I got this recipe from my son’s dad, who grew up in Rochester, New York, and he insists this is the original recipe. Whether it really is or not, I don’t know, but I do know that it’s really tasty. Our son, who said he didn’t like wings, when I made a batch of these Buffalo Wings one day for his father, and a few were left, said “Mom, are there any more?”.
I think what sets these wings apart from others is that they are brined before they are fried, so there is flavor not only in the sauce, but deep in the wing itself. I always use fresh whole wings, not frozen. The frozen wings, once they are defrosted, shrivel up and are tiny. Don’t throw away the wing tips, either. They don’t have any meat on them, but the nooks and crannies absorb sauce to slurp, or if you don’t want to bother with them, put them in your freezer for chicken stock.
This Blue Cheese Dressing is the recipe my mother made. It is very simple. Please buy a wedge of blue cheese, don’t buy the already crumbled because that is whatever has been gathered up that has fallen off the larger pieces. It’s usually dried out with little flavor. I recommend Danish Blue Cheese as it is very tasty, and relatively easy to find. I don’t recommend Gorgonzola because it’s flavor is too mild to stand up to the wing sauce, and Roquefort, as much as I love it, is a little too strong and would fight with the sauce.
Separate the wing parts. Using a sharp knife, separate the drumette from the wingette and tip.
Please consider including the tips in your dish, otherwise, please put them in the freezer and save them for stock. Put all the parts into a large bowl, add the brining ingredients, turn all around so all the pieces can get covered, and refrigerate for about an hour.
While the chicken is brining, make the dressing. Combine all the dressing ingredients together in a bowl and mix well. I usually make mine in a small food processor so it gets very creamy. Put the dressing it its serving bowl, and refrigerate it until time to serve. If you are going to want to serve with fresh vegetables like celery or carrots, now would be the time to prepare them as well.
Remove the chicken from the brine and pat dry. They will have absorbed the flavors by now, so no worries about patting them dry. But you want them dry so they crisp up well.
Heat oil in a large pan to 335 degrees. While that is happening, get your drying rack and absorbent paper ready. Also get your instant read thermometer handy.
When the oil is ready, put a few pieces of chicken, maybe 5, in the pan. Cook for about 5 minutes, then turn and cook for another 5 minutes, or until the chicken has nicely browned and has reached an internal temperature of 165 on an instant read thermometer. Drain on the paper lined drying rack. Continue cooking the rest of the wings in batches until all have been cooked.
While you are frying the chicken, put the butter in a sauce pan and heat it until it melts. Watch carefully that it does not burn, then remove from the heat and set aside. When all the chicken has been cooked, in a separate bowl, but the hot sauce and butter. Mix vigorously. Break the egg into a small bowl, and thoroughly scramble it. Add a small amount of the hot sauce mixture to the egg and mix it thoroughly. This will temper the egg. Add the tempered egg mixture to the remaining sauce mixture and mix thoroughly.
Put the chicken wings in a large bowl, preferably one with a cover, pour the sauce over and mix the sauce so every piece of chicken gets covered. If you have a cover for your bowl, you can just shake it, it's a lot easier.
Plate up by putting the dressing in the center of a large plate or platter, then arrange the wings and whatever fresh vegetables you may or may not have included. Serve immediately and enjoy!
Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ’em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.
In the summer, even though it’s hot, I still think about fried chicken, and I’m not talking about that stuff at Kentucky Fried that tastes like a salt lick either. I’m talking about fried chicken like my Grandmother, Grace Boswell, used to make. She came from Texas, and she made the best friend chicken in the world, well in my opinion. Now, it’s my turn to pass on a tradition.
No Instructions, Experimentation Necessary
My Nana did not like to share her recipes, and really didn’t want anyone in the kitchen when she was cooking. She just wanted, and got, the accolades when the finished dish was on the table. The only time I saw the chicken before it got to the dining room was when there was a pan of it already fried, waiting to go to the table, which was too late. So, I’ve had to do some experimenting to get it right.
The Good Plate, Wings has been published in e-book form. I’m very excited. This is just a collection of four recipes, just to see how it goes. If you would like to view it, or download it, please head on over to Smashwords, and download The Good Plate – Wings for yourself.
Last night I was watching an ancient Iron Chef, from the original series where everything was dubbed, May 7, 1999. It was a famous chef in Japan, Takeshi Ōkubo, who specialized in Chinese cuisine, up against the Chinese Iron Chef, Chen Kenichi. The Iron Chef did not win :-(, but it did give me some ideas for dinner tonight.
It’s been hot and muggy in Los Angeles, and I really don’t want to get my house hotter than it is – the evaporative cooler (aka swamp cooler) is going full blast. Nesco to the rescue.
I had some chicken thighs in the freezer, and yogurt, and I was getting a whole bunch of spices when I saw the curry jar and decided to use it. That’s when the Chinese aspect hit me, I also have a long forgotten jar of Chinese Five Spice powder.
Usually on the Annual Cruise Night in Glendale, I usually cook up a bunch of Route 66 food, invite friends over, and then walk over to Cruise Night. This year was a little different, so only Spane, and Amber’s children went. I didn’t have people over, but Spane and I both like chicken wings. Continue reading →