What could be closer to heaven on earth that a heaping platter of those little fireballs known as Buffalo Chicken Wings. You may have noticed the the Soup Lady did not recommend serving these at your SuperBowl party because that would be the end of any kind of TV watching for me - I'd spend the time staring at these delightful little snacks and then later at the pile of bones to be sure that I got every little bit of meat from them.
A plea to all restaurants, bars and take-out places in America: Please do not skimp on the celery when someone places an order of wings. And don't try palming off carrot sticks either. All you need is three things: wings, celery and blue cheese dressing to cut the fire on your lips. Also, make sure to serve the wings crispy. No one wants to take a bite and find themselves pulling away with a mouthful of stretchy skin.
To ensure that they are served just so, try making them yourself. They are not that hard, don't take up too much time, and you can adjust the heat of the firey sauce to suit the crybabies in your social circle. This recipe comes from that good-time gal, Martha Stewart who is becoming well known for licking her fingers and washing it all down with a slug from a beer bottle (which she actually did on the episode of her TV show that features this recipe.)
The Soup Lady likes this sauce because it produces the correct effect: the burning is on your lips and in your mouth, but does not iritate any other part of your digestive system.
Buffalo Chicken Wings (Serves 2 to 4 )
2 quarts canola oil or Crisco
3 1/2 pounds chicken wings,
4 tablespoons unsalted butter
1 cup Frank’s RedHot Sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.
2. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use.
3. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side.
2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
Juice of 1/4 lemon, or to taste
salt and black pepper
In a small bowl, stir to combine all ingredients.
1. Eat wing.
2. Exclaim: "Hooboy! That is really hot!"
3. Pick up celery stick while stinging sensation in lips increases.
4. Dip celery stick into blue cheese dressing.
5. Consume celery with dressing and notice immediate relief hotsauce-induced distress.
6. Repeat steps 1 - 5.