Chicken Wings (Buffalo Wings)
From: njs@scifi.UUCP (Nicholas J. Simicich) A long time ago, there were calls for "buffalo wing" recipes in this newsgroup. I read them, but I didn't like any of them. Chicken has enough fat in it, especially wings, which are mostly skin, and therefore high in fat. To deep fry wings and then add margarine to the mix just seemed bogus (although tasty, no doubt). Using the posted recipes as a base, we developed a "no added fat" version. Normally, the margarine is used to cause the sauce to adhere to the wings. It is possible to use a technique that will make the sauce adhere without adding fat. Another goal was to make a wing that tasted good in its own right without the added fat. We think that the below recipe is successful, and provides a handy way of using up that bottle of hot sauce that has been in the cupboard for a year. Indeed, we find ourselves buying a lot of hot sauce these days. 1. We usually buy FROZEN WINGS in the five pound bags, and keep them frozen until we are ready to use them. We just throw the frozen wings right into the broiler, and BROIL THEM UNTIL they are CRISPY outside. Quantity below is for about 20 wings. Let the rendered fat drain away. 2. Sauce is made with the following: Rickey's hot sauce seems to be good, and claims to be lower salt than other hot sauces. Other brands we like are Crystal and Durkee's. We never use Tabasco brand for this purpose, as we feel that it gives an off flavor. Use 1/2 CUP OF HOT SAUCE, or more or less. 1/2 cup is flavorful without being a test of manhood. 2-4 TBS WHITE VINEGAR (start with 2, and increase to taste) 4 TBS THICK DARK HONEY (Lighter honey is OK if you don't want to taste the honey, but we like the flavor of the darker honey) 2 TBS LEMON JUICE 1 TBS DRY MUSTARD, such as Coleman's. 3. HEAT the sauce in a heavy saucepan. Cast iron is a good choice. You want the sauce to thicken and reduce. When the wings are crispy (turn them once or twice) PUT THE WINGS INTO THE SAUCE. 4. Over MEDIUM HEAT, reduce the sauce until it thickens and coats the wings. Stir frequently, and avoid burning the sauce. It doesn't have to thicken much, but cooking it in for five minutes or so allows the flavors to blend. Serve with lite blue cheese dressing and celery sticks, traditionally. Marie's Lite or Featherweight dressing are good (depending on where on the scale of calories/fat you want to be). Need a further fat reduction? Start with skinless chicken breasts or thighs, cut into strips, and then follow the above recipe.