It’s Super Bowl Sunday and while I’m not happy that our Pittsburgh Steelers aren’t playing, I am very excited to have one of my all-time, most favorite foods; Classic Buffalo Wings.
Growing up I remember my grandmother taking me to the Young Men’s Club in little California, PA on the weekends that I stayed with her for wing night. Crispy fried wings bathed in butter and garlic sauce were our favorites.
And “flippers” were a regular meal that my mom would make; very lightly breaded, fried chicken wings. Dad and I would drizzle ours with hot sauce while mom ate hers plain.
It wasn’t until I went to college that I ate real-buffalo wings. Crispy wings, tossed in buttery hot sauce dipped in blue cheese dressing from the Wing King in Clarion, PA were my favorite take out food. I know my friends were sick and tired of how frequently I suggested we ordered them.
Because of my love-afair with wings, of course I perfected how to replicate that crispy wing slathered in sauce at home. And while you can bake them (I’ve included those instructions too) I don’t suggest it.
Wings should be fried.
End of discussion.
I know many of you are shuttering at the idea of deep-fat-frying, thinking it’s not a healthy way to cook… I want you to realize that the QUALITY of the food you are frying and the fat you are frying in determines the wether frying can be a part of your healthy diet.
I’m not saying to fry everything, every day. I am saying that the idea of fried foods being unhealthy is based on using toxic, rancid, unstable vegetable fats for frying.
For the healthiest wings, I suggest pastured chicken wings and LARD from naturally raised pigs.
The next factor to remember is that you NEVER want to overheat your fat until it smokes. Our household rule is to never heat fat over 340 degrees F.
Keeping your temperature under 340 can be challenging when you are frying on your stove top, too quickly the heat can get away from you, overheating it and making it less-healthy.
My secret to temperature controlled, mess-free, quick clean-up, frying is THIS 3.5 quart deep fryer with patented EZ Clean oil-filtration system for convenient deep frying, cost savings, and simple oil storage.
It’s nearly 5:30 pm, time to start making our wings so I better wrap up this post. I hope both teams play great games, the players stay safe and the Patriots (aka Cheat-triots as I like to call them) LOOSE! Go Falcons!
- 12 whole chicken wings
- Lard or palm oil for frying (omit if baking wings)
Buffalo Wing Sauce:
- To make the sauce: In a small-size saucepan over medium heat, combine the hot sauce, butter, garlic, and Worcestershire sauce. Bring to a simmer while whisking. As soon as the liquid begins to bubble, remove from the heat and set aside.
- Prepare wings by cutting them into 12 drumettes and 12 wingettes (if wing tips are included, remove and save to use in chicken bone broth later).
- For classic Naked Wings: Arrange on a paper towel lined plate and allow to dry until ready to bake or fry.
- For Breaded Wings make the wings: Place the breading mix, garlic powder, salt, and cayenne pepper into a resalable plastic bag, and shake to mix. Add the separated chicken wings, seal, and toss until the wings are lightly coated with the breading mixture. Place on wax paper–lined plate(s) and refrigerate for at least 1 hour.
- For Baked Wings: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper. Bake the wings until no longer pink in the center and crispy on the outside, about 45 minutes. Turn the wings over halfway during baking so they cook evenly. Remove from the oven and toss with the sauce just before serving.
- For Deep-Fried Wings: Heat oil in a deep-fryer or large-size heavy-bottomed pot to 350°F (180°C). Fry the wings in batches until crispy, 15 minutes. Drain on a paper towel–lined plate, and toss with the sauce just before serving.