Re: [CH] Hot wings
ChefChile@aol.com
Fri, 20 Feb 1998 18:29:55 EST
In a message dated 98-02-19 13:57:50 EST, szinski@richmond.edu writes:
<< Genuine Buffalo wings (born in Frank and Teressa's Anchor Bar in
Buffalo, New York) can be easily made at home. You need only pick up a
bottle of Durkee's "Red Hot" pepper sauce (if you read the label you
note that it is made using "Frank's original recipe") and follow the
recipe printed on the label (something like 1-Tbsp melted butter mixed
with 1/4-cup sauce).
The trick to making truly awesome wings (crispy on the outside, moist
and fall-off-the-bone tender on the inside) is to use a pressurized
deep-fat fryer (or "broaster"). You must deep fry the wings without
pressure until they are brown and crispy, then close the lid and
pressure-fry for an additional 10 minutes (total cooking time is about
15-20 minutes). KFC and other restaurants all use commercial broasting
units; residential models are hard to come by. Mine is about 20 years
old and is made by Wear-Ever (it's called a "Chicken Bucket"). Do not
use a standard pressure cooker as they are designed for cooking with
water/steam and cook at lower temperatures and higher pressures.
Broasters cook at higher temps and lower pressure.
Remove the wings from the fryer, drain on a paper towel, toss in the
sauce mixture to completely coat, and serve with fresh bluecheese
dressing (Marie's brand is good), celery, carrot sticks, and fine beer.
They'll be the best wings you ever ate!
--Steve
>>
I lived in upstate NY during the chicken wing era. Syracuse to be exact, ( I
know Buffalo is the home of the "Buffalo Wing") and made many wings while
trying to earn a living cooking at local bars and banquet facilities. Some
places fried the wings while others baked them. I prefer to deep fry the
wings.
Deep fried wings are crisp and juicy. Baked wings are mostly limp and
lifeless in my opinion. After deep frying for 10 minutes I would drain the
wings and place in a bucket with a generous ladle full of the sauce, and cover
the bucket and shake to coat all the wings. Serve immediately with real Blue
Cheese dressing and celery sticks.
Don't know about broasting, but most places I know of just deep fry the wings.
I only saw broasted chicken at one place, Frank's Pizza, and they weren't
wings, but actual chicken breasts and legs. they also had broasted potatoes.
Never tried it, but it looked good.
Well that's it for me.
Yours Truly in Supreme Heat
ChefChile@aol.com aka "John"
TCS Mystic Fire Priest
Monk of the SOB
Executive Chef Ring O' Fire C=:-)
Humble Servant to the Great Hab