Call me a snob if you like, but it's quite possible that I have stronger opinions regarding the preparation of buffalo wings than most other foods.
It all began when John's friend Matt started the tradition of making buffalo wings every time we came over to watch Virginia Tech football. Certainly, I had tried wings prior to eating Matt's. In my college days I'd enjoyed eating at wings' joints that served up excessive flavors. But, being uninitiated to the true buffalo wing, I had always opted for flavors like teriyaki or ginger lime {what a sissy I was!}.
But Matt's wings were different.
You see, these were the real deal and the best I had ever tasted. From the crunchy texture of the deep fried skin, the tender juiciness of the chicken, to the spicy sauce which was the perfect thick consistency.
A trip to Buffalo's self-proclaimed creator of the buffalo wing, The Anchor Bar, confirmed that Matt's wings were indeed on a level which would make Buffalo natives proud.
I was determined to learn his technique. As it turns out, he has two. Sometimes, he deep fries the wings. Sometimes, in an effort at healthiness, he grills them. Both are delicious, but I opted for the less healthy deep fried option {this decision prompted my husband to suggest that I am on a never-ending quest to clog his arteries}.
Here are my basic rules of buffalo wings.
1. They should be deep fried or grilled until the skin is browned and crispy. The objective is a crispy outside.
2. Breading buffalo wings is a mortal sin as far {as I'm concerned, though you can consult your own dogma}. The breading adopts an undesirable sogginess once the sauce is added, taking away from the crispy skin.
3. The wings should be tossed in hot sauce. Some stop here, which is fine. I've found that if they are then quickly baked at a high heat, it thickens the consistency of the sauce a bit and helps it adhere to the wing.
4. (optional, but strongly recommended) Serve with blue cheese dipping sauce.
Of course, this just wouldn't be The Garden Apartment if these wings weren't from a local farmer's market. I purchased these organic, naturally raised chicken wings from EcoFriendly Foods at the DuPont Circle Fresh Farm Market.
Buffalo Wings with Blue Cheese Sauce
One dozen wings serves 3-4 people as an appetizer or snack
- 1 dozen chicken wings
- 3 TB hot sauce of your choice (I recommend Franks Hot Sauce)
- 3 TB butter
- canola oil, for deep frying
- 1/4 Cup Sour Cream
- 2 TB Mayonnaise
- 2 TB buttermilk
- 1/4 Cup crumbled blue cheese
- 1 tsp white wine vinegar
- 1/2 clove garlic, finely minced
- dash of Worcestershire sauce
- salt and pepper, to taste
Make the Blue Cheese Sauce
Combine all of the ingredients. Cover and refrigerate until ready to use (can be made up to two days in advance).
Make the Wings
Heat the oven to 400 F. Line a large baking sheet with parchment or aluminum foil and spray lightly with canola oil. Set aside.
Fill a large heavy bottomed pot halfway with canola oil. Heat to a temperature of 400F. Deep fry the chicken wings until the skin is crispy and golden brown. Remove from the oil and drain on paper towels.
Mix the hot sauce and butter in a large bowl. Toss the wings in the mixture, then place on the lined baking sheet. Bake in the oven for about 5 minutes until the sauce's consistency thickens.
Serve with blue cheese sauce, carrot sticks, and celery sticks.
