bits and pieces

Friday, November 22, 2013

Game Day: the best buffalo wings ever

A Game Day staple... 

And OMG it's Grey Cup time! 

No joke this was actually the very first recipe I ever posted on my blog. I'm hoping the orange wings bring the boys in green some luck this frosty weekend. 

Staying inside to watch? WARM UP WITH THESE HAWT WANGZ. I mean WINGZ!

Everyone can make chicken wings and it's waaaaaaaaaaaaaaaaaay better to make your own than order them in or make them from frozen (blech!). If you order them in they'll be all soggy and gross and lukewarm. MAKE SOME CHICKEN WINGZ. 

I find a good ratio is about 10 wings per person unless they're very very hungry. The important thing is not to over (or under!) cook your wings, and to make sure they have time to chill. Keeping them in the fridge for 90 mins+ is key to ensuring they're crispy and golden. Do not skip this step. You can even leave them in overnight which is what I do before a party/game day.

10 chicken wings
1/2 cup flour
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp salt (sometimes I substitute seasoned salt for an extra fun)
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper

for the sauce:
1/2 cup of butter
1/2 cup Louisiana hot sauce (or whatever. just hot sauce as long as it's a little thick). I uise Franks because, well, Franks. 
TO MAKE IT EXTRA HAWT - Add on tbsp of tabasco

1/4 cup crumbled blue cheese for topping, optional but really this is not optional. This is the way the god of buffalo wings wants you to eat buffalo wings. 
2 tbsp ranch for dipping (optional)

other things you'll need:
a deep fryer OR a wok with oil heated to 365 degrees, OR an oven. You can bake these bad boys for 12-14 minutes at 400. 
saran wrap
a cooking sheet
a sauce pan
a big bowl
paper towels

  1. mix your dry ingredients in a bowl (flour, salt, cayenne, paprika, garlic powder, onion powder, pepper). Mix them well. 
  2. dredge your wings in the dry mixture (make sure they've got a nice dusting of your flour mix all over them). 
  3. put your wings on a tray, cover them in saran wrap and chill in the fridge for 1 hour - 90 minutes 
  4. once those 90 minutes are up, turn on your deep fryer and heat oil to 365 degrees. 
  5. while your oil is heating melt your butter in a small saucepan. Once the butter is good and melted, mix in your hot sauce and your ranch sauce (OPTIONAL. I do it without the ranch and leave it on the side for dipping, but a lot of people like it mixed in). Set aside. 
  6. fry your wings for 8-12 minutes. They should be golden brown when you remove them from the fryer. Let them drain for a minute or so on some paper towels. 
  7. throw your wings in a big bowl and toss them with the sauce until they're coated. 
  8. make sure everyone has napkins and enjoy! 

notes: if you're swapping in your favourite hot sauce, note that the general rule is the hotter the sauce, the more butter you're going to want to pair it with. You can also mix up the spices used in the flour mix to your taste (tex mex/taco seasoning, citrus zest, etc). I'm personally not a huge fan of ranch, so usually I 'cut' my sauce with some chevre instead.