1. Prepare buffalo wings per instructions, enjoy during half-time, then refrigerate the leftovers.
2. On Monday, de-bone them and set aside.
3. Peel and cut up potatoes into bite-sized chunks—using an equal amount of each to the leftover chicken. Boil until soft, then drain.
4. Combine all ingredients in a medium to large pot—add extra wing sauce if needed—and let simmer for at least twenty minutes. Serve with crusty white bread and box wine.