Recipe for Killer Buffalo Wing Recipe
February 2, 2010 1:05 PM Subscribe
Do you have a Killer Buffalo Chicken Wing Recipe?
I love, love, love Buffalo Chicken Wings. My favorite being hooters...and I despise everything about the restaurant EXCEPT the wings.
Nevertheless I need a Buffalo Chicken Wing (BCK) recipe that balances between crunchy fried goodness and and saucy spicy heaven. A tried and true one that always gets raves. Qualms: I don't like sweet or mild wings. And a homemade blue cheese sauce would be wonderful! In exchange I can offer you my tried and true Apple Crumb Cheesecake recipe.
I know I could've just google searched it, but the hive mind always gets it right.
I love, love, love Buffalo Chicken Wings. My favorite being hooters...and I despise everything about the restaurant EXCEPT the wings.
Nevertheless I need a Buffalo Chicken Wing (BCK) recipe that balances between crunchy fried goodness and and saucy spicy heaven. A tried and true one that always gets raves. Qualms: I don't like sweet or mild wings. And a homemade blue cheese sauce would be wonderful! In exchange I can offer you my tried and true Apple Crumb Cheesecake recipe.
I know I could've just google searched it, but the hive mind always gets it right.
You want Alton Brown's buffalo wings. More prep time, but it is unbelievably worth it (and no fryer required). The sauce recipe as spec'd is a bit buttery. I like a 1 part butter, 6 parts Frank's Hot Sauce, 2 parts Tabasco sauce ratio, add garlic or whatever else you like to taste.
posted by 0xFCAF at 1:16 PM on February 2, 2010 [2 favorites]
posted by 0xFCAF at 1:16 PM on February 2, 2010 [2 favorites]
Best answer: I'm a bit of a purist. I don't like no stupid dry rubs, or no stupid fancy teriyaki bullshit. I like 'em hot and vinegar-y.
That said, I usually cut 'em a couple hours ahead of time and soak 'em in brine and/or vinegar-brine for a while, with a plate on top to keep 'em submerged.
Then I drop 'em in about 375-400 degree oil till...well, till they're done.
Then I pop 'em out into a kool aid style pitcher. No, not the glass kind, the plastic kind with the lid. Why? So I can shake 'em. Shake 'em with what you ask?
Basically the recipe off the back of the Frank's Red Hot sauce, only I go LESS butter and MORE red-hot. And then I add a good liberal squeeze of the spiciest wasabi mustard I can find. How much is a squeeze? How the hell do I know, I don't know how many wings you have. The color tells you. Not ORANGE but not yellow. Till it tastes right. Sometimes I like to add a little more hot...I've got some crazy habanero stuff that hurts when you open the bottle, Sriracha sauce is good too. GO EASY TIGER! You don't want to damage the Golden Ratio here. (of fat to chicken to skin to hot.)
I forgot that you gotta nuke the sauce/butter/mustard so it all melts together first. Then Shake. Then add wings, then shake again.
don't wimp out with no margarine either. Chicken Wings are for people who like to eat, and margarine ain't food. Butter is food. Two food groups there: milk fat solids and fat.
You better have enough sauce at the bottom of the bowl when you pour 'em out that you can dip 'em too. For real. Every wing should be like soaking wet. For 2lbs I double or come close to doubling the Red Hot box recipe.
Sometimes when I'm not feeling like pulling out the deep fryer, or when I'm out of oil, I bake them instead. Baked HOT (375 ish) they'll crisp right up for ya. If I'm gonna do this, I'll sprinkle some crushed red pepper on 'em before they go in the oven. Don't get me wrong, these aren't buffalo wings, these are spicy baked wings with buffalo sauce.
Buffalo wings are fried, end of story.
