AUTHENTIC BUFFALO CHICKEN WINGS

By • September 22, 2010 • 0 Comments



Author Notes: These chicken wings are utterly fabulous. Better than any I have ever eaten, including those at Duff's in Toronto.Mme Gilbert

Serves 4

  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon black pepper
  • 20 chicken wings
  • 3/4 cups salted butter
  • 1/4 cup hot sauce (I use Tabasco)
  • 2/3 cups mayonnaise
  • 1/3 cup sour cream (14%)
  • 1 cup blue cheese, crumbled
  • 1 teaspoon white vinegar
  • salt and pepper
  1. Combine all dry ingredients in a bowl. Toss wings to coat. Refrigerate for 1 hour. Remove from fridge and coat again. In a large pot, or deep fryer, put enough vegetable or peanut oil to completely cover the wings and heat oil to 375 degrees. Deep fry the wings 8 to 10 at one time for 13 minutes or until nicely crisp. Meanwhile melt the butter and the hot sauce together in a large fry pan. Once wings are nice and crispy, quickly remove from fat, shake off any oil, and place in fry pan with melted butter and hot sauce. Let stay in pan for 3 minutes, then remove with a slotted spoon and put in warm oven (about 250F). Once all the wings have cooked, place all the wings back into the hot sauce for another minute before serving. Ratio for hot factor: Mild 3/4 cup butter - 1/4 cup hot sauce. Hot: 1/4 cup butter - 3/4 hot sauce. Mix together the sour cream, mayonnaise, blue cheese and vinegar to make the traditional dip to go along with the wings.
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