Buffalo wing recipe
I'm making buffalo wings for the first time. In fact, it's basically the first time I'll be making chicken. I really have a taste for buffalo wings right now, so I want to make those.
I've looked up recipes online, and they seem simple enough. But of course things are often far more complicated than they appear.
I was just wondering if anyone knew any simple and delicious recipes for buffalo wings? Also, what do I serve with buffalo wings? I found this wicked bacon-wrapped potato recipe here on Chow and I'm really stoked about making that because I love potatoes and I love bacon. But, that may honestly, be a bit over my skill set.
I'm working out of a dorm kitchen. I have an oven and a stove and sink and such. My main issue is space. My oven and stove are pretty small, I can comfortably fit a small cookie sheet in it and length-wise fit a medium-sized cookie sheet.
So far, I've only made baked goods, hamburger helper, and pasta. I haven't burned anything horribly yet, so I'm sort of comfortable in my cooking skills.
Recipe? Buffalo wings aren't a recipe they're a technique. Since all you've got is a dorm kitchen you kinda have to make faux wings anyway - real buffalo wings are deep fried. So here's how to make baked wings.
Hot Sauce you like - at least a cup
a large bowl or bucket
1. Turn the oven on to 400F.
2. Line your baking sheet with tinfoil for easy cleanup
3. Make sure the wings are patted dry with paper towels.
4. Spread the wings out on the baking sheet, and bake for 15 minutes.
5. Put 1/4cup of hot sauce in the bowl; add the hot wings and toss till they get coated with sauce.
6. Put oven on Broil. Move rack next to the top.
7. Return wings to oven
8. Broil wings another 8-10 minutes until crispy and done.
Serve with (traditionally) celery sticks and ranch or bleu cheese dressing.
Broils is when the heat comes from the top of the oven, baking is when the heat comes from the bottom. Your oven dial has two settings: Bake, where you can set a temperature like 375; and Broil, where you can sometimes but not always set a temp (if you cannot set a temp it usually goes to 500F).
Kilted is correct, deep fried is the tradional and only way we do them here in Buffalo. Originally the majority of the local bars & restaurants used "Frank's Hot Sauce" mixed with melted margarine. The proportions would dictate the heat, hot, medium or mild. That was 30 years ago. Now with the advent of 50,000 different hot sauces, you can choose what ever you like. Most wing places have mild, medium, hot, extra hot and suicidal. Frank's Hot Sauce is vinegar based with cayenne pepper and after a while was not hot enough for the after hours crowds. Supermarkets sell pre-mixed sauces that go directly on the wings without having to mix with the margarine. Either way, they are tossed in a bowl or bucket like Kilted said with the sauce. However that is the last step if you are deep frying. Always severed with celery and blue cheese dressing (chunky style). Alton Brown has a recipe that steams the wings first to reduce the fat that is rendered in the oven hence reducing or eliminating the smoke produced while baking. Never tried it however. Good Luck
I'm convinced Frank's dumbed down the heat on their sauce. 30 years ago -- when I was making them at a local joint downt the street from Duff's - "hot" was just Franks, no, margarine. And it was plenty hot. Now, it seems medium/mild. I like the flavor of Franks better than most other sauces (at least for "traditional" wings), so I'll use that and a few hits of a super-hot habanero based sauce. I don't eliminate the margarine ever, because I feel it helps keep the wing crispy (hot sauce only is mostly vinegar which is mostly water).
Also, the last step should be draining the wings after tossing in the bowl with the hot sauce. Can't stand wings swimming in sauce. They get too soggy.
Here's an adapted-for-baking recipe from a place near Buffalo that is routinely called the best place to get wings:
Toss your wings in a mixture of hot sauce, melted butter and just a bit of brown sugar (about 1Tbs) and ketchup (just enough to slightly thicken), and let sit for about 30 minutes. Then follow Kilted's recipe, patting the wings dry of most sauce before baking, and then tossing them in new sauce again before broiling.
Serve with carrot and celery sticks and blue cheese dressing.
Yes, the serving of carrots with the celery came soon after the wings were starting to show up every place 20 miles in radius around Buffalo and it was a good thing. However, so many if not all places with a deep fryer started making wings and the price wars started. I think the competition for the cheapest wings (profits) pretty much eliminated the carrots. To this day you will be hard pressed to find carrots & celery with wings unless you are at an establishment that really needs the business and I don’t know any that come to mind.
Check out Bar Bill in East Aurora. Had their wings this weekend, and they still come with carrots! And they are regularly labeled the best wings around by most people on these boards, and definitely NOT hurting for business (we waited an hour for a table at 5:45pm on a non-Sabres game Friday).