That's how ya eat chicken wings. I ain't got no fancy bleu cheese dip though, I just buy the refrigerated kind in the glass bottle by the salads. The extra-chunky kind. And then you eat the chunks w/ your wings. Hell yes you do.
posted by TomMelee at 1:18 PM on February 2, 2010 [15 favorites]
That said, I usually cut 'em a couple hours ahead of time and soak 'em in brine and/or vinegar-brine for a while, with a plate on top to keep 'em submerged.
Then I drop 'em in about 375-400 degree oil till...well, till they're done.
Then I pop 'em out into a kool aid style pitcher. No, not the glass kind, the plastic kind with the lid. Why? So I can shake 'em. Shake 'em with what you ask?
Basically the recipe off the back of the Frank's Red Hot sauce, only I go LESS butter and MORE red-hot. And then I add a good liberal squeeze of the spiciest wasabi mustard I can find. How much is a squeeze? How the hell do I know, I don't know how many wings you have. The color tells you. Not ORANGE but not yellow. Till it tastes right. Sometimes I like to add a little more hot...I've got some crazy habanero stuff that hurts when you open the bottle, Sriracha sauce is good too. GO EASY TIGER! You don't want to damage the Golden Ratio here. (of fat to chicken to skin to hot.)
I forgot that you gotta nuke the sauce/butter/mustard so it all melts together first. Then Shake. Then add wings, then shake again.
don't wimp out with no margarine either. Chicken Wings are for people who like to eat, and margarine ain't food. Butter is food. Two food groups there: milk fat solids and fat.
You better have enough sauce at the bottom of the bowl when you pour 'em out that you can dip 'em too. For real. Every wing should be like soaking wet. For 2lbs I double or come close to doubling the Red Hot box recipe.
Sometimes when I'm not feeling like pulling out the deep fryer, or when I'm out of oil, I bake them instead. Baked HOT (375 ish) they'll crisp right up for ya. If I'm gonna do this, I'll sprinkle some crushed red pepper on 'em before they go in the oven. Don't get me wrong, these aren't buffalo wings, these are spicy baked wings with buffalo sauce.
Buffalo wings are fried, end of story.
That's how ya eat chicken wings. I ain't got no fancy bleu cheese dip though, I just buy the refrigerated kind in the glass bottle by the salads. The extra-chunky kind. And then you eat the chunks w/ your wings. Hell yes you do.
posted by TomMelee at 1:18 PM on February 2, 2010 [15 favorites]
I don't really have a recipe, but I do have some thoughts about chicken wings.
I love Hooters' wings, too. Theirs are breaded, deep fired, then tossed in sauce. I've monkeyed around with this method, but I've never arrived at an outcome I really like. You can buy official Hooters breading mix, but I've never tried it.
What I have had pretty good luck with is just deep frying the wings bare, then tossing them in the sauce. There's enough fat on a chicken wing that you'll still get a crunchy texture when you fry them. I do like to marinade them in hot sauce if I have the foresight. I usually use whatever sauce I'm going to use to finish them with as a marinade for a few hours.
So, deep fry the marinaded wings (I usually use canola oil, but peanut oil would probably be ideal), then toss them in a mixture of hot sauce and butter. Real butter. I usually use a stick of butter and about 2 tablespoons of sauce. Adjust to your liking.
Frank's Red Hot is supposedly the original sauce that was used at the Anchor Bar in Buffalo, where Buffalo Wings were invented. I don't really like Frank's that much, personally, but there are hundreds of hot sauces of varying spiciness that you could try. That will be much of the fun in perfecting your recipe.
Sorry I don't have any advice for a Bleu Cheese sauce. I usually just use salad dressing.
posted by Shohn at 1:21 PM on February 2, 2010
I love Hooters' wings, too. Theirs are breaded, deep fired, then tossed in sauce. I've monkeyed around with this method, but I've never arrived at an outcome I really like. You can buy official Hooters breading mix, but I've never tried it.
