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Buffalo Chicken Wings

Discussion in 'Do-It-Yourself' started by Vicki, Jan 1, 2013.

  1. Vicki

    Vicki Administrator Administrator

    From: Buffalo Chicken Wings Welcome to Empty Nest Two Plates Full

    Buffalo Chicken Wings

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      I first had Buffalo Chicken Wings in the city that invented them, Buffalo New York in the 1980′s. I was a flight Attendant for Eastern Air Lines and they would bring these out to the tarmac for us to eat when they didn’t have any jet ways. I can remember some frigid winter days and nights when we would land in Buffalo, sometimes during a snowstorm, boy did we look forward to these wings, they were such a treat for us. I have tried to recreate the recipe, I think I have it down now. There is no flour involved, so if you are on a gluten free diet, these are for you! If you are on a fat free diet, these definitely are not for you! They are just fried in peanut oil or canola oil and then coated with melted butter and hot sauce. I serve them with ranch dressing and celery, but you could use blue cheese dressing too.

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      There were no animals harmed in this photograph, this is a rubber chicken. Ha, ha! Except for the poor chicken that gave up his life for these wings.
    • [​IMG]

      These are perfect to serve for the upcoming Bowl Games. Please let me know what you think. Thanks and Happy New Year!

      Buffalo Chicken Wings:
      4 lbs chicken wings or approximately 16 whole wings cut, or you can just buy individual chicken wings. I ended up with about 32 wings.
      48 oz of peanut oil or canola
      sea salt
      1 stick salted butter melted
      3 Tbs hot sauce, any kind will do, I make mine with Cholula.
      Heat oil over medium high heat in a large pan.
      Wash and cut up chicken wings and dry with a paper towel.
      Sprinkle a little sea salt over all the wings
      When oil is smoking a little, and you can throw a little droplet of water in, and it starts crackling, your oil is ready.
      Cook your wings in batches of 10, for approximately 10 minutes, transfer to a paper towel.
      When you’ve cooked all your wings once, you are going to cook them again. Add 10 at a time for approximately 5 minutes for each batch. Just until they look golden brown and crispy, transfer to a paper towel.
      Melt butter and hot sauce in a bowl in the microwave for 1 minute or until melted.
      Add all your chicken wings to a large bowl, and cover with the melted butter and hot sauce mixture until coated. Serve with celery and Ranch or Blue cheese dressing.

  2. jacko

    jacko Big Dog

    they look and sound tasty. i could just eat them ...
  3. you've succeed in making me hungry lol. mmmmmmmmmmmmmmmmmmm tasty!!!!!!!!
  4. TannerG

    TannerG Boss Member

  5. CallSignOWL

    CallSignOWL Good Dog

    I like the rubber chicken in the background, lol
  6. TannerG

    TannerG Boss Member

    tomorrows mission
  7. PocketPal

    PocketPal Big Dog

    LazyMan/Po'Boy special to the above
    I slam the dull edge of a heavy clever on the ends of the wings and mini drumsticks to break the tendons and ligaments of the ends of the bones and parboil for 3-5 min. Then remove wing's pieces from boiling water and allow to cool enough for handling. I debone the wings (my lil secret) and strip the mini drumsticks meat to it's meaty ends. then drop them into the frying oil.

    If done properly you have deboned wings and lollipop mini-drumsticks.

    The sauce (basically Krafts Catalina Salad Dressing 1:1 butter)
    1 cup sugar (I use honey)
    2 teaspoons salt
    1 dash paprika
    1/2 teaspoon chili powder ( I use fresh ghost peppers or habenero that i grow)
    1/2 teaspoon celery seed
    1/2 teaspoon dry mustard
    grated onion, to taste
    1/2 cup vinegar
    2/3 cup ketchup (skip or Sriracha hot sauce)
    1 cup vegetable oil (skip)

    1:1 butter

    Slap the boneless onto a kaiser roll or hero bread and fix for Po'boys
    Last edited by a moderator: Oct 29, 2013

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