RE: [CH] Hot wings
Steve Zinski (szinski@richmond.edu)
Thu, 19 Feb 1998 13:44:32 -0500
Genuine Buffalo wings (born in Frank and Teressa's Anchor Bar in
Buffalo, New York) can be easily made at home. You need only pick up a
bottle of Durkee's "Red Hot" pepper sauce (if you read the label you
note that it is made using "Frank's original recipe") and follow the
recipe printed on the label (something like 1-Tbsp melted butter mixed
with 1/4-cup sauce).
The trick to making truly awesome wings (crispy on the outside, moist
and fall-off-the-bone tender on the inside) is to use a pressurized
deep-fat fryer (or "broaster"). You must deep fry the wings without
pressure until they are brown and crispy, then close the lid and
pressure-fry for an additional 10 minutes (total cooking time is about
15-20 minutes). KFC and other restaurants all use commercial broasting
units; residential models are hard to come by. Mine is about 20 years
old and is made by Wear-Ever (it's called a "Chicken Bucket"). Do not
use a standard pressure cooker as they are designed for cooking with
water/steam and cook at lower temperatures and higher pressures.
Broasters cook at higher temps and lower pressure.
Remove the wings from the fryer, drain on a paper towel, toss in the
sauce mixture to completely coat, and serve with fresh bluecheese
dressing (Marie's brand is good), celery, carrot sticks, and fine beer.
They'll be the best wings you ever ate!
--Steve