Buffalo Chicken Wings
In college, I made these constantly. The Buffalo chicken wing craze was making its way through out the country. Didn't hurt that we had some friends from Buffalo and Fred had actually been to the original place where the recipe was born. We were all addicted.
My recipe is pretty simple and probably the same as you would find anywhere on the web. I usually cook the wings at 420 in the oven, high heat, to get them super crispy. But, if you are so inspired, and want to do it right, they should really be deep fried in vegetable or peanut oil for about 10 minutes. You can also broil the wings but I prefer to bake or deep fry. I might have to suck it up for Superbowl Sunday and take out the deep fryer. If you don't have a deep fryer, just use a very deep pan on the stove and put the oil in about 6 inches deep, get it super hot and deep fry that way.
3 lbs. of wings, divided into 2 pieces and discard the tip. Get your butcher to do it for you. Believe me you can do it with the wings whole too. Salt and pepper for seasoning. No dipping in flour or anything, just plain. Once you have made the wings, however you choose, here is the recipe for the sauce. Take the sauce and mix, when hot, on the wings.
1/2 stick unsalted butter
3 – 5 Tbsp. Louisiana Hot Sauce or Franks Hot Sauce (more if you like them super spicy, less if you like them mild)
1 Tbsp. white vinegar.
Melt the butter, add the rest. Taste and mix over the hot wings. Done.
On the side, serve celery sticks and blue cheese dressing. I used to make it. Here was my recipe.
4 oz. blue cheese, crumbled
1 cup mayonnaise
1 cup sour cream
1 tsp. Worcestershire sauce
1 tsp. sugar
salt for tasting
Mix and refrigerate for about an hour before serving. It it is too thick, add either a little bit of milk or buttermilk or more mayonnaise.
I don't think I have pulled out this recipe in years. Pictures will be up on Sunday night before or after the Super Bowl.
On the side serve blue cheese dressing and celery sticks. Truly a treat.