Buffalove... CHICKEN WINGS

CHICKEN WINGS

Ingredients

2 lbs. Chicken wings, sectioned in two

1/4 lb. Butter, cut in chunks

1/2 c. Frank's Hot Sauce

1 tsp. Brown mustard

1 tsp. Ketchup

1 tsp. Lemon juice

1 c. Unbleached all-purpose flour

1 tsp. Celery seed

1 tsp. Smoked paprika

1 tsp. Garlic powder

1 tsp. Onion powder

48 oz. Vegetable oil

3 tbsp. Bacon fat

Kosher salt

Ground black pepper

Directions

    • Rinse chicken and pat dry.

    • In a large covered container, whisk together the flour, garlic and onion powders, and a healthy dash each of salt and pepper.

    • Place the wings in the flour mixture, cover and shake to coat the wings evenly.

    • Remove wings to a cooling rack set in a baking sheet, and refrigerate, uncovered, for an hour or so.

    • Preheat oven to 250F.

    • In a large pot, heat oil and bacon fat to quite hot, but it should not smoke, 350º - 375º F.

    • Line a cookie sheet with brown paper (or paper towels).

    • Fry wings in small batches so that they are not crowded.

    • Carefully place wings in the fat, and cook about 8-10 minutes, until the skin is deep golden brown.  Use a metal colander or strainer to keep wings submerged so that they will cook fully and evenly.

    • Carefully remove wings with tongs and place on the papered cookie sheet.

    • Place in oven to keep warm while you repeat the deep-frying with another batch of wings, which you will then also put on the cookie sheet in the oven.

    • While the wings are frying, in a 1-2 quart sauce pan, melt the butter.

    • Add the Frank's, mustard, ketchup and lemon juice and whisk to combine.

    • Then add the celery seed, paprika, a pinch of salt, and whisk again.

    • Place the cooked wings (again in smaller batches) in a large bowl.

    • Pour the sauce over the wings and agitate until the wings are well coated.

    • Serve with celery and carrot sticks, and bleu cheese dressing.

Hey, I'm from Buffalo, so I had to give a wing recipe, right?  So what's the difference, what makes these wings Southern, Buffalo Boy?  Simple:  flavor.  Most joints worthy of serving wings use pretty much the standard hot sauce with melted butter for wings fried in vegetable oil.

Okay.  But boring!  Here, we're punching up the action with some spice and bright lemon juice to give Frank a leg up.  It's not that much trouble.  And, instead of just oil for frying, we're adding some bacon fat to the proceedings because - let's face it - it just makes stuff taste better.

PLEASE:  do not call these "Buffalo wings," or "Buffalo chicken wings."  Leave Buffalo and the chicken out of it.  We call them simply  "wings."  Now you're an honorary Buffalonian!

From the blog, “WHAT A DUMPLING!” Copyright © 2015-2022, Davis Peterson All rights reserved. Subject to international copyright regulations.