What I have had pretty good luck with is just deep frying the wings bare, then tossing them in the sauce. There's enough fat on a chicken wing that you'll still get a crunchy texture when you fry them. I do like to marinade them in hot sauce if I have the foresight. I usually use whatever sauce I'm going to use to finish them with as a marinade for a few hours.
So, deep fry the marinaded wings (I usually use canola oil, but peanut oil would probably be ideal), then toss them in a mixture of hot sauce and butter. Real butter. I usually use a stick of butter and about 2 tablespoons of sauce. Adjust to your liking.
Frank's Red Hot is supposedly the original sauce that was used at the Anchor Bar in Buffalo, where Buffalo Wings were invented. I don't really like Frank's that much, personally, but there are hundreds of hot sauces of varying spiciness that you could try. That will be much of the fun in perfecting your recipe.
Sorry I don't have any advice for a Bleu Cheese sauce. I usually just use salad dressing.
posted by Shohn at 1:21 PM on February 2, 2010
I smell a god damn abomination brewing in this thread. Breaded wings with sauce are breaded wings with sauce. Not buffalo wings.
Ain't no breading on a buffalo wing.
hamburger, mostly?
posted by TomMelee at 1:24 PM on February 2, 2010 [7 favorites]
Ain't no breading on a buffalo wing.
hamburger, mostly?
posted by TomMelee at 1:24 PM on February 2, 2010 [7 favorites]
Best answer: After the Super Bowl last year, a friend who'd eaten mine begged me for my recipe. It's wordy and not terribly specific for a recipe, but they are awfully good. In this iteration I broiled with wings. In the past I've deep fried them, and although they're delicious that way, it's also messy and a pain in the ass to do. It's also worth noting that these don't have any kind of flour or batter coating on them and thus won't get as fried chicken-style crunchy on the outside as those wings that do. I happen to dislike anything interfering with the marriage of moist meat/crisp skin/spicy sauce. So with that said, here's what I do:
Buffalo Sauce
The traditional recipe is generally around 2 parts melted butter to 1 Frank's Hot Sauce. I like them much hotter than that so I generally reverse it and go with 2 parts Frank's and 1 part butter. I also add come cayenne pepper and between a couple of dashes and a couple of tablespoons Tabasco. I think I also threw in a crushed garlic clove or three. You want the sauce to be warm when you toss it with the wings. And note: no other hot sauce is a suitable substitute for the Frank's; other sauces may taste good, but they don't taste like "buffalo." For the same reason, resist the urge to add other chile sauces, especially Asian ones. They're too sweet, and the intense vinegary tang is important to the classic buffalo flavor.
Wings
Preparing the wings: You may see pre-cut wing drumettes, but I don't like them. I generally buy the whole, raw wings and cut them up myself. If you've never cut up chicken wings before, you may want to find a web tutorial about it. If you learn how to get the knife into each joint, it's easy to sever the ligament and they come apart easily. If you don't hit the sweet spot you end up hacking at the bone and going crazy. Use a sharp knife; the little fuckers are slippery and want you to hurt yourself.
Optional marinade: Last time, I marinated the wings overnight in a mixture of buttermilk, Frank's hot sauce, Worcestershire sauce, crushed garlic cloves, and a bit of salt. Buttermilk famously adds tenderness and moisture to chicken, everything else was for flavor.
Cooking: You'll want to use either a broiler pan or a sheet pan with a rack. Otherwise, they sit in their own fat and tend to be mushy. Rub the rack or top of the broiler pan with a bit of oil. Pat the wings dry and arrange them on the pan. Broil fairly high up in the oven, no more than abou 4 inches from the heat. I'd start with maybe 10 minutes on the first side, them flip them over and give them 10 minutes on the second. If they start to burn, lower them farther from the heat. If they aren't cooking, raise them. After the 20 minutes, I'd cut a slit into one of the big ones and see if it's pink inside. If so, keep broiling. I'm almost sure it took less than half an hour.
