doug@escher.UUCP (Douglas J Freyburger) (07/18/85)
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Various recipes for Buffalo Style Chicken Wings
have been posted to "net.cooks". This is the recipe I took
with me when I moved from Buffalo ten years ago. Most of
the places I'd gone to used this deep frying method. The
sauce is the simplest compromise I've come up with, but I
sometimes make my own using dried chiles, garlic, vinegar
and tomato sauce. Homemade hot sauce is less consistant,
but much hotter than store-bought.
Buffalo Style Chicken Wings
40 wings
Sauce of:
1 bottle Louisana hot sauce (Red Rooster brand, etc.) 4-6 fl oz
1/2 bottle Tobasco Sauce (2 fl oz size)
1 cup ketchup
1/4 lb butter or margarine (half stick)
Serve with:
Celery sticks
Blue Cheese dressing
Cut wings at the joints and discard the tips or reserve
them for stock. Heat deep fryer to 350F (or whatever the
normal setting for chicken on the handle is). Melt butter
in a frying pan and mix in the rest of the sauce makings.
Keep sauce hot with a very low flame/setting. Deep fry
the wing halves in small batches for about 10 minutes or
until crispy. Move them to the frying pan and increase the
heat. Roll the wings in the hot (temp + spice) sauce for 5
minutes. Serve with celery sticks and blue cheese dressing.
Notes:
1) The traditional way is supposedly to flame cook
them with the sauce, but (as of ten years ago) most of the
places I went to had switched over to the deep frying
technique. It seems to be more consistant.
2) For mild sauce, leave out the Tobasco and half of
the regular hot sauce and replace with more ketchup or
sweet and sour sauce (which I don't like, but some do).
For hotter sauce, replace some or all of the ketchup with
Tobasco or regular hot sauce.
3) I like to make little "crispy critters" out of the
discarded tips by deep frying them until they are crunchy.
Douglas J Freyburger DOUG@JPL-VLSI
JPL 171-235 ...escher!doug
Pasadena, CA 91109 doug@aerospace, DOUG@JPL-ROBOTICS,
etc.