World’s Best Buffalo Wings!!
An American classic, Buffalo wings are relatively new to the food scene, in fact, they are younger than yours truly, than Barrack Obama, and younger than Johnny Depp. Also, they are the result of a shipping error! In 1964, a restaurant supply company mistakenly delivered a large shipment of chicken wings (instead of the whole fryers they had ordered) to the Anchor Bar, in Buffalo, NY.
With patrons wanting food, and no other immediate options, the owners fried up the wings, and then coated them in hot sauce. They chose hot sauce to make the patrons thirsty, so they would drink more. Many modifications later, here is the recipe I’ve come up with on how to make the BEST buffalo wings!
World’s Best Buffalo Wings!!
|Prep time||20 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 5 minutes|
|Meal type||Appetizer, Main Dish|
|Misc||Child Friendly, Serve Hot|
- 3lb Chicken Wings (tips removed (freeze these to make chicken stock later), and drummies and flats separated)
- 3/4 cups Hot Sauce (I use Texas Pete’s hot sauce, not their wing sauce)
- 2 tablespoons Melted Butter
- 1/2 teaspoon Sea Salt
- 1 teaspoon Fresh Ground Black Pepper
- 1/2-1 teaspoon Cayenne Pepper (Depending on how hot you like your wings)
- 1/3 cup lightly chopped cilantro
- 2/3 cups Cornstarch
- Coconut Oil (Enough to fill a large frying pan to 1-1.5 inches deep)
|Put a cookie sheet topped with a wire rack in the oven and pre-heat to 175 degrees. Pull out wings to bring them to room temperature while oven is preheating and during prep.|
|In a non-reactive bowl, add the hot sauce, salt, black pepper, cayenne pepper, cilantro, and melted butter. Stir to mix thoroughly. Keep in a warm environment so butter doesn’t harden and separate. If it does, just lightly warm to reincorporate the butter.|
|Place the cornstarch in a flat-bottomed bowl, or Pyrex casserole dish.|
|Heat a large frying pan over medium heat, then add the coconut oil to a depth of about 1-1.5 inches. Heat on medium high to 375 degrees (use a frying thermometer, as the heat will changes as you cook batches of wings. Try to keep it at 350-375 degrees). While the oil is heating roll six to eight wing pieces in the cornstarch (The fry pan I use holds this many wing pieces).|
|Add the wings to the heated oil, but don’t crowd them. Flipping them occasionally, cook until the crust is crisp and has a nice golden brown color—about 10-12 minutes. Remove them one at a time, immerse them in the sauce, and move to the heated cookie sheet/wire rack for drying and to keep them warm. Repeat this until all the wings are cooked and sauced.|
|Raise the heat in the oven to 300, and cook for about 5 minutes to crisp up. Serve with sliced carrot sticks, celery, and ranch dressing. Another good side is jalapeño/cheese cornbread. Pair with a nice dry pinot grigio for a nice treat!|