I know. Everybody knows how to make buffalo wings.
Except that most people don’t.
And I tried a whole lot of recipes that claimed to be “the recipe” and most of them tasted like. . .well it’s better we don’t spoil your appetite with how they usually came out.
Definitely not the way they are supposed to.
Because they way they are supposed to take time, and it take work. And everybody is looking for a shortcut. Except that sometimes shortcuts just spoil the whole thing.
So screw up your courage, drag out the oil, and you will be rewarded with that succulent, tangy, perfect buffalo wing you dream of on lazy football Sundays, or any day you just have to have some.
- 3 quarts peanut or canola oil
- 4 pounds chicken wings, cut into drumettes and flats
- 8 tablespoons (1 stick) unsalted butter
- 1 cup Frank’s RedHot Sauce
- Blue cheese dressing
- Celery sticks
Stovetop method: Place oil and chicken wings in a large wok or Dutch oven. Heat over medium-high heat, stirring occasionally, until it registers 225 to 250°F on an instant-read or deep-fry thermometer (chicken should be gently bubbling). Continue to cook, stirring and flipping chicken occasionally while adjusting heat to maintain a temperature of 225 to 250°F until chicken is cooked through and skin is tender but not crisp or browned, about 20 minutes total. Transfer chicken with a wire mesh spider to a rimmed baking sheet lined with paper towels. Allow chicken to rest at room temperature for at least 1 hour, or cover and rest in the fridge for up to three nights. Proceed with Step 3.
Oven Method: Adjust oven rack to lower-middle position and preheat oven to 225°F. Place oil and chicken wings in a large oven-safe Dutch oven. Heat over medium-high heat, stirring occasionally, until it registers 200°F on an instant-read or deep-fry thermometer. Cover pot and transfer to oven. Cook until chicken wings are tender but not browned, 40 minutes to 1 hour (chicken should be tender but not falling apart). Remove pot from oven. Transfer chicken with a wire mesh spider to a rimmed baking sheet lined with paper towels. Allow chicken to rest at room temperature for at least 1 hour, or cover and rest in the fridge for up to three nights. Proceed with Step 3.
When ready to serve, combine butter and Frank’s in a small saucepan over medium-low heat and cook, stirring occasionally, until butter is completely melted. Transfer to a large bowl. Heat oil to 400°F. Carefully add one-third of chicken and cook, stirring and flipping chicken occasionally while adjusting heat to maintain a temperature of 375 to 400°F until golden brown and crisp, about 10 minutes total. Transfer to bowl with sauce, toss to coat, and serve with blue cheese and celery. Repeat with remaining batches, serving one batch at a time.
SERVES: Seriously? You are really asking that? Oh lets say 4-6, depending on how selfish you are.
NOTES: You can make this easier in one way. First I use the stove top method. I don’t like the idea of that much oil in my oven period. And I used a large 4qt. pan and probably cut the oil usage down to about 1 quart, rather than using my big old cast iron dutch oven. If you do a smaller batch of wings, like 2 lbs, you can probably get by with one batch. Do keep that temp down on the first fry. And I did use the same oil for the second fry. I actually did the first fry on one day, and the second the next. I refrigerated between and brought them to room temperature before the second fry. You can also use any hot sauce you like, but Frank’s is the standard. Down here where I live, we have some livelier and thicker hot sauces and I used one of those. On the second fry, do do in batches. I did three for about 2 lbs of wings.
SOURCE: Serious Eats
Having spent a lot of years eating lunch in Greek town in Detroit, I’ve become a real lover of hummus. Trust me, none of that store-bought stuff is worth using as paste. It’s not good, and you can whip up some fast enough anyway.
This idea came by way of a blogger, and then I started investigating and found several other recipes, and basically put together some of this and some of that, and made it the way I wanted it.
This is a great party appetizer by the way, so think of it whenever you are setting up a snacking type of buffet.
- 1 can of chickpeas or garbanzo beans, drained and rinsed.
- 1/3- 1/2 c green olives, pitted (if using the larger variety, more like 1/2 cup)
- juice of 1/2 to one lemon, depending on how juicy
- 1 jalapeño, seeded or not as you prefer (can be omitted entirely if you wish) It would be best to char the jalapeño, cool and then strip the peel before chopping.
- 1 tbsp sriracha sauce (again, omit if you don’t like heat)
- 1/4 c tahini sauce
- 2 lg cloves of garlic, sliced thinly
- 1/2 tsp freshly ground pepper
- dash of salt
- olive oil only extra virgin (and the best you can afford for this) about 1/4 c and more for dressing the top
- parsley, about 2 tbsp fresh, minced
- Place everything through the salt into a food processor and whir until smooth.
