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. I’m not! I will eat any wing you put in front of me. And I will be absolutely content. But nothing makes me happier than a perfectly cooked wing. So I decided to invent 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 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.
12 wings (I like Perdue Wingettes)
1 ½ cups buttermilk
1 cup flour
1 tsp salt
1 tsp onion powder
1 ¼ tsp garlic powder
1 tsp paprika
½ tsp pepper
Vegetable or Canola Oil
1/3 cup hot sauce, plus a few dashes (I like Franks)
1/3 cup melted butter
2 tablespoons honey
1/3 cup roughly chopped celery
2 tablespoons blue cheese dressing
Step 1: A nice buttermilk bath! 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 a few hours.
Step 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. Let sit for 30 minutes.
Step 3: Pour oil into a large pot until it’s about at 1 – 1½ inches. Heat the oil on low until it reaches about 275 degrees. (I, unfortunately, do not yet have a thermometer for frying …it’s on my to-do list.) Fry wings for about 12-15 minutes, turning halfway through. Do this in batches … don’t crowd the hot tub! If it starts to get brown, turn down the heat … this is only the initial fry. Take them out and put them on a wire cooling rack, allowing excess oil to drip down. Let them sit for a bit … maybe 20-30 minutes.
Step 4: Heat butter, hot sauce, honey, ¼ 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, however long it takes the celery to become one with the sauce. Pour back into pot and keep on a very low simmer.
Step 5: Crank up the heat on that oil to med/high (about 375 degrees). Fry the wings again, this time with the intention to brown them and crisp those suckers up! This should only take maybe 4-6 minutes, turning them halfway through. Take them out and place on a cooling rack.
Step 6: Using tongs, coat wings in sauce.
Step 7: Get yourself some napkins and eat up!