There are certain foods of home you simply learn to do without when living as an expat. Bagels, New York-style pizza, Cheetos, many ethnic-inspired cuisines. I cannot remember the last time I ate buffalo wings. It’s not about the kind of gross fried chicken wings that have more skin than meat; no, buffalo wings have always been about the awesome hot sauce marinade. Like a light bulb turning on above my head, it recently occurred to me that I most likely have all the necessary ingredients to make the sauce and should give it a try.
Here is the recipe I found in All Recipes:
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
- In a small bowl mix together flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass bowl and evenly coat with sprinkle flour mixture. Cover and refrigerate for 60 to 90 minutes.
- Heat enough oil to cover wings entirely, an inch or so deep, in a deep fryer to 375 degrees F (190 degrees C). Combine butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together until butter is melted and mixture is well blended. Remove from heat.
- Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Now for my caveats.
Perhaps it goes without saying but in case it does, my tiny European kitchen does not have a deep frier. Nor do I have aspirations to buy one. I will say that the absolute best chicken wings I ever had were made with a stove top frying pan. I ordered them at a random pizzeria in West Orange, New Jersey, and watched closely as they were prepared. Simple and impressive. They were the best I ever tasted by a distance.
My other caveat is that I really have no intention of buying and preparing chicken wings. I realize the recipe likely depends on the chicken skin for both the marinade and the crispiness, but I do not care. I do not like the texture of chicken wings, so my experiement will be performed on skinless chicken breast. I haven’t made them yet, but I’m optimistic.