- Drizzle the olive oil until it looks creamy and is of a consistency where it is still easy to scoop with a cracker, but not crumbly.
- Place into a serving dish, drizzle with additional EVOO and parsley.
SERVES: 1 cup
NOTES: you can omit the heat of course completely if you wish. You could buy dry garbanzos and cook them yourself. The tahini is really essential, but you could, if you can’t find it, try to grind sesame seeds into a paste. I think you could do this in a large batch and then freeze what you don’t use in this dish. Tahini is mixed with olive oil, so if you just put in ground sesame seeds, then you might need to add extra olive oil to get the right consistency.
SOURCE: Sherry Peyton
These simply make a simple, quick and quite tasty appetizer.
Perfect for the super bowl if you are inclined to party that day.
Can be made ahead and heated up fine.
What could be easier?
So give them a try.
Don’t worry at all about recipe amounts. Once you read the recipe that will be clear. Just take whatever amount of chicken you are using, add enough hot sauce to marinate, and so forth.
- 1 lb of chicken breast, cubed
- 1/2 c canola oil
- 2-3 tbsp of Sriracha sauce
- juice of 1/2 lime
- 1/2 c brown sugar
- Put the cubed chicken in a plastic bag.
- Add some oil, the hot sauce, and the lime juice, and massage the chicken, making sure it’s all covered.
- Place in fridge for about an hour minimum, longer if you wish.
- When ready to bake, preheat oven to 400°.
- Working on a cookie sheet, covered with foil or parchment, lay out a strip of bacon. Place a chicken piece on the end, and roll just until it overlaps, slice off with a knife, and then toothpick in place. Each strip will make about 3 pieces. Do this for all the chicken pieces.
- Put the pieces standing up so the chicken is visible. Spoon over a bit of the reserved marinade if there is any, letting it soak down.
- Put a generous pinch of brown sugar to “cap” each one.
- Place in oven and bake for 30 minutes, or until chicken is done.
- You can place under a broiler if you want to crisp up the bacon if it needs it.
- Serve warm.
SERVES: 20 appetizers
NOTES: As I said, you can eyeball the amount of each ingredient, based on how much chicken you are using.
SOURCE: Adapted from The Gunnysack
OVEN TEMP: 400°
OVEN TIME: 30 minutes
I first ran into these things at a Chili’s many years ago.
Now they are pretty darn common.
Lots of recipes out there.
I liked this one a lot, and hope you will too.
- One half of a chicken breast, partially frozen and sliced into three layers
- oil for frying
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper
- 1/3 cup frozen corn kernels
- 1/4 cup black beans, rinsed and drained
- 2 tablespoons frozen chopped spinach, thawed and drained
- 1 jalapeno minced (seeds removed if you wish)
- 1/2 tablespoon minced fresh parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/3 teaspoon salt
- 1 pinch ground cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- 5 (6 inch) flour tortillas
- Salt and pepper both sides of the sliced chicken breast. Saute in oil until done (3-4 minutes per side). Set aside to cool.
- Place the onion, and peppers (sweet and hot) in the pan and saute until softened.
- Add the corn, black beans, spinach and seasonings and stir, heating through.
- Chop up the cooled chicken and then add to the pan. Stir well so that all is evenly mixed.
- Put into a bowl and add the cheese, mix and allow the cheese to partially melt.
- Place the tortillas in a damp towel and put in microwave for 30-60 seconds to warm. (this is essential since it makes the tortillas pliable and they won’t tear or break when folding.
- Take a tortilla and place a couple of tablespoons of the chicken mixture at one end, fold, tucking in the ends and secure with a toothpick.
- When all are done (5 is about what you should expect), place on a baking pan large enough so they don’t touch and place in freezer for at least 4 hours, or longer (up to six months).
- When ready to heat, preheat oven to 400°. Place on a parchment lined baking sheet for about 20 minutes until the tortillas have crisped up. Remove toothpicks.
NOTES: You can vary the heat obviously by hotter chilis or change the cheese. You can deep fry these as well if you desire. Deep fry at 375° until golden brown. Do not defrost first. These can and probably should be served with a dip. I would suggest either a guacamole or a sour cream base with Mexican seasonings, i.e, cumin, chili powder, etc. This is a great appetizer for a Sunday football brunch
SOURCE: Adapted from All Recipes
OVEN TIME: 20 minutes
You can buy it in the grocery store.
Make some and you won’t regret it.
And your friends WILL know the difference.
Show you care.
