Genuine Buffalo wings
Genuine Buffalo wings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2lb chicken wings
Genuine Buffalo wings can be easily made at home. You need only pick up a bottle of Durkee's "Red Hot" pepper sauce (if you read the label you note that it is made using "Frank's original recipe") and follow the recipe printed on the label (something like 1-Tbsp melted butter mixed with 1/4-cup sauce).
The trick to making truly awesome wings (crispy on the outside, moist and fall-off-the-bone tender on the inside) is to use a pressurized deep-fat fryer (or "broaster"). You must deep fry the wings without pressure until they are brown and crispy, then close the lid and pressure-fry for an additional 10 minutes (total cooking time is about 15-20 minutes). KFC and other restaurants all use commercial broasting units; residential models are hard to come by. Mine is about 20 years old and is made by Wear-Ever (it's called a "Chicken Bucket"). Do not use a standard pressure cooker as they are designed for cooking with water/steam and cook at lower temperatures and higher pressures. Broasters cook at higher temps and lower pressure.
Remove the wings from the fryer, drain on a paper towel, toss in the sauce mixture to completely coat, and serve with fresh blue cheese dressing (Marie's brand is good), celery, carrot sticks, and fine beer. They'll be the best wings you ever ate!
.....I believe that to really be Buffalo Wings, there are other ingredients, even if not listed on the label. My husband was there during the big era of the wing and ate many. We add white, black, and red pepper and saute onions and garlic in the butter before adding the Franks.
.......a crucial step here is to then bake the wings for an additional 10-15 minutes to get the sauce to bake on to the wing. We deep fry or bake first til almost done, steep wings in the sauce for as long as you can (sometimes days if we are planning ahead and not on a whim when we want wings in the next hour!). He says that the restaurants (the on in Buffalo and then the one he went to a lot in Fredonia used to broil the sauce on to the wing but you have to really watch them as they burn easy. © Jim Catanich
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