Making Buffalo wings with pheasant recipes is very close to doing it with chicken. The only serious difference is that you should par-cook the wings before you roast them. While pheasants are, for the most part, running birds, they do fly enough and live long enough to make them tough without this step. Sometimes you can get away without par-cooking on pen-raised birds, but I par-cook them anyway just to be sure of the gourmet recipes. Serves 4. Prep Time: 5 minutes Cook Time: 2 hours 2 pounds pheasant wings, separated into sections 1 quart chicken stock 1/3 cup hot sauce (I use Tabasco’s Buffalo Sauce, but Frank’s is traditional) 1 tablespoon mild paprika 4 tablespoons unsalted butter, melted 1/2 teaspoon salt 1 teaspoon Chinese chile bean paste (optional) __________ 1. In a Dutch oven or covered pot, submerge the pheasant wings in the stock; add water if need be to cover. Bring to a simmer and cook for 90 minutes and up to 2 hours — you want the wings to be very tender. Remove the wings and save the stock for another use. 2. Pour the hot sauce, paprika, melted butter, salt and chile paste into a container and mix well. Add the wings, toss well to coat and marinate them for at least an hour, and as long as overnight. 3. Preheat oven to 375°F. Place the wings on a baking sheet or two in a single layer and bake until they are crispy, 30 to 45 minutes. 4. While the wings are cooking, pour the marinade into a small pot and bring to a boil, then drop the heat to low. Keep warm, and when the wings are done, toss them with the sauce before serving. Serve with your favorite blue cheese sauce, celery and lots of beer.