Buffalo Wings

One thing that we have missed this year have been buffalo wings.  Last spring when we were in Houston we had birthing classes every Tuesday night.  Tuesday, as it happens to be, is 50¢ wing night at Buffalo Wild Wings, and as luck would have it there was a BW3's on the way to our classes.  Needless to say, we enjoyed those wings almost every Tuesday for a month, until Lina decided that spicy fried chicken wings didn't really agree with her and the pregnancy heart burn was a little too much for Reada to take.

In the states it’s easy to get good buffalo wings, and even in Lima we had The Corner Sports Bar, Hooters, TGI Fridays, Chili's and Tony Roma's (none of which were great, but they could quench a craving).  But here in Venezuela we haven't been able to even find decent wings.  This is including TGI Fridays or Tony Roma's in Maracaibo, and to add insult to injury the Hooters in Maracaibo closed last September so we  never had the chance to try them.

A few weeks ago one store here decided to sell packages of just chicken wings, so I decided to attempt to make some myself.  I fried them up, made some sauce and they turned out quite tasty.  So the next time I went to the store, and they had chicken wings, I stocked up.  Since this was our last full weekend here in Venezuela, we decided to have a little buffalo wing party.

I have opted to create 3 distinct types of Buffalo Wings.

Medium - Traditional flavored buffalo wing

Hot - Traditional flavored buffalo wings with a bit more of a kick

Spicy Garlic - A mild wing with an extra shot of garlic

Wings

2 lbs Wings – aprox. 20

Oil for frying

Process:

Preheat the oven to 350°

Heat oil in a deep pan suitable for frying over high heat

Clean the wings, ensure there are no feathers attached.

Wings

2 lbs Wings – aprox. 20

Oil for frying

Process:

Preheat the oven to 350°

Heat oil in a deep pan suitable for frying over high heat

Clean the wings, ensure there are no feathers attached.  Pat the wings dry.

 

Carefully place the wings in the oil.  After 2 minutes lower to heat to ¾ heat. 

Fry for an additional 8 minutes, until the wings are golden brown

Remove the wings from the oil with a slotted spoon (I only have a spatula)

Place on a rack on top of a cookie sheet so that any residual oil drips off.  

Place the cookie sheet in the oven to keep the wings warm while you cook the next batch. 

Sauces

Spicy Garlic (very similar to BW3’s)

¼ cup Franks Red Hot Sauce

¼ cup Tabasco Spicy Garlic

¼ cup melted butter

1 teaspoon garlic powder

1 teaspoon  red pepper flakes

Medium

½ cup Franks Red Hot Sauce

¼ cup melted

1`tablespoon red pepper flakes

Hot

½ cup Franks Red Hot Sauce

¼ cup melted

1`tablespoon red pepper flakes

3 of your favorite pepper minced seeds and all

Process:

Blend all of the ingredients together in a bowl.

Keep warm and reserve for later.

Finishing the wings

Place 1/3 of the wings in a metal bowl and Pour the sauce over the wings and toss to coat.

Pour the wings onto plate While making sure your pour all the sauce over wings

Spicy Garlic

Medium

Hot

Serve immediately with celery and carrot spears, ranch dressing and blue cheese

Enjoy!