- 16 oz of extra sharp cheddar (or split with half extra sharp and half smoky cheddar
- 8 oz of cream cheese (softened)
- a couple of cloves of garlic, chopped lightly
- 1/2 of a medium-sized onion, sautéed in some butter until caramelized
- 1 tsp Worcestershire sauce
- 1 tsp dry mustard
- 1 tbsp of Sriracha hot sauce
- 1/2 tsp or more cayenne
- 1/2 tsp pepper
- 1/2 c your favorite beer or more to consistency desired
- 4 slices of bacon, well crisped and crumbled
- Put everything UP to the beer in a food processor and whirr until smooth.
- While machine is running, pour in the beer until you get the consistency you desire, scoopable or spreadable would be good.
- Remove the dip to a bowl and stir in the bacon.
SERVES: 2 cups, maybe 20 or more servings
NOTES: This makes a great sandwich spread for chicken. You can also heat this up and make a more dipping sort of sauce if you wish.
SOURCE: Sherry Peyton
- Cheddar Stout Dip (fox17online.com)
- Irresistible Beer Cheese Dip (whatchamakinnow.blogspot.com)
- Beer Cheese (ironfuel.wordpress.com)
Ever since I discovered jalapeno poppers, I’ve become a bit addicted to them. Like most “hot” things, it gets tamer with time, and that is certainly true of these.
While I like other recipes I’ve tried, this one is great. A few of these and you might skip the main course.
Great finger food on football days.
The guys love this stuff.
Brave kids like it too.
Is that enough incentive?
- 6 larger jalapeños, slice in half the long way, seeded and deribbed as you desire (if you want the heat, take the seeds and add them to the filling mix.
- 4 oz of cream cheese
- 4 oz beef chorizo, cooked down and drained of fat
- 6 slices of bacon
- 1 tbsp of Sriracha hot sauce (optional)
- Set the sliced jalapeños aside.
- Place the seeds, if using in a bowl.
- Add softened cream cheese and the chorizo and mix thoroughly
- Add the Sriracha sauce if using, and mix again.
- Spoon into the jalapeño halves.
- Cut each slice of bacon in half and wrap around each jalapeño half. Secure with a toothpick if needed.
- Place on a cooling rack placed on a foil-lined cookie sheet.
- Place in a 425° preheated oven until bubbly and the bacon is crisped nicely. (check after 15 minutes, and every 5 minutes thereafter until it is as you wish it.
- Cool to near room temperature.
SOURCE: Sherry Peyton
COOKING TIME: 20 minutes
- Jalapeno Cornbread Poppers (foxyfatandfabulous.wordpress.com)
- Healthy Jalapeno Popper Boats (littlefoodcottage.wordpress.com)
Oh the delightful wing.
I am old enough to remember when the wing was considered the least of the chicken for the most part. Right along with the back. The breast was prized second only by the leg. The thigh was an after thought. The wing? Oh just a little piece of taste. Nothing to sink your teeth into.
What a difference today!
I suspect there are sites devoted to just wing recipes and plenty of testosterone-laden dudes who spend most weekends at the grill trying to gain recognition as the King of Wings.
Well, I have always loved wings, long before it was fashionable. And I still love them, and I too love them in all their various gowns of flavor.
This one is hot. And utterly delicious.
I have no idea why they are called Calgary Hot Wings, but there is a story there I’m sure.
- 2 lbs chicken wings
- 2 cups beer (your choice)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder
- 1/2 teaspoon celery seed
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter (melted)
- 1/4 cup red Thai sweet chili sauce (Sriracha is my favorite)
- 1/2 cup hot sauce (Crystal-brand, Frank’s or Tabasco)
- 2 tbsp chopped fresh cilantro
1. Rinse the chicken wings under cold running water and blot dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer they marinate, the more pronounced the beer flavor will be.
2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
3. Drain the wings in a colander and blot them dry with paper towels; discard the beer. Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
4. Set up the grill for indirect grilling and preheat to medium.
5. When ready to cook, brush and oil the grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves. There should be no trace of red at the bone.
6. Transfer the wings to a clean shallow serving bowl.
7. Pour the butter, Sriracha, and hot sauce into a bowl and mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You’ll want to provide plenty of napkins to your guests.
NOTES: I serve the sauce on the side so that people can adjust the heat as they wish. I also didn’t use any wood chips which were recommended in the recipe. You could do this in the oven at about 425° for 30 minutes.
- Restaurant Styled Buffalo Chicken Wings (audreyamah.wordpress.com)
- The Original, Anchor Bar Buffalo Wings (wheresthedrama.wordpress.com)
- Sriracha Buffalo Wings (ketchupmustardsriracha.wordpress.com)
- Recipe -Hooters Buffalo Wings (njmendoza0730.wordpress.com)