Serious Buffalo Wings

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.

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.

2. 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.

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

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