In their simplest incarnation Buffalo chicken wings are deep fried, then tossed with a mixture of Frank’s Red Hot sauce and butter.  They are only slightly hot from the sauce (which is nowhere close to the heat level many wings are served at).  The main characteristics are the crisp texture of the fried chicken skin, which the wings have an abundance of, and the strong “chicken” flavor these produce.

Teriyaki chicken sausage makes a fine breakfast sausage. This recipe adds a citrus note with the addition of orange zest. Brown sugar is used to balance the harshness of the soy sauce.

Phil has graciously allowed me to post some of my recipes on his wonderful site.  This is the first sausage recipe that I designed from the ground up.  I wanted it to taste like chicken, only better.  The seasoning blend is based on the chicken brine recipe of Thomas Keller in Ad Hoc at Home.