Buffalo wings Recipe

Origin

Buffalo wings originated in Buffalo, New York, in 1964 at the Anchor Bar. They were created by Teressa Bellissimo as a late-night snack for her son and his friends. The dish quickly gained popularity and became a staple in bars and restaurants across the U.S.

Cooking Method

Buffalo wings are typically deep-fried to achieve a crispy texture before being coated in a flavourful sauce.

Key Ingredients

• Chicken Wings: The main ingredient, usually separated into drumettes and flats.

• Hot Sauce: Traditional recipes use Frank’s Red Hot sauce.

• Butter: Used to blend with the hot sauce for a rich flavor.

• Vinegar: Adds tanginess to the sauce.

• Optional Extras: Garlic powder, cayenne pepper, and Worcestershire sauce for added flavour

Famous Variations

• BBQ Wings: Coated in barbecue sauce for a sweeter, smoky flavor.

• Teriyaki Wings: Marinated in a teriyaki sauce for an Asian twist.

• Spicy Garlic Wings: Includes garlic and extra spices for heat.

Cooking Time

• Preparation Time: 10-15 minutes

• Cooking Time: 30-40 minutes

• Total Time: About 50-55 minutes

Ingredients:

• 1 kg chicken wings (about 2 pounds)

• 1/2 cup hot sauce (like Frank’s RedHot)

• 1/2 cup unsalted butter

• 1 tablespoon white vinegar

• Salt and pepper to taste

• Optional: celery sticks and blue cheese dressing for serving

Instructions:

1. Prepare the Wings:

   – Rinse and pat dry the chicken wings. If desired, cut them into drumettes and flats.

2. Heat the Oil:

   – In a large pot or deep fryer, heat vegetable oil to 180°C (350°F). Ensure you have enough oil to fully submerge the wings.

3. Fry the Wings:

   – Carefully add the wings to the hot oil in batches. Fry for about 8-10 minutes or until they are golden brown and crispy.

   – Use a slotted spoon to remove the wings and drain them on paper towels.

4. Make the Sauce:

   – In a saucepan over low heat, combine the hot sauce, butter, and vinegar. Stir until the butter is melted and the sauce is well mixed.

5. Coat the Wings:

   – Place the fried wings in a large bowl and pour the sauce over them. Toss well to ensure all wings are evenly coated.

6. Serve:

   – Serve hot with celery sticks and blue cheese dressing on the side for dipping.