Fri, Feb-28-03, 18:40
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Registered Member
Posts: 78
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Plan: Atkins
Stats: 220/195/145
BF:31%
Progress: 33%
Location: Northern California
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Here is a recipe that I used before I went LC. It's kind of long but it's delicious. I have never made hot wings any other way. You can modify the preparation however you would like, but there are some key ideas here worth reading for any hot wing addict. The anchor bar in Buffalo NY was where the hot wings orignated.
Anchor Bar Hot Wings
Ingredients (12 servings)
Chicken wings
Instructions
The following was originally posted by G.SCHAEFFER GBGM64A.
The key to good Buffalo Wings is how you prepare them as well as the ingredients and
the handling of the wings. The most successful wings served up here in Buffalo are what
they call "Grade A Grinders." Fresh wings that are very large and meaty.
Usually, you cannot get them in a frozen package, but can get them from a poultry
dealer. Once you find them make sure they are absolutely fresh.
Wash them in cold water, split them at the joint and remove the tips.
Place them on a rack on a pan and refrigerate overnight to let the blood and water
drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration
will help to make them a much crispier product, once deep fried.
Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil.
Peanut oil is very good, or a commercial product
such as can be found at a restaurant cash and carry called Mel Fry.
Heat the oil up SLOWLY,
to 365F, and
depending on the size of the fryer,
deep fry the dry wings
6-8 minutes in small batches,
until thoroughly done and golden brown.
Hold the cooked wings in a warm oven if necessary.
A combination of melted margarine and hot sauce in the ratio of
1 part margarine to 3 parts hot sauce will add the right zing.
The key here is to add just enough sauce to coat the wings -
the more sauce you add, the hotter they will be.
For the very brave, 1 part margarine to 3 parts hot sauce and
1 part Tabasco is referred to as "Suicidal Wings" by the late and dear
Don Bellissimo, who owned the Anchor Bar.
Working quickly, place the deep fried wings in a large bowl and
add the sauce mixture, shaking to coat them.
There are many good hot sauces to use; the one they
use is either Durkee Franks Red Hot Sauce or Wingers Original, again found
in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing
(Ken's Buffalo Style Blue Cheese is a popular one)
and plenty of napkins.
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