So – credit to the site where this was found:  Buffalo Juice on Group Recipes

Directions

Mix all the ingredients together in a pitcher.  Add ice to glasses.  Pour.  Simple.

Ingredients

1/2 gallon of pink lemonade
1/2 half liter (1/4 of a two liter bottle, don’t confuse it!)  bottle lemon lime soda (sprite, slice, 7Up)
1/2 of a fifth of rum

Image Credit: brdavid

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Buffalo Juice Rum Drink is a recipe/information from Hot Wing Recipes

I highly recommend grinding the spices fresh. Powdered ingredients just aren’t the same.

Note:  The image is full chicken halves, but chicken wings are no problem, just follow the chicken preparation directions.

Soak your woodchips, cedar plank or whatever.

Salt and pepper the wings.

Combine 4 cardamom pods, 4 cloves, 2 tsp whole coriander, 2 tsp cumin seeds, 2 tsp turmeric, 1 tsp cinnamon and 1/2 tsp cayenne or more to your preference.

Grind the spices with a mortar and pestle or a grinder.   I use a coffee grinder as a dedicated spice grinder.

Fire up the grill and get your wood smoke apparatus started. If you are using a cedar plank you should wait to put it on with the chicken.

Rub the spices to completely coat the chicken.

Drizzle a high temp oil (like peanut oil) over the bird and rub it in.

Cook the wings over direct heat for the first 4-5 mintes, watching out for grease flare-ups.

Move the chicken away from any flare-up or spray the fire down with a water bottle.

Put the grill lid down and cook on low or indirect heat to finish cooking.

Don’t let an unseen flare-up spoil your meal now!   If you are cooking over direct heat check the wings from time to time, and if the grill starts to billow with sooty smoke get in there and save the meat.

In the last five minutes you can coat with BBQ sauce if you like.

Ingredients

chicken wings
4 cardamom pods
4 cloves
2 tsp whole coriander
2 tsp cumin seeds
2 tsp tumeric
1 tsp cinnamon
1/2 tsp cayenne pepper (more or less to taste)
barbeque sauce (optional, to taste)

Submitted by JI

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Curry Rub Hot Wings is a recipe/information from Hot Wing Recipes

The key to grilling any hot wing recipes on this site is the marinade.

Combine all the ingredients, except the wings in a bowl.  Add as much water to make the marinade as thin or thick as you want.  The thickness of the marinade is dependent on how easily or difficult you want to cover the wings.  Start with 1/2 cup of water and work your way to your desired thickness.

Place the wings in a ziploc-type bag, add the marinade, shake or roll to cover the wings.

Let this marinade for AT LEAST AN HOUR.  If you are heading to the game to tailgate… throw the bag in the cooler!

When you are ready to cook – heat your grill, take the wings out of the bag and place on the grill.  Discard the remaining marinade!

Turn your wings at least every 10 minutes, earlier as necessary.  Cook wings until thoroughly done.  Enjoy!

Ingredients

2 lbs chicken wings
1/2 to 1 cup water
4tsp crushed ginger
4tbsp curry powder
4tsp turmeric powder
1tbsp chili paste
dash of salt
1tsp brown cane sugar

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Grilled Curry Hot Wings is a recipe/information from Hot Wing Recipes

In a large bowl, place the parts of the wings (or separate them if you wish) and add the salt and pepper to taste and toss them.

There are 2 ways you can make these Baked or Fried. If you like hot wings, you’d fry them with peanut oil, but if you’re a bit of a health person, baking them isn’t a bad option either. They both taste great.

Optional: Wether you’re baking or frying them, if you’ve never cooked hot wings before you can boil these wings right now in hot water for 5-8 minutes (not fully cooked) and drain them after. This will allow you to have the perfect crispness you’d desire in a hot wing. If not, you can just leave them as is and cook them longer in the fryer or oven.

