Sometimes you have the biggest cravings for your favourite foods. At the weekend mine was for Buffalo wings. I first tried these like most people on a holiday to The US, as soon as I tried them that was my starter of choice for the rest of the holiday, and I didn’t deviate. Unfortunately once I returned home I was disappointed to find that the Wing sauce was not available in The UK (this was a few years ago) although I had brought a couple of large bottles back with me along with some A1 Steak sauce.
It turns out that the Buffalo Wing is so called as it was invented in the town of Buffalo in New York. The dish itself is found all over The US, and the flavour is now used on various chicken dishes, and even on crisps and snacks. Hot wings are gradually making their way across the pond and you can now find them in some American style diners. With that migration across the pond you can now find Buffalo or Cayenne Pepper hot sauce in the majority of supermarkets. But, before Hot Sauce was readily available I spent the odd weekend here and there trying to perfect that distinct taste, with what I could get my hands on. This was the end result:
- 1 tbsp butter <melted>
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chilli powder
- 4 tbsp Tabasco
- 4 tbsp Red Wine Vinegar
This one is fairly simple to do. Melt your butter, and then add all of the other ingredients. With a whisk mix it all together and then pour over your chicken and get stuck in! Serve with a blue cheese of ranch dressing as a dip. Now though I’ve become seriously lazy and just use either Franks Wing sauce or Franks Red Hot Original.
I’ve also discovered that instead of all of that chopping up of the wings into two pieces (I’ve done a bit of googling and apparently they’re called the ‘drum’ and the ‘flat’ http://bit.ly/X17JZm ). It’s so much easier to use thigh meat seeing as its already had its skin and bone taken out, and its a lot more flavourful, all you need to do is fry it.
For the chicken take an egg and about 200g of plain flour and season the flour liberally with salt, pepper, and smoked paprika. Then dip the chicken in the egg, dust in the flour, then deep fry or if you don’t have a deep fryer about an inch worth of oil in a wok does the same job. Once its all cooked and golden smother it in your hot sauce and enjoy!