Well, I’m off on some Asian travels today with Lettuce and Yam, and I’ve admittedly been bit frazzled because, leaving for a two week trip, there is much to be done. Lists are made and one by one a to-do is checked off, and the goal is to talk out the door without that feeling that something was forgotten. While I’m so, so excited to go, I do dread the long flights, the even longer layover, the nights without my Crawley, and missing the Super Bowl. It’s always such fun.
Should you be imbibing and indulging this weekend, I’ve got another wing recipe for you, but this one…it’s the original. This is my mom’s recipe for Buffalo wings and, being from Buffalo herself, she knows what makes for good wings and these, my friends, are them.
Her secret to get the most out of the texture is to fry them twice. Then, the are coated simply in a mixture of unsalted butter and Frank’s Hot Sauce. Yeah. Friend twice and coated in butter. It’s getting real.
I’m sure you could bake these like with the jerk wings, or the sweet and spicy wings or the curry wings, but these….well, in my mind, they are meant to be fried. If you’re going to do the original, be true to the original.
- 2 quarts vegetable oil
- 1/2 cup unsalted butter
- 8 ounces Frank's Hot Sauce
- 20 chicken wings, tips removed and pieces separated
- Blue cheese dressing, to serve
- Heat oil in a Dutch oven or deep saucepan to 375F.
- Fry chicken wings 10-12 minutes, until opaque in color, being careful to not overcrowd the oil. Repeat until you've done all the wings. Let the cooked wings drain on a cooling rack while the others fry.
- While the wings are frying, melt the butter in a microwave safe measuring cup and add the hot sauce. Mix well and set aside in a large bowl.
- Once you've fried all the wings, start all over in the same order as before. For the second fry, let them cook 6-8 minutes until golden brown.
- Transfer fried wings immediately into the bowl with the sauce (the sauce should stay hot). Toss to coat thoroughly. Serve with blue cheese dressing.