Buffalo Wings Recipe Anyone?!
I'm Australian and was wondering if anyone had a good recipe for buffalo wings!.!.!.i love them!Www@FoodAQ@Com
Answers:
Get frozen wings, and fry in corn oil, and coat these in Tabasco sauce!.Www@FoodAQ@Com
Buffalo Chicken Wings
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
1!. Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C)!. Deep fry chicken wings in oil until done, about 10 minutes!. Remove chicken from skillet or deep fryer and drain on paper towels!.
2!. Melt the butter in a large skillet!. Stir in the, vinegar and hot pepper sauce!. Season with salt and pepper to taste!. Add cooked chicken to sauce and stir over low heat to coat!. The longer the wings simmer in the sauce, the hotter they will be!. Serve warm!.Www@FoodAQ@Com
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
1!. Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C)!. Deep fry chicken wings in oil until done, about 10 minutes!. Remove chicken from skillet or deep fryer and drain on paper towels!.
2!. Melt the butter in a large skillet!. Stir in the, vinegar and hot pepper sauce!. Season with salt and pepper to taste!. Add cooked chicken to sauce and stir over low heat to coat!. The longer the wings simmer in the sauce, the hotter they will be!. Serve warm!.Www@FoodAQ@Com
When making wings I like to bake them first then fry them!.
Cut the tips off then cut at the next joint!. Bake at 350 for about 20-30 minutes or until they are done!. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce!.
also I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up!.
To make hot sauce!. Here in the US there is a brand that is pretty common to start with!. It is Franks Red Hot, doctor it up a bit and you end with with a good sauce!. Here is how I doctor mine up!.
1 big bottle franks
1/2 cup butter
1-2 tablespoons itailian seasoning
1-2 cloves grated garlic-optional
Heat in sauce pan!. I like to cool mine to about room temp then put it in food processor until it cools a little more!. This makes it combine better for reheating!.
This also keeps well in an air tight conatiner in the fridge!.
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Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever!.
Ingredients:
1 heaping cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
3/4 cup ketchup
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon salt
In a small saucepan, bring rhubarb and water to a boil!. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender!. Remove from the heat; cool slightly!.
Place rhubarb in a blender or food processor; cover and process until smooth!. Set aside!.
In the same saucepan, saute onion in oil until tender!. Add garlic; saute 1 minute longer!. Add the remaining ingredients!.
Whisk in rhubarb puree until blended!. Bring to a boil!. Reduce heat; simmer, uncovered, for 5 minutes!. Use as a basting sauce for grilled meats!. Store in the refrigerator!. Yield: 2-1/3 cups!.
Or This is my Absolute Favorite for WIngs:
Honey Soy Sauce:
1/2 cup butter
1 cup honey
1 cup soy sauce
1 cup terriyaki sauce
1 tbsp seseme oil
1 tsp fresh grated ginger
Heat in a sauce pan until melted and combined!. Keep unused portion in the fridge in an airtight container!. Heat a little for each use!.
Www@FoodAQ@Com
Cut the tips off then cut at the next joint!. Bake at 350 for about 20-30 minutes or until they are done!. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce!.
also I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up!.
To make hot sauce!. Here in the US there is a brand that is pretty common to start with!. It is Franks Red Hot, doctor it up a bit and you end with with a good sauce!. Here is how I doctor mine up!.
1 big bottle franks
1/2 cup butter
1-2 tablespoons itailian seasoning
1-2 cloves grated garlic-optional
Heat in sauce pan!. I like to cool mine to about room temp then put it in food processor until it cools a little more!. This makes it combine better for reheating!.
This also keeps well in an air tight conatiner in the fridge!.
---------------
Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever!.
Ingredients:
1 heaping cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
3/4 cup ketchup
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon salt
In a small saucepan, bring rhubarb and water to a boil!. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender!. Remove from the heat; cool slightly!.
Place rhubarb in a blender or food processor; cover and process until smooth!. Set aside!.
In the same saucepan, saute onion in oil until tender!. Add garlic; saute 1 minute longer!. Add the remaining ingredients!.
Whisk in rhubarb puree until blended!. Bring to a boil!. Reduce heat; simmer, uncovered, for 5 minutes!. Use as a basting sauce for grilled meats!. Store in the refrigerator!. Yield: 2-1/3 cups!.
Or This is my Absolute Favorite for WIngs:
Honey Soy Sauce:
1/2 cup butter
1 cup honey
1 cup soy sauce
1 cup terriyaki sauce
1 tbsp seseme oil
1 tsp fresh grated ginger
Heat in a sauce pan until melted and combined!. Keep unused portion in the fridge in an airtight container!. Heat a little for each use!.
Www@FoodAQ@Com