalted butter. Once it melts, add 1/4 C white wine. Let it boil briefly, then add 1/2 C Franks Red Hot, letting it also boil briefly.
K: yah, franks. I use butter, garlic, vinegar (sometimes)
and season with cayenne pepper.
Th: Once the wings are done to your liking, add them to the sauce in the wok and toss them vigorously. Doing so will emulsify the mixture and thicken it nicely, giving your luscious wings a nice thick coating of fiery goodness. You can add more Red Hot vs wine if you prefer, or less if you don’t like heat. You could even use another brand of sauce. But don’t skip the butter; it adds richness and thickens the sauce. That’s part of the cling and the mouth feel you get."
K: ok, you got me drooling. Dam it. Its too freaking late
to make wings now. NUTS.
Kropotkin
I’m addicted to emoticons…
=D> 
[-o< 
](https://www.ilovephilosophy.com/uploads/default/original/2X/7/7c349bf1053f368a5729d053e1e91215f22ce66c.gif "Brick wall"){kind=small}
:-& 
:D/ 
You are all gonna have heart attacks!
Bessy: You are all gonna have heart attacks!"
K: and your point is? Besides who the hell wants to live
forever anyway? I intend to die a very happy man.
A happy, fat, content man. With hot sauce all over my face.
Screw dying in bed while having sex a la rockefeller or
Roosevelt, I am going down eating buffalo wings.
Kropotkin
You’ll love this:
Holy crap! Kropotkin & I agree on something! 
I call your method “oven frying”- provided you use a good bit of oil the results are very similar. I can’t argue with a person using the seasonings they like, and I love garlic, but a classic buffalo sauce really shouldn’t be complicated. But you gotta go with what you like.
My restaurant recently won a local wing competition in the “Hottest Wing” catagory (not with the aforementioned recipe, I’ll add). It’s a very hot version of a Thai chili sauce; a little sweet and a lotta heat.
I’d rather not bake my wings- I’m too impatient! I wanna eat NOW! :D/
Delicious heart attacks of flavor.
But Buffalos don’t have wings…
sure they do… and when they flap them, they lay nickels…
-Imp