12875 Buffalo Wings Serves 8 (5 wing drumettes per serving) Wed Aug 06 08:09:41 -0700 2008 Wed Feb 04 09:40:25 -0800 2009 Licensed http://www.chow.com/recipes/12875 Wed, 04 Feb 2009 17:40:25 GMT Buffalo wings are the invention of the Anchor Bar in Buffalo, New York. The story goes something like this: At closing one day, some customers came into the Anchor Bar wanting something to eat. There was not much around, save for some chicken wings. The wings were tossed with bottled hot sauce and deep-fried. Leftover blue cheese salad dressing was sent out as a dip to accompany them. Many variations of this dish exist today. Most of them rely on preparing a sauce that is tossed with the chicken wings after they have been fried. A close to authentic version is given below and a popular sauce method can be found in the Chef Notes.

]]>
  • Mix the flour with the cayenne.
  • Prepare a breading station by adding the vinegar and Tabasco to (separate) shallow bowls.
  • Dip the wings in vinegar. Add them to the flour mixture and toss to coat (can be done in a plastic or paper bag).
  • Dip the wings in the Tabasco and deep-fry at 375°F [190°C] for 8 to 10 minutes or until done.
  • Serve 5 wings per person, accompanied with ¼ cup [60 mL] of blue cheese dressing.
  • Combine all the ingredients for the sauce in a saucepan and simmer for 5 minutes, stirring occasionally. Fry the wings and toss with the prepared sauce just before serving.
  • An easy to prepare blue cheese dressing can be made several days in advance:
  • Mix 4 ounces [110 g] crumbled Maytag (or other high quality) blue cheese with 1½ cups [360 mL] mayonnaise, creaming some of the cheese into the mayonnaise. Add buttermilk to thin to desired consistency. Add garlic, sliced scallions, and salt and pepper to taste. Allow to stand, refrigerated, overnight.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 cups [480 mL] all-purpose flour

    ]]>     2 tablespoons [30 mL] cayenne, or to taste

    ]]>     1 cup [240 mL] white vinegar

    ]]>     1 cup [240 mL] Tabasco, or other Louisiana-style hot pepper sauce

    ]]>     40 chicken wing drumettes

    ]]>     Oil, for deep-frying

    ]]>     2 cups [480 mL] prepared blue cheese dressing (see Chef Notes)

    ]]>     Additional hot pepper sauce

    ]]>     Makes enough to coat 30 wings

    ]]>     6 tablespoons [90 mL] hot sauce, preferably Durkee Red Hot Sauce

    ]]>     2 ounces [55 g] margarine

    ]]>     1 tablespoon [15 mL] white vinegar

    ]]>     ⅛ teaspoon [0.5 mL] celery seed

    ]]>     ¼ teaspoon [1 mL] crushed red pepper flakes

    ]]>     ½ teaspoon [3 mL] cayenne, or to taste

    ]]>     ¼ teaspoon [1 mL] garlic powder

    ]]>     ½ teaspoon [3 mL] Tabasco

    ]]>     ¼ teaspoon [1 mL] Worcestershire sauce

    ]]>