Anyone got a good recipe/ upgrades for traditional Buffalo style wings. Are y'all doing just the standard Frank's or other name brand or something different?

Following. But I enjoy the HEB brand ones.

These are non-traditional (unless you live in Vietnam), but are excellent.
https://www.google.com/amp/s/www.foodandwine.com/recipes/ikes-vietnamese-fish-sauce-wings%3famp=true

Mule_lx said:

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Following. But I enjoy the HEB brand ones.

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I like the flavor of the HEB sauces, but they aren't thick enough and don't stick to the wings well.

I melt about 1/4 cup butter on low.
Toss in about 1 tsp of garlic powder and 1 tbsp chipotle chile powder.
Once the spices are well blended in I add about 1 cup of Franks original.
Usually let it simmer for however long it takes the wings to come off the grill.

If you are going for lemon pepper wings, Fiesta Spices makes a no salt version of lemon pepper. Toss the wings in butter and liberally apply the lemon pepper and then just enough garlic salt to get the taste right. Very tasty and you don't end up with a salt bomb like you end up with when you use typical lemon pepper.

ORAggieFan said:

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Are you wanting Buffalo or alternatives?

Oops, reread post. I go Frank's and butter for traditional style. Maybe add some garlic.

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This.

But I also season my raw wings before frying them. Poultry Seasoning & Garlic Pepper.

Toss wings in the amazingribs Simon and Garfunkel spice rub and 1 teaspoon baking powder per pound of chicken. Place on spice rack in fridge for a few hours to dry out. Smoke at 275 for one hour, flip and smoke for about another hour. Toss in traditional buffalo sauce, though wings are great without sauce.

Dr. Horrible said:

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Mule_lx said:

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Following. But I enjoy the HEB brand ones.

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I like the flavor of the HEB sauces, but they aren't thick enough and don't stick to the wings well.

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The Kroger ones do. I like most of the ones from HEB more, but the parmesan garlic and spicy garlic from Kroger are really good.

Other than those, Franks and butter is pretty standard.

Why butter for Frank's? I grilled some wings the other day and just used straight Frank's. They were pretty good. Is it just to add a butter flavor or does it do more - stick to wings better, cut down spiciness, etc?

RooAg said:

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Why butter for Frank's? I grilled some wings the other day and just used straight Frank's. They were pretty good. Is it just to add a butter flavor or does it do more - stick to wings better, cut down spiciness, etc?

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Mostly for thickness and consistency.

OP follow up. We just moved houses and i didn't realize my garlic powder and spices were still packed in some box in the garage so it was pure Franks. I grilled the wings and basted the sauce on towards the end. It held well, not to runny and certainly did not goop up. My wife and I had words over the last few and the kids ate the bbq basted with Sweet Baby Rays.

Sweet Baby Rays "Hot Sauce" is my preferred traditional Buffalo sauce

HEB Mango Habanero, Burnt Ends Fatal Mango and Butter.

Cajun chef, butter, and Parmesan cheese, the powder kind out of the green bottle.

Or just the hooters stuff. Perfect for kids.

4 tbsp butter
4 tbsp Frank's Xtra Hot
1 tbsp whatever scorpion or reaper sauce I have on hand
2 tsp granulated garlic
2~3 tsp worchestshire
tbsp black pepper
tbsp or so of honey

Kosmos Nashville Hot wing dust isn't bad if you prefer a dry rub wings. I just smoke them on my offset with a little salt and pepper and when off toss in a metal bowl with one or two teaspoons of the wing dust. The dust is super fine so it coats the wings evenly.