After boiling the wings (or not), Add all of the spices except for the flour together in a bowl with the wings and mix them. You can adjust the amount of cayenne and paprika to your “heat level”. After a nice rub of spicies are visible on the wings, add enough flower to coat them. Cover the bowl with foil or plastic wrap and let sit in the fridge for a hour (or more if you desire).

When you’re ready too cook, here are your options:

BakingPreheat oven to 375FOil a piece of foil or baking sheet with peanut oil and lay the wings down on it. Bake for about 8 minutes on each side (if boiled) or 13-15 minutes on each side (non-boiled).

While wings are baking, make the hot sauce by pouring hot sauce in a sauce pan, add half a stick of unsalted butter, red pepper flakes, and 1/4th of a lime. When butter is melted, stir until the sauce boils rapidly then remove from heat. Let it cool (add more red peppers for heat if you wish).

FryingAdd oil to a pot and heat it up. Fry for about 10 minutes and evacuate and drain excess oil.

In a container, add the cooled hot sauce and wings, close the contain, and shake lightly for about 15-20 seconds until wings are covered.

Ingredients

Chicken Wings
Peanut Oil
Paprika
Red Cayenne Pepper
Onion Powder
Garlic Powder
Kosher Salt
Fresh Ground Black Pepper
All Purpose Flower
Any Louisiana Based Hot Sauce
Butter (Unsalted)
Red Pepper Flakes
Lime

Recipe used with permission from Nibbledish.

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1. Crispy, Not Fried Buffalo Wings
2. Marinated Buffalo Wings
3. Spicy Chicken Wings (Asian Red Chili)

Louisiana Spicy Hot Wings is a recipe/information from Hot Wing Recipes

Directions:

1. Season the chicken with salt & pepper.

2. Bake at 350 degrees F for about 25 mins.

3. Meanwhile, in a sauce pan, sautee the ginger in the oil.

4. Add the rest of the ingredients and bring to a simmer for a few minutes, then set aside.

5. Once the wings are cooked, deep fry them until golden and crispy.

6. Toss the wings in the sauce.

7. Sprinkle with sesame seeds.

Ingredient List:

12 chicken wings, halved at the joint
1 tbsp grated ginger
1 tbsp canola oil
1 tbsp sesame oil
1/4 cup distilled white vinegar
1/4 cup honey
1/4 cup chili garlic sauce
1/2 cup good soy sauce
sesame seeds, for garnish

Used with permission from the OpenSource Recipe Guide: Nibbledish

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Asian Spicy Wings is a recipe/information from Hot Wing Recipes

1. Make sushi rice as normal. (Put in rice cooker, put sushi vinegar, mix and cool.)

2. On a bamboo mat, put nori on.

3. Spread rice evenly in the middle of the nori.

4. Take your cut up chicken breast and toss in buffalo wing sauce.

5. Set on the rice and add a bit of blue cheese dressing on.

5a. [Editors Note: I would add slices of celery here!]

6. Roll and cut.

7. Serve with your favourite sushi condiments or with classic celery or carrots.

Ingredients

Cooked chicken breast, chopped
Buffalo Wing sauce, add melted butter to alter the level of heat
Blue cheese salad dressing
Nori
Sushi rice
Sushi vinegar
Celery

Recipe used with permission from Nibbledish.

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Buffalo Chicken Maki Roll is a recipe/information from Hot Wing Recipes

1. Cut your wings as desired.
2. Mix the marinade by melting the butter, and then stirring in the hot sauce, paprika, salt and cayenne pepper.
3. Put the wings and the marinade in a Ziploc bag or other air-tight container.  Shake and let sit for up to an hour on the counter, or longer if stored in the fridge.

4. Bake or broil these, pick your poison:

Bake:  Place the wings on a greased cookie sheet and bake for 40-50 minutes until the chicken is done.  You can turn the wings after about 20 minutes for a more even cooking.

Broil:  Place the  wings on a greased cookie sheet, close to the broiler (they will need to cook longer, if further from the heat) and broil for 10-15 minutes.  You should flip these about half way through so they don’t burn.

