Buffalo Chicken Wings Recipe
Ingredients:
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tablespoons butter or margarine (1/2 stick)
5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
1 Tablespoon white wine vinegar
Preparation:
Chop off the tip of each chicken wings, and discard it. Chop the wing in half
(cutting at the joint) to make 2 pieces. Grind on
fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden
and crisp, stirring or shaking occasionally. When done, remove
them to drain on paper towels and cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan,
add the hot sauce and the 1 tablespoon of wine vinegar.
Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
Yield: 8 to 10 servings
Note:
Buffalo Chicken Wings are traditionally served with blue cheese dressing
and celery sticks. Also Carrot sticks.
Buffalo Wings History - The origins of Buffalo Chicken Wings
What buffalo has wings? Buffalo, New York!
There was a time in the not-too-distant past when chicken wings were relegated as
scraps worthy only of the stock or soup pot. Nowadays, hot
Buffalo wings are all the rage as appetizers and
party fare. This new fad brought about other flavorings
for chicken wings, as well as different cooking methods. How
did this current penchant for wings come about? Before trying
the chicken wing recipes, take a look at how they came to be such a favorite.
Buffalo Wings History
Of course, our ancestors used all parts of the chicken. Usually the wings,
back, and neck were used to flavor soups and stocks. Commercialization of the
poultry market and modern refrigeration methods permitted consumers
to begin choosing their favorite parts -- usually breast, thigh,
and leg portions -- with the rest of the parts ending
up in soup factories. Thus, chicken wings fell a bit out
of favor until an enterprising restauranteur came up with
a chicken wing recipe that would soon sweep the world off its feet.
There is some dispute about who came up with the original hot wing appetizer,
but most credit the Anchor Bar in where else but Buffalo, New York, USA.
The historic creation date for Buffalo Wings was October 30, 1964, when
owner Teressa Bellissimo was faced with feeding her son and his
friends a late snack. Having an excess of chicken wings on
hand, she fried up the wings, dipped them in a buttered
spicy chile sauce, and served them with celery and blue cheese dressing
as a dipping sauce to cut the heat. The wings were an instant hit.
The city of Buffalo has designated July 29 as "Chicken Wing Day,"
and today, the Anchor Bar serves up more than 70 thousand pounds
of chicken per month! The Anchor Bar original recipe for hot sauce is now sold commercially.
The Wings 'n' Things Restaurant also claims a hot wing first, although their
method was a bit different and used a spicy mambo sauce instead of a hot chile sauce.
Many restaurants across the United States soon jumped on the chicken wing
bandwagon. In fact, it is difficult to find a restaurant (including
many ethnic) that does not carry some version of chicken wings on
the menu. Many have also come up with different flavors for chicken
wings, ranging from jerked wings to Oriental flavors. So even
if you can't handle the hot stuff, there are chicken wing recipes for you.
The parts of the wing used will also vary from restaurant to restaurant. Some
will cut off the wing tip and use just the drummette and double-bone
pieces without separating them. Some separate the drummette from
the double-bone. Some cook all three parts together. I know some
people who will eat the wing tip bone and
all if it is fried up nice and crunchy. In the market, you can
buy raw drummettes or a mixture of drummette
and double-bone sections, so you can choose your favorite.
