Perfect Buffalo Wings
everything buffalo wings should be
I think the perfect buffalo wing should be tender, and should be coated in a sauce that is spicy, sweet, just a little bit smokey, and tastes great with bleu cheese dressing. I actually spent more time prefecting this recipe than any of my others and I truly believe this fits my criteria for the perfect buffalo wings.
To make the perfect buffalo wings you will need chicken wing sections, oil for deep frying, one half a cup of melted butter, three cloves of garlic minced, one fourth a cup of adobo sauce (the sauce that chipotle peppers are packed in) one fourth a cup of Texas Pete Hotter than Hot Sauce one tablespoon of Saracha, one teaspoon of honey, and one squeeze of lemon juice.
In order for the wings to be ideally tender they need to be cooked twice. I usually cook the wings in boiling water and allow them to cool before I fry them.
Heat your frying oil to 375 degrees and fry your precooked chicken wing sections. In a mixing bowl mix together your melted butter, garlic, adobo sauce, hotter than hot sauce, saracha, and honey. Finish the mixture with a sqeeze of lemon juice. When the wings are finished cooking toss them with the sauce in the mixing bowl until they are well coated. Save the extra sauce for using later.
The basic wing sauce is half butter and half hot sauce. This is really only a variation on that recipe and isn't meant to be particularly exotic, so I serve my wings the traditional way with bleu cheese dressing and celery sticks.
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