Classic Buffalo Wings

By cookism

What's the quintessential snack to pig out while watching football? Burritos? Tortilla chips? Corndogs? While these are all more than legitimate game munchies, nothing sets the heart racing and tastebuds smoking better than classic buffalo wings and a good mug of beer. Thanks to the state of Buffalo, football matches are never the same again. Soaked in a crimson-orange tongue-searing sauce and paired with luscious blue cheese dip to put out the fire in your mouth, this potent poultry finger food is sure to pump you up for any game. But a friendly tip: be sure to have those paper towels ready. It's gonna get messy. So forget about those rival fans. These guys are on your team.

Ingredients

• For Buffalo Wings Marinade:
• [[Buffalo Wings]]
• 10 Chicken Wings (cut into drumlets & winglets)
• Pinch of Salt & Black Pepper
• 1 tsp of Paprika
• 1 tsp of Cayenne Pepper
• 1/2 tsp of Baking Powder
• For Coating & Frying:
• 1/2 cup of Potato Starch
• 1/2 cup of Plain Flour
• Vegetable Oil
• For Buffalo Sauce:
• 3/4 cup of Frank's Hot Sauce (got it from Cold Storage in Singapore)
• 1 tbsp of White Wine Vinegar
• 1/2 tsp of Cayenne Pepper (to taste)
• 40 g of Butter
• 1 Clove of Minced Garlic
• 4 tbsp of Ketchup
• 2 tbsp of Honey
• Pinch of Black Pepper
• For Buffalo Wings Garnish:
• 1 tsp of Hot Chili Flakes
• 1/2 tsp of Cayenne Pepper
• 1/2 tsp of Paprika
• [[Blue Cheese Dip & Dippers]]
• 100 g of Blue Cheese (crumbled)
• 1/2 cup of Sour Cream
• 1/2 cup of Mayonnaise
• 1/3 cup of Buttermilk
• 1 tbsp of White Wine Vinegar
• Few drops of Worcestershire Sauce (to taste)
• Pinch of Black Pepper
• Chopped Chives (for garnishing)
• 1 Carrot (cut into strips)
• 1 to 2 stalks of Celery (cut into sticks)
• Makes 10 three-joint wings & 11/2 cup of blue cheese dip

Details

Adapted from cookism.tumblr.com

Preparation

Step 1

1. Place winglets and drumlets in a large mixing bowl. Add in salt, black pepper, cayenne pepper, paprika and baking power. Mix well, wrap the bowl with a plastic wrap and place it in the fridge. Allow it to marinate for at least 30 minutes.
2. In the meantime, cut carrot and celery into sticks and prepare the blue cheese dip. However, if possible prepare the dip one day ahead to enhance its richness. Store it in an airtight container and place it in the fridge for later use. To make the dip, add sour cream, mayonnaise, buttermilk, crumbled blue cheese, white wine vinegar, worcestershire sauce and black pepper in a large mixing bowl. Mix till creamy and smooth. It is okay to have small lumps in the dip.
3. Soak carrot and celery sticks in an ice bath to enhance their crunchiness.
4. When the chicken is marinated, add potato starch and plain flour into a ziplock bag. Mix by sealing and shaking the bag. Using tongs, add chicken wings into the bag. Seal and shake the bag till wings are evenly coated with flour.
5. Add oil into a deep frying pot (enough to cover the chicken wings). Test the oil by dipping a dry wooden chopstick or the handle of a dry wooden spoon into the oil. If the oil starts bubbling, it is ready for frying! Shake off excess flour from the chicken and gently add them into the oil. Fry for 5 to 6 minutes till golden brown. Place cooked wings in a bowl lined with paper towel to absorb excess oil.
6. Add sauce ingredients into a pan, mix well and bring it to a simmer. Remove from heat and add in the chicken wings. Using tongs, toss and coat wings.
7. Place carrot and celery sticks, blue cheese dip and buffalo wings on a serving plate. Garnish blue cheese dip with chopped chives and buffalo wings with a mixture of hot chili flakes, cayenne pepper and paprika. Ready to serve!