Heat 2 tablespoons of the oil and butter in large skillet on medium heat. Add 1/2 of the chicken; cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
Heat remaining 1 tablespoon oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil, and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 tablespoons of the reserved flour. Return chicken to skillet; simmer until heated through. Serve over cooked pasta if desired.
Heat oil in a deep-fryer or large saucepan to 350 degrees F.
Pour stuffing mix into a plastic resealable bag and crush into fine crumbs using a rolling pin. Mash crushed stuffing mix, chicken, 1/3 cup hot sauce, and eggs together in a large bowl using a potato masher until just combined.
Form mixture into 1-inch meatballs. Fry meatballs in the hot oil until browned and cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Drizzle meatballs with about 1 teaspoon hot sauce and sprinkle with Runnin Wild Buffalo Seasoning.
Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the soy sauce, barbecue sauce and honey. Bring to a boil; cook until liquid is reduced to about 1 cup.
Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings a few at a time, and shake to coat.
In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately. Yield: 2 dozen.
Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish; add chicken wings, cover, and marinate at least 4 hours in refrigerator; drain wings.
Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
Season wings with Runnin Wild Buffalo Seasoning and salt, and place on prepared baking sheets. Bake 30 minutes. Turn wings over and cook 25 to 30 minutes. Turn wings over and cook 25 to 30 more minutes, or until crispy and no pink remains.
In a large bowl, combine cayenne pepper sauce, butter, and reserved 1/3 cup beer; mix well. Add chicken wings and toss until evenly coated. Serve immediately.