What is the trick to making the sauce stay on buffalo wings?!

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At one restaurant where I worked, we used to deep fry the wings, toss them in the buffalo sauce and drop them on the grill for a couple minutes on each side. This cooked the sauce onto the wings and made it adhere better. It also makes for less messy wings.

When making your Buffalo sauce, instead of just mixing hot sauce & butter, simmer it for about 10 minutes and cool to room temperature. This keeps the butter & hot sauce from separating.

I deep fry my wings, then drain them really well (turning to get as much grease off as possible). Then I place them in a bowl with my sauce and butter, toss, let soak 1 minute, then toss again and serve. It helps if your butter is really soft instead of melted, and I like to whisk my hot sauce into my soft butter. softened butter sticks better. Flour gives wings a gross taste, in my opinion.

experience making wings

Think..DRY..
Soak your wings in cold water in the fridge--about 1-hour..(drain)
Soak--again in a salt water brine..about 4-hours..(drain)
Place the wings in a clean bowl..and pour in some ketchup..smash up a Chipolte Pepper/..add that./and give a good MIX..place back in the fridge--about 1-hour..
Remove and place on a rack--on a flat baking sheet..BAKE@..350-degree's[F]...covered.… 30-minutes..//remove the cover//..and bake again--for 15-minutes more..Turn-OFF the Oven..but leave the wings inside../about--25-minutes..serve--those…
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You can always change the marinade from ketchup and chipotle--
..to Lite Brown Sugar and Ketchup..and lightly sprinkle some Cayenne Pepper on the wings..before baking..
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Its also advisable to chop-OFF the wing-TIP..as it burns itself dry and useless..
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There are also dry rubs..for a marinade..in the fridge..
I use Chili Powder and Paprika..plus some Garlic Powder and Onion Powder..and the Lite Brown Sugar..
..sometimes I'll add some of the remaining mustard in my containers..(wash-out)with some water..
Mustad adds a nice touch to baking chicken.

Marinade..
Rest Time--in the cooling oven.

You should be able to cook them, coat them in the sauce... you want to use a large bowl and toss the wings in them. After awhile it should stick to the wings. Then reheat in the oven.

Bread the wings, fry then put the sauce on.

I don't mean to ask a stupid question here, but you are coating them with the sauce AFTER you cook the wings, right?

add a little corn starch to the sauce