Chicken Wings – nom nom nom

In keeping with one post a week minimum, i’ve decided this week to share my recipe for making homemade chicken wings. Buffalo Style.

The humble Buffalo Wing – its origins from upstate NY – is a world renowned snack, and synonymous with Beer. Infact these things are fantastic with a few cold ones, watching the match with the guys, or a film. I love these things. I very much judge a place sometimes by its chicken wings.

Now, its not some KFC secret blend of herbs n spices, or the special sauce that goes on a Bigmac. The key here is Frank’s Red Hot Sauce. Not the Franks Red Hot Wing Sauce, the original. The wing sauce has an artificial butter flavour in there. Like this;

This is the one, in Ireland we only get this, the wing one, and sometimes the extra hot one.
Our lucky American cousins get more flavours naturally.

Now i’m going to talk about wings, but this also works very well with thighs and drumsticks also. The chicken wing, often a by product from whole chickens that are butchered into convenient portions. You should be able to pick them up prepacked in your local supermarket for appx €3 per kilo. 

So what do we need?

  1. Chicken Wings
  2. Bottle of Franks Hot Sauce
  3. Plain White Flour (1 1/2 Tbsp)
  4. Seasoning for the Flour (Salt,Pepper,Paprika, Cayenne)
  5. Nob of Butter
  6. Optional for the Sauce (Sriracha Hot Sauce, Minced Garlic)
Ok, so to prepare the wings, cut off the little tips, and half the wings, seperating into the Drumette, and other wing. 

Season the flour, obviously only add cayenne if you like it hot. Mix it all around and now to keep things clean, put flour into a tupperware dish or ziploc bag. Introduce a few wings at a time, shake em around to coat in flour. Get an even coating, and tap off any excess flour.

Put the wings in the fridge for 30 mins or so to help prime the flour to the wings.

Now, you can if you want deep fry these if you like, pre heat the oil to the desired temperature, and fry in batches for 12-15 minutes until golden brown and crispy. When done, hold in the oven, this will help the grease drain, and crisp up a little further. I usually cook em in the oven. Personally, just as tasty to me anyway, I bake them in the oven. Pre heat the oven to 200C and place on bottom shelf of oven. Cook for 45-50 mins total, turning half way through. Another reason I like the oven method, is all in one. Unless you have a professional size fryer its going to be difficult to do a batch up.

Now the sauce. In a sauce pan pour in a good glug of sauce, and slowly heat, add the nob of butter, you’ll notice the sauce goes from red to orange in colour. Now if you want to cool it down more, add more butter. Add the minced clove of garlic, to add more overall flavour. If you like em hot, add a squirt of Sriracha. Let the sauce come to a simmer. Simmer for a minute or two and take off the heat and let cool down.

Once the wings are cooked, put into a bowl and toss with the sauce til the wings are nicely cover.

Go great with a blue cheese dip, or ranch style dip. I made a blue cheese dip using Boyne Valley Blue Cheese, Sour Cream, Garlic, Lemon Juice, and little bit of milk. 

I enjoyed mine with Flying Dog Doggy Style Pale Ale

Yum, enjoy!

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