Okay, I’ve nearly perfected this — except getting the chickens crispy…which I think I need a deep fryer for! Anyway, I whip up some ranch dressing on the side with some mayo, dill, parsley, sour cream, and a couple of other herbs. Soon, my boyfriend will have a 7 cu ft freezer in his tiny apt so I can break down tons of whole chickens and freeze the wings and drumettes for future buffalo wings! :]
The key to the buffalo sauce is Frank’s Red Hot, BBQ sauce, thyme, & garlic. Marinate it before you cook and toss it again with the same kind of mixture (not contaminated from the raw meat).