Film, Media & TV8 mins ago
hot buffalo wings
9 Answers
anyone got a recipe how to make these? the one they serve in bars in the States? ive looked for recipes but they all seem to include a jar of buffalo/hot sauce that you cant buy here.
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I guess you haven't googled - there are rows of them here... http://www.google.co....0536&biw=1024&bih=675
This is the recipe I used few years ago....and is virtually the same as one a friend from Buffalo used back in the early 80's when we cooked together in a pub in Brooklyn.......
http://americanfood.a...ups/r/bufchicwing.htm
And here is a recipe for hot sauce...
http://www.finecookin...-style-hot-sauce.aspx
http://americanfood.a...ups/r/bufchicwing.htm
And here is a recipe for hot sauce...
http://www.finecookin...-style-hot-sauce.aspx
We do this one: (Aplogies for the U.S. measurements)
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce (We use Chinese Chili Oil, but it's not for the faint of heart)
1 dash ground black pepper
1 dash garlic powder
Directions
1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer (or heavy skillet) to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
If you don't mind a little waste... we buy the wings (they're quite cheap here) and remove the bony first two joints and use only the plump end that attached to the chicken. If you do that then plan on 15 to 18 wings).
Serve with sliced (length wise) celery sticks (tempers the heat) and Ranch Salad Dressing on the side for dipping...
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce (We use Chinese Chili Oil, but it's not for the faint of heart)
1 dash ground black pepper
1 dash garlic powder
Directions
1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer (or heavy skillet) to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
If you don't mind a little waste... we buy the wings (they're quite cheap here) and remove the bony first two joints and use only the plump end that attached to the chicken. If you do that then plan on 15 to 18 wings).
Serve with sliced (length wise) celery sticks (tempers the heat) and Ranch Salad Dressing on the side for dipping...
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