Wing CountryMake your own
A sauce, a rub, or the cup beside the basket. Where a real recipe exists, it’s named. Where it doesn’t, we say the proportions are ours.
At a Buffalo counter the wing goes into the oil bare and nothing is on it. Seasoning happens after the fryer, in a metal bowl, with sauce. A rub belongs to the dry half of the menu — Memphis, Atlanta, Baltimore, the smoker — and to wings that get baked or grilled rather than fried. Salt early and you draw water out of the skin, which is the one thing you do not want before a fryer.
Amounts per pound are this project's rule of thumb, not a kitchen's measurement — the proportions inside each level are the cited thing. Ten pieces is taken as a pound.
Buffalo serves blue cheese and America buys ranch, by a distance. Both are cold, both are mostly fat, and both exist to put out a fire the sauce started. Make either one the day before — the garlic and the pepper need the night.
Quantities scale off the finished cup. Three of the four keep a Wikibooks recipe's own proportions under CC BY-SA; the fourth says it is ours.
Sugar is worked out from the quantities on screen: 12.6 g of sugar in a tablespoon of sugar, 17.0 g in honey, 10.0 g in molasses, 3.7 g in ketchup. The bottles it is drawn against were read off their own labels for the sauce page. A cayenne-and-butter sauce lands at nothing, and a honey one lands near the top — same wing, two different foods.