Buffalo Wings

Every now and then I become obsessed with something, and until I have created my obsession I can I think of few other things. Past obsessions that have held my mind captive include; the ultimate BLT, guacamole, and ice creams. But the biggest sole stealing, elusive obsession I have ever had was for the perfect chicken wing.

This last super bowl my co-blogger and I tried many different ways to make the perfect wing, and we found one method that works consistently. Its a two stage fry, much like french fries, to first cook the wing at a low temp then crank up the heat and crisper them up. We started by frying at 250-270 for 8 minutes, then brought the heat back up and put the wings back into the grease once it came up to 375 for 2-3 minutes or till crispened up.

This then brings us to the all important ingredient, the sauce. I make a traditional sauce with a few unusual kicks that take it over the top. My basic sauce is Franks Hot Sauce, butter, granulated garlic, Sriracha hot sauce, and a dash of chipotle Tabasco. The heat and flavor of the Sriracha mixed with the dark flavor of the chipotle Tabasco help make this sauce anything but ordinary.

I found the secret to making this was all in ratios and timing. The ratio I use is 1 cup of Franks Red Hot Sauce to 1/2 cup butter. And as far as timing, I add the granulated garlic to the same pan I melt my butter in order to release all the pent up flavor in those little granules. Then to bring it all together you have to use a blender to fully emulsify the mixture, if not then it will separate and not cover the wings correctly.

Stew