In search of the perfect hot wing

Baking and slow-cooking are alternatives to the traditional preparation of Buffalo wings.

By
© St. Petersburg Times
published September 4, 2002

With baskets of 10, 20 or 30 Buffalo wings for sale at dozens of sports bars and restaurants in the Tampa Bay area, it's hard to believe that some people want to make them at home.

But they do, for various reasons.

Some people want to bake them to cut fat grams. Others take pride in being able to use the deep-fryer with aplomb. And there are always those who want to figure out a way to make them in a slow-cooker.

At the Anchor Bar in Buffalo, N.Y., home of the original hot wing, the chicken pieces are deep-fried and then rolled in a hot sauce.

The original sauce was a mixture of butter and hot sauce, but now you can buy Anchor Bar's wing sauce already bottled.

Purchase it online at www.buffalowings.com or order by calling the Anchor Bar direct at (716) 884-4083. Leave a message -- someone will get back to you.

The Internet offers dozens of recipes for wings, Buffalo-style and otherwise.

Here are three that make use of different cooking techniques.

Anchor Bar Buffalo Chicken Wings

4 to 5 pounds chicken wings

Freshly ground black pepper

Salt, optional

4 cups vegetable oil

4 tablespoons (1/2 stick) butter or margarine

5 tablespoons Louisiana-brand hot sauce or Tabasco sauce

1 tablespoon white wine vinegar

Chop off the tip of each chicken wing and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt, if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees).

Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.

When done, remove and drain on paper towels. Cook the remaining wings.

Melt butter or margarine over medium heat in a heavy saucepan, add hot sauce and vinegar. Stir well and remove from heat immediately.

Place chicken on a warm serving platter, pour the sauce on top, and serve.

Source: www.chefolder.com.

Crockpot Buffalo Wings With Blue Cheese Dip

16 chicken wings, about 3 pounds

1 1/2 cups bottled chili sauce

3 to 4 tablespoons bottled hot pepper sauce

1 recipe Blue Cheese Dip or bottled Ranch salad dressing

Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry.

Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to 31/2- or 4-quart slow cooker.

Combine chili sauce and hot pepper sauce and pour over chicken wings. Cover; cook on low heat setting for 4 to 5 hours or on high heat for 2 to 21/2 hours.

Serve chicken wings with Blue Cheese Dip or Ranch dressing.

Source: www.justcrockpotrecipes.com.

Blue Cheese Dip

1 8-ounce container sour cream

1/2 cup mayonnaise

1/2 cup crumbled blue cheese

1 clove garlic, minced

1 tablespoon white wine vinegar or white vinegar

In a blender, combine sour cream, mayonnaise, blue cheese, garlic and vinegar. Cover and blend until smooth.

If desired, top dip with additional crumbled blue cheese before serving.

Note: May be refrigerated for up to two weeks in covered container.

Source: www.justcrockpotrecipes.com.

Baked Buffalo Wings

2 tablespoons melted butter

1/4 cup hot pepper sauce

2 tablespoons white rice vinegar

30 chicken drummettes

Paprika

Celery sticks

Blue cheese dressing

Preheat oven to 350 degrees. Lightly oil a baking sheet. Mix together butter, hot-pepper sauce and vinegar. Dip chicken into mixture, then place on prepared baking sheet. Sprinkle lightly with paprika.

Bake until crisp and brown (about 30 minutes).

Serve with celery sticks and dressing.

Source: California Culinary Academy.

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