Tuesday, February 7, 2012
Buffalo Chicken Wings
Chicken wings are just delicious. Every day, at any time. This was the first time I'd ever really deep-fried anything and I was a bit stressed out about it, to say the least. But, it was a major overreaction (shock), because actually, it wasn't that big of a deal (a few days perspective is all ya need). Both the chicken and I made it out safely. Oh, and they were the best wings I've ever had. Seriously.
I served them with semi-homemade ranch dressing. Photo by Jason A. Volpe.
3-4 pounds chicken wing pieces
48 ounces canola oil
1 stick butter
12 ounces Frank's Hot Sauce
few dashes of tabasco
salt and pepper
Pat the wings dry and sprinkle lightly with salt and pepper. Heat the oil in a large soup pot to 350-365 degrees. Using tongs, place half the wings in the hot oil and stand back- they will bubble and splatter a bit at first. Fry, stirring occasionally with the tongs (so the wings don't stick to the bottom of the pan). I ended up cooking mine for about 15 minutes, but it depends on how hot your oil is. You want them to be lightly browned. Remove and place on a paper towel lined plate. Repeat with the rest of the wings.
Meanwhile, melt the butter in a large deep skillet. Slowly whisk in the Frank's Hot Sauce, if you don't add it slowly the butter and hot sauce will separate. If it does separate, though, don't worry. It all tastes the same in the end. Add a few dashes of tobasco and taste for hotness. Add more tabasco if you want it hotter. Add more butter if you want to tone it down a bit.
Once chicken wings are all cooked, put them in the large skillet of sauce and stir to coat. Either serve immediately or place them in a bowl until ready to serve and reheat them in the oven for about 15 minutes at 400 degrees.
Serve with celery and ranch/blue cheese. And football chocolate covered strawberries, if its the Super Bowl. Which it won't be for another.... year.
Sorry I didn't get these to you before the big game. Blogger fail. Good thing March Madness is coming up!