Fresh chicken wings, done up Buffalo-style, are given a quick deep fry, seasoned with salt and pepper, and then tossed in a buttery hot sauce. Serve this with a homemade sour cream, mayonnaise and blue cheese dipping sauce.
Buffalo-Style Hot Wings with Blue Cheese Dipping Sauce
The Cajun and I are kinda tiring of all the holiday leftovers now, so most everything went into the freezer today and I decided to make some hot wings to go along with the football watchin' since we only really wanted a snack. Now, I have never been to Buffalo, so I won't even begin to pretend that these are authentic Buffalo Wings, but let's just safely say they are chicken wings done Buffalo "style."
Some folks like to flour and season their wings before they fry them. Or, they bake them in the oven and don't fry them at all. Or they may even use chicken breast tenders instead of wings. Me, I like the regular ole buffalo wings, bones and all, naked, no flour, deep fried first, then seasoned, and last, but certainly not least, loaded down with lots of butter and hot sauce. Lots of hot sauce for me!
These are perfect for any kind of gathering but are a most excellent finger food for parties and especially for watching football! Adjust the hot sauce to your heat preference. Here I use one cup and that's pretty spicy and plenty hot for me.
I usually buy the 4.5 pound package of whole, fresh chicken wings because they are cheaper, fresher and meatier than the flash frozen ones, though either will work. What I usually do is cut off the tips (that's the easiest step) all at once, but at the same time I cut a slit down into the joint between the wing section and the drummette section. So, cut off the tip, make a slit; next wing, cut off the next tip, make a slit; repeat. Don't cut through, just sort of make a mark.
Then once I have done the tips on all of the wings, I set the knife down and go back and crack the joints on all of them before I attempt to cut through the joints. Just bend them in the opposite direction and you'll hear them pop. Once I crack all the joints apart, then I wash my hands so that I can get a good grip on the knife. This way my knife hand is all clean and I can go through each wing and do the actual cutting through part. Some of them can still be buggers, but to me this is the safest way to do it. Reserve the tips in the freezer for the next time you make stock for a soup or chicken and dumplings.
More Wings
Here's how to make these Buffalo-Style Hot Wings with Blue Cheese Dipping Sauce.
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