Genuine Buffalo Wings
List of Ingredients
Genuine Buffalo 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!
Recipe
NOTE From: Linda Reynolds
.....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.
From: Frank and Teressa's Anchor Bar in Buffalo, New York
Posted By: Steve Z
|
|
member logon
