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
"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe?" - taliesen
"Make delicious, fluffy pancakes from scratch. This recipe uses 7 ingredients you probably already have." - shelley albeluhn
"Add Parmesan cheese into the sauce while cooking. Use no salt added tomatoes. Use ground beef to cut down on sodium content." - lindasrecipes
"Stop right here, and NEVER make another spaghetti sauce recipe. I love to cook and have tried a lot of them-this is by far the best! I tried the recipe 3 ways because I had a lot of garden tomatoes to use and it's the end of the 2018 growing season. See below for tips you might want to use on this ... " - krissers
"Spaghetti sauce and three kinds of Italian cheeses make a surprisingly quick and budget-friendly baked ziti that's perfect for a weeknight meal." - v monte
"No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with..." - nunpunch