Buffalo Wings

I’ve decided to make my triumphant return to the blogosphere after months of laziness and quality time in my sweatpants. It’s not that I haven’t been cooking (although for awhile I wasn’t cooking anything spectacular), it’s that I’ve been less than motivated to update. But those days are over! I’ve decided to spend more time focusing on things that I love (cooking, writing) and less time on things I don’t (no comment).

On to the food!

A few months ago I saw of Cooks’ Illustrated and thought it looked like a winner. I don’t usually buy this magazine but thought that an entire magazine about American Classics would come in really handy. The issue has recipes for things like ribs, mac ‘n cheese, fried chicken, brownies, egg salad, cobbler etc.

Flipping through my heart immediately fell for the Buffalo Wings recipe. Now, I’m not a big fan of chicken, I don’t like separating wings, and I don’t enjoy deep-frying but something about the idea of making Buffalo Wings warmed my little icy heart.  Who doesn’t love these crunchy, saucy, spicy, boney nuggets of goodness?  And aren’t you tired of crappy wings?

This recipe is FANTASTIC.  I’ve made them a few times now and every time has been a total success.  Dare I say, the recipe is foolproof. The wings are even good as leftovers.  I brought some to work for lunch the following day and they were delicious.  BUT be forewarned, wings are NOT a good work lunch.  Super awkward and messy to eat.  There is NO classy way to eat a chicken wing.  And the knife and fork route is not even an option.

I would say that this recipe is great for “game day” but really, I’ve never done anything for a game day in my life.  So I will end by saying this is a great recipe for any day, whether or not you are a sports fan.

BUFFALO WINGS

From: Cook’s Illustrated
Serves 6 To 8 As An Appetizer

4 tablespoons unsalted butter
1/2 cup Frank’s Louisiana Hot Sauce
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1-2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at the joint
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks
1 recipe Blue Cheese Dressing (recipe follows)

1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.

2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees. While the oil heats, mix together the cayenne, black pepper, salt, and comstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.

3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with carrot and celery sticks and Blue Cheese Dressing on the side.

BLUE CHEESE DRESSING
Makes About 1 1/2 Cups

5 ounces crumbled blue cheese (about 1 cup)
6 tablespoons buttermilk
6 tablespoons sour cream
4 tablespoons mayonnaise
4 teaspoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon garlic powder
Salt and ground black pepper

Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds. Stir in the sour cream, mayonnaise, vinegar, sugar, and garlic powder. Adjust seasoning with salt and black pepper to taste. (The dressing can be refrigerated in an airtight container for up to 1 week.)