VAEATS friend Cynthia Graubart [LINK], shares a favorite recipe for Buffalo Chicken Wings, just in time for this weekend’s Super Bowl. The recipe comes from her tome, Chicken: a Savor the South cookbook.
Recipe after the Jump
One local note: Cynthia’s recipe calls for a classic hot sauce such as Tabasco, but we like to kick things up with Virginia Beach-based Speedy’s Hot Sauce [LINK] every chance we get.
½ cup butter
1 cup Louisiana-made hot sauce, such as Frank’s or Tabasco
2 tablespoons white vinegar
2 pounds chicken wings, tips removed and separated at the joint
Freshly ground black pepper
Canola oil or shortening for frying
Blue cheese dressing
Melt the butter with the hot sauce and vinegar in a saucepan over low heat.
Fit a rimmed baking sheet with a wire rack and set aside. Season the wings with salt and pepper. Fill a large Dutch oven with oil to a depth of 1 ½ inches (or enough shortening that when melted is a 1 ½ inches deep) and heat to 325° over medium-high heat. Add half the wings to the hot oil and cook for 7–8 minutes, turning occasionally.
Remove the wings to the prepared rack. Brush the wings with the hot sauce, coating all sides. Repeat with the remaining wings. Serve with celery sticks and blue cheese dressing for dipping.
Yields 4 appetizer servings
Other wing recipes in Cynthia’s book include Korean Twice-Fried Chicken Wings and Hoisin-Sauced SEC Wings.
Note: Tradition attributes Buffalo wings to Anchor Bar owner, Teressa Bellissimo, who cooked up the dish as a snacking 1964 at her Buffalo establishment.
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