Chicken wings
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The key to good Buffalo Wings is how you prepare them as well as the
ingredients and the handling of the wings. The most successful wings
served up here in Buffalo are what they call "Grade A Grinders."
Fresh wings that are very large and meaty. Usually, you cannot get
them in a frozen package, but can get them from a poultry dealer.
Once you find them make sure they are absolutely fresh. Wash them in
cold water, split them at the joint and remove the tips. Place them
on a rack on a pan and refrigerate overnight to let the blood and
water drain out of the wings. THIS IS A REAL KEY. Drying the wings
under refrigeration will help to make them a much crispier product,
once deep fried. Next, use a deep fryer or a very heavy deep pot with
a thermometer and add the oil. Peanut oil is very good, or a
commercial product such as can be found at a restaurant cash and
carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending
on the size of the fryer, deep fry the dry wings 6-8 minutes in small
batches, until thoroughly done and golden brown. Hold the cooked
wings in a warm oven if necessary. A combination of melted margarine
and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce
will add the right zing. The key here is to add just enough sauce to
coat the wings - the more sauce you add, the hotter they will be. For
the very brave, 1 part margarine to 3 parts hot sauce and 1 part
Tabasco is referred to as "Suicidal Wings" by the late and dear Don
Bellissimo, who owned the Anchor Bar. Working quickly, place the deep
fried wings in a large bowl and add the sauce mixture, shaking to
coat them. There are many good hot sauces to use; the one they use is
either Durkee Franks Red Hot Sauce or Wingers Original, again found
in a restaurant cash and carry. Celery sticks and chunky blue cheese
dressing (Ken's Buffalo Style Blue Cheese is a popular one) and
plenty of napkins.
