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Buffalo Wings
Recipe by: BBQGuide
Prep time:
Serves:
Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce, there
is \"no\" adequate substitute, you may have to ask your grocer to
order it, or call Durkee/French's at 714-526-3363. If it's the little
bottles, get two or three of them, I get the gallon jug from a
restaurant supply place, cheap! It used to be called Frank's Red Hot
Pepper Sauce, then it was Durkee's Louisiana Hot Sauce, but there
already was a brand name Louisiana Hot Sauce. Still tastes the same!
Acquire some margarine. Only margarine works right (correct taste and
resistance to burning). Neither oil nor butter will substitute.
Get the wings cut up, and start heating up the frying grease. Some
revisionist (or health-conscious) types insist on other cooking
methods, but there is nothing like the real crisp-on-the-outside
moist-and-chewy-on-the-inside texture of fried wings.
Make up the sauce. Put the Durkee's and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings. The
total amount of sauce at once should be about a quarter of an inch in
the bottom of the pan.
The proportions are:
Equal parts is the nominal starting point (called \"medium\" in
Buffalo). A bit of tingle, but not very spicy.
Undiluted Durkee's doesn't taste as good, but is pretty hot. Three to
one, Durkee's to margarine is about as hot as I like it.
For the really timid (like kids) just a splash of Durkee's in the
margarine gives a little flavor but no noticeable hot. The idea is to
cook up the Durkee's and margarine to a bit thicker consistency. It
should simmer for 5 minutes or so, then be kept hot.
You can make up just one batch of sauce for a bunch of wings. You can
just add more ingredients to the pan as you use up the sauce. When you
add more ingredients, you can adjust the spiciness.
I use this to satisfy everybody, I start out with all the margarine I
plan to use, and put in just a splash of Durkee's. That makes a few
wings for the kids. Then a bunch more Durkee's to make the wings
medium. Still more Durkee's to get it the way I like it.
Fry the wings. They're cooked when the bubbles slow down
significantly. This takes seeing it once to know just how much
bubbling corresponds to \"done,\" but it doesn't take a rocket
scientist to get it right. At home, I put the \"drumettes\" in first,
because they take a minute or two longer to cook. As always with
frying, be sure that you don't put in so much food that the
temperature of the fat drops below 325 or so, and have the heat on so
it gets back up to 375 ASAP.
As the wings finish cooking, take them out and drain thoroughly. I
generally put them in a strainer held over the fat. Don't pile them
up in a bowl, or the fat will cool and congeal before it runs off!
Once the wings are drained, put them in the sauce and get the wings
covered with sauce. The official restaurant way to do this is to toss
them in the air, but your stove cleaner may not appreciate this.
Use tongs to pick the wings out of the pan and let the sauce drain off.
Toss the wings on a grill or in a hot oven for a few minutes at this
point to \"bake on\" the sauce.
Serve with celery sticks and blue cheese dressing on the side. Yes,
the BCD *is* for the wings! But make sure it is good BCD, with nice
chunks of good cheese. (One of the sadder realizations of my growing
up is that there are some things you just can't get, restaurants get a
special Kraft dressing that comes only in five-gallon containers that
must be continuously refrigerated. Great stuff, not available to you
and me.)
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