Chef David Bishop teaches how to prepare hot and spicy buffalo wings.
Tags:Tips on Making Buffalo Wings,Buffalo Wings Recipe,Chicken Wings Recipe,cooking tips,from the chef to you,hot buffalo wings,party food
Grab video code:
Buffalo Wings Recipe
Hi this is Chef Dave Bishop “From the Chef To you”. Welcome to my kitchen.
Today I would like to show you how to make some Buffalo Wings, made famous at the Anchor Restaurant at Buffalo New York. Let’s take a look at our ingredients and get started.
We’ll use some fresh chicken wings today. Real butter not margarine—very important, that’s a part of the flavor of this dish is the real butter. We’re going to be using hot sauce right here—I like Texas Pete. You can use any variety. if you want Louisiana Style, whatever is local on area is available for you. We use some salt pepper. Again I’ve cut some of the chicken wings up, all ready for us.
Let’s take a minute and look at our chicken wings we have here today. This is a whole chicken wing. We got the drum, and your flapper. You can buy this at your local store, or you can go to place like Sam’s and buy the drum and the flat—frozen, already cut-off for you.
Let me show you how to cut this off a little quick. Take your knife, cut through the skin. come right into the joint, and cut across that joint. Let’s get our joint really quick—that joint right there which I'm going to cut right through that joint. Just pop it. Cut the same way over here—there’s a joint right here. bring your knife and just pop it. So we end up with it. There’s three pieces here—these flappers here, you can use for soups and stocks or something like. Typically they’re just thrown away. and we’ll be ready to go.
Our next step is we’ll get our chicken wings. You want to wash those. you want to pat them dry. I’ve already got that done.
Our next step is just a little bit of salt pepper—no flour. no excessive seasoning. That’s not really necessary. Let’s toss them up. —really well. and we’ll head into the grease.
I got my grease out of stove. I get up the 350 as you see, I need a thermometer. If you do not have a thermometer, let’s take a look at what we can do to see if our grease is ready.
The other way to know if your grease is ready—take a little bit of flour and drop it into your grease. It should start cooking right away but not burn or pop back at you. Let’s start putting our chicken in.
You need about one inch of grease in your fryer. I like this flowing—put in the back. But well—I’ve got twenty-two of wings here—that’ll two buckets. We’re going to let this cook for twelve to fourteen minutes.
While our chicken is cooking, we’ll want to go and put our butter in our sauce pan, and go and melt this. And want to cook it on a medium—the medium-high heat. We don’t want to burn the butter. We want to start bubbling really well. And once it’s melting, you see bubbling oil, we do not want to brown this, we want to come a nutty flavor to the butter at all.
Now it’s bubbling, we want to slowly pour-in our hot sauce. This is ½ cup of hot sauce for the one stick or one ½ cup of butter. Now I'm just going to pour the rest of it in here. Well whip this really well. You’ll see it all blend together.
Then well separate a little bit and just sits here and cooks. So in a couple of minutes you want to come over and stir it.
Very important with this dish here is one heavy sauce right into when the chicken comes out. Pour the sauce on the chicken neatly and they will adhere to it, to give you the best flavor and best presentation.
We got a—boiling in one here. I'm going turn this down to light simmer and we’ll just wait and stir it for couple of minutes.
Our chicken is done. See it’s starting to flow. it’s got a nice golden color. It’s been about twelve minutes. Let’s go and take them out and put it in out basket over here.
So that is our first twelve pieces of chicken. What I'm going to do is pull the paper towel out and bring half our sauce. Let me toss this really well.
Let’s go take some aluminum foil and then workout this first foil. We got another batch of chicken to cook.
Let’s hit our last twelve chicken wings to a bowl—to our sauce over. Pour right on top. get them a little bit out of the bowl. Yeah, this makes about three pounds—twenty-four to thirty-six chicken wings. it depends on the size of the wings. I want to take and toss them up—see a nice sauce sits in there and that’s done. Beautiful oranges color to them.
Really popular with a Buffalo Wings is blue cheese. I put a little bit on bowl. Another thing that’s very popular also is a little bit of fresh celery—kind of eat that between each wing to kind of ease off the heat a little bit. And also it’s very good on is ranch dressing—I'm just not a blue cheese eater myself, so ranch dressing is really good also.
Let’s go and put six wings on this plate right here. put a nice presentation. Great tip—you can prepare this ahead of time. Make sure the sauce goes on as soon as it came out of the grease—look just like they are right here—in the refrigerator or in the freezer. Bring them out later. You can lay them on a sheet pan covered with a foil. About 250 degrees temperature right in the oven. About fifteen minutes and they’ll be ready go and still had a nice appearance and a delicious flavor.
This is Chef Dave Bishop, cooking and teaching, until next time, may God Bless.