I grew up in the land of the chicken wing. And it’s true, if you dare to be so ignorant as to say ‘hot wing’ in the greater Buffalo, NY area you run the risk of being shanked in a parking lot. Now that we have that out of the way, I can tell you how amazing my super duper “authentic” chicken wings really are. I didn’t have the need to make my own until moving to Alaska where it is virtually impossible to find a decent wing (no, Wings N Things is *not* authentic and they are terrible. So there.) I made my most recent batch (about 6 pounds) Saturday and today my other half just finally finished the leftovers. What’s the secret to great chicken wings even after they’ve been sitting for a few days? Let me tell you.
First of all, use fresh wings, never the pre frozen in a bag from the freezer section wings. Yes, they may be cheaper, but they just aren’t going to be good. Those wings are small and have been frozen with a coating of water and spices to make it look bigger in the bag. After thawing, you will see wimpy, disappointing little chicken arms which make you wonder why there isn’t a shell still attached.
Cut your fresh wings at the joint and set aside in a bowl. Fire up your deep fryer and await the magical 350*. Drop your first batch if wings in, checking every few minutes to make sure nothing sticks to the basket, and allows for even cooking.
While your wings are cooking, brew up some authentic chicken wing sauce. This is the same vintage the Anchor Bar in Buffalo uses (no cumin!) so check your sources if you think I’m a’bluffin.
- 1 Tablespoon butter
- 1 Tablespoon brown sugar
- 1 1/2 cups Franks Red Hot
- Dash of cayenne
Seriously. That’s it. That’s how easy it is to make a basic wing sauce. Feel free to jazz it up with any additional hot sauce (we like Blair’s Death Sauce – just a splash).
Your wings are done when they are floating and a nice golden brown. Pull from the fryer, dump in a bowl, and spoon a generous amount of sauce. Shake. And dig in.