Buffalo wings

Posted by shannon62879 (533 days ago)

hi there,
Is anyone can tell me how to make "Buffalo wings"? Thanks for it:)
Shannon

(I am based in Beijing)

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Posted by Claire (532 days ago)

First, find a buffalo with wings... kidding of course.

This is not an ultra, ultra hot version. It's pretty close to the Anchor Bar one.

1.8 kgs chicken wings
Freshly ground black pepper
Salt (optional)
1 litre vegetable oil
60g butter or margarine
5 tablespoons tabasco sauce
1 tablespoon white wine vinegar

Method:
1. Chop off the tip of each chicken wing, and discard. Chop the wing in half, cutting at the joint to make 2 pieces. Season with the fresh black pepper and sprinkle with salt, if using.
2. Heat the oil in a deep-fat fryer (or whatever you have) to 200C. Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When cooked, remove and drain them on paper towels. Then cook the rest of the wings in the same way.
3. Melt the butter (or margarine) over medium heat in a heavy saucepan, add the hot sauce and vinegar. Stir in well and remove from the heat immediately.
4. Place the wings on a warm plate, pour the sauce on top, serve and enjoy.

(I am based in Unspecified)

Posted by ebrenchley (532 days ago)

Iam from a town in Canada thats very close to Buffalo, NY (home of the wings). I used to love going over the border for some good old wings.... Claire's method is true buffalo style (no batter on the wings), but I'll add another sauce commonly served in Buffalo.

Honey-Garlic

- good quality honey (3 tbps.)
- 1-2 minced cloves of garlic
- soy sauce (1 tbsp.)

Mix all together in bowl. If it's too thick, add more soy sauce to establish your desired consistency.

(I am based in Guangzhou)

Posted by samros (531 days ago)

Claire & ebrenchley, thank you . I cooked the wings for dinner and it's amazing for both sauces.

(I am based in Shanghai)

Posted by shannon62879 (529 days ago)

Thank you very much for it,Clair & Ebrenchley,i cooked it last night,and it was good n tasty:)

(I am based in Beijing)