It’s really fall. I’m sleeping with blankets, wearing boots to the grocery store, listening the college kids partying into the wee hours and making wings for a football Sunday.
…At least the wings were successful.
I’m just going to chalk that Pats performance up to a show of solidarity for that smoking wreckage of a baseball team we have up here right now, and figure we’ll all be moving on next week.
Buffalo wings are delicious. And actually pretty easy to make. Ingredients are minimal: hot sauce, butter or margarine, and chicken. I like to add a little salt, pepper and cayenne also. You can technically bake these, and I have. They are fine, and they still taste like buffalo wings, but I’m not going to lie, deep-frying them is better. A bit more work, but not much, and worth it I think. Yep, they are more unhealthy, but we are talking about a recipe in which one of the primary ingredients is butter or margarine, so let’s go all in, shall we?
I have made these for years with butter, but I was just reading the most recent Saveur, and apparently, the original recipe – like the Anchor Bar in Buffalo original recipe – used margarine. Which makes sense, since these were invented in the 60’s. I used margarine today to see if it made a difference, and I am not sure if it does, and since margarine is pretty much poison, I will probably stick to butter in the future. But I did come up with another trick. I tossed the wings in just a little corn starch before I fried them. It doesn’t really make a huge difference in the crispiness, but it gives the sauce something to stick to, so it’s a win!
Wings are a crowd pleaser. They are messy as anything, but that is half the fun. Obviously, blue cheese dressing is a requirement, and it’s always nice to add celery and carrots for health. And just like that, you can skip the bars and strangers and have delicious wings at home! (If you are like me, this is a dream come true.)
Buffalo Wings (makes two dozen wings)
24 chicken wing pieces (from twelve wings, separated, tips removed)
1/4 cups corn starch
3/4 cups hot sauce, like Franks
3/4 cups (1.5 sticks) butter or margarine
1/4 tsp cayenne pepper (or more to taste)
salt and pepper
Peanut or canola oil (or a combination) for frying
Blue cheese dressing (recipe below) celery and carrots for serving
Heat several inches of oil in a dutch oven or other heavy pot to 350 degrees. Toss the wings with the corn starch and salt and pepper. When the oil reaches 350 degrees, shake off the extra corn starch and add half the wings and fry until crispy and cooked through, about 10-12 minutes. When finished cooking, remove the first batch from the oil and drain on paper towels. Let the oil come back to 350 degrees and add the second batch of wings.
In the meantime, cook the hot sauce, butter, cayenne, salt and pepper over low heat until the butter melts. Keep mixture warm over low heat until the wings are finished cooking. Toss the wings in the hot sauce mixture and serve with blue cheese dressing and carrots and celery for dipping.
If you want to bake these, preheat the oven to 400 degrees, and toss the wings in half the hot sauce mixture. Lay them in a single layer on a cookie sheet, and bake for 20-25 minutes until the wings the cooked through. Toss with the rest of the hot sauce mixture and serve.
Blue Cheese Dressing (makes about 1 1/4 cups)
1/4 cup sour cream
1/4 cup buttermilk
1 tbl white wine vinegar
Splash of red wine vinegar
4 oz blue cheese crumbles
Salt and pepper to taste
Combine sour cream, buttermilk, vinegars, salt and pepper in a small bowl. Add blue cheese and stir to combine. Refrigerate until ready to use.