Nothing is more trite that football season accompanied by beer and wings. So what? In my opinion, this is a good thing. Well, it’s a good thing as long as you can get some good wings because sometimes the football isn’t so good.

Now the sad thing about this whole ordeal is that you really do have to make your own wings if you want your wings to be the best tasting, per your specified degree of hotness, and sadly the right size. We have gone to wing places where this is supposed to be their specialty and been very disappointed. I’ve had them ranging from under-fried to petrified and undercooked and much like a dog’s chew toy. And even when we may luck out and get some decent wings, lately they have tended to look much like pigeon wings rather than chicken wings. And don’t let it be all-you-can-eat because the second plate usually tastes like a subtle attempt to tell you that you need to stop ordering.

No, for me, it’s head to Whole Paychex, buy up the wings, bring them home and dismember them like your local butcher Sam.

The wings then get a nice relaxing, rejuvenating, buttermilk bath, for about an hour, maybe more. Then it’s off to the seasoned flour for a dip and a shake, with another rest for another hour.

Off to the 375 degree-f deep fryer in batches. Then into a waiting 325 degree-f oven to make sure there is no blood.

Now the sauce! Buttery, fiery, sauce.

To the plate before being devoured.

This recipe will make wings crispy enough to stand up to the sauce and still have good texture. I have, on several occasions, made these and taken them to a party for reheat. They were the star or the party.