I get lots of kudos on my buffalo wings I thought I'd share my recipe.
Here is what you need
A few lbs of wings and drumettes
oil for frying
Marinade:
2 chicken bullion cubes (I use the organic MSG free kind)
1 tsp fresh ground pepper
1/2 cup white vinegar
1 tsp ground garlic powder
1 tsp ground onion powder
1/4 cup sifted cornstarch
1/2 tsp salt (or more to taste)
1 tsp paprika powder
1 tsp cayenne pepper if you really like them hot, otherwise you can omit this.
Sauce:
1 cup Marie's or Lighthouse (or other "keep refrigerated" brand) blue cheese dressing
3 cups Valentina brand Mexican hot sauce (this is the red sauce with "Water, chili peppers, vinegar, salt" as the ingredients. It is around $1.50 for a 34 oz bottle and available at stores that have a decent sized Mexican foods section and/or cater to a Hispanic clientele.)
1/2 stick real butter
1/4 cup white vinegar
Mix all marinade ingredients in a bowl and toss the chicken in it. If need be, double or triple this depending on the size and quantity of the wings and drums you have. Let them soak as long as possible, all day or overnight brings out the most flavor, but you can soak them for less time if you don't have time to wait. Try at least half an hour.
Preheat the oven to 350
Pour 4-6" of oil in the pot or deep fryer and heat on medium high heat until the oil is ready to sizzle. Deep fry the chicken pieces for 10-15 min, Do this in batches if need be
Remove cooked chicken with tongs to a bowl, do not drain.
While your batch of chicken is frying melt butter and dressing in a saucepan over medium heat, when it is all melted add hot sauce and some ground black pepper if you like. Once it is hot, add 1/4 cup of white vinegar and stir. Remove from heat and set aside.
Finish frying all of the chicken and then pour the sauce over it to coat. Depending how hot you want your wings let the chicken soak in the bowl for:
Mild = just long enough to coat it
Medium = 10 min
Hot = 30 min
Really Hot = buy the really hot version of the sauce and let soak for 45 min.
Once the chicken is the desired hotness level, remove the pieces to a baking pan and place in oven for 20 min to heat through and crisp.
If desired, reheat the remaining sauce and re-dip the wings if you like them messy, otherwise, serve them fresh out of the oven.
Here is what you need
A few lbs of wings and drumettes
oil for frying
Marinade:
2 chicken bullion cubes (I use the organic MSG free kind)
1 tsp fresh ground pepper
1/2 cup white vinegar
1 tsp ground garlic powder
1 tsp ground onion powder
1/4 cup sifted cornstarch
1/2 tsp salt (or more to taste)
1 tsp paprika powder
1 tsp cayenne pepper if you really like them hot, otherwise you can omit this.
Sauce:
1 cup Marie's or Lighthouse (or other "keep refrigerated" brand) blue cheese dressing
3 cups Valentina brand Mexican hot sauce (this is the red sauce with "Water, chili peppers, vinegar, salt" as the ingredients. It is around $1.50 for a 34 oz bottle and available at stores that have a decent sized Mexican foods section and/or cater to a Hispanic clientele.)
1/2 stick real butter
1/4 cup white vinegar
Mix all marinade ingredients in a bowl and toss the chicken in it. If need be, double or triple this depending on the size and quantity of the wings and drums you have. Let them soak as long as possible, all day or overnight brings out the most flavor, but you can soak them for less time if you don't have time to wait. Try at least half an hour.
Preheat the oven to 350
Pour 4-6" of oil in the pot or deep fryer and heat on medium high heat until the oil is ready to sizzle. Deep fry the chicken pieces for 10-15 min, Do this in batches if need be
Remove cooked chicken with tongs to a bowl, do not drain.
While your batch of chicken is frying melt butter and dressing in a saucepan over medium heat, when it is all melted add hot sauce and some ground black pepper if you like. Once it is hot, add 1/4 cup of white vinegar and stir. Remove from heat and set aside.
Finish frying all of the chicken and then pour the sauce over it to coat. Depending how hot you want your wings let the chicken soak in the bowl for:
Mild = just long enough to coat it
Medium = 10 min
Hot = 30 min
Really Hot = buy the really hot version of the sauce and let soak for 45 min.
Once the chicken is the desired hotness level, remove the pieces to a baking pan and place in oven for 20 min to heat through and crisp.
If desired, reheat the remaining sauce and re-dip the wings if you like them messy, otherwise, serve them fresh out of the oven.
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my throat's fine now i think it was just discombulation from the intense temp. differences between outside/inside places