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The Hirshon Buffalo Wings


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 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

  1. 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).
  2. 1 recipe Chinese Spicy Cold Celery (I find these are a far better accompaniment to Buffalo Wings than plain old celery)
  3. 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.
  4. To deep-fry wings:
  5. 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.
  6. To oven fry wings:
  7. 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.
  8. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.
  9. 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.
  10. Wing Sauce:
  11. In a large skillet melt butter over moderately low heat and stir in all other ingredients.
  12. Transfer wings to large bowl, add sauce, toss to thoroughly coat and serve with blue cheese dressing and celery sticks.
  13. Note: wings can be served warm or at room temperature.
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