These Buffalo Chicken Wings are exactly what they claim to be. EXTRA C.R.I.S.P.Y chicken wings. Two key steps ensure extra crispy buffalo chicken wings : Dredging them in a flour and cornstarch slurry transforms into a crunchy shell and double frying them. Tossed in a delicious Smokey Buffalo Sauce, these wings are a hit.
This extremely popular creation came out of a New York restaurant in the 60's by Teressa Bellissimo, who covered them in her own special sauce and served them with a side of celery and blue cheese. Since then, Buffalo wings have become the quintessential game day food in the United States served at bars, restaurants or ordered as take out.
HOW TO MAKE CRISPY CHICKEN WINGS:
Extra Crispy Chicken Wings with Buffalo Sauce
By Chef Jon Ashton
Ingredients:
2 quarts (1.9 liters) canola oil
1 cup (120 grams) all-purpose flour
3 tablespoons (45 ml) cornstarch
1 tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) kosher salt
3 pounds (1.4 kg) chicken wings, cut at joints
Directions:
Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil. Heat over medium-high heat to 350 degrees F (175 degrees C).
Whisk flour, cornstarch, garlic powder, cornstarch, salt and 1½ cups (360 ml) water in large bowl until smooth.
Working in in two batches, dip half of the chicken in the flour/cornstarch mixture. Let the excess drip back into the bowl and gently place in the hot oil. Increase heat to high, stir once or twice to keep the pieces separated. Cook for 7 minutes or until the coating is light golden brown in color and beginning to crisp up.
Remove the chicken with a slotted spoon and place on the prepared rack to drain briefly. Repeat process with second batch.
Once all chicken is cooked, heat the canola oil to 375 degrees F (190 degrees C). Carefully return all wings to canola oil and cook for another 7 minutes stirring occasionally, or until golden brown.
Remove the chicken wings with a slotted spoon, place on the prepared rack and let stand for 2 minutes.
Toss in your favorite sauce. I like to use the buffalo recipe below.
Serves 4 -6.
Buffalo Sauce
Ingredients:
8 tablespoons (120 ml) unsalted butter
2 garlic cloves, pureed on garlic press or rasp grater
1 cup (240 ml) Frank's Louisiana Hot Sauce
2 tablespoons (30 ml) Tabasco sauce (add more if you like wings spicy)
2 tablespoons (30 ml) dark brown sugar
1 tablespoon (15 ml) BBQ sauce
Directions:
Melt butter in small saucepan, add garlic and cook for 30 seconds. Whisk in hot sauce, brown sugar, and BBQ sauce until combined.
Makes 1 ¾ cups.
Full recipe: blog.crystalcr...
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