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Are you ready for some…Buffal OOO???
Have ya heard?
I am from Buffalo, New York.
Even though I haven’t lived there for over 20 years…
I still miss Buffalo food.
Buffalo gets knocked down continuously for
bad weather, and bad teams.
Blah, blah, blah…Buffalo has so much to offer…
The people of Buffalo are hardworking,
friendly, and family oriented.
Have you ever walked down Elmwood Avenue after
having dinner with your lover?
Rick and I fell in love in Buffalo and each earned our
BS at Buffalo State College.
How about visiting the Albright Knox Art Gallery?
We had our wedding pictures taken there.
Niagara Falls is 20 minutes away and one of my favorite places to share with my young girls when we visit.
No matter how many times I see the falls, I am over whelmed with their beauty.
Buffalo people never give up,
and they are there supporting their city
year after year no matter what.
On that note…
Lets do some Buffalo wings.
Rick and I both served Buffalo wings at a tavern in Buffalo.
I was student teaching at the time, but worked there on Saturday afternoons and the wings were phenomenal.
This will serve 4-6,
but make a double batch so you have extra.
or 3 lbs. fresh wings (be prepared to cut them).
We did both and they turned out the same,
but frozen was easier.
1/4 C. butter (1/2 stick)
12 oz. Frank’s Hot Sauce
2 teaspoons garlic salt
1 teaspoon cayenne pepper (to taste)
1 teaspoon chili powder
salt & pepper to taste
Blue Cheese Dressing
Carrots & Celery
I layed tin foil down on my stove top to help as well.Let oil heat up for about 5 minutes.
Know that the oil will start to boil, then it will smoke,
then it could turn into a fire.Don’t let your oil go above 450
and don’t let it get to that smoking point.
Investing in a thermometer may be a great idea.Read about grease fires here.When the oil is hot enough, gently put 1/2 of the frozen wings in the oil. If the wings are fresh it takes about 15 minutes, and
25 minutes if frozen.You must stay with the wings and monitor them.
Get them good and crispy…this is very important and essential if you don’t want soggy wings.(that’s the secret!)
Add Frank’s Hot Sauce, garlic salt,
cayenne pepper, chili powder, and S & P.
Stir well and let it simmer lightly for 10 minutes.This is a great time to cut up your celery and carrots and get out the blue cheese dressing (no ranch allowed).When the wings are very crispy and brown,
drain them on a paper towel.
in a big tupperware container that has a lid.
Add as much sauce as you desire and shake them up. Remember…the more sauce you use, the hotter they will be.
This is how temperature of wings is determined. I prefer mine medium to mild, so I used very little sauce.
It’s a matter of preference.
You could always add more if you want them hotter.