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Recipes from the Grapevine Cottage
"True" Buffalo-Style Wings
If you read our newsletter very often you know that I always look for the products of passionate people. Show me a passionate chef and I'll show you a great restaurant. Find a winemaker with a passion for grapes and you will usually find great wine! I received this recipe for Buffalo Wings from reader Jim Kromer, along with his family's stuffing recipe. Jim obviously has a passion for wings and has spent 10 years refining what may be the definitive Buffalo Wing recipe! Thanks to Jim for sharing his recipes!
This recipe will make the BEST wings you have ever tasted! Read on for cooking instructions:
Before you are ready to serve, place the wings back in the oil for a second time. This will assure you of a crispy wing.
The first mistake you will find when someone tries to make wings is in the wing itself. A Buffalo wing is not one that has been baked in the oven, not one that has been fried in a pan, not one that has been breaded, or one that has been cooked over an open flame. A true Buffalo wing MUST be deep fried for a crispy texture. There is nothing worse than biting into a Buffalo wing and having the meat fall all over you. Not to mention chewing on meat that would be better off in mom's noodle soup. I have spent over ten years perfecting this recipe, and I know you will be pleased with the results.
Applying the Heat:
2. When serving your bleu cheese, make sure it is dippable. If your dressing is very thick, add a slight amount of milk to make more of a dipping sauce. The best dressing's I have found are Marie's Bleu Cheese dressing and Marzetti's Bleu Cheese Dip. The Marzetti's is my number one choice because you can buy it in a container that makes dipping easy.
3. Any cayenne pepper sauce will do, but make sure it is actually "Cayenne Pepper Sauce" and not just hot sauce. The brands I have found the best are Frank's Original or Trappeys Cayenne Pepper Sauce. Frank's is actually the original from the Anchor Bar and Grill in Buffalo, NY.
4. Celery.... if you don't already know, this is the "tamer." If someone eats a hot wing and starts sweating and drinking a lot of beer, have them eat some celery. This is what "tames" the heat.
Disclaimer of Liability
While we are willing to share recipes with you, we ARE NOT interested in sharing any of the liability that may arise as a result of you and your guests preparing said recipes. Therefore, L.D. Ventures LLC, d/b/a Grapevine Cottage and its employees, including the Wine Guy and contributing author, Jim Kromer, hereby disavow any responsibility for the negligent misuse of any product created from these recipes resulting in: (a) House fires caused by "Suicidal Wing Sauce" ; (b) Structural damage to floors caused by spills or corrosion damage to pipes caused by these sauces; (c) Claims for damage to stomach linings; and (d) and the cost of any antacid remedy, prescription or over the counter, necessary to quell intestinal disturbances caused by the use of this recipe.
November 7, 2001
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