Football Feedings 2012 Week 02: Balding Buffalo Wings

Back again this week and I’m super stuffed.  Since last week was extra cheesy, this week I decided to go extra meaty.  I cooked up 3 different types of buffalo wings and washed them down with some Abita Jockamo IPA.  This was the first time I made buffalo wings and I have to say it was a smashing hit.  There’s some extra Jamaican voodoo going on and I think that’s what put it over the top.  Prep time varies on the amount of wings your are broiling, but however long it takes, it’s totally worth it.  Let’s get started.

Balding Buffalo Wings



  • 36 chicken wing pieces (one wing makes 2 pieces – the “flat” and the “drum”)


  • 1 tablespoon vegetable oil
  • 1 tsp salt


  • 1 cup all-purpose flour

Hot Wing Sauce

  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 6 tablespoons hot sauce
  • 6 tablespoons unsalted butter or margarine

Honey BBQ Sauce

  • BBQ sauce
  • honey

Jamacain Jerk Sauce

  • Allspice
  • Habanero Pepper
  • Hatch Pepper
  • cloves
  • cinnamon
  • nutmeg
  • thyme
  • garlic
  • salt
  • sesame oil
  • 6 tablespoons unsalted butter or margarine

Dippings and Sides

  • baby carrots
  • celery sticks
  • blue cheese dressing
  • ranch dressing

Cooking Instructions

  1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined broiling pan(s). Do not crowd.
  2. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
  3. While the wings are baking, mix all the ingredients of the Hot Wing Sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
  4. For the Honey BBQ Sauce, mix your favorite BBQ with your favorite honey to taste.   Microwave it for about a minute and then stir.
  5. For the Jamaican Jerk Sauce, chop the Habanero and Hatch pepper very fine and add to a bowl.  Sprinkle on the other dry ingredients to taste.  Usually about 1/4 teaspoon each.  Dump the mix into a sauce pan and put in about 1 tablespoon of butter. Saute the pepper and spices together for about 5 minutes.  Scoop in the rest of the butter and wet ingredients.  Be sure to make this to taste because I’m not sure what voodoo is in there.
  6. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

I wanted to keep things somewhat local for the beer and with the spicy wings bubbling in the kitchen, it meant that the beer pairing for the week landed on Abita’s Jockamo IPA.  The hoppy freshness was the front line defense of what ended up being a slow burn type spice from my concoctions.  The Honey BBQ was the least spicy and added a nice sweet flavor with the chicken.  The hot wing sauce was supposed to spicy up front but it ended up being the biggest slow burn of the bunch.  It may have been the mix of Da Bomb ghost pepper hot sauce and the Tears of Joy Tequila Lime hot sauce.  For some reason the hotness masked up front and came back around to burn me.

But by far the best wing sauce of the weekend was the Jamaican Jerk sauce.  I really didn’t know what I was doing and Homer Simpsoned the mixture.  It came out on top and surprised everyone.  The sweet spice mixing in with the Hatch and Habanero really combined well to a nice, sweat inducing flavor.  The Jockamo IPA made it all the more worthwhile, because the slow burn showed up as I was done munched and was ready to swig down some cold beer.  All in all, I’m really impressed with the first run batch of Balding Buffalo Wings and I can guarantee you that I will be making these again sometime in the future.