Buffalo Wings - Restaurant Style (Made at Home)

My husband and I have a tradition of watching the Detroit Red Wings at a sports bar and eating Buffalo wings. Isn't that cute? Come on, it's a little cute. We try to do this once a year, preferably during playoffs (assuming the Red Wings are in the playoffs). This year I offered to make wings at home, and my husband thought that was a great idea. At that point the pressure was on since we are particular about our wings. In other words, we are "Buffalo Wing" snobs. Hands down our favorite, wings are Outback's Kookaburra Wings. These wings set the bar. I do not think the batches of wings I made at home are equal to Outback wings. However, my husband and I agree that they are better than many wings we've had at other restaurants.  I would put these wings in second place better than any Buffalo wing I've had except Outback. The recipe below is for mild wings which is my husband's preference. I'll indicate how you can make them hotter. Just for fun here is a Wikipedia link on the origin of Buffalo  wings.

Buffalo Wings - Restaurant Style (Made at Home)
3 lbs of wing sections (this yielded about 18 wingettes and drummettes)
1/4 cup of flour (you could use a gluten-free blend or omit)
3/4 teaspoon of pepper
17 oz bottle of olive oil (I strained the oil and am saving it for up to 3 uses)
1/4 cup of butter (I used unsalted)
1/8 cup of hot sauce (I used Frank's Hot Sauce - this amount will make mild wings - use more for a hotter sauce)
1 teaspoon of chili powder
3/4 teaspoon of salt
1/2 teaspoon of cayenne (this amount will make mild wings - incrementally increase for hotter wings)
1/4 teaspoon of paprika
1/4 teaspoon of onion
1/4 teaspoon of garlic

1) Pat dry the chicken wings with paper towel.

2) Cut off the wing tip and freeze for a later use like making Homemade Chicken Stock In a Crock Pot.

3) Find the joint between the drummette and the wingette then cut between the joint.

4) Continue until you've cut all the wings you should have 16 - 20 pieces.

5) Mix flour and pepper in a small dish.

6) Toss the drumettes and wingettes in the flour mixture in batches.

7) Place wings in olive oil preheated to 350 degrees and fry for 5 minutes on the first side.

8) Flip chicken wings with tongs to cook for 5 minutes on the second side.

9) After 10 minutes of total frying flip the wings back to side one for a final 5 minutes of cooking.

10) The frying will take at least two batches of 9 pieces each. After the first batch is done place the wings on paper towel to help absorb extra oil. You can keep the first batch warm in an oven heated to 250 degrees in an oven-safe dish as you make the second batch.

11) Repeat the same steps for the second batch of wings. While the second batch is frying mix the remaining dry spices for the wing sauce: chili powder, salt, cayenne, paprika, onion, and garlic.

12) Melt the butter and pour in a mixing bowl large enough for all 18 wing pieces.

13) Add the hot sauce to the butter.

14) Add the spice mixture to the butter mixture.

15) Blend the mild sauce mixture.

16) After draining the second batch of wings on paper towel place all the wings in the bowl with the sauce mixture.  Toss and flip the wings in the bowl to coat them evenly.

17) At this point eat and enjoy, or let cool and freeze in a single layer on a cookie sheet. You can reheat fully cooked and frozen wings in a 400 degree oven for 15 - 20 minutes.

frozen

reheated

This post is linked to the following link parties: Feeding Big (In and Out of the Kitchen)