Wings of Buffalo
I’ve mentioned before that there are some things that are better made in a restaurant than at home. The internet if full of copycat recipes that home cooks devour, hoping to recreate their restaurant favorites in their own kitchens.
My experience is that some of these are very close. Some are good, but not very close to the restaurant version. And others are waaaaaay off and don’t even taste good! Of the one’s I’ve taken a stab at, the most successful by far is the sauce for buffalo wings.
A lot of places seem to have very liberal definitions of wings. They stretch the definition to include everything from BBQ to Hotter-than-Hades. Real buffalo wings, at least in our household, are lightly breaded, fried & tossed with the magical combination of Frank’s RedHot Sauce and Butter.
Over the years that we’ve been making the wings at home, I have modified and morphed the recipe until it is now exactly the way we like it.
I’ll make 50-60 pieces at a time. Any leftovers are put in the fridge, un-sauced, and the kids heat them up for lunches and snacks over the next couple of days.
My procedure (not really a recipe) is as follows:
1. Cover the wing pieces in buttermilk. Dump in a bunch of Frank’s RedHot Sauce. Mix and let marinate for 1-3 hours.
2. Mix together a flour dredging mixture of flour and seasoned salt. Don’t know quantities, but if you were to taste a little pinch, you could taste the flavor of the seasoned salt, but it wouldn’t be very salty.
3. Heat oil (I use and electric skillet to monitor the temperature easiest) to about 350′.
4. Dredge wings in flour and put in hot oil. Fry until cooked through.
5. While wings are frying, melt 1/2 stick of butter and mix in a bunch of Frank’s RedHot Sauce. Taste it until it’s the spiciness you want.
6. Remove wings from oil & drain on paper towels. Place still-hot wings in a large bowl. Drizzle Buffalo Sauce over them, toss to coat.
7. Do your best to cook them as fast as they are eaten.
8. Any leftover sauce can be stored in the fridge for use next time.
Recipes | greengrassliving | 
October 19, 2008 10:40 am
Subscribe