Patrick's Buffalo Wings (Chicken Wings) |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
I once traveled MANY miles from my home in southern Ohio to Buffalo, NY specifically to try the wings at the two restaurants which claim to each be the originators of this terrific and famous appetizer... then I devised my own version. These are my very best hot wings, medium heat, after years of experimentation. Make sure to use the biggest wings you can obtain to avoid overcooking. Also make sure that your ground red (Cayenne) pepper is VERY fresh. Ingredients:
4 lbs chicken wings (after trimming off the tips) |
1 1/2 cups all-purpose flour |
2 tablespoons ground cayenne pepper (ground red pepper) |
1 cup vegetable shortening (use crisco only) |
10 ounces hot pepper sauce (i use frank's redhot) |
8 tablespoons butter |
cooking spray |
Directions:
1. Make up the dredge by mixing together the cayenne pepper and the flour. Cut the remaining joint so that all the wing is separated. Rinse and THOROUGHLY DRY the wings with paper towels and then DREDGE them. Allow them to sit on wax paper for about 30 minutes. (This forms a coating that both seals in the juices and holds the coating to the chicken).
2. Heat the vegetable shortening in a large skillet. LIGHTLY brown the wings once the oil is hot (about 375 degrees F.). Do this in batches so that you do not crowd the chicken.
3. Pre-heat the oven to 300 degrees F. Make up your wing sauce by melting the butter (I just microwave it for a few seconds in the defrost mode) and combining it with the hot sauce. Dip the browned wings in the sauce and lay them out on a large baking sheet with sides (half-sheet) which has been sprayed with cooking spray (e.g. Pam) and bake for 40 minutes. Turn the wings after the first 20 minutes.
4. Bump up the oven temperature to 375 degrees F. and tent the baking sheet with aluminum foil. Bake the wings for 20-25 more minutes.
5. Serve with a spicy sour cream sauce.
6. TIPS: Sometimes the wings will stick a little when turning - to avoid pulling the skin off, I use a sharp-edged spatula to slide under them prior to turning. I have tried this recipe using various cooking oils (e.g., peanut oil, canola oil) and they simply do not turn out as good.
|
|