Appetizers

Buffalo Wings

I love Buffalo wings. I LOVE them. But … I only love them if they have certain characteristics: a nice size (that means BIG), moist inside with a crispy exterior, good amount of spice but not overwhelmingly hot, a hint of sweetness, not too stingy on the sauce, and a cooling agent (blue cheese dressing and celery work).

I know, I sound like a wing snob…and I guess I am a little. Nothing makes me happier than a perfectly cooked wing. So I decided to create a recipe that matched all of my criteria.

I did my research. There are many websites and television programs out there with advice on how to make a perfectly cooked buffalo wing. I studied them, digested them (so to speak), and took bits and pieces of everything I learned to create my own buffalo wing recipe. And in my opinion, it’s pretty darn good.

 

Ingredients:

 

12 chicken wings (I like Perdue Wingettes)
1 ½ cups buttermilk
1 cup all-purpose flour
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. pepper
Vegetable or canola oil
½ cup hot sauce, plus a few dashes (I like Frank’s Hot Sauce)
1/3 cup unsalted butter
1 tbsp. honey
2 tbsp. blue cheese dressing
¼ cup roughly chopped celery

 

 

Directions:

 

1.  Put your chicken wings in a Ziplock bag and then pour in the 1 ½ cups of buttermilk. Add a few shakes of hot sauce if you feel adventurous, and give a shake. Squeeze the air out and seal the bag. Let it sit in the fridge for about an hour.

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2.  Take the wings out of the bag and discard the buttermilk. In a bowl, mix together the flour, salt, onion powder, 1 tsp garlic powder, paprika, and pepper. Dredge wings in the flour, then place on a baking sheet or large plate.

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3.  Pour oil into a large pot until it’s about at 1 – 1½ inches deep. Heat the oil on medium until it reaches 350 degrees. Fry wings for about 8-12 minutes, turning halfway through, until the wings are golden brown and crispy. Do this in batches… don’t crowd the hot tub! Place the wings on a wire rack placed on top of a baking sheet to allow the excess oil to drip off.  

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Step 4:  Heat butter, hot sauce, honey, and 1/8 tsp garlic powder in a saucepan and stir until butter is melted. Let cool for about 10 minutes, then pour into a blender or food processor. Add celery and blue cheese dressing. Blend for 10-20 seconds, or until the sauce is smooth. Pour the sauce back into saucepan. Using tongs, coat wings in sauce. I like to pour any extra sauce over the wings once they are plated (I love sauce), but that’s up to you. 🙂

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Enjoy!

 

 

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2 thoughts on “Buffalo Wings”

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