New York pub style Buffalo chicken wings
- B-well
- Jan 9, 2017
- 2 min read
Here is our take on the classic New York pub style Buffalo chicken wings, you can now have the best pub style buffalo chicken wings in the world from the comfort of your own home. If you want to make your husband,the happiest man in the world, then make him this dish.
Ingredients:
25 to 30 whole chicken wings, approximately 1.3 to 1.8 kgs ½ cup all-purpose flour B-well canola oil for frying 1 cup Cayenne Pepper hot sauce 8 Tbsp butter 4 Tbsp white vinegar ¼ tsp garlic powder 1 tsp Worcestershire sauce
Method:
1. Remove wing tip from each wing; split each wing at the joint joining the drum and flat part.
2. Add ½ cup all-purpose flour to gallon or 3.5 liter size zip locking bag. Add wings 10 at a time and shake to coat. Tap off excess flour before frying.
3. Add 2 to 3 cups of B-well canola oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 190 C before you being frying your chicken wings.
4. Fry no more than eight to 10 wings at a time in oil at 190 C, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the inside.
5. For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings you run the risk of drying out the meat.
6. Add more oil, one cup at a time, as needed but bring oil back up to 190 C before continuing to fry the chicken wings.
7. Drain the wings on paper towels or paper bags for a few minutes.
8. Add chicken wings to a large bowl. After all the wings have been fried, pour the original Buffalo wing sauce over the chicken wings.
9. Cover the bowl, and shake to completely coat the chicken wings.
10. Serve chicken wings hot with celery sticks, carrots sticks and blue cheese dressing.
11. If you have extra Buffalo chicken wing sauce left, serve on the side for dipping, if desired.
Method for making Buffalo Chicken wing sauce:
1. In a medium pan over medium heat, melt the butter. 2. Once the butter melts, add in the cayenne pepper hot sauce, white vinegar, garlic powder and Worcestershire sauce. 3. Reduce to low and stir to sauce to blend well. Bring to a slow bubble, then remove from heat and set aside. 4. Let the original Buffalo chicken wing sauce sit for a minute or two before tossing with the cooked chicken wings. 5. For a little extra kick, add ½ teaspoon of ground black pepper to the sauce when you melt the butter.
TIPS: You can mix together 2 tablespoons B-well creamy gourmet mayonnaise and 1 cup sour cream, to use as a dipping sauce, this will help fight the heat of the buffalo sauce.
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