RE: [CH] Hot wings
Steve Zinski (szinski@richmond.edu)
Thu, 19 Feb 1998 15:30:16 -0500
> .....I believe that to really be Buffalo Wings, there are other
> ingredients, even if not listed on the label. My husband was there
during
> the big era of the wing and ate many. We add white, black, and red
pepper
> and saute onions and garlic in the butter before adding the Franks.
Yes, a friend of mine from Buffalo, NY, tells me that he adds ground
white pepper and, sometimes, prepared horseradish to his which adds a
bit of bite. Never tried the onion and garlic, though. I'll have to try
it.
> >Remove the wings from the fryer, drain on a paper towel, toss in the
> >sauce mixture to completely coat,
>
> .......a crucial step here is to then bake the wings for an additional
> 10-15 minutes to get the sauce to bake on to the wing. We deep fry or
bake
> first til almost done, steep wings in the sauce for as long as you can
> (sometimes days if we are planning ahead and not on a whim when we
want
> wings in the next hour!). He says that the restaurants (the on in
Buffalo
> and then the one he went to a lot in Fredonia used to broil the sauce
on to
> the wing but you have to really watch them as they burn easy.
I find that the sauce soaks in nicely using my broasting technique (the
wings do need to be crisp on the outside, however) with no need to cook
in the oven. Whether the sauce is baked into the meat or soaked into
the outer crust, the Frank's recipe is finger licking good!
--Steve