The big championship football game will take place next weekend. Although the Bay Area does not have a team represented at the game this year, many will still tune in to see the final game of the season. While some watch for the game, others watch for the memorable commercials. For others like me, it will no doubt be the food. This week, I share my recipe for the favorite sports watching food: buffalo wings.
I have to admit I am not a fan of chicken wings. I don’t like eating chicken skin or chewing on the bones for that matter. This isn’t something new for me either. I can remember having to eat chicken wings as a child. Everyone in my family really enjoyed chicken wings and I sort of felt like I was suppose to like them too. Once I finished the ones given to me, I received, “Oh, you must have enjoyed those. Here, have more!” I can best compare my feelings to children who forced down vegetables they did not like only to be encouraged to eat more. But, I digress.
Despite my feelings on chicken wings, I can appreciate that others like them. They are quite versatile and can be prepared in a variety of ways. My family particularly enjoys oven fried wings with bread crumbs, grilled simply with salt and pepper and slowly roasted in the oven.
For many people, their favorite version of chicken wings are deep fried and dredged in a spicy, buttery hot sauce, more commonly known as buffalo wings. If texture and flavor is not enough, they are accompanied by celery and blue cheese dipping sauce. Buffalo wings do take a little more time to make at home, but the results are quite wonderful. With a little advanced preparation, making buffalo wings at home can be a fun experience. If you serve these wings at your next gathering, you are sure to be the party’s MVP.
Classic Buffalo Wings
Serves 8
Ingredients for chicken soak
3 to 3 1/2 pounds “party style” chicken wings
2 cups buttermilk
2 teaspoons salt
1/2 pepper
1/2 teaspoon cayenne pepper
Ingredients for chicken dredge
1 1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon garlic powder
Ingredients for wing sauce
3/4 cups hot sauce
1/3 cup melted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 quart of vegetable oil
Step 1: Rinse the wings under cool water and pat dry. Mix the buttermilk, salt, pepper and cayenne pepper. Toss the wings in the liquid mixture. Cover and refrigerate for at least six hours.
Step 2: Mix all the ingredients for the chicken dredge. Drain the chicken from the liquid mixture. Working in batches, dredge the chicken in the flour mixture, shake off excess flour and set aside. Meanwhile, heat the oil in a heavy pot to 350 degrees.
Step 3: Mix the ingredients for the wing sauce. Fry the chicken wings, six to eight pieces at a time, for 12 minutes – or until chicken reaches 165 degrees. Drain chicken on paper towels. Hold the chicken in a warm oven until ready to serve. To serve, toss the wings in the wing sauce mixture and serve immediately.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at
Th****************@gm***.com
.
