Tips for Making Perfect Buffalo Wings The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365 degrees F, and depending on the size of the fryer, deep fry the dry wings 6 to 8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing (Ken''s Buffalo Style Blue Cheese is a popular one) and plenty of napkins.
Jamaican Jerk Wings 1 pound butter 8 ounces Jamaican jerk spice 1/2 ounce Tabasco Sauce 8 ounces tomato juice 8 ounces unbleached flour 5 pounds fresh chicken wings Oil (for frying) Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce, and tomato juice. Blend well and set aside. Rinse the wings under cold running water and pat dry with paper towels. Dust the wings with the flour and deep fry in a heavy pot or skillet in about 2 inches of hot oil until done. Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately. Makes 40 to 50 wings.
Wings of Death Wings of Death 4 tablespoons butter, melted 3 tablespoons honey 10 tablespoons Tabasco or hot sauce 3 jalapeño peppers, finely minced 2 tablespoons spicy mustard 2 tablespoons tomato paste 1 teaspoon soy sauce Marinade wings for about 3 - 4 hours in equal parts Tabasco, and soy sauce and some olive oil. Cook on grill for about 30 to 45 minutes. Heat sauce ingredients above until bubbling (should be fairly thick). Remove wings from heat when they can easily be pulled apart at the joints and coat with sauce.
World's Hottest Wings World's Hottest Wings Posted by philocrates at recipegoldmine.com Caution! The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer. 2 pounds chicken wings, cut up Buffalo style 6 whole serrano chile peppers 6 whole red chile peppers 10 whole jalapeño peppers 2 cups white wine 1 bottle Tabasco Sauce 1/2 bottle Worcestershire sauce 10 tablespoons cayenne pepper 10 tablespoons red-hot sauce 1 tablespoon salt 3 tablespoons pepper 1/2 cup vinegar 1 fire extinguisher (optional....) In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. About 15 to 20 minutes. Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.
Tabasco Jack Wings Tabasco Jack Wings Source: jackdaniels.com Chicken 3/4 cup all-purpose flour 1 1/2 teaspoons salt 1/4 teaspoon black pepper 2 pounds chicken drumettes Vegetable oil Sauce 1/2 cup (1 stick) butter 1/2 cup Jack Daniel's Tennessee Whiskey 1 /4 cup ketchup 1/3 cup Tabasco® pepper sauce, or to taste Combine flour, salt and pepper in small bowl. Coat chicken pieces with flour mixture. Heat 2 to 3 inches of oil in fryer or heavy pot to 375 degrees F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels. Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing, celery and carrot sticks. Makes 6 to 8 servings. NOTE: To bake wings, place in roasting pan. Brush with melted butter and sprinkle with salt and pepper. Bake in 450 degree F oven until lightly browned and cooked through, about 30 minutes.
Margarita Wings Margarita Wings 2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded 1/2 cup gold tequila or mescal 1/4 cup frozen orange juice concentrate Grated zest of 1 lemon Juice of 1 lemon 2 cloves garlic, minced 1/2 teaspoon ground cumin 1 teaspoon freshly ground coarse black pepper 1 teaspoon salt 2 tablespoons minced cilantro Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag. In a small bowl, combine the remaining ingredients and pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight. Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high. Drain the wings, discarding the marinade. Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes. Yield: 4 servings
Hot Hot Habanero Wings 2 pounds chicken wings 1 (18 ounce) bottle honey teriyaki barbecue sauce 1/4 cup fresh honey 2 tablespoons Liquid Smoke 1 1/2 to 2-inch piece fresh ginger, grated 6 cloves garlic, crushed 8 habanero chile peppers, chopped* 4 chile peppers, your choice, chopped 3 tablespoons fresh horseradish 1 (18 count) package chicken wings Cut wings into thirds, and discard the tips. There should be about 36 pieces. In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour. Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours. Preheat grill for low heat. Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally. * WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.