When they're cooked through, transfer them to a big bowl and toss with the buffalo sauce. Ta-da, wings!
Blue Cheese Dressing
(all measurements wildly approximate)
2/3 cup buttermilk
1/3 (or slightly more) cup mayonnaise or a mixture of mayo and sour cream
1 small shallot or 2 green onions minced
2-ish teaspoons (1 splash) red wine vinegar or lemon juice
1 dash Worcestershire sauce
1 pinch sugar
1-2 teaspoons dijon mustard
1 dash Tabasco
1/2 cup (or more) blue cheese smushed with a fork. Smaller chunks spread the flavor around better than big ones. Don't use brilliant, pricey cheese as you won't appreciate the nuances when you get buffalo wings involved. I usually use a chunk of Treasure Cave (dead cheap) blue cheese from Safeway. It's covered in wax and wrapped in foil and fine for this application.
Whisk everything together and adjust seasonings; you may need to tweak the vinegar and sugar. Whether or not it needs salt depends entirely on how salty your cheese is. Tastes best if it has time to chill and let the flavors blend. Carrot and/or celery sticks are traditional accompaniments.
posted by mostlymartha at 1:28 PM on February 2, 2010 [7 favorites]
Buffalo Sauce
The traditional recipe is generally around 2 parts melted butter to 1 Frank's Hot Sauce. I like them much hotter than that so I generally reverse it and go with 2 parts Frank's and 1 part butter. I also add come cayenne pepper and between a couple of dashes and a couple of tablespoons Tabasco. I think I also threw in a crushed garlic clove or three. You want the sauce to be warm when you toss it with the wings. And note: no other hot sauce is a suitable substitute for the Frank's; other sauces may taste good, but they don't taste like "buffalo." For the same reason, resist the urge to add other chile sauces, especially Asian ones. They're too sweet, and the intense vinegary tang is important to the classic buffalo flavor.
Wings
Preparing the wings: You may see pre-cut wing drumettes, but I don't like them. I generally buy the whole, raw wings and cut them up myself. If you've never cut up chicken wings before, you may want to find a web tutorial about it. If you learn how to get the knife into each joint, it's easy to sever the ligament and they come apart easily. If you don't hit the sweet spot you end up hacking at the bone and going crazy. Use a sharp knife; the little fuckers are slippery and want you to hurt yourself.
Optional marinade: Last time, I marinated the wings overnight in a mixture of buttermilk, Frank's hot sauce, Worcestershire sauce, crushed garlic cloves, and a bit of salt. Buttermilk famously adds tenderness and moisture to chicken, everything else was for flavor.
Cooking: You'll want to use either a broiler pan or a sheet pan with a rack. Otherwise, they sit in their own fat and tend to be mushy. Rub the rack or top of the broiler pan with a bit of oil. Pat the wings dry and arrange them on the pan. Broil fairly high up in the oven, no more than abou 4 inches from the heat. I'd start with maybe 10 minutes on the first side, them flip them over and give them 10 minutes on the second. If they start to burn, lower them farther from the heat. If they aren't cooking, raise them. After the 20 minutes, I'd cut a slit into one of the big ones and see if it's pink inside. If so, keep broiling. I'm almost sure it took less than half an hour.
When they're cooked through, transfer them to a big bowl and toss with the buffalo sauce. Ta-da, wings!
Blue Cheese Dressing
(all measurements wildly approximate)
2/3 cup buttermilk
1/3 (or slightly more) cup mayonnaise or a mixture of mayo and sour cream
1 small shallot or 2 green onions minced
2-ish teaspoons (1 splash) red wine vinegar or lemon juice
1 dash Worcestershire sauce
1 pinch sugar
1-2 teaspoons dijon mustard
1 dash Tabasco
1/2 cup (or more) blue cheese smushed with a fork. Smaller chunks spread the flavor around better than big ones. Don't use brilliant, pricey cheese as you won't appreciate the nuances when you get buffalo wings involved. I usually use a chunk of Treasure Cave (dead cheap) blue cheese from Safeway. It's covered in wax and wrapped in foil and fine for this application.
