I am now officially leaning to not using the corn starch...See what you guys think...
J& J's Famous
Buffalo Wings
With a heavy chef's knife, separate chicken wings at joint
and tips. Discard tips. Pat dry and liberally season wings with spice
rub. Let stand in refrigerator in large
mixing bowl for 4-6 hours. Preheat oil
to 375 dgrees. While oil is pre-heating
pat wings dry again. In a mixing bowl
lightly dust wings with a small amount of corn starch. It is very important that the wings are dry
as the corn starch will "goop" on the wing.
Discard any excess corn starch.
It is very important to start with a dry wing. It is critical to achieving a "crispy" outer
crust that will stand up to sauce. In my
opinion, there is nothing worse than a "rubbery" chicken wing
Slowly drop wings in fryer.
If you have a small fryer, drop 4-5 at a time and once they are cooked
hold them in a warm oven. Lightly season with salt and pepper as soon as the
wings come out of the fryer. Personally,
I use a turkey fryer and can cook up to 20 lbs of wings at one time. Once wings
are in the oil, don't stir or shake them as the spice rub will come off. After 3-4 minutes of cooking time, use a
skimmer to move wings around so that they can cook properly. Allow 8-9 minutes of cooking time for regular
wings and 9-11 minutes for "extra crispy".
Melt butter in small sauce pan, add garlic and minced
onion and cook until both are
transluscent. Add Franks Red Hot or
Texas Pete's. Do not boil. Boiling causes the pepper sauce to lose it's
heat/strength. Stir Hot sauce until it is incorporated with the butter. For hotter wings I use Melinda's naga jolokia or habanero sauce. Be careful with both of this.. A little bit goes a long way on the Scoville
Heat Index. Finish with black pepper and
vinegar. Hot pepper jelly, honey, sugar
or Karo syrup can also be added to this mixture to provide a "sweeter
flavor". Just remember, the more you
cook the sauce, the milder it will become.
Add sauce to wings in a mixing bowl, toss thoroughly
and pour on to a warm plate. Remember to start out with less sauce than
more to preserve the crispiness of the wing.
Serve with crisp celery and blue cheese dressing. I like to hold my celery in a combination of
water and ice. This will make the celery
as "crunchy" and "fresh" as possible.
Rub:
¼ tsp Kosher Salt
¼ tsp white pepper
1 packet of Sazon (with achiote) Found in the "goya" section of your
supermarket.
¼ tsp of cayenne pepper
¼ tsp of Smoked Hot Paprika. Sweet paprika can be
substituted
¼ tsp of granulated garlic
Mix all and hold in bowl
Sauce:
1 tbsp of whole butter
1/2 tsp of fresh minced garlic
1 tbsp of finely minced onion or shallot
1 10 oz bottle of
"Texas Pete" or "Franks Red Hot" hot sauce
Black pepper to taste
¼ tsp of cider vinegar
This is ample rub and sauce for up to 4 dozen wings.
This post was edited on 10/4 5:03 PM by backcountry mounty
J& J's Famous
Buffalo Wings
With a heavy chef's knife, separate chicken wings at joint
and tips. Discard tips. Pat dry and liberally season wings with spice
rub. Let stand in refrigerator in large
mixing bowl for 4-6 hours. Preheat oil
to 375 dgrees. While oil is pre-heating
pat wings dry again. In a mixing bowl
lightly dust wings with a small amount of corn starch. It is very important that the wings are dry
as the corn starch will "goop" on the wing.
Discard any excess corn starch.
It is very important to start with a dry wing. It is critical to achieving a "crispy" outer
crust that will stand up to sauce. In my
opinion, there is nothing worse than a "rubbery" chicken wing
Slowly drop wings in fryer.
If you have a small fryer, drop 4-5 at a time and once they are cooked
hold them in a warm oven. Lightly season with salt and pepper as soon as the
wings come out of the fryer. Personally,
I use a turkey fryer and can cook up to 20 lbs of wings at one time. Once wings
are in the oil, don't stir or shake them as the spice rub will come off. After 3-4 minutes of cooking time, use a
skimmer to move wings around so that they can cook properly. Allow 8-9 minutes of cooking time for regular
wings and 9-11 minutes for "extra crispy".
Melt butter in small sauce pan, add garlic and minced
onion and cook until both are
transluscent. Add Franks Red Hot or
Texas Pete's. Do not boil. Boiling causes the pepper sauce to lose it's
heat/strength. Stir Hot sauce until it is incorporated with the butter. For hotter wings I use Melinda's naga jolokia or habanero sauce. Be careful with both of this.. A little bit goes a long way on the Scoville
Heat Index. Finish with black pepper and
vinegar. Hot pepper jelly, honey, sugar
or Karo syrup can also be added to this mixture to provide a "sweeter
flavor". Just remember, the more you
cook the sauce, the milder it will become.
Add sauce to wings in a mixing bowl, toss thoroughly
and pour on to a warm plate. Remember to start out with less sauce than
more to preserve the crispiness of the wing.
Serve with crisp celery and blue cheese dressing. I like to hold my celery in a combination of
water and ice. This will make the celery
as "crunchy" and "fresh" as possible.
Rub:
¼ tsp Kosher Salt
¼ tsp white pepper
1 packet of Sazon (with achiote) Found in the "goya" section of your
supermarket.
¼ tsp of cayenne pepper
¼ tsp of Smoked Hot Paprika. Sweet paprika can be
substituted
¼ tsp of granulated garlic
Mix all and hold in bowl
Sauce:
1 tbsp of whole butter
1/2 tsp of fresh minced garlic
1 tbsp of finely minced onion or shallot
1 10 oz bottle of
"Texas Pete" or "Franks Red Hot" hot sauce
Black pepper to taste
¼ tsp of cider vinegar
This is ample rub and sauce for up to 4 dozen wings.
This post was edited on 10/4 5:03 PM by backcountry mounty
