CRAZYCOOKER
New member
REAL BUFFALO WINGS
2 lbs. whole wings, or wing pieces
3 tablespoons butter
1 cup Louisiana style hot sauce, your choice
1-2 cloves minced garlic, or 1/2 to 1 tsp. garlic powder (optional)
1 minced habanero
salt and pepper to taste
enough oil for frying (optional)
Note: Please use gloves for handling peppers to remove seeds and membrane (optional).
Joint wings, discarding wing-tips or save them for stock, and lightly sprinkle salt and pepper on them. Place in gallon zip-lock bag. Add garlic and rub garlic onto wingettes through bag. Let sit for at least 30 minutes on the counter, or up to overnight, in refrigerator.
Remove from refrigerator and allow wings to come to room temperature.
While waiting for wings to warm, combine hot sauce, minced habanero and butter in a medium sauce pan, then bring just to a boil; reduce to simmer and simmer until thick, whisking occasionally (about 30 min). Set aside. (It may solidify, this is fine and won't affect quality. It may also appear chunky, this is fine, too, just whisk a little more.)
While wings are still barely cool, heat oil to 375°F or until a very TINY drop of water sizzles when splashed on surface. When oil is hot, fry wings a few at a time in a single layer at least 10 minutes or until at desired doneness. (I prefer 14 minutes.)
Drain in a colander/strainer lined with paper towels. Place slightly cooled wings in a clean 1 gallon zip-lock bag and add sauce. Rub sauce onto wings until coated.
Serve with celery and carrot sticks, Ranch or blue-cheese dressing, and lots of napkins.
NOTE: For healthier wings, omit frying and bake wings for up to one hour, turning once, at 375°F, after bringing up to room temperature.
2 lbs. whole wings, or wing pieces
3 tablespoons butter
1 cup Louisiana style hot sauce, your choice
1-2 cloves minced garlic, or 1/2 to 1 tsp. garlic powder (optional)
1 minced habanero
salt and pepper to taste
enough oil for frying (optional)
Note: Please use gloves for handling peppers to remove seeds and membrane (optional).
Joint wings, discarding wing-tips or save them for stock, and lightly sprinkle salt and pepper on them. Place in gallon zip-lock bag. Add garlic and rub garlic onto wingettes through bag. Let sit for at least 30 minutes on the counter, or up to overnight, in refrigerator.
Remove from refrigerator and allow wings to come to room temperature.
While waiting for wings to warm, combine hot sauce, minced habanero and butter in a medium sauce pan, then bring just to a boil; reduce to simmer and simmer until thick, whisking occasionally (about 30 min). Set aside. (It may solidify, this is fine and won't affect quality. It may also appear chunky, this is fine, too, just whisk a little more.)
While wings are still barely cool, heat oil to 375°F or until a very TINY drop of water sizzles when splashed on surface. When oil is hot, fry wings a few at a time in a single layer at least 10 minutes or until at desired doneness. (I prefer 14 minutes.)
Drain in a colander/strainer lined with paper towels. Place slightly cooled wings in a clean 1 gallon zip-lock bag and add sauce. Rub sauce onto wings until coated.
Serve with celery and carrot sticks, Ranch or blue-cheese dressing, and lots of napkins.
NOTE: For healthier wings, omit frying and bake wings for up to one hour, turning once, at 375°F, after bringing up to room temperature.
