Buffalo Wings

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Full recipe

Buffalo wings are one of the most popular snacks in USA. Its recipe’s history is quite trivial, unlike the dish itself. The snack was invented by Teresa Bellissimo, the owner of Anchor facility in Buffalo, New York, in the far 1964. Actually, the name of the location was followed by the name of the wings. You can read more about it on Wikipedia.

My acquaintance with Buffalo chicken wings happened not so long ago, but I managed to fall completely in love with this recipe. I prepared them ten times for myself, my family and guests. And I have never heard any criticism about the dish. Now, it’s time to introduce the classic recipe to you, too.

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To prepare buffalo wings you need two main components: chicken and sauce.

Let’s start with the meat part. Chicken is most often taken from the wing part, but I’ll say honestly that from the thighs or hams turns out to be similarly delicious. In my store I sold the shoulder part of the chicken wing (1.3 kg), so I will cook from them.

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If you bought the whole wings, it is worth cutting them into 2-3 parts, the joints. The most extreme part without meat can be thrown out or left for broth. Wash the chicken well, pluck feathers, if they are present, and put into containers in which we will marinate.

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If you are in a hurry, skip the marinating stage. But the marinated chicken beforehand is more delicate, fragrant and delicious.

Fact

Now let’s move on to the marinade. Buffalo wings are suitable for almost any variant of marinating chicken: in soy sauce, tomato paste, orange juice, etc. So I advise you to try several different methods first, so that then you can stop at the most suitable one for you.

I stopped on kefir with spices. For this I take home kefir (450 g), salt (1 tbsp), paprika (1 tsp), dried garlic (2 tsp).

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If you use store kefir, it is desirable to choose not the most sour. You can also replace it with yogurt. From the spices I also add fresh golden pepper (2/3 tbsp) and drop a few drops of hot sauce.

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Instead of sauce, you can achieve spiciness with red pepper. Stir the chicken well in marinade and leave it for 1-2 hours.

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The original recipe implies deep-fried chicken preparation by pre-dipping it in a breading. But personally for me this option was more labor-intensive and the meat more fatty, so I prefer to bake in the oven.

Fact

When the meat is marinated, put the wings on a baking tray, covered with foil or non-stick mat. The foil can be pre-lubricated with oil.

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We put the chicken in the oven, heated to 200 degrees. Depending on the size of the wings and their number, baking takes 30 to 40 minutes.

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Most often I put on 25 minutes, then turn the wings and bake another 10-15.

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When the meat has 5 minutes to prepare, I start making sauce. On how to prepare the sauce for buffalo wings, depends almost all the success of the dish, so try to do everything correctly.

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To begin with, melt in a saucepan or pot of butter (50 g), adding sugar (2 tbsp). On a small fire, stir everything until completely dissolved.

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Then add tomato paste or sauce (3 tbsp), salt (0.5 tbsp), hot sauce or red pepper, black pepper (⅓ tbsp) and finely chopped garlic (2 cloves). Stir well, bring the sauce to a boil and take it off the fire. The result should be an aromatic homogeneous mass.

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Ready chicken put into a large bowl or pan, pour hot sauce and mix gently.

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That’ s all – unbelievably delicious buffalo wings ready. It remains to put them on a plate and serve them to the table. As a side dish to the wings are used carrot and celery bars.

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Also, the dish is perfectly combined with Blue Cheese Dip, which is made of cheese with blue mold.

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As you can see, the recipe is quite simple, but at the same time very tasty and unusual. So that the wings are not very spicy, adjust the amount of sauce or pepper to your taste. Instead of baking, when I’m at the cottage, I cook chicken on the grill.

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So you can safely try to cook buffalo wings in nature, cooking meat on the grill, and sauce – in the cauldron.

Bon appetit! Don’t starve 😋