Wednesday, February 18, 2009

65. Buffalo Chicken Wings

Date Cooked: February 1, 2009
Page: 28
Rating: A+

I love wings! I’m not the type of person that loves every type of wing or loves them suicidally hot. I just love a good crispy chicken wing, nicely spiced with a good sauce or two for dipping. I had also never thought to make my own wings. Superbowl Sunday I attempted to make some wings.

Throughout this project I have become more comfortable with certain cooking techniques. Hot oil and I used to be afraid of each other, or rather I used to be afraid of it. Oil can’t be afraid of things, it’s just oil. Anyway I have learned to wear long sleeves when using oil and the splatter screen is a valuable household utensil. Deep-frying though is something I had never considered without the purchase of a specialty appliance. Turns out I can deep fry in my dutch oven. This was an experience that ended with tasty results (and a foul smell liquid to get rid of).

I picked up 3 pounds of wings from the grocery store to give this recipe a try. The first thing to do was bring the oil up to temperature. It crept along slowly until all of a sudden the temperature was dangerously approaching 400. It was supposed to go to 360. I removed it from the heat and let the temperature get under control while I finished coating the wings with salt, cornstarch and cayenne pepper. Once nicely coated the first batch was dumped into the oil… well actually I carefully placed each wing in the oil, I’m sure a hospital visit would have been in order had I just dumped them in. The oil did not splatter as I had imagined it would. I took great care to pat dry each wing before tossing it in the coating so the lack of excess water probably helped. I set the timer for ten minutes and waited, carefully monitoring the oil temperature. Once done I pulled them from the oil with long handled tongs (the longest I could find) and placed them on a warmed, paper towel lined baking sheet in the oven. Then I loaded in the next batch in the oil.

I had to try one and I was blown away! These wings were my perfect wing! It was instantly apparent that the three pounds of wings would not be enough so we quickly called my mother-in-law to pick up more wings on her way over. Once the three pounds were and waiting in the oven I finished up the sauce.

The sauce was a simple preparation. Melted butter in a saucepan to which brown sugar, Frank’s Louisiana’s Hot Sauce and vinegar were added. This sauce can be spiced up a lot more depending on preference simply by adding different types of hot sauce. I like a tangy sauce with a bit of heat. Too much heat takes away from my enjoyment of the wings.

Rating: A+. Absolutely amazing wings! They were nicely seasoned and came out perfectly crispy. These alone will get me to invest in a good deep-fryer. I thought the sauce was good but my wife loved it! The worst part of this recipe was having to dispose of the used oil. After deep-frying 5lbs of wings the oil was rather dark and too be honest a bit foul smelling. I had to scour my garage for a container to dump it in since I had no intention of reusing it. I look forward to the next time I make my own wings.

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