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Author:
Franco Salzillo
Wings are more popular than ever, but the quality has gone down, especially the store bought kind. The good news is that making wings at home is super easy, and you don’t even need a deep fryer; you just need some wings, spices and the mighty Buffalo sauce.
So, here’s an idea, the next time you have friends coming over to watch a game, bring out a platter of homemade wings — juicy but crispy and addictively spicey, these are game-changers. And although there are many ways to season wings, from Teriyaki wings to garlic-lemon, the recipe below is for the classic Buffalo wings.
You can make buffalo wings with boneless wings, drumettes or wingettes AKA flats. Make sure you get nice chicken, though. If pasture-raised and organic, even better.
You’ll also need oil to fry the wings to crispy perfection, and for the coating, you’ll need cornstarch to give wings their signature crispiness, cayenne pepper for some heat, garlic powder, salt and pepper. Again, you can use any seasoning, literally, and you can come up with something fascinating!
Did you know the first ‘Buffalo’ wings were served in the Anchor Bar in Buffalo, New York, in 1964? Back then, no one wanted wings; butcher houses literally discarded them.
Some experts say wings go back all the way to prohibition era in the 1920s, where wings were served as beer snacks in speakeasies. Who thought about smothering wings in the spicy Buffalo sauce and serve them with celery sticks and cheesy dip? Perhaps we’ll never know, but now you can be part of wings’ history by making your own!
Pat the chicken wings dry with a paper towel and set aside.
In a mixing bowl, combine the cornstarch, cayenne pepper, salt, black pepper and garlic powder.
Coat each wing in the cornstarch mixture. Dissolve any lumps and ensure an even coating. Set the wings aside.
In a pot or saucepan, heat at least 2 inches of cooking oil to 350°F.
Deep-fry the wings in batches of 3-4 pieces. Set them aside over a cooling rack after 6-8 minutes or until golden and cooked through.
Let the wings rest for 10 minutes before coating them in a mixing bowl with Buffalo sauce to taste and serve with a blue cheese dip.
