Buffalo Wings

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buckytom

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Just don't try writing love letters any time soon, K? :)

Sounds like you had a rough go in your first marriage that left you with some baggage. It hapoens to the best people, and it is often evident in their communications.

But, a quote from one of the greatest movies of all time - The Outlaw Josey Wales - seems appropriate: "We must endeavor to perservere", and "Buzzards gotta eat, same as the worm"... (in other words, don't bother to spend time burying the past; just move on)
 
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Chef Kenny

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Aug 4, 2015
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Central, VA
Just don't try writing love letters any time soon, K? :)

Sounds like you had a rough go in your first marriage that left you with some baggage. It hapoens to the best people, and it is often evident in their communications.

But, a quote from one of the greatest movies of all time - The Outlaw Josey Wales - seems appropriate: "We must endeavor to perservere", and "Buzzards gotta eat, same as the worm"... (in other words, don't bother to spend time burying the past; just move on)


Ha, ha! Altruistic for sure. My first marriage and the divorce was a blessing of its own. I could bore you for hours with the love letters my current wife has from me...and the songs I wrote on the guitar inspired by several women, and the pain and love that came with them. Your perception of my comments doesn't reveal how emotional of a man I am...and kind, and gentle, yet still macho enough to "git-er-done":boxing:



My wife has tolerated me for 22 years and married me after 17 of them just because she wanted to take my last name. I suspect its more becasue she wants to hang on to the man that cooks nearly all of our dinners!:D


And in the spirit of the quote you shared, I will move on and bring this thread back around to the point...Twice fried super crunchy chicken wings! And my lady loves them...;)
 
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Chef Kenny

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Messages
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Location
Central, VA
Twice Fried Wings, step by step.

[FONT=&quot]I remembered my phone the other night when I was doing a batch of these double fry wings. My wife was out of town so it was time to cook these 8 wings I had in the freezer. She loves them...but there were only these 8:shifty:[/FONT]
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[FONT=&quot]The basis of me starting this thread was not only are chicken wings, even with buffalo sauce, very low carb; but I also discovered this double fry method, like French fries that makes them crispy…crunchy really, with no added coating before frying.[/FONT]
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[FONT=&quot]Starting the wings at around 250-275°…I need to get a new thermometer, the candy/oil one I have…I’m not sure I trusted it and my deep fryer stops its temp indication at 300° and lower, so this is a guesstimate.[/FONT]
[FONT=&quot]Chicken Wings 1.jpg[/FONT]
[FONT=&quot]This is what they looked like after the first fry of about 15 minutes.I think I will try an even lower temp next time.
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[FONT=&quot]Chicken Wings 2.jpg[/FONT]
They were allowed to cool for about an hour and a half. One good thing about this method is when you are ready to eat, you have wings in your face within 10 minutes! (not including oil heat time of course, but fry-rest-sauce-plate-pie hole is 10 minutes) The downside is you need time earlier to pre-fry and let them cool.
The second fry is at 375°, mainly because my fryer only goes to 375°. I added the 4 largest wing sections in first and set a timer for 6 minutes. Sorry about the fizzy pics.
Chicken Wings 3.jpg
Then after a minute I added all but this scrawny little one to the oil. Then after one more minute the little wing (which is a Hendrix song of course!) hit the oil.
Chicken Wings 5.jpg
After that 6 minute timer went off, this is what they looked like. Nicely browned (the pics really don’t show them as brown as the were). I made a ¼ batch of the Buffalo sauce recipe I provided in my first post on this thread.
Chicken Wings 6.jpg
In to a stainless bowl they go. I like to let the wings sit a bit before tossing them in the bowl, otherwise it seems they steam a bit when sauced which softens the crunchy exterior
Chicken Wings 7.jpg
Tossed with my buffalo sauce till I’m happy
Chicken Wings 8.jpg
And they come out basically crunchy or at least crispy and slightly chewy on the outside, yet moist and pull off the bone (the wingetts especially, the drumetts always have to be bitten off the bone) tender on the inside. Sorry I didn’t take a pic of one while eating…I lost my focus in the rapture of eating the wings!:wacko:
Chicken Wings 9.jpg
I like to eat celery with them like they are traditionally served. The only problem with celery in restaurants,is most of them don’t cut, de-string and cut them in to smaller “sticks” like I do for easier eating...and often not very fresh
 
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JustJoel

Executive Chef
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Las Vegas
Frying wings is too much trouble and too messy for me. I marinate them overnight then bake them. I either serve the baked wings as is, or toss them in seasoned melted butter in the skillet.
 

