Buffalo Wings

Standard

I always get bitin when I munch on those mouth-watering buffalo wings at places like Chili’s or Fridays. Each serving usually has six to eight wing pieces. Why, it posesses the ‘mahirap tigilan kainin‘ effect similar to when you eat butong pakwan or chicharon balat. And, going for seconds would  mean whipping out another P400 (or thereabouts) from your wallet. Tsk, so that’s P800 plus for the 16 precious wings. Over at  the grocery, 16 pieces would only cost you P300 or less. So, there.

Now, the point: MAKE YOUR OWN!

Buffalo wings originated from Buffalo in New York. It is famous for its taste, degree of ‘hotness’ and the blue cheese dip that traditionally goes with it. It’s very definitive of American dining especially among ‘clubbers’ who wolf these wings down while drinking some beer. In our native language, we refer to this buffalo wing dish as the perfect pulutan. Its spicy nature makes these drinkers drink more to numb the throat and mouth-tingling sensation caused by the spices.

This dish can be made in two ways: baked or deep-fried. I prefer the latter. While the former advocates health benefits (since it does away with cooking in oil), the later yields a better texture, appearance and taste.

Okay, to do this, you will need:

10 chicken wings, wingtips removed

1/2 cup hot sauce

1/4 cup melted butter

1 tbsp cayenne pepper

1 tsp paprika

salt and pepper to taste

1 tbsp worcestershire sauce

________________________________________

1. Season chicken with salt and pepper. Add hot sauce, butter, cayenne pepper, paprika and worcestershire sauce. Marinate for an hour.

2. Deep-fry chicken until cook. Pat dry. Set aside

3. Meantime, in a separate skillet, heat 1/4 cup oil.  Pour chicken marinade. Stir in chicken. Serve hot with dip.

_________________________________________

Traditionally, buffalo wings are served with blue cheese dressing. I did not have blue cheese when I cooked this today and so I settled for the next best thing, garlic-cream cheese dip.

To do it, you will need:

8 oz cream cheese

3/4 cup sour cream

(If youdon’t have sour cream, you may make your own. Just Mix in half a lemon juice or 1 calamansi or 2 tbsps vinegar onto 3/4 cup all purpose cream)

3 cloves of garlic, minced

salt and pepper to taste

__________________________________________

1. In a processor, blend in all ingredients until smooth in consistency.

__________________________________________

SERVE WINGS WITH CELERY STICKS.

Advertisements

4 responses »

  1. Hi Caren, I love chicken wings too. The original Buffalo chicken wings consists only of melted, salted butter mixed with Frank’s RedHot sauce. Once the wings come out of the deep fryer – season with salt and pepper then put them in a plastic container with a lid – add the butter-hot sauce mixture, put the lid – make sure you have a good seal and then shake until well coated.

    Cayene powder will do but using Frank’s RedHot sauce has that fermented cayenne pepper taste not to mention other condiments added to it i.e. vinegar etc.

    Happy eating!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s