I thought it was hilarious when Jessica Simpson was asked if she wanted a buffalo wing, (on Newlyweds – please don’t judge but I watched every episode of the four seasons!), responded “No thanks, I don’t eat buffalos.” Ah, Jessica, buffalos don’t have wings! I have since found out it is quite common for the average Australian not to know that buffalo wings are actually marinated chicken wings.
Wikipedia tells me that buffalo wings are named after their city of origin, Buffalo, New York. However, the local residents refer to them as “wings” or “chicken wings”, not “buffalo wings”. I guess it is similar to how there is no “Singapore noodles” in Singapore!
Hubby and I don’t eat chicken wings often but when I saw them for $1.79 a kilo, I thought I could try making buffalo wings. I have only had buffalo wings at two places, TGIF’s here in Melbourne and recently on holiday in Hamilton Island. They are chicken wings that have been marinated in a tangy sauce and have a red-orange colour. They are normally served with celery sticks and a blue cheese sauce.
I found this recipe in “The Complete Chicken Cookbook” and have made them twice, cooked in 3 different ways! The first time I followed the instructions which called for coating the chicken wings in a dry powder mix, then deep frying the chicken for a few minutes. The chicken was then marinated overnight in a sauce mixture and pan fried/cooked on the BBQ. The second time I pan fried the chicken instead of deep frying (deep frying wastes too much oil) and put one lot in the oven, straight on some foil and the other lot on a rack, in the oven.
All three ways of cooking essentially tasted the same because the same marinade was used, but the cooking in the oven on a rack turned out best because they were crisper. I would rank the pan frying as the least favourite. I brought the second lot to a family dinner where there was way too much food, but my buffalo wings was the only dish that was completely eaten! Everyone loved them!
The blue cheese dipping sauce is also divine, though you can leave out the blue cheese if that’s not to your liking. I had also made the sauce using natural yogurt instead of sour cream because I didn’t have sour cream handy. I used the leftover blue cheese sauce the next day in a mash potato… OMG it was the best!
12 large chicken wings (just over a kilo)
1 tsp black pepper
3 tsp garlic salt
3 tsp onion powder
¾ cup (190ml) tomato sauce
3 tbsp (60ml) Worcestershire sauce
30g butter, melted
3 tsp sugar
Oil for frying
Tabasco sauce, to taste (optional)
1. Pat the chicken wings dry with paper towels. Cut the tips off each wing and discard. Bend each wing back to snap the joint, and cut through to create two pieces (wingette & drumette).
2. Combine the pepper, garlic salt and onion powder. Rub into each chicken piece. If you don’t want to get your hands dirty, you can use a spoon, but make sure each chicken piece is properly coated.
3. If deep frying, heat the oil to moderately hot in a deep heavy based pan. Cook the chicken in batches for 3-5 minutes until the chicken changes colour. Remove and drain on paper towels. If pan frying, cook the chicken for about 5 minutes on each side until the chicken changes colour. I cooked the wingettes and drumettes in separate batches.
4. Transfer the chicken to a non-metal bowl or shallow dish. Combine the sauces, butter, sugar and Tabasco if using. Pour the mixture over the chicken and stir to coat. Refrigerate, covered, overnight.
5. Preheat a BBQ grill or heavy pased fry pan to high. Lightly oil the pan and cook for about 10 minutes each side or until chicken is cooked through. Brush chicken with excess marinade while cooking. If using an oven, cook for about 20 minutes on 200C (180C fan forced) or until chicken is brown and cooked through. Brush chicken with excess marinade while cooking.
Blue Cheese Dipping Sauce
½ cup (125ml) sour cream
½ cup (125ml) mayonnaise
100g blue cheese (like blue castello, but I used the milder blue brie)
Chop up the cheese and mix all ingredients in a food processor. If the sauce is too thick, add a bit of water.
Or if you are too lazy to use a food processor like me (hate the washing up), just chop the cheese as fine as you can and mix with the sour cream and mayonnaise, squashing the cheese pieces as you are mixing.
Over & Out, Rilsta xx