Blend the cheese sauce ingredients in a small food processor. Let stand for at least 2 hours or refrigerate a day or so ahead. I like to make this sauce up to 4 days ahead as the blue cheese culture will mature.

Cut the wings and brine for at least 6 hours. Ideally overnight. Drain and toss in a large bowl with flours, salt and pepper. For a thicker skin let stand 15 minutes and toss again.

Deep fry the wings in 2 batches for 8 minutes each batch. If need be put into a warm oven in a baking dish and let rest a while. Up to an hour is OK. They won't be as crispy but more like KFC in texture. Not bad at all.

Heat the butter and Tabasco (or other) sauce together. Toss the wings and sauce together in large bowl and serve immediately with Blue cheese sauce. The Blue cheese sauce should be near room temperature.
  
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When cooking for adults and kids I make the forearm parts of the wing to this recipe for the adults (hot tossing sauce) with say 6 Atomic / Black hole for punch. Then I use the upper arm wing parts (mini drumstick) for the kids with the mild sweet sauce. Just enough tang to have an effect and compliment the cheese sauce. Most sane Adults like this mild sweet version more than the hotter versions. Me, I am stuck on heat. The hotter the better. It is champion eating to get down half a dozen black hole wings in a session. But it is so good.

For the brine in this recipe I boil a small amount of water with 1/4 cup of rock salt, 3 Tbs of sugar and 2 Tbs of peanut oil with a large dash of dried Thyme. Add some Ice and cold water to bring down the temperature to less than 40° and then add the wings. Let stand in the refrigerator at least 6 hours or overnight.

This really is an easy recipe really. So now people in my circles cook their versions and some are really good. To the flour mix they add such things as mustard and or curry powder, middle eastern spices, on and on. Roll the just cooked wings in parmesan cheese and sesame or poppy seeds. Techniques and flavours become endless in pursuit of the worlds best chicken wing. But, start with the basic recipe and you can't go wrong.

12 Chicken Wings (large)
200g plain flour
2 Tbs Cornflour
White Pepper powder (to taste)

Blue Cheese sauce
200g Blue Cheese
200g Sour Cream
Dash of Tabasco
1 tsp lemon juice
Dash Truffle oil (optional)

Mild Sweet Tossing sauce
100ml Fountain Spicy Red sauce
30g Salted Butter

Hot Tossing sauce
60ml Tabasco sauce
30g Salted Butter

Atomic Sauce
50ml Sweet Baby Rays wing sauce
10ml Spicey Red sauce
10ml Blairs Extra Death sauce

Black Hole Tossing Sauce
20ml Habanero Tabasco sauce
10ml Blairs Ultra Death sauce
20ml Spicey Red sauce
3g Hot Paprika powder
20g Salted Butter

In the late 1980's I was in Coco Beach to see a space shuttle launch (Fantastic) and was taken by locals I met to a place called Frankie's Wings down by the waterfront. This was my first experience of what came to be known as Buffalo Wings. Probably the best new recipe (for mass consumption) of the past quarter century. And this version is a good as they are going to get. I have spent 25 years perfecting them. 

Generally this version is hot enough but the thrill is to make them hotter and hotter. Quality cayene pepper or New Mexico chilli powders work. Tabasco is hot and measures at 2800sco. Habernero Tabasco is 6,000sco. So twice as hot. Specialty sauces can be up to 1 million sco.

I like the Blairs Death sauces but there are many more. Off the shelf wing sauces exist in growing numbers and they are all good. Sweet Baby Rays is readily available. To this I then add extra heat with chilli powders and a large dash of Blairs. Ultra death is 1 million sco. Be afraid, be very afraid! Addictively good.
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