Chicken wings for Super Bowl

Traditionally the hot sauce used is Frank's.  Dave's is great if you really want them hot.  

The historic creation date for Buffalo Wings was October 30, 1964, when owner Teressa Bellissimo was faced with feeding her son and his friends a late snack. Having an excess of chicken wings on hand, she fried up the wings, dipped them in a buttered spicy chile sauce, and served them with celery and blue cheese dressing as a dipping sauce to cut the heat. The wings were an instant hit.

Here are ten recipes for wings for the Super Bowl to get started.  Here is another one.  Here is Alton Brown's recipe from Food Network.  Experiment and create your own (for an Asian or Sicilian twist, try adding orange zest and a touch of cinnamon and fennel).

And how to get your wings crispy:  Use either peanut or grape seed oil (both have a high smoke point, which means they are optimum for deep frying).  Make sure the oil is hot (about 370 degrees).  Make sure the wings are dry and not frozen or really cold.  Dredge in flour, egg wash, more flour.  You can spice the flour if you wish, but do not over do the batter (otherwise the batter will cook before the wings are done).  Do not put that many wings in the oil at the same time (so the temperature stays hot).

Disappointing!  Shortage of chicken wings this year!  Fans cry foul!   If you see wings in the store, don't wait, get them.

Deep frying is really not that fatty if done right, but if it freaks you out you can bake your wings.