THE ORIGINAL BUFFALO NEW YORK CHICKEN WINGS
This is another recipe I usually serve my guests because it is so popular! Just simply
great for guests. Lots of fun. Serve with cold beer. Before chicken wings became so
popular I was familiar with eating them. They originate from Buffalo, New York, thus
the common name “Buffalo Wings.” When I used to visit my friend in Buffalo, New
York way back before “wings” became so popular (1975), we used to go out to a bar and
eat “wings.” In those days Buffalo was famous for their delicious chicken wing recipe.
Anywhere you went in Buffalo you would see signs on establishments advertising their
“Buffalo Wings.” Buffalo, New York was the only place you could really get them at
that time. They were a very popular tourist attraction in Buffalo, New York. The
original Buffalo, New York wings were always served with celery sticks and creamy blue
cheese to dip the celery in. Most establishments only used FRANK’S HOT SAUCE for
their wings (still available).
Bag of frozen chicken wings
Classic Sauce:
Franks Hot Sauce, butter, red wine, garlic powder, ACCENT’ food flavor enhancer,
Hidden Valley Ranch dressing (in the bottle)
Deep fry about 18 wings at a time (you can use a quarter inch of oil in a large skillet if
you need to).
Don’t defrost. Fry until they are golden crispy on both sides. Watch out
for the splattering.
Dump them in a large bowl. Season with a little pepper, garlic
powder or onion powder while frying if you want to, but no salt!
WITH CLASSIC HOT SAUCE:
In a separate microwave safe bowl dump in about a quarter cup or half cup of FRANK’S HOT SAUCE,
a lump of butter (I use a half stick), a quarter cup of nice red wine (I use Gallo Livingston
Cellars Rose’), a quarter teaspoon of garlic powder, a dash of ACCENT’ food flavor
enhancer (MSG), a tablespoon of Hidden Valley Ranch dressing from the bottle (secret
ingredient, shhh!).
Microwave just until butter is melted. Mix.
Pour this sauce over the
cooked wings in the other bowl. Mix the wings around until all the wings are coated with
the sauce.
Serve, EAT and ENJOY!
Have plenty of napkins handy.
OR TRY THE ALTERNATE ASIAN SAUCE WITH YOUR WINGS:
In a separate bowl dump in about 6 or 7 tablespoons of La Choy Light soy sauce (only
use this brand or the recipe will not turn out well), a quarter stick of butter, one teaspoon
of yellow mustard, one quarter teaspoon of garlic powder, a dash of ACCENT’ food
flavor enhancer (MSG), and one tablespoon of apple vinegar. Microwave this just until
the butter is melted. Mix.
Pour this sauce over the cooked wings in the other bowl. Mix
the wings around until all of the wings are coated with the sauce.
EAT and ENJOY!
Have plenty of napkins.
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