My Secret Wing Recipe


Wings are like opinions…every sports bar has ‘em. Or at least they should. 


The sauces are endless, the degree of heat varies, even the cooking technique can change. But one thing is for sure, sports are better with wings and wings are better with sports.

I consider myself a wing aficionado and somewhat of an expert. I owned a restaurant that specialized in chicken wings and spent countless hours developing the best sauces, cooking methods, and packaging materials for my business.

I will take this knowledge into every sports bar that I visit with and report back to you what I find. I will even share the unique recipes from our members so you can recreate them at home and in the parking lots.



Let’s start things off with the “secret” recipe I used for the “Flaming Mo’s” my signature buffalo style chicken wings.

Flaming Mo’s Buffalo Chicken Wings



6 ounces unsalted butter
1 small clove garlic, minced fine
1/4 cup hot sauce (“Red Hot” brand)
1/8 cup Louisiana hot sauce (“Louisiana” brand)
1/2 teaspoon kosher salt
2 tablespoons pancake syrup (not maple syrup)*
12 whole chicken wings


Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint.

Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry.

Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper.

Roast on the middle rack of the oven for 20 minutes.

Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic

Pour this along with hot sauces and syrup and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.


*=secret ingredient


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