Of course when you think of Buffalo you think wings, so we won’t disappoint. I am including a recipe for what many call the “original” wing sauce, from Buffalo itself. This entire situation is easy if you are careful and take your time.
Buffalo Chicken Wing Recipe
5 pounds of Chicken Wings
2 gallons of Oil (canola or peanut are my favorites)
1 1/2 cups Louisiana Hot Sauce 3 oz
2 Sticks margarine
4 Tb White vinegar
1/2 ts Celery seed
1/2 ts Cayenne pepper
1 ts Red pepper
1/2 ts Garlic salt
1/4 ts Black pepper
1 ts Worcestershire Sauce
-optional for more rounded heat-
1/2 cup Chipotles in Adobo (pureed with juice)
Outdoor Turkey Cooker with Pot
Long Skimmer (aka Spider)
Large bowl or bucket with lid for tossing
Paper towels and a tray for draining
Hi temp thermometer (candy thermometer works best and it’s cheap)
Make your Wing sauce ahead of time by placing the Hot sauce, margarine, vinegar, celery seed, cayenne, red pepper, garlic salt, black pepper, Worcestershire, and optional chipotle puree in a sauce pan over medium-low heat until the butter is melted. This sauce will store, refrigerated, for a week.
For the cooking:
1. Preheat the oil to 350 degrees.
2. Cook the wings in small batches until a thermometer into the thickest part of the largest wing reads 165 degrees about 15-20 minutes. Use the spider to remove the wings, use oven mitts to protect yourself from splattering grease. (additionally, you can precook the wings ahead of time in a 350 degree oven for 30 minutes) If you precook the wings they cook faster and become crispier, that’s how I do it.
As always, if you have any questions, drop me a post.! Cheers.