Post by carlos alden on Jun 17, 2009 11:56:43 GMT -8
BUFFALO CHICKEN WINGS
About 4 lbs. chicken wings or drummettes
deep-fat fryer
about 4 cups Canola Oil (enough to fry wings)
1 small bottle Frank's Louisiana Hot Sauce, 2.5 oz.(no substitutions)
1 tablespoon white vinegar
4 tablespoons butter
This recipe pretty much duplicates the chicken wings I grew up with in Buffalo. Before they became a nationally popular fad food, wings were just a side order you could get with pizza and beer. They weren't fancy, they didn't have crusty stuff all over them, and they came with blue cheese dressing and celery sticks.
If you buy the wings, cut the drummette from the other half of the wing, but use all the parts.
Deep fry the wings until really done. They should be golden brown and crispy. Don't go for tender - these are finger food items, not gourmet dining. Drain on paper towels for a few minutes.
Melt the butter in a sauce pan, and add the Frank's Hot Sauce and vinegar. I have found that the exact amounts of ingredients for the sauce are not crucial. (When I make wings, I buy 3-4 trays of wings and use two sticks of butter, pour in enough hot sauce so it looks red and not yellow, and a couple of tablespoons of vinegar, then adjust for taste.)
Place the cooked wings, in small amounts, in the saucepan and shake it to cover the wings with the sauce, and give them a minute or two to absorb and get fully coated. Serve.
Note: If you use any other hot sauce it won't taste like Buffalo wings.
About 4 lbs. chicken wings or drummettes
deep-fat fryer
about 4 cups Canola Oil (enough to fry wings)
1 small bottle Frank's Louisiana Hot Sauce, 2.5 oz.(no substitutions)
1 tablespoon white vinegar
4 tablespoons butter
This recipe pretty much duplicates the chicken wings I grew up with in Buffalo. Before they became a nationally popular fad food, wings were just a side order you could get with pizza and beer. They weren't fancy, they didn't have crusty stuff all over them, and they came with blue cheese dressing and celery sticks.
If you buy the wings, cut the drummette from the other half of the wing, but use all the parts.
Deep fry the wings until really done. They should be golden brown and crispy. Don't go for tender - these are finger food items, not gourmet dining. Drain on paper towels for a few minutes.
Melt the butter in a sauce pan, and add the Frank's Hot Sauce and vinegar. I have found that the exact amounts of ingredients for the sauce are not crucial. (When I make wings, I buy 3-4 trays of wings and use two sticks of butter, pour in enough hot sauce so it looks red and not yellow, and a couple of tablespoons of vinegar, then adjust for taste.)
Place the cooked wings, in small amounts, in the saucepan and shake it to cover the wings with the sauce, and give them a minute or two to absorb and get fully coated. Serve.
Note: If you use any other hot sauce it won't taste like Buffalo wings.