There is an old adage that claims, ‘necessity is the mother of all innovation,’ buffalo wings are a great example of that. Even though there are few stories about how bar owner Teressa Bellissimo created the dish, my favourite involves a group of hungry bar students coming into her bar and needing nourishment fast. So she threw some chicken wings into the deep fryer then covered them in a butter and hot sauce mixture. This may not sound like a huge innovation, but remember, at this point chicken wings were used for stocks and soups. Ordering ‘wings’ wasn’t a thing!
Legend has it she served it with a blue cheese dressing, and celery, which is how it is still served today.
Since July 29 is National Chicken Wing Day and July 23 was National Hot Enough For Ya day, this recipe kills two birds with one stone, or errr… ummm two days with one recipe…
Blue Cheese Dressing:
I used a recipe I that I found on one of my favourite food blogs, Food Wishes. I’ll link to it down below, Chef John is amazing, and his recipes are very solid!
I believe traditionally, you’d use a hot sauce made with vinegar and Cayenne peppers, like Frank’s Red Hot, or Louisiana Hot Sauce. However, fresh Cayenne isn’t easy to get a hold of this time of year in my area. So, I used a mixture of Scotch Bonnet, and Red Thai.
- 50g Scotch Bonnet Peppers
- 75g Red Thai Peppers
- 3T Lime Juice
- 1/3C Lemon Juice
- 1C Vinegar
- 3 Cloves Garlic Minced
- 6T Butter
- 1lbs Chicken Wings
- Put Scotch Bonnet peppers in a 325 degree Fahrenheit Convection oven (350 degree non Convection) on a parchment lined baking sheet. Let roast until they turn wrinkled and dark in colour. This should take about 30 minutes
- Remove the stems from all the peppers, then place in a pot with the: Garlic, Lemon Juice, Lime Juice, Vinegar.
- Bring the pot up to a boil, then reduce heat to a gentle simmer, and let sit for 20 minutes.
- Remove from heat, and let cool.
- Place mixture into a blender and blend until a smooth homogenous mixture forms.
- Place the back in to pot, and simmer for 20 minutes
- Place Butter into mixture and mix until butter had melted and fully incorporated, keep the temperature low so the mixture doesn’t separate.
- Place Buffalo sauce into bowl, and place aside.
- Pan on medium heat, and fill with oil about half way. You want to make sure it’s a pan with high sides, and preferably cast iron. Bring oil to 350 degrees.
- Place chicken wings in the oil, and let fry. If the oil doesn’t completely cover the chicken, just turn the wings over every 2 minutes. Don’t over crowd the pan, you’re better off doing small batches, so the oil will stay hot.
- Once the wings are golden brown and delicious, temp the biggest wings and make sure they are at least 175 degrees Fahrenheit.
- Place cooked wings in a clean bowl, and toss with the buffalo sauce until evenly coated.
- Take a fancy Photo and post it to Instagram with the hashtag #foryourfoulmouth!
Blue Cheese Dressing: http://foodwishes.blogspot.ca/2013/03/creamy-blue-cheese-dressing-chicken.html
National Chicken Wing Day: http://www.nationalchickenwingday.com/