When it comes to tailgate parties, super bowl parties, or get-togethers at most any sports bar, Buffalo wings are usually the most ordered item.
Back in the 1960’s when they were introduced; the combination of fried wings with hot sauce and bleu cheese sauce became an instant hit. And of course, since the tavern was in Buffalo, N.Y., they named the chicken wings after the city.
Many people have trouble making Buffalo wings at home Here is how to make great wings successfully, in case you have a big screen TV with HD and want to invite the crowd over to your place.
BUFFALO WINGS serves 6
Sauce:
4 Tablespoons (1/2 stick) unsalted butter
½ cup hot sauce (originally was Frank’s Louisiana Hot Sauce)
Add some of your own personal favorite hot sauce if you like (Tabasco or Habanero perhaps)
1 tablespoon dark brown sugar
1 tablespoon apple cider vinegar or lemon juice
Buffalo wings:
2 quarts of peanut oil
½ teaspoon red pepper, more or less is up to you
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
3 lbs chicken wings, wingtips removed and remainder separated into 2 parts at the joint. If you’re not sure about this, ask a butcher to show you.
MAKE THE SAUCE: Melt butter in a small pan on low. Beat in everything until combined. Set aside.
MAKE THE WINGS: Heat oven slow (200 degrees F). Put a drain rack on a baking sheet (or paper towels).
Heat about 3 inches of oil in a large Dutch oven over medium-high heat to get to 370 degreesF. A thermometer is great for this, or if you have an electric deep fryer that’s good too.
While the oil is getting hot, blend the peppers, salt and cornstarch in a bowl.
Dry the chicken with towels (important) and put into a big mixing bowl. Sprinkle the spices over the wings and stir and toss until they are evenly coated. Fry half of the wings or less until golden crisp, about 10 minutes. Watch the temperature so it doesn’t get too hot. Depending on the size of your Dutch oven you may have to put less than half in. Don’t crowd the fryer, it will cool the oil down too much and the crisp quality of the chicken will be compromised.
When wings are done, transfer to the drain rack. Place in the slow oven to keep hot while more are frying.
When ready to serve the Buffalo wings, pour the sauce into a large bowl. Throw in the wings and turn until evenly coated.
You can serve a bowl of bottled blue cheese dressing along with the Buffalo wings to temper the heat. This really makes the wings taste great. Additionally, serve celery sticks with it.
Buffalo wings are deservedly popular. The spicy heat, coupled with the tangy blue cheese dressing and the crunch of the celery elevates this dish to praiseworthy status. And, if organized beforehand, you can easily make it yourself.
Back in the 1960’s when they were introduced; the combination of fried wings with hot sauce and bleu cheese sauce became an instant hit. And of course, since the tavern was in Buffalo, N.Y., they named the chicken wings after the city.
Many people have trouble making Buffalo wings at home Here is how to make great wings successfully, in case you have a big screen TV with HD and want to invite the crowd over to your place.
BUFFALO WINGS serves 6
Sauce:
4 Tablespoons (1/2 stick) unsalted butter
½ cup hot sauce (originally was Frank’s Louisiana Hot Sauce)
Add some of your own personal favorite hot sauce if you like (Tabasco or Habanero perhaps)
1 tablespoon dark brown sugar
1 tablespoon apple cider vinegar or lemon juice
Buffalo wings:
2 quarts of peanut oil
½ teaspoon red pepper, more or less is up to you
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
3 lbs chicken wings, wingtips removed and remainder separated into 2 parts at the joint. If you’re not sure about this, ask a butcher to show you.
MAKE THE SAUCE: Melt butter in a small pan on low. Beat in everything until combined. Set aside.
MAKE THE WINGS: Heat oven slow (200 degrees F). Put a drain rack on a baking sheet (or paper towels).
Heat about 3 inches of oil in a large Dutch oven over medium-high heat to get to 370 degreesF. A thermometer is great for this, or if you have an electric deep fryer that’s good too.
While the oil is getting hot, blend the peppers, salt and cornstarch in a bowl.
Dry the chicken with towels (important) and put into a big mixing bowl. Sprinkle the spices over the wings and stir and toss until they are evenly coated. Fry half of the wings or less until golden crisp, about 10 minutes. Watch the temperature so it doesn’t get too hot. Depending on the size of your Dutch oven you may have to put less than half in. Don’t crowd the fryer, it will cool the oil down too much and the crisp quality of the chicken will be compromised.
When wings are done, transfer to the drain rack. Place in the slow oven to keep hot while more are frying.
When ready to serve the Buffalo wings, pour the sauce into a large bowl. Throw in the wings and turn until evenly coated.
You can serve a bowl of bottled blue cheese dressing along with the Buffalo wings to temper the heat. This really makes the wings taste great. Additionally, serve celery sticks with it.
Buffalo wings are deservedly popular. The spicy heat, coupled with the tangy blue cheese dressing and the crunch of the celery elevates this dish to praiseworthy status. And, if organized beforehand, you can easily make it yourself.
2 comments:
Hi Anthony, buffalo wings is our family favourite......we absolutely love it....thankyou for sharing your version.......looks yummmy.......slurrrp!!! we dont get franks sauce her...any suggestions??
CAY SERA: Just about any piquant bottled sauce is fine, such as Crystal, Tabasco et al. Buffalo wings are a great sports party food.
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