Let's Wing It for the Super Bowl!
Buffalo chicken wings, or Buffalo wings as they are more commonly known, were first prepared at the Anchor Bar on Main Street in Buffalo, New York in 1964. Teressa Bellisimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings, soaking them in hot sauce, and serving them to their bar patrons with celery sticks and blue cheese salad dressing.
My first experience with "real authentic wings" was on an overnight in Buffalo at the Airways Motel...now a parking lot at the Buffalo International Airport. The wings were simply awesome and "addiciting" at the same time. You never had to set an alarm clock at the Airways 'cause those wings would start flying around about 4 to 4:30 in the morning...(big grin).
Next time Steve don't have a triple order.
A simple recipe you can make up on the fly so to speak for Buffalo wings use the unbreaded "flat and drummies" part of the chicken wing section. Deep fry them till done, I like mine a little bit on the crsipy side. Then literally soak 'em in a cayenne pepper based sauce, drain and serve.
The original sauce is composed of only five ingredients: cayenne pepper sauce, white vinegar, margarine, salt, and garlic. When using a prepared hot sauce of vinegar and cayenne pepper, the recipe is simply a mixture of hot sauce and melted butter.
Serve with celery sticks and lots of blue cheese dressing on the side. Buffalo wing sauce can be made with a variable amount of heat , "hot", "medium", or "mild" to suit your own taste...
Have fun with this narative of a recipe...it really is easy to do and you will be pleased with your results...
(source: Wikipedia contributors, "Buffalo Wings," Wikipedia: The Free Encyclopedia, accessed 02/02/2005 http://en.wikipedia.org)
Buffalo Chicken Wings
(not authentic but very good)
2 pounds broiler-fryer chicken wings
1 cup cooking oil
2 cups cider vinegar
1 teaspoon salt
1/2 teaspoon cayenne pepper to taste
1/8 teaspoon garlic powder
1/8 teaspoon nutmeg
1/8 teaspoon celery salt
dash ground cloves
Creamy Blue Cheese Dipping Sauce: recipe follows
In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper,
cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well.
Cut chicken wings in half at joint; remove wing tips and reserve for later use
Dip wing drummettes into sauce and place into shallow roasting
Bake for 10 minutes at 500°F., turning and basting with sauce several times
until wings reach desired crispness. Remove from oven, drain and remove to a warm
platter garnished with celery sticks.
Serve with Creamy Blue Cheese Dipping
Creamy Blue Cheese Dipping Sauce:
In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed),
1/4 cup chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1
tablespoon lemon juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese.
Stir and add salt, pepper, and cayenne to taste. Cover and chill.
(source National Chicken Council - Eatchicken.com)
San Antonio Style Chicken Wings
12 Chicken wings
1 cup picante sauce
1/3 cup Catsup
1/4 cup Honey
1/4 teaspoon Cumin -- ground
2/3 cup Sour cream -- dairy
Preheat the oven to 375 F.
Cut wings in half at joints; discard wing tips.
Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour
over chicken. Place in refrigerator; marinate at least 1 hour, turning
once. Drain chicken, reserving marinade. Place on rack of foil-lined
Bake at 375F. for 30 minutes. Brush chicken with reserved marinade;
turn and bake, brushing generously with marinade every 10 minutes,
bake until tender, about 30 minutes.
NOTE: At this point, chicken may be refrigerated up to
24 hours. To serve, place 6 inches from heat in preheated broiler;
broil 4 to 5 minutes. Turn; broil 4 to 5 minutes or until heated
Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or until sauce looks dry.
Spoon sour cream into small clear glass bowl; top with remaining 2/3 cup picante sauce.
Makes 24 appetizers.
Just Can't Get Enough Great Chicken Wings
12 Chicken wings (2 lbs.)
1/2 cup Margarine or butter --
1 Envelope Lipton Recipe
Secrets Savory Herb with
Garlic Recipe Soup Mix
1 teaspoon Cayenne pepper sauce -- Optional
Cut tips off chicken wings (save tips for soup or broth.)
Cut chicken wings in
half at joint. Deep fry, bake or broil until golden brown and crunchy.
In medium bowl, blend margarine, savory herb with garlic recipe soup
mix and cayenne pepper sauce.
Note: Add more or less cayenne pepper to match
your heat tolerance.
Add chicken wings; toss until
Serve over greens with cut-up celery, if desired.
Have a great Super Bowl Weekend! Let me know if you liked any of these recipes...Let's see who to root for?
"The Super Bowl Game is Better With Great Salsa!"