Battered Fried Buffalo Wings
As you know, food always plays a major role at Super Bowl gatherings. This is a recipe that I love to use especially for this occasion. Whether I have plans to host my own party or am going to one, they're surely something I like to include.
My first choice whenever in a sports bar is always Buffalo Wings. Obviously I have a thing for them.
Often wondering how dishes come by their names, I found that two restaurants in Buffalo, N.Y., claim to have created this wonderful spicy treat.
One story of the dish: At the “Anchor Bar,” a family-owned Italian restaurant, Teressa Bellissimo created the wings sensation one Friday night in 1964.
Apparently some friends at the bar got hungry. Tending bar, Teressa’s son wanted to offer them something special, but free.
At that time, wings typically got used for chicken stock. So Teressa cut in half and deep-fried the wings, without breading them, and topped them with hot sauce.
Another story of the dish: Also in 1960s and in Buffalo, the proprietor of “John Young’s Wings and Things” served them fried as standard fare. His wings differed in that they were breaded and served whole. John covered them with his special “mambo sauce.”
Then, in the 1970s, “Buffalo wings” began sweeping across the nation, eventually becoming standard restaurant appetizers and bar fare.
I prefer the battered variety. But either way, I love Buffalo wings.
3 pounds of chicken wings
1 quart of canola oil
2 cups of buttermilk
1/2 cup of Texas Pete’s Hot Sauce
1 teaspoon of salt
1 teaspoon of cayenne pepper
1 cup of gluten-free or regular flour
2 teaspoons of baking powder
1 teaspoon of pepper
2 teaspoons of cornmeal (optional)
1 tablespoons of salt
1/4 teaspoon of cayenne pepper
1/2 teaspoon of paprika
½ cup of melted butter
1 cup of Texas Pete’s Hot Sauce
Cut the wings at the joints, leaving three pieces. Discard or freeze the tips for later use in a broth. Mix the buttermilk, hot sauce, salt and cayenne pepper. Put the wings in a bowl or re-sealable plastic bag and add the buttermilk mixture. Let marinate at least three hours or overnight.
If frying in a skillet, use enough oil to measure one inch deep. Heat the oil to 350 to 375°F. While the oil is heating, mix the flour, baking powder, corn flour and spices in a large bowl. Drain the chicken and then dredge each piece in the flour mixture shaking off any excess flour.
Place the chicken in the heated oil (not to crowd) and fry 8 to 10 minutes or until a nice golden brown and the temperature should register to165° F.
While the chicken is cooking melt the butter and stir in the hot sauce. Keep warm.
Once cooked, place the wings on paper towels to drain off excess oil. Once drained, place on a platter and coat with hot sauce. These can be served as is or with some celery and blue cheese dressing