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Buffalo
Wings Recipe
Serves 6-8 as
an appetizer
Sauce
4 tablespoons butter
1/2 cup Frank's Hot Sauce
2 tablespoons Tabasco or other hot sauce, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
Wings
1-2 quarts peanut oil, for
frying
1 teaspoon cayenne, or to taste
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed, and
separated into two parts, if desired
Serve with the
traditional carrot and celery sticks and blue cheese dressing on the
side
For the sauce: Melt
butter in small saucepan over low heat. Whisk in hot sauces,
brown sugar and vinegar until combined. Remover from heat and
set aside
For the wings: Preheat
oven to 200F. Heat 2 1/2 inches of oil in a large
Dutch oven over medium-high heat to 360 degrees. While oil
heats, mix together cayenne, black pepper, salt and
cornstarch. Dry chicken with paper towels and place in a
large mixing bowl. Sprinkle with spice mixture, tossing to
coat evenly.
Fry the wings in batches
until golden crisp, 10-12 minutes. Transfer to a large plate
lined with paper towels. Keep chicken warm in oven while
frying next batch
Pour sauce mixture into large
bowl, add wings and toss until evenly coated
Buffalo
Wings Recipe - Baked not Fried
Serves 4 as an appetizer
8-10 whole wings- when cut 16 total
4 -8 oz Frank's or Texas Pete hot sauce, or to taste
1/3 stick butter
1 cup flour
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. salt
Cut wings in half at the joint. Place flour, salt, pepper, garlic in a
large zip loc bag. Add wings and seal and shake. Place wings on a non
stick
cookie sheet, use pam if you like. Bake for 45 minutes at 375.
After 45 minutes they should be very crispy and brown, if not let them
stay in until they are nicely browned. Don't overcook
While chicken is baking, place Texas Pete in a sauce pan with butter an
heat until butter is melted. When the wings are done place in a tupper
ware
just big enough to hold all of them. Pour the hot sauce over and seal
and
shake.
Remove from plastic container and
serve with ranch dressing. This
recipe cuts the fat in half but not the taste!
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Buffalo
wings
originated at
the Anchor Bar in Buffalo, New York in the 1960's.
As with most popular dishes, recipes
vary from cook to cook. In our first
version, cornstarch produces a crispier crust then
flour and the traditional hot sauce flavor has
been deepened by adding brown sugar and cider vinegar.
