Buffalo wings come from America, or rather, from the city of Buffalo, where in the fall of 1964 they were prepared for the first time in one of the many bars. The peculiarity of this recipe is that the wings, thanks to the sauce and cayenne pepper, are quite piquant and very sharp. But, despite this, they become a popular snack at parties, are in demand in fast foods and pizzerias and are quickly eaten by beer.
Buffalo Wings
Ingredients. Chicken wings (10-12 pcs.), A quarter cup of hot sauce, butter (20-30 g), half a teaspoon of cayenne pepper, ground pepper, paprika, salt, half a glass of flour, several cloves of garlic. For frying vegetable oil.
Cooking. Rinse the wings thoroughly. We remove the last phalanx and dry. In a deep bowl, mix half a glass of flour with cayenne pepper, salt, paprika. Place the wings in a bowl with flour and spices and roll them well. Put in a large bowl and leave in a cold place for half an hour.
Pour the sunflower oil into the fryer (you can use a small cast-iron pan). We heat it to a temperature of 180 degrees and in small batches of several pieces, fry the wings for 15 minutes. If a pan is used, then the wings must be turned over so that they brown on both sides. As soon as they become golden brown, we take out and lay it out on a prepared towel or napkin.
To prepare a spicy sauce for wings, in a small saucepan, mix the mashed garlic, butter, any spicy sauce and black pepper. We put on a small fire and heat, not forgetting to constantly stir. After the butter has melted - remove the mass from the fire.
In a large bowl, cover the hot wings with freshly prepared sauce on all sides. Serve the buffalo wings hot. As a complement, you can offer cheese or garlic sauce.
Buffalo Wings
Ingredients. Chicken wings (18-22 pcs.), A can of tomato sauce, a pack of butter, a head of garlic, one hot red pepper, a spoonful of brown sugar, ground pepper, a couple of spoons of white wine vinegar, salt, spicy chicken seasoning. Sunflower oil for deep fryers.
Cooking. We take chicken wings (it is better to use large ones), wash and dry. Cut off the third phalanx. In the remaining part we make an incision on the membrane. We put the wings in a large bowl, rub with spices (salt, chicken seasoning, pepper) with several tablespoons of vegetable oil. Leave the wings in a cold place for several hours.
Pour the oil into the deep fryer, and when it is well heated, fry the pickled wings until they are brownish. Then we spread them on a napkin to get rid of excess fat.
Cooking the sauce. Finely chopped hot pepper , do the same with garlic. Melt a packet of butter in a large cast-iron skillet, add chopped hot pepper and stew it. Put garlic here and, stirring constantly, fry a little. Add tomato sauce (fresh tomatoes grated through a sieve) and, after making a small fire, boil the mass a little, stirring constantly. Pour wine vinegar, add sugar, salt. Gently place the wings in the resulting sauce and leave it stewed for 20 minutes. The dish is ready.
The sauce described above is perfect for cooking other parts of the chicken (thighs, drumstick). In addition, the Buffalo sauce can be added in the preparation of hamburgers, fish, french fries. As for the taste, each housewife can enrich it with her favorite spices, make it a little softer (putting less red pepper) or, conversely, sharper (adding Tabasco sauce or cayenne pepper). It all depends on your taste preferences. Experimenting with sauce, even a familiar dish can open from a completely new perspective.