Buffalo Wings is a traditional American recipe for a classic snack of chicken wings that are fried in oil and coated in hot sauce and butter before serving with cold beer. The full recipe is presented here and I hope you enjoy this classic American version of: Buffalo Wings.
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Buffalo wings were originally developed as a snack to use-up chicken wings by the Anchor Bar, Buffalo, New York and they became an instant hit. So much so that original' and not so original versions soon found themselves onto the net.
I am told that this recipe is very close to the original. Whether that is true or not, it makes an excellent snack with ice-cold beer.
Ingredients:
2kg chicken wings
Freshly-ground black pepper (plenty)
Salt, to taste (if desired)
1l vegetable oil
75g butter (or margarine)
5 tbsp Louisiana hot sauce (or Tabasco sauce)
1 tbsp white wine vinegar
Method:
Chop off the tip of each chicken wing by cutting at the joint (so that each wing gives you two pieces). Season the wing pieces with plenty of salt and black pepper then set aside.
Heat the vegetable oil in a deep skillet, wok or flame-proof casserole until it starts to sizzle (about 200°C) then add half the chicken wings and cook until they are golden and crisp, ensuring that you shake them occasionally to get even cooking. When done remove with a slotted spoon and drain on kitchen paper before cooking the remaining chicken wings.
When the wings are cooked melt the butter (or margarine) over medium heat in a heavy-bottomed saucepan then stir in the hot sauce and the white wine vinegar. Stir thoroughly to mix then take off the heat.
Arrange the chicken pieces on a warmed serving plate then pour the sauce over the top. Serve immediately, accompanied with a blue cheese dressing and a cold beer.
