Amazing Buffalo Wings
My Amazing Buffalo Wings recipe and cooking process was developed over several years from studying the recipes and techniques of many other buffalo wing cooks. I broke down recipes that I enjoyed to analyze what made them so good and then I combined several hot wings recipes and their key ingredients to produce an award winning wings sauce. Through trial and error I discovered that the preparation and cooking techniques were just as important as the hot sauce to create an amazing hot wings recipe.
The decision is yours whether to use fresh chicken wings from the butcher or to use frozen chicken wings. I prefer the fresh cut wings from the butcher because they tend to be larger and contain more meat. When using fresh chicken wings from the butcher, remove the wing tips and make sure you wash the meat in warm water. If you are using frozen wings then thaw them completely before frying. I’ve also known cooks who will use chicken drumsticks and/or turkey drumsticks instead of chicken wings.
NOTE: Always wash your hands, utensils, and work area after processing raw meats to avoid bacteria and cross-contamination with prepared foods.
The Frying Method
I prefer to fry the hot wings outdoors with a wing/turkey fryer set using propane fuel. You could fry the hot wings on a stove in a pot or pan, but it’s a lot more fun outdoors. Always follow the safety instructions provided with the fryer. NEVER use the fryer in an enclosed or partially enclosed area.
A thermometer is a must! Maintaining a constant oil temperature between 375° and 400° is the secret to great frying. The use of peanut oil is also a must! The flavor of the chicken from cooking in peanut oil is part of the secret to the great taste of these Amazing Buffalo Wings.
(continued on The Recipe)