Original Ny Buffalo Wings Recipes

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BUFFALO CHICKEN WINGS



Buffalo Chicken Wings image

Americans are a wing-loving people. The Buffalo variety, by most accounts "invented" at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. These can be made on the grill or in the oven.

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds of chicken wings
1/3 cup relatively mild hot sauce
4 tablespoons melted butter
1 tablespoon sherry vinegar or white vinegar
1 tablespoon minced garlic
salt and pepper

Steps:

  • Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes. (You can also broil in the oven on a sheet pan, flipping wings halfway through.)
  • While the wings cook, combine 1/3 cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar or white vinegar, 1 tablespoon minced garlic, salt and pepper in a large bowl.
  • When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides. (Or return to the broiler for a few minutes.)

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 38 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 589 milligrams, Sugar 0 grams, TransFat 0 grams

BAKED BUFFALO WINGS



Baked Buffalo Wings image

For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version - or simply to add some vegetables to your spread? Try these Buffalo crudités.

Provided by Ali Slagle

Categories     snack, dips and spreads, poultry, appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 ounces blue cheese, crumbled (about 3/4 cup)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice or apple cider vinegar
1 to 3 tablespoons milk or buttermilk, or to taste
Kosher salt and black pepper
3 pounds chicken wings, or any combination of drumettes, wingettes and tips
1 tablespoon baking powder
Kosher salt and black pepper
1/3 cup Buffalo-style hot sauce, such as Frank's
3 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 garlic cloves, minced (about 2 teaspoons)

Steps:

  • Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
  • Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
  • Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
  • In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
  • Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
  • As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
  • Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
  • Serve with extra buffalo sauce and the blue cheese dip.

Nutrition Facts : @context http, Calories 963, UnsaturatedFat 46 grams, Carbohydrate 5 grams, Fat 75 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 28 grams, Sodium 1440 milligrams, Sugar 1 gram, TransFat 1 gram

ORIGINAL BUFFALO WINGS



Original Buffalo Wings image

If you are looking for a less greasy alternative, grill the meat instead of frying. Serve with blue cheese dressing. You can also use thighs in this recipe. Using thighs is less wasteful - no bones, no tips to throw away. Just good eating! Serve these wings with blue cheese dressing.

Provided by Nancy Blair

Categories     Appetizers and Snacks     Spicy

Time 30m

Yield 24

Number Of Ingredients 6

4 pounds chicken wings
salt and pepper to taste
4 cups vegetable oil
¼ cup butter
2 teaspoons hot pepper sauce
1 teaspoon distilled white vinegar

Steps:

  • Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C).
  • Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.
  • Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl.
  • Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.

Nutrition Facts : Calories 509.1 calories, Cholesterol 63.3 mg, Fat 50.7 g, Protein 13.9 g, SaturatedFat 9.4 g, Sodium 79.1 mg

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Top Asked Questions

Who invented Buffalo chicken wings?
The story goes that Teressa Bellissimo of Anchor Bar in Buffalo, New York is the creator of the original buffalo chicken wings recipe. Her son and friends were hanging around the bar with grumbling stomachs.
What is the recipe for Buffalo Wild Wings?
Ingredients 1/2 cup Louisiana hot sauce (Frank's is the brand used in Buffalo) 8 tablespoons unsalted butter (1 stick; or margarine) 1 1/2 tablespoons white vinegar 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder 1/2 teaspoon Worcestershire sauce Salt (to taste) 30 chicken wings
Can you cook Buffalo Wings in oven?
Though many modern Buffalo wing recipes suggest baking wings in the oven to make them healthier, that’s not the way Teressa made the original batch in 1964. Anchor Bar’s Signature Recipe gives you permission to bake the wings if you’d like, but if you’re shooting for truly authentic wings, deep-fry them.
What kind of sauce does Buffalo wings use?
Buffalo Wings. These are the Buffalo-resident's Buffalo wings: true to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce.

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