A Crispy, Tangy Chicken Wing Recipe (Fit for a Legal Brawl)
The humble chicken wing. A bar staple, a party favorite, a source of endless flavor combinations. But did you know this seemingly simple dish has a history as heated as the sauce it's often bathed in? That's right, the origin of the "Buffalo" wing is a topic of much debate, with two restaurants in upstate New York locked in a legal battle for over 30 years.
This article dives into the delicious world of Buffalo wings, exploring the contenders in the "who invented it?" debate, then offering a recipe that captures the true spirit of this iconic dish.
The year is 1964. In Buffalo, New York, two establishments stake their claim on the invention of the Buffalo wing: The Anchor Bar and Duff's Famous Wings.
The Anchor Bar's Story: Legend has it that Teressa Bellissimo, owner of The Anchor Bar, threw leftover wings into a vat of hot sauce for her son and his friends one night. The rest, as they say, is history.
Duff's Famous Wings' Version: Duff's claims their co-founder, Dominic Buffalino, dreamt up the recipe while working at another restaurant.
The truth? It may forever remain a mystery. Regardless, both establishments have played a significant role in popularizing the Buffalo wing, and their rivalry only adds to the allure of this dish.
Before we delve into the recipe, let's address the two crucial aspects of a great Buffalo wing: crispness and flavor.
The Double Fry: The secret to a truly crispy wing lies in the double fry. A low and slow first fry renders the fat, while a high-heat second fry creates that addictively golden brown exterior.
The Sauce: The Buffalo sauce is a symphony of flavors, typically combining Frank's Red Hot sauce with melted butter and a healthy dose of cayenne pepper. Adjust the spice level to your preference, but remember, a little goes a long way.
This recipe captures the essence of the Buffalo wing, delivering crispy perfection with a balanced, slightly kicky sauce.
Ingredients
- 1-pound whole chicken wings, separated at the joint (drumettes and flats)
- Vegetable oil, for frying
- Salt and freshly ground black pepper
- 1 cup hot sauce (such as Frank's Red-hot)
- 1/2 cup unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon cayenne pepper (more to taste)
- 1/4 cup chopped fresh parsley, for garnish (optional)
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Instructions:
Prep the Wings: Pat the wings dry with paper towels. This ensures crispy skin. Season generously with salt and pepper. Exclamation
First Fry: In a large pot or Dutch oven, heat enough oil to come halfway up the sides over medium heat (around 325°F). Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through (165°F internal temperature). Drain on paper towels.
Increase the Heat: Increase the heat of the oil to medium-high (around 375°F).
Second Fry: Fry the wings in batches for another 3-5 minutes, or until crispy and golden brown. Drain on fresh paper towels.
Make the Sauce: While the wings are frying, in a medium bowl, whisk together the hot sauce, melted butter, Worcestershire sauce, white vinegar, and cayenne pepper.
Coating the Wings: Toss the hot wings in the sauce until well coated. You can do this in a large bowl or directly in the pot you used for frying (be sure to remove any residual oil first).
Garnish and Serve: Transfer the wings to a serving platter and garnish with chopped fresh parsley, if desired. Serve immediately with your favorite dipping accompaniments, such as blue cheese dressing, celery sticks, and carrot sticks.
Tips:
- Leftovers? No problem! Reheat wings in a preheated oven at 400°F for 5-7 minutes, or until crispy.
- Want to add some smokiness? After the first fry, toss the wings in a mixture of smoked paprika and brown sugar before the second fry.
- Feeling adventurous? Experiment with different hot sauce flavors or add a pinch of garlic powder to the sauce for a unique twist.
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