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The Wings Page
An Ode to Hot Wings ní Beer

Beer and Wings, Beer and Wings
Man how I love those greasy little things
The wings are good but the beer is finer
If only I had the cash to open a hot wing diner.

Give me some wings and a Kilians's Red
Iíll eat and drink till I pass out in bed
A pound of lard and a bottle of Tabasco
Then a pitcher of beer to forget the whole fiasco.

Make them so hot my brow will sweat
Little chickens everywhere begin to fret
When my arteries get clogged and I go into cardiac arrest
Iíll still eat those wings and say the hell with the breast
 

Some Wing Tips

The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings.  The most successful wings served up in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer.  Once you find them make sure they are absolutely fresh.  Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil.  Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry.

Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be.  For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Serve with celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.
 

Buffalo Style Chicken Wings with Blue Cheese and Celery
(Very hot and spicy!)

Hot Sauce

6 ounces Louisiana Red Hot Sauce or other brand like Tabasco
½ stick butter
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoon sugar
2 teaspoon Dijon mustard
½ teaspoon salt
Combine ingredients in sauce pan and heat to a simmer, then cool.

Blue Cheese Dressing

8 ounces blue cheese, crumbled
1 cup mayonnaise, Hellmannís
1 tablespoon white vinegar
2 tablespoons water
1 teaspoon sugar


Combine all ingredients and mix until well blended. Refrigerate until needed.

Wings

2 1/2 pounds of wings with the small tips cut off
1 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
3 cups vegetable oil for frying


Cut the small tips off the wings and wash in cold water. Dry with paper towels. Combine the flour, salt and pepper. Toss the chicken wings with the flour mixture in a plastic or paper bag coating the wings well with the flour. Deep fry wings, until golden and crispy in several batches. Watch out for the hot fat as it may sputter and pop due to the moisture content of the wings.

Place the cooked wings on brown paper to drain, then keep the wings warm in a 200 degree oven until they are all cooked.  Place in a large bowl, pour on the hot sauce and shake well (cover with foil or plastic wrap so you don't splash the sauce all over the place). Place on an oven proof serving platter and re-heat in a 325 degree F. oven for 5 minutes, then serve with celery sticks, blue cheese dressing, fresh soft white bread, and your favorite hot sauce.

Note Crispy wings absorb and hold sauce better. than greasy wings!
 

Another Buffalo Style Chicken Wing Recipe
 

3 pounds wings, split at the joint
½ cup salt
4 cups water
4 cups half & half
breading, see below
sauce, see below
1 can lard for deep frying


Place chicken in a mixture of salt and water, allow to refrigerate overnight. The next morning, remove chicken from salt water and place in bowl with half and half for at least eight hours.

Remove chicken and roll in breading. Place breaded pieces on plate and place in refrigerator for 90 minutes.

Deep fry or pan fry in lard for 3 minutes at 375 degrees, or until browned. Dip each piece in warmed sauce and serve immediately.

The Breading

2 cups flour
3 teaspoons baking soda
1 tablespoon paprika
1 teaspoon red pepper
1 teaspoon black pepper
1 teaspoon fennel
The Sauce
½  cup butter
2/3 cup Tabasco Sauce


Wing Links
 


The Anchor Bar in Buffalo, New York is the undisputed home of the Buffalo Chicken Wing. Frank & Teressa's Original Anchor Bar Buffalo Wing Sauce is the sauce that has taken the humble chicken wing from local reviews to national acclaim.
 

Closer to home, it's Hooters. Located in Merrilleville, South bend, and a couple in Chicago, this was the place we first fell in love with the good looking hooters hot wings. This is great site for Hooters history, if you care, and merchandise.