Thanks for the tip RosemaryHoney. I guess I was referring more to the Wing places or should I say Pizza & Wing places. I'm sure the wings at Bill’s are great but the fact is that I would have to pass more than a hundred places (literally) that serve wings to get there. I don’t think that people that haven’t been to western New York can visualize that but if I'm in that neck of the woods, I will definitely check them out.
Thanks - Tim
Oh I know you'd have to pass a million places, but you should definitely check them out sometime. You can pretend you're taking a trip to the Roycroft or Kissing Bridge or something, and then hit up the BarBill on your way home...They really are the best. We recently had family in town - family that left Buffalo years ago and still considers themselves The Wing Connaisseurs and Duff's loyalists - and we begged them to come out to Bar Bill (from their hotel in Tonawanda). They did...and chowed their way through 100 wings (2 adult males and a female!) before proclaiming them the best they'd ever had. So I can guarantee you'll at least love the wings if not the southtowns scenery :)
I use an oven all the time for my Buffalo Wings.
Prebake them before saucing for a solid 20 minutes in a hot (400 degree) oven. Then coat them in your sauce mixture (I use a mixture of hot sauce, melted butter and Heinz Chili sauceso they are less hot, but that is my preference)....
Then bake them another 20 minutes or so at least until they are cooked all the way through and the skin is slightly blackened in areas.
Undercooked wings are terrible. Cook them well.
You should do fine. Just check a few times. Let them go at least 15 to 20 and then check. I cook mine on the middle rack. Usually 20-30 minutes. I line my cookie sheet with parchment paper (right next to aluminum foil and stuff at the grocery store) or you can just use foil. No clean up. When they start to get brown and crispy check them. I do cook at 425 or even 450 depending on how hot your oven is. I would rather have them less crispy then too overdone. Don't worry if the first batch isn't perfect. Every thing takes practice. Post back or email me if you run into trouble (on my profile) if you have questions, but I am sure you will do just fine.
Of all the cuts of chicken, I think wings have a lot of forgiveness because they have so much bone compared to meat.
I am not saying cook them forever and a day, but having made tons of wings over the years, (they were a specialty of my parents' catering business), I found that undercooked, or barely cooked till done wings are tough and not tender.
Cooking them well done makes them tender and more juicy.
I think you will do just fine!
Been there, trust me. Here is an easy just bake toss and serve. Also the potato salad and bacon is very easy.
Chicken wings, buy and have the butcher cut them up so they are in two pieces and you don't have to do it. I bake on a cookie sheet lined with foil for easy clean up or just a couple of sheets of foil it that is all you have. You can even buy a aluminum cookie sheet at the grocery for this if needed (disposable). Cook at 425 for about 20 minutes. I like to spray just some pam on the wings. Helps them brown.
Sauce: Depends on how many you are making ... I do 1/4 cup franks hot sauce, 2 teaspoons brown sugar and 1/2 cup melted butter, salt about 1/2 teaspoon and pepper.
Cook the wings until good and brown brown and then toss in the sauce. Then I put back on the same pan and into the oven for about 5 minutes just to lightly dry the wings (so they aren't so sloppy) That is it. Serve with either a ranch or blue cheese dressing (bottled is great. Carrot sticks and celery sticks. You can even get those pre cut from the grocery store.
Potato salad, easy version with bacon. If cramped for space and time ... take advantage of precut celery, onions or peppers or even a frozen seasoning blend. Most stores carry it. It is just chopped onions, celery and peppers. That will work just fine. Bacon, you can get real bacon bits even pre cooked bacon or cook your own.
So here goes: Again depends how much you are making, but...
12 small red skinned potatoes, cut in quarters leave the skin on
1 cup of the seasoning blend or
1 small onion diced; 1 small red pepper diced; 2 celery ribs diced
1/3 cup bacon bits
1 tablespoon dried parsley of 2 tablespoons fresh chopped parsley
Salt and pepper to taste, start with 1/2 teaspoon each
2 eggs hard boiled chopped
1/2 cup mayo
1 teaspoon dijon mustard
In a large bowl add a few tablespoons of water and the potatoes. Cover with saran wrap and microwave for 8 minutes. Stir once and check. You want them soft but not mushy. Remove and let cool
To make the eggs, put in a pot of water and bring to a boil, then turn off and let set for 6 minutes. Then crack and remove the shells, perfect eggs. Remove and cool and chop.
Then add the seasoning mix, onion, peppers and celery with the bacon and potatoes. Mix the mayo mustard and mix all together. Add the parsley and any extra salt and pepper to your taste. Easy version of
NOTE: You can do this without the eggs if you want, but I like it.
Email if you have questions or repost and glad to help.