Apparently, not enough people read THIS. My guide to classifying chicken wings. In it I outlined what a Buffalo Wing Was. But people are still getting it wrong. Now I have to show how it's done.
Ever heard of KISS? No I'm not talking Detroit Rock City or Gene Simmons. I'm talking the principal of KISS: Keep It Simple Stupid. Buffalo Wings are simple, but are easily mucked up. People think any spicy chicken wing is a Buffalo Wing. WRONG.
AUTHENTIC BUFFALO WINGS
- Chicken Wings (split, tips discarded, washed, dry)
- Margarine or Butter
- Hot Sauce (Cayenne based, like Frank's)
- Oil for Deep Frying
- Deep fry wings.
- Make Buffalo Wing Sauce (melt margarine/butter, hot sauce, & vinegar).
- Toss crispy hot wings in sauce.
Yes, that's it. Now Buffalo sauce is served at restaurants and pubs and bars generally in 3 levels of heat; mild, medium & hot. You achieve this based on the hot sauce/margarine ratio:
- MILD - 2 parts margarine to 1 part hot sauce.
- MEDIUM - Equal parts margarine to hot sauce.
- HOT - 1 part margarine to 2 parts hot sauce.
To achieve a 'SUICIDAL' status, you must add spice, a hotter sauce or an additive. Contrary to some sources, you cannot just add more hot sauce. This does not increase the heat.
Buffalo Wings in all their glory. A good Buffalo Wing should be crispy and meaty. The sauce should be spicy, vinegary, with a rich and savoury undertone. And if your going to be really authentic, serve with Bleu Cheese & Celery.
What Would I Do Differently Next Time? There is nothing to do differently (well, technically, I should have used fresh oil, I used old oil. Bad). But to create an authentic Buffalo Wing, that is the recipe. Sure breading, dusting, sriracha, and so much more is good, but it's not a BUFFALO chicken wing.
Remember, tune in next time for another exciting episode of:
SAME WING TIME