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"Buffalo" Wings

These are not "authentic" because I prefer a light breading to naked wings.


Chicken Wings
Flour seasoned with salt and pepper
1/2 - 1 cup Hot pepper sauce (i.e. Tabasco)
1 cup (2 sticks) butter

(You'll notice that I'm not very specific on my amounts... you're getting an idea of how I really cook. I rarely measure anything... except when I bake. Baking is an entirely different animal.)

Prepare the wings by removing the tips and separating them at the joint with a knife or kitchen shears. Dry them thoroughly with paper towels. Coat each in the salt/pepper seasoned flour and place on a wire cooling rack set inside a rimmed baking sheet. Refrigerate (uncovered) for at least 30 minutes. Do not discard remaining flour yet.

Melt the butter and 1/2 cup of hot pepper sauce in a sauce pan over medium to low heat. Add more hot pepper sauce as desired for increased heat.

Before removing wings from the refrigerator, pour some oil in a Dutch oven or stock pot and heat it on high heat until it's, well, hot. Once the oil is hot, remove the wings from the refrigerator. Give them one last pass through the flour, then (gently) place them in the *hot* oil. Let them fry for a few minutes. They'll start to float but don't take them out until they are golden brown. Remove to a paper towel lined rimmed baking sheet to drain slightly. Immediately toss with wing sauce in a large bowl.

Serve with blue cheese dressing, beer, and a side of football. It doesn't get any better.

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