Ingredients

2 lbs chicken wings
3 tbsp butter
4 tbsp hot sauce
1 tbsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper

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2. Louisiana Spicy Hot Wings
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Marinated Buffalo Wings is a recipe/information from Hot Wing Recipes

1. Place a steamer basket in sauce pan and then fill with just enough water to where the steamer basket is just above the surface of the water. Prepare your wings by removing the tips and cutting at the joint or just use drumettes. Remove the basket from the saucepan and distribute the wings in the basket so that they are not touching. Place saucepan over high heat, cover and bring to a boil.

2. Carefully place the steamer basket back into the saucepan while the water is boiling (remember the water should not be touching the wings, we want steamed not boiled) reduce the heat to medium and cover. Let the wings steam for 10 minutes.

3. Remove the wings and pat them dry (drier the better). Place the wings on a cooling rack and let sit for five minutes. Place cooling rack on a baking sheet and put in the refrigerator for 1 hr.

4. Preheat the oven to 425 degrees F.

5. Line baking sheet with parchment paper and distribute wings onto sheet, once again not touching. Season with salt and pepper. Place sheet with wings on middle rack and bake for 15-20 minutes per side.

Sauce:

6. Melt butter. Combine melted butter, brown sugar, minced garlic, hot sauce, onion powder, and red pepper flakes into large bowl (large enough for all the chicken to fit into). Mix ingredients well.

Finally,

7. Remove wings from oven and immediately transfer to bowl with sauce. Toss so that wings are well coated with sauce.

Ingredients

12 chicken wings or drumettes
2 1/2ounces unsalted butter
1 clove garlic, minced
1/3 cup hot sauce
1 Tbsp brown sugar
1 teaspoon cracked red pepper flakes
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon kosher salt

This recipe is used with permission from Nibbledish.

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2. Louisiana Spicy Hot Wings
3. Spicy Chicken Wings (Asian Red Chili)

Crispy, Not Fried Buffalo Wings is a recipe/information from Hot Wing Recipes

1.  Toss chicken wings with salt and pepper.
2.  Bake chicken wings in oven at 375 degrees for about 50-60 minutes.
3.  In a blender, mix the chilis, garlic and shallot, add a little water.
4.  Heat pan, pour the blended chili,  simmer and add sugar.
5.  Last thing, pour in bake chicken and toss with the sauce till all cover.

Ingredients

20 pcs chicken wings
10 pcs small asian red chili
2 pcs of shallot
2 pcs of garlic
1/4 cup of tomato sauce
2 tbsps each of salt and pepper
1/4 cup of water
1 tbsp of sugar

Recipe used with permission from Nibbledish

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Spicy Chicken Wings (Asian Red Chili) is a recipe/information from Hot Wing Recipes

This recipe is a little different.  Instead of making hot wings, this is a hot wing dip – for tortilla chips.

In a skillet, grill the chicken breasts and when they are almost fully cooked, shred the chicken.  Make sure the shreds are small enough to be ‘scooped’ out of a serving dish.

Once your chicken is shredded, turn the skillet on low and add the cream cheese, blue cheese dressing and hot sauce (the more, the hotter).  Keep in mind that you ‘can’ add more hot sauce later after a taste test.  Keep stirring the mixture until all the cheeses, chicken and hot sauce are blended and the dip bubbles very slightly.

Transfer the dip to an insulated serving dish and add the shredded cheddar cheese.  Dip the tortillas!

As an extra, you can set additional blue cheese dressing, sour cream, and/or salsa next to the dish for your guests to add.

Ingredients

1 Pound Chicken Breast
2 Packs of Cream Cheese
16 oz Blue Cheese Dressing
Hot Sauce (to your liking)
16 oz Sharp Cheddar Cheese, shredded

Bag of Tortilla Chips

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Hot Wing Buffalo Dip is a recipe/information from Hot Wing Recipes