Chef Kenny

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Aug 4, 2015
Messages
126
Location
Central, VA
Sounds pretty good! Everyone has their preference. Part of the point of my thread here is celebrating that chicken wings are a low carb food and for those that do deep fry, I discovered this double fry method thats working for crunch.


I have made wings all kinds of ways and for me deep frying still beats all. But if I didn't have my EZ Clean deep fryer it wouldn't be so easy. And for me, deep frying is super easy because of the gear I have and I have a cooking station in my garage where my deep fryer stays ready to go...and keeps all that out of the house.



I've even done twice baked wings years ago. Doing a pre-bake, tossing in a sauce, putting that in the fridge to marinate overnight, then re-baking.



I do like the butter thing though, and I've done a garlic Parmesan butter sauce before and its delicious.
 

Sir_Loin_of_Beef

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Hooters has lousy wings. Great breasts, pretty good legs and thighs, but lousy wings.

Okay, I am sure I have said this before, but I am from Niagara Falls, and was there when Teressa Bellissimo first made them popular at the Anchor Bar in Buffalo. In fact, I had a good friend from high school who worked his way through college at the Anchor bar, and he shared the original recipe with me. Now you can make them any you want, but if you don't follow Teressa's original recipe, you can't call them Buffalo wings.

Original Anchor Bar Buffalo Wings​
Ingredients:

2 dozen chicken wings, separated at the joints, tips reserved
¼ lb butter
1 cup Frank's Original Hot Sauce
2 Tbs white vinegar
2 Tbs granulated sugar
1 tsp cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion salt

Instructions:

Preheat the oven to 250F.
Bake the wings in a 250F oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy).

Melt the butter in a medium sauce pan over low heat and add the hot sauce, salt and vinegar. Stir in the sugar until it dissolves.

Whisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes.

Pour the sauce into large sealable storage bowl, add the chicken wings, seal the bowl, and shake like hell until the wings are completely coated.
Serve with celery sticks and bleu cheese dressing.

Notes:

1. Immediately wash the storage bowl or it will get a permanent orange tint.

2. Original Buffalo wings are served with celery (NEVER carrot) sticks.

3. The bleu cheese (NEVER Ranch) dip s for the celery sticks. If I catch you trying to dip a wing into the sauce, I will slap your hand so hard you will lose the wing, and perhaps a finger or two.

3. If your mouth is feeling a bit hot, or you are sweating profusely, cool it off with a Genesee Cream Ale or a Molson's.

https://www.youtube.com/watch?v=Otm4RusESNU
 
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Chief Longwind Of The North

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Aug 26, 2004
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USA,Michigan
I don't call my hot chicken Buffalo anything. I use the meaty chicken thighs, cheaper, better tasting, and grilled over hot charcoal. I call it smouldering chickenv. The skin gets crispy, the meat is tender, and juicy, and you get that wonderful charcoal generated smoke. I've posted the recipe on DC before. Everyone who has had it, and who like spicy-hot foods, asks for the marinade recipe.

But that's the wonder of DC. We can discuss so many options, i.e. double frying, frying with numerous kinds of crusts, oven baking, the original Buffalo Wing recipe, etc. It's all good; and there's something for everyone's tastes.

Seeeeya; Chief Longwind of the North.
 
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Andy M.

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Sep 1, 2004
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...Okay, I am sure I have said this before, but I am from Niagara Falls, and was there when Teressa Bellissimo first made them popular at the Anchor Bar in Buffalo. In fact, I had a good friend from high school who worked his way through college at the Anchor bar, and he shared the original recipe with me. Now you can make them any you want, but if you don't follow Teressa's original recipe, you can't call them Buffalo wings...


When you consider how every white colored sauce on the planet is now called Alfredo sauce with no regard to the original recipe, you had better steel yourself to the fact that every wing with a Frank's Hot Sauce coating is now a buffalo wing.
 

taxlady

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near Montreal, Quebec
When you consider how every white colored sauce on the planet is now called Alfredo sauce with no regard to the original recipe, you had better steel yourself to the fact that every wing with a Frank's Hot Sauce coating is now a buffalo wing.

+1 :LOL:

That thing with calling any white coloured sauce "Alfredo" is one of my pet peeves.
 
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