Whisk everything together and adjust seasonings; you may need to tweak the vinegar and sugar. Whether or not it needs salt depends entirely on how salty your cheese is. Tastes best if it has time to chill and let the flavors blend. Carrot and/or celery sticks are traditional accompaniments.
posted by mostlymartha at 1:28 PM on February 2, 2010 [7 favorites]
Before frying, I roll the wings in a dry mixture of corn starch, salt and pepper.
For the sauce, I use:
1/2 c. Frank's Red Hot Sauce
1/2 stick of butter
2 tbs Tabasco sauce
1 tbs honey
tweak to taste.
posted by mattybonez at 1:28 PM on February 2, 2010
For the sauce, I use:
1/2 c. Frank's Red Hot Sauce
1/2 stick of butter
2 tbs Tabasco sauce
1 tbs honey
tweak to taste.
posted by mattybonez at 1:28 PM on February 2, 2010
Marie's blue cheese dressing. Its filed with the fresh veggies in my store.
Nthing Frank's and butter.
posted by cestmoi15 at 1:30 PM on February 2, 2010
Nthing Frank's and butter.
posted by cestmoi15 at 1:30 PM on February 2, 2010
TomMelee you are so right! Only naked wings get to be Buffalo Wings! I basically use the same recipe as the others above but use Durkee or Crystal hot sauce instead of Franks. I usually go 1/3 butter to 2/3 sauce but you can play with that ratio to get the mix you like. I only use peanut oil and fry at 375 or so. And screw all you purist, I love me some Hidden Valley Ranch (made from packet) instead of Blue Cheese. And definitely buy the whole wings and cut them yourself.
posted by white_devil at 1:32 PM on February 2, 2010
posted by white_devil at 1:32 PM on February 2, 2010
came in ready to wholeheartedly recommend Alton Brown's recipe. OxFCAF beat me to it. Yes, it's really that good.
posted by kch at 1:52 PM on February 2, 2010 [1 favorite]
posted by kch at 1:52 PM on February 2, 2010 [1 favorite]
TomMelee is, as usual, totally right, but if your favorite wings are Hooters wings...well, you like something different than what purists call buffalo wings. The classic 'perfect every time' buffalo wings recipe is "fry wings (maybe twice), toss with butter and franks", but those will come out upstate NY style, not Hooters style.
Hooters style wings have some type of a breading on them. The other thing about hooters wings is they have a carmelized sugary outside. You can sort of see through the Hooters wing coating, its glossy, whereas Buffalo sauce is opaque. There must be a component to Hooters wings that involves dunking them in a fry with a sweetened sauce or marinade already applied to them. Given that Hooters is a nasty-as-hell shithole, my guess is this is how Hooters makes wings:
- unwrap one package par-cooked Hooters brand chicken chunks.
- toss with Hooters Sauce (its possible that they are already soaked in this business. My guess is this consists of HFCS, salt, something acidy like vinegar, and something spicy like chili.). I know you're saying you don't like sweet wings, but I seriously bet there is a highly sugary component to something in the Hooters wings.
- Toss wings in something roughly like flour or cornstarch, shake off most of this, you want just a dusting here. Again, departing from buffalo wings, Hooters wings definitely have a coating.
- Quickly fry: the wings are basically cooked already, all you want to do is carmelize the sugar and crust up the flour, as well as heat them back up.
- Drain
- Toss with Hooters Buffalo sauce, which is probably basically like franks+butter but made without actual butter.
I have eaten probably several times my body weight in buffalo wings upstate, three weeks ago I was on a "minimum three bar+wing stops per day" trip up there, but I've only eaten Hooters wings once, back in 2001, so my memory may be off, but it was definitely a lot different than what I normally think of as buffalo wings.
