Saturday, March 24, 2012

Mmmmmm... Wings.

Normally at the top of every blog I would credit any websites or chefs that invented the recipe I used for that day. Today I actually invented the recipe we will be using from my own experience and research over the course of my cooking past time.

I love Buffalo Wings. Period. There are very few entree`s and fewer appetizers I love more than wings. Thin sauced, thick sauced, a lot of sauce, little sauce, it doesn't matter. I love good wings. Today's goal was to try to create a quality wing recipe from my head and experimentation, and I believe I succeeded. This recipe is a very basic wing recipe, that can be either be made straight up or bent to serve your own creativity.

For this recipe you will need:

1/2 cup Frank's Red Hot Sauce
1/4 cup melted butter (salted or unsalted depends on you)
1 tsp. Worcestershire
1/8 tsp. Cayenne
Approx. 3lbs. Chicken Wings

Before we get to the down and dirty I want to address some food safety here. We are using raw chicken. I'm not paranoid but I am intimately aware of the crazy stuff that can come from handling raw chicken. Please pay attention to what you are doing, and touching. Also PLEASE PLEASE PLEASE wash your hands often.

OK the first thing you'll need to do is set your oven to 375. (I realize most wings are fried, but honestly I didn't want the mess and hassle this time around) You'll also want to set up your cut board and get a good knife ready, because you'll likely need to perform some surgery.

The wings I bought came packaged as below. Unlike in your grocers freezer section or how you see wings in restaurants they come as whole wings. This is not really a big deal. You simply take a wing and cut off the "tip" section at the joint. You can discard the tip, we will not be using them. Then I found it easiest to stand up the wing joint down, and cut into the joint attempting to get your knife in between the bones. Once you've got the process down, this will go quickly. Just set them on a plate on the side until you've completed the surgery portion of this dish. I hope the pics down below help, it's difficult taking super helpful pics on your own while working with raw poultry.

Before the next step, please take out your sheet pan and cover it with aluminum foil, then spray it down with Pam. Don't be scared to be liberal with the Pam by the way, chicken stuck to a pan is never fun. Set the pan by your sink.

After you've cut up all your wings, take your plate to the sink and run cold water over them, trying to get a decent rinse on all the pieces. Have a few paper towels handy, and one by one dry off the chicken, after which set them on the pan. Continue this process until you've washed, dried, and placed all your chicken.

Place your wings in the oven and set your timer for 10 minutes. After your timer goes off quickly flip all your wings over, and put them back in the oven for an additional 10 minutes. Now, on the nectar of the gods, BUFFALO SAUCE!

For as good as buffalo sauce is, it's dumb how simple it is make. In a bowl simply mix the all the ingredients listed above. Use a whisk to combine everything, and simply dip a spoon in and taste. If it doesn't taste "deep" enough, use more Worcestershire sauce. If it's not hot enough use more cayenne (CAREFULLY). As mentioned before the recipe I came up with is very basic and can be customized very easily to suit your individual wing craving experience.

Pretty soon your wings should be done baking. They should appear pretty similar to the picture below.

Now the fun part of making wings is "coating" the wings with sauce. This is done with a bowl, preferably metal. Simply put your wings in the bowl, add the sauce, and toss. I included a video of this process to illustrate how it should be done.

Now as I said in the video that CAN be your finished product if you wish. Just please be sure the chicken is cooked thoroughly and you're good to go!

IF you like a more baked in flavor, set your oven to "Broil" and let it heat up for a few minutes. Finish coating all your wings and set them back down on the pan. Once your oven has heated up, put your wings under the broiler, for about 6-8 minutes. Longer if desired. The finished product should look like the picture below. (on a side note: you can also toss them in sauce a second time after you've broiled, which is what I plan on doing the next time I make this recipe)

The smell is fantastic. When I plated as you'll see below I kept some wing sauce for additional dipping, and put some celery and bleu cheese on the dish as well. Believe it or not, that's it. That's all it takes to make wings at home, about 1 hour front to back. They're simple, they're delicious, and best of all they're easy. Eat well everyone!

1 comment:

  1. I always do a few batches and after cooking before sauce I freeze a few for later quick grabs when company drops in. Thanks for your sauce recipe, look forward to trying.