Buffalo Wing Image Used Under Creative Commons License From pilgrim.com
Buffalo Wings – you simply cannot have a Super Bowl without ’em! The Pats may relish under-inflated footballs, but The Food Dictator demands overinflated taste in his unique take on Super Bowl Wing-mania!
Having been to the original home of the Buffalo Wing at the Anchor Bar in Buffalo, NY – I can say that A: we owe them a huge debt for creating such a wonderful recipe and B: mine are better.
You’ll need to start these the day before if oven-frying them, otherwise day of is fine. 
Using a variant of my Green Goddess dressing with blue cheese gives a great herbal hit for the dip and using Jerk sauce for more herbal notes (and lots of heat) + chipotle paste (heat and smoke) in the hot sauce makes this recipe all levels of awesome. 
Add in the Chinese cold celery with a good hit of heat, sweet sour and sesame as a complement and you achieve the gustatory equivalent of a Fellini-inspired orgy on your palate. 
, you too will touch the heavens before crashing back to Earth when the wings are gone. 😉
Battle on – The Generalissimo
PrintThe Hirshon Buffalo Wings
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
- Dipping Sauce:
- 1 cup mayonnaise
- ½ cup sour cream
- 3 tablespoons tarragon vinegar
- 1 tablespoon lemon juice
- ⅓ cup finely chopped mixed herbs (equal parts parsley, basil, chervil)
- 3 tablespoons finely minced onion
- 1 tablespoon chopped chives
- 2 teaspoon chopped capers
- 1 clove garlic, minced
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper
- JH note – to make this a true Green Goddess recipe, also add in 3 tablespoons mashed anchovy fillets (JH note – the best anchovies – by far – are the Ortiz brand, sold at Whole Foods) – but as a dipping sauce for wings, leave the anchovy out.
- 4 ounces blue cheese – I prefer gorgonzola of a certain age from Italy for this recipe. Keep 2 ounces in reserve.
- ***
- For the Chinese Celery Sticks:
- 1 pound celery stalks, trimmed and destringed
- 1 tsp. salt
- 1 teaspoon sugar
- 3 tbsp. sesame oil
- 1 tsp. soy sauce
- 1 tbsp. sugar
- 2 tsp. vinegar, preferably rice or cider
- 1 clove garlic, peeled and minced
- 1 tsp. chili oil, optional
- ***
- For the Wings:
- 3 pounds chicken wings (12 to 14) – Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint
- 2 tablespoons peanut oil (if grilling) or 6 cups peanut oil (if deep-frying)
- ***
- For the Wing Sauce:
- 1 cup Kerry Irish butter
- 8 teaspoons finely minced garlic
- 6 tablespoons Busha Browne’s Jerk Sauce – buy here
- 2 tablespoons chipotle paste
- 2 tablespoons raw unfiltered wildflower honey
Instructions
- Blend all dipping sauce ingredients (but only 2 ounces of gorgonzola) throughly in the blender – stir in the remaining 2 ounces by hand. Cover tightly and refrigerate for at least 3 to 4 hours (preferably before using).
- 1 recipe Chinese Spicy Cold Celery (I find these are a far better accompaniment to Buffalo Wings than plain old celery)
- Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
- To deep-fry wings:
- In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380° F. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
- To oven fry wings:
- Line rimmed baking sheet with aluminum foil, and set rack inside. Carefully dry chicken wings with paper towels. Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings.
- Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.
- Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
- Wing Sauce:
- In a large skillet melt butter over moderately low heat and stir in all other ingredients.
- Transfer wings to large bowl, add sauce, toss to thoroughly coat and serve with blue cheese dressing and celery sticks.
- Note: wings can be served warm or at room temperature.
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The Hirshon Cheese Ball
YUM!