Anyway, that's the source of the argument in this thread: some people are talking about buffalo wings while some people are talking about Hooters wings (aka answering the question).
posted by jeb at 2:00 PM on February 2, 2010
Hooters style wings have some type of a breading on them. The other thing about hooters wings is they have a carmelized sugary outside. You can sort of see through the Hooters wing coating, its glossy, whereas Buffalo sauce is opaque. There must be a component to Hooters wings that involves dunking them in a fry with a sweetened sauce or marinade already applied to them. Given that Hooters is a nasty-as-hell shithole, my guess is this is how Hooters makes wings:
- unwrap one package par-cooked Hooters brand chicken chunks.
- toss with Hooters Sauce (its possible that they are already soaked in this business. My guess is this consists of HFCS, salt, something acidy like vinegar, and something spicy like chili.). I know you're saying you don't like sweet wings, but I seriously bet there is a highly sugary component to something in the Hooters wings.
- Toss wings in something roughly like flour or cornstarch, shake off most of this, you want just a dusting here. Again, departing from buffalo wings, Hooters wings definitely have a coating.
- Quickly fry: the wings are basically cooked already, all you want to do is carmelize the sugar and crust up the flour, as well as heat them back up.
- Drain
- Toss with Hooters Buffalo sauce, which is probably basically like franks+butter but made without actual butter.
I have eaten probably several times my body weight in buffalo wings upstate, three weeks ago I was on a "minimum three bar+wing stops per day" trip up there, but I've only eaten Hooters wings once, back in 2001, so my memory may be off, but it was definitely a lot different than what I normally think of as buffalo wings.
Anyway, that's the source of the argument in this thread: some people are talking about buffalo wings while some people are talking about Hooters wings (aka answering the question).
posted by jeb at 2:00 PM on February 2, 2010
I've done this recipe. The recipe for hot sauce is awesome. It says, "1 pound fresh hot red peppers" - I've used a mix of about 1/2 Serrano, 1/2 Hot Cherry, and precisely 1 Scotch Bonnet or Habanero pepper (and watch the seeds). I've also smoked ripe jalapenos and used those instead of Cherry peppers. Oh, and where rubber gloves while you're chopping the peppers, otherwise you get what you deserve later when you rub your eyes or go pee. Just saying.
If you ever grow your own hot peppers and are in the quandry of "WTF am I going to do with all these peppers?" This hot sauce recipe is for you.
Skip the dressing and use bleu cheese dressing.
posted by plinth at 2:01 PM on February 2, 2010
If you ever grow your own hot peppers and are in the quandry of "WTF am I going to do with all these peppers?" This hot sauce recipe is for you.
Skip the dressing and use bleu cheese dressing.
posted by plinth at 2:01 PM on February 2, 2010
Seconding OxfCAF. Once you have AB's wings, you'll never go to Hooter's again.
posted by cooker girl at 2:12 PM on February 2, 2010
posted by cooker girl at 2:12 PM on February 2, 2010
I tried this recipe and really liked it, although it wasn't very hot by my standards, despite having habaneros in it. I generally prefer my wings non-breaded, but have been known to give them a toss in some seasoned flour to give a little extra crust to soak up the sauce.
posted by TedW at 2:28 PM on February 2, 2010
posted by TedW at 2:28 PM on February 2, 2010
Nthing Frank's Red Hot sauce and butter, and adding that the oil should be hot enough that you're a little frightened for your life when you put the wings in. Smoking a little is okay. On fire, not so okay. Keep the lid handy.
Also, you cook them longer than you'd think. You want to take them out early, but if you can control yourself for another six or seven minutes, they're even better. If you pull one out and tap lightly on the skin with your fingernail, it should make a little tick-tick sound and takes about twenty-five minutes.
It is extremely hard to overcook them; like chicken thighs, they're so filled with fat that they're very forgiving.
