Poultry requires very careful handling to avoid foodborne illness and in the culinary field the dreaded cross- contamination.

Poultry should be used with within two days of purchase or frozen immediately as I do when I purchase large amounts of cut poultry like bulk packaged chicken breasts or thighs, legs and wings from SAM’s or COSTCO but I have extra freezers.

The next step is critical and time sensitive to prevent contamination.   I wash either the breasts, boneless and skinless thighs in cold water, portion them, pat dry and double seal them in food wrap till I’m ready to use them.

Hint: I have a reverse baster type device to get (Suck mode) the last of the air out if all I have is Zip-Locks I then constantly wash my hands and any surfaces they may have touched with either soap, vinegar and water or Clorox Clean-up.

Preferably you should thaw poultry in the refrigerator,  the microwave makes rubber chicken, and never leave it on the counter.   Do not bring it down to room temperature, a little colder than room temperature till it hits the hot pan or oil is preferred.  Well-cooked poultry is safe. Rewash it, before using and pat dry with paper towels.  It is the skin that carries most of the dangerous microbes. 

Most Buffalo-style wings are deep fried, 7-9 minutes in restaurant circles in a 350-375 control temperature fryer.  I do not care for the eBay, HSN,  Amazon cheap home deep fryers, I have seen and been witness to a runaway fryer and oil burns.  They are just too dangerous in a non-professional environment with uncontrolled kids in the kitchen. 

PLAN A - I pan fried some wings after dredging in egg-wash and flour in olive and canola oil mixed 50/50, then egg-wash again and dip into Doritos Barbecue flavored chips smashed to death in a gallon size Ziplock bag, or your blender, and then the WINGS and THIGHS were shaken together.  The Doritos (or Lays) have many flavors you can play with and the results usually work out well.  

Prior to pan frying the chicken,I had softened celery, onions, green pepper, scallions and a small shredded carrot, then combined the two for final assembly. Actually I cheated I used two pans and cut the time in half.  I then poured over a mixture of melted butter and Franks liquid hot sauce, some with Teriyaki Sauce.

PLAN B - For bigger portions, the Doritos wings worked great in the oven foil trays from GFS [Gordon Food Service]  with the prepped veggies and no muss no fuss and came out ready for ten hungry people. Nothing survived, they ate the whole enchilada.


A)  Frank’s Louisiana Hot Sauce Regular.  I used regular which is hot enough, because the hot is really hot.  Others preferred Crystal. Place sauce and melted butter in a deep Tupperware  bowl, add the cooked wings, cover and shake well.  I pull them out with tongs or dump them on a strainer with the same bowl size on the bottom and let them drain.

B)  Lately with age, I now use, endorse, love, damn thats good, give me more, incredible sauces by Sweet Baby Ray.  Literally tossed or used up everything else I have in my pantry for Sweet Baby Ray’s sauces.

C)  Franks Wing Sauce mixed by taste into Ranch Dressing or Buttermilk and tossed.

 Americans favorite started as the trash part of the chicken and mainly considered useless.  Culinary entrepreneurs embraced them. The four or five salient popularity points for a restaurant to sell wings are:  They are easy to count, portion and inventory and you can make them a zillion different ways.  Wings can stay frozen and don’t spoil, but most importantly they are profitable and they are very popular.

Note: you can also bake the chicken in a 350-375  degree oven for about a half to 3/4 hour if you are not a pan frier and trying to save your arteries and veins.