New York Buffalo Wings
In 2008, at the Wing Bowl, Joey Chestnut ate 241 wings in two, 14 minute periods. If the wings were made using this recipe, I think I could beat him. It is just plainly and simply, the best recipe I have ever tried (not to toot my own horn). A bit of heat, a lot of juiciness, and just the right crispiness along with the blue cheese sauce that is in no way overpowering, but let’s you feel like its got a bit of a bite, this recipe is the bee’s knees.
Every American knows that a sports bar is made great by 3 things: simple beer on tap, a massive TV on the wall, and buffalo wings on the menu. They can be a little intimidating to make at first, but I promise they are as easy as the pie.
for the chicken:
10 chicken drumsticks
10 chicken wings
150 g all purpose flour
½ tsp cayenne pepper
240mL hot sauce (pick your poison)
150 g melted butter
2 T garlic powder
1 T salt
carrot and celery batons
vegetable oil, for frying
for the sauce:
120mL stilton cheese
120mL sour cream
1 T milk
1 tsp lemon juice
½ tsp salt
½ tsp black pepper
Preheat oven to 200 degrees C
Mix flour and cayenne pepper in a bowl.
Dredge the wings, drumsticks and fry for 10 minutes until golden brown.
Mix hot sauce, melted butter, garlic powder, and salt together. Roll fried drumsticks and wings in the sauce.
Lay drumsticks/wings on a rack above a roasting pan covered in aluminum foil. Bake for 35 minutes, turning halfway through.
For the sauce, blend all ingredients.
Serve with carrot and celery batons.
Salt and pepper wings.
Place on the cool side of the grill (can stack) and cover grill. Let the fat render for about 15 minutes.
Slather with sauce and grill on the hot side about 10 minutes, turning a couple of times- careful not to crowd them.