Melting the butter and Franks together in the pan you're going to mix them in takes a little sharpness off the hot sauce, not the heat, but a little of the prickly vinegar. It adds something.
posted by A Terrible Llama at 4:03 PM on February 2, 2010
Also, you cook them longer than you'd think. You want to take them out early, but if you can control yourself for another six or seven minutes, they're even better. If you pull one out and tap lightly on the skin with your fingernail, it should make a little tick-tick sound and takes about twenty-five minutes.
It is extremely hard to overcook them; like chicken thighs, they're so filled with fat that they're very forgiving.
Melting the butter and Franks together in the pan you're going to mix them in takes a little sharpness off the hot sauce, not the heat, but a little of the prickly vinegar. It adds something.
posted by A Terrible Llama at 4:03 PM on February 2, 2010
A good Buffalo wing sauce is Frank's and butter, and maybe some garlic and what have you, but the Drinking Town With The Football Problem secret is a splash of vinegar.
posted by oflinkey at 4:06 PM on February 2, 2010
posted by oflinkey at 4:06 PM on February 2, 2010
I like to toss the raw wings in sesame oil, salt and pepper, cook 90%, then melt butter with Wing Time and toss the almost completely cooked wings into that mixture, then back on the grill for some final searing and cooking then serve. Sesame oil is a key variation.
And sorry, just my opinion, but Franks is what you use when you don't know what else to use. It's serviceable, but nobody will recall your Franks wings.
posted by vito90 at 5:36 PM on February 2, 2010
And sorry, just my opinion, but Franks is what you use when you don't know what else to use. It's serviceable, but nobody will recall your Franks wings.
posted by vito90 at 5:36 PM on February 2, 2010
I know I'm late on this thread, but I'm replying anyway out of sheer indignation.
Don't bother with marinating, and for god's sake, don't bake or broil. Pat the wings dry, and fry them nekkid, in 350-375 canola or peanut oil. They're ready when they are brown and crispy.
Now toss in a bowl with your favorite hot sauce (I loove Cholula, but that's just me) and margarine, not butter. Why margarine? Because margarine is oil-based, and will coat better. I never use margarine for anything else, but I use it for wings. Butter breaks down, leaving you with an oily mess and no hot sauce on your chicken.
For dressing, mix buttermilk, sour cream, and a good blue cheese to taste. If you've got a microplane, you should also grate some garlic in for a nice bite.
The frying is a little bit of an adventure, but everything else is super-easy.
posted by Gilbert at 8:51 AM on February 3, 2010
Don't bother with marinating, and for god's sake, don't bake or broil. Pat the wings dry, and fry them nekkid, in 350-375 canola or peanut oil. They're ready when they are brown and crispy.
Now toss in a bowl with your favorite hot sauce (I loove Cholula, but that's just me) and margarine, not butter. Why margarine? Because margarine is oil-based, and will coat better. I never use margarine for anything else, but I use it for wings. Butter breaks down, leaving you with an oily mess and no hot sauce on your chicken.
For dressing, mix buttermilk, sour cream, and a good blue cheese to taste. If you've got a microplane, you should also grate some garlic in for a nice bite.
The frying is a little bit of an adventure, but everything else is super-easy.
posted by Gilbert at 8:51 AM on February 3, 2010
I just read this interesting article debating the merits of fried versus baked. They seem to heavily favor the baked approach, both for flavor and for crunchiness.
posted by KilgoreTrout at 12:05 PM on February 3, 2010
posted by KilgoreTrout at 12:05 PM on February 3, 2010
Response by poster: Thank you all for your detailed answers. I'm gonna experiment and try frying them and baking them. The winner wing will be featured on my superbowl menu.
Thank you!
posted by lifeonholidae at 10:54 AM on February 5, 2010
Thank you!
posted by lifeonholidae at 10:54 AM on February 5, 2010
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posted by chalkbored at 1:15 PM on February 2, 2010 [3 favorites]