Wild Wings

INGREDIENTS

INSTRUCTIONS

I left Buffalo about 4 years ago, and boy, do I miss "real" wings!
And I too, hate vinegar. Here is a simple recipe I use at home when I'm in
the mood for wings (I usually don't bother ordering wings anywhere other
than Buffalo, since many places don't even know that "Buffalo Wings" were
invented in Buffalo, let alone know how to make them correctly!) This may
not be exactly like the real thing, but I like it (and hey, that's what
counts, right?) Feel free to be creative. This is also great on chicken
fingers, fries, eggs, etc.
Wings: I am lazy here and use frozen pre-cut wings sold in 5 lb bags -
allow approximately 10 wings per person.
Deep fry in hot oil (sorry, I don't know exact temp) until thoroughly
cooked and skin is very crispy - do not overcook or meat will be dry, and
do not cook at too low a temp or skin will be slimy. "Real" wings are never
breaded, and baking usually does not get them crispy enough.
Immediately put in a big bowl with the sauce and toss to coat well (I use a
big plastic tupperware with a tight lid and just shake - be careful of
steam when opening).
Sauce: Put Frank's Red Hot (Durkee) into a saucepan - about 1/3 to 1/2 big
bottle (Frank's is the "authentic" brand to use here, and can be found in
gallon jars back home!)
Add any or all of the following to taste: garlic powder, cayenne powder,
hab powder, cumin, oregano (only a tiny bit), chipolte powder, etc. (don't
add salt - trust me!)
Gently warm the sauce to evaporate as much vinegar as desired. Keep an eye
on it and swirl or stir often, or your stove will get lots of
orange-colored splatters!
Just before removing from heat, and add a splash of lemon juice to taste
(the frozen from-concentrate stuff in the plastic bottle is fine).
Remove from heat and add butter and stir - don't keep on the heat or butter
will seperate and sauce will be greasy. The butter is an important
ingredient in "real" wing sauce, and really does add to the flavor. The
more butter used, the less heat the finished sauce will have (the quantity
of butter is the only difference in mild, medium, and hot wings; extra hot
and above usually have added stuff such as cayenne powder or tabasco
sauce). So, make the "raw" sauce hotter than desired so that the finished
sauce will be just right heat-wise.
Let me know if you try this and what variations/improvements you add!
Posted to CHILE-HEADS DIGEST V4 #081 by Buffalo Sue <bflosue@earthlink.net>
on Aug 13, 1997

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