You'll Love It, If You Make Your Own Buffalo Wings

By Author: Chris McCarthy
Total Articles: 12
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Now it cannot be that you have never tasted Buffalo Wings, let alone not heard about it. But have you ever wondered how these preparations got such an odd name, which doesn't give you the faintest of hints of what they actually are? Created in 1964, they have become so popular that hardly a sports bar and tailgate and a Super Bowl party are without Buffalo Wings on their menu.

History

Popularity is followed close on its heels by legends about its origins- the more unbelievable they are, more they are believed or perhaps popular. So it has been with Buffalo Wings. However in all these legends you will find consistency about two things. The first is that they appeared for the first time in the 60s at Frank Belissimo's Anchor bar in Buffalo - the first part of the name. Secondly, Frank's wife Teressa created these preparations of chicken wings and gave the sauce the second part of its name.

Initially, in the 70s its popularity was restricted to the eastern coast. It was in the early 80s, that the Hooter chain of restaurants recently founded with its menu built around this preparation, introduced it to the ...
... country. Domino's in 1994 and Pizzas in 1995 followed suit. Today Buffalo Wings, so to speak, have spread their wings far and wide. To name a few, you will find them in Yotsuya, Singapore and Japan. You will also find them serving the Emirs and Sheiks in Dubai and the United Arab Emirates.

The preparation at its simplest is chicken wings with the tip chopped off, fried and coated with hot sauce and served with blue cheese dressing. The exact recipe is difficult to get since it is a closely guarded secret.

However, below is given a recipe of this preparation, which might help you to develop your own signature Buffalo Wings.

Recipe

Buffalo Chicken Wings

This is the recipe that most people believe is used in Buffalo. It is easy to alter to suit your tastes.

- 4 pounds chicken wings
- Salt and freshly ground black pepper
- Vegetable oil for frying
- 1/4 cup butter or margarine
- 2 to 5 tablespoons of commercial Louisiana-type hot sauce
- 1 teaspoon white vinegar

Accompaniments:

- Blue cheese dressing
- Celery sticks

Preparation

Wash the chicken wings and pat dry with a paper towel. Chop off the wing tips. Use a sharp knife to separate the two remaining pieces at the joint. Sprinkle the wing pieces with salt and pepper.

Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.

Melt the butter in a saucepan over medium heat, add the hot sauce and vinegar and stir to combine.

Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks and blue cheese dressing.

Yield: 48 individual wings

Heat Scale: Medium to Hot

Author Bio

Chris McCarthy is the proprietor of InsaneChicken.com. Buy all of your favorite Wing Sauces and Hot Sauces from InsaneChicken.