Buffalo Style Chicken Wing Recipe

3      Reviews by:    Johnny Davis   This recipe is the way chicken wings were actually cooked in a popular wing restaurant in McDonough, GA. No breading - just wonderful chicken wing taste complemented by wing sauce of choice. Food Category:    Chicken and Fowl Cuisine Origin:    Northeastern    Servings: 1 of 10 Wings Calories: 382 per serving Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   9 Minutes Total Time:   24 Minutes

INGREDIENTS

• chicken wings, disjointed - drums and flats
• oil for cooking wings
• sauce of choice - search recipes for Buffalo Wings Hot Sauce

DIRECTIONS

• The perfect amount of time to cook chicken wings is 8 minutes. The time will vary according to what you cook the wings in and the temperature of your oil. The difficulty of cooking at home, as compared to a restaurant, is that it is difficult to maintain a constant temperature with the oil at home. Restaurant fryers, as opposed to home appliances, monitor the temperature of the oil and quickly "recover" to the proper temperature.
• The ideal temperature of the oil is 350°F. It is very difficult for Fry Daddys, etc., to maintain that temperature once wings are added to the hot oil. The home chef's challenge is to maintain that temperature throughout the cooking process. If that goal is achieved, cook for 8 minutes and the wings will be done, will be moist one the inside and have a very nice crispy crunch on the outside.
• 10 - 12 wings per pound is for the 8 minute cook time. If you have wings about the size of your thumb (a waste of money) the wings will cook a lot quicker. There are larger wings than 10 -12 but they are hard to find, but will take longer to cook. Have the wings as dry as possible and fully thawed if previously frozen. If the wings are in a container with water present, drain the wings in a colander until the liquid is drained away. It is not necessary to have the wings totally dry, but CAUTION, adding water to hot oil will cause splattering and possible overflow.
• Have a long handled slotted spoon or tongs or something with which the wings may be moved around inside the oil once they have been added to prevent them from sticking together. Fill a large pot with enough oil to prevent the wings from touching the bottom of the pot once the wings are added. Heat the oil to 350°F or even closer to 400°F if you have a thermometer. Add the wings one at a time and try to keep the wings from touching as you add them. You won't be able to do that once you add enough wings, but try. Once you add a dozen or so wings, carefully move them around a little to keep them from sticking together. An 8 qt. pot will hold 24 wings quite well. Once all wings are in the pool, set a timer for 8 minutes. Take a drum out and cut down close to the bone to check doneness or use a thermometer to verify 165°F. Wings will continue to cook when removed from the hot oil.

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