Another recipe for
Judith’s Made in America
effort with fellow expat bloggers.
Stop by the link to see where everyone else is and what they are cooking!
I have to confess, the first time I saw Buffalo Wings on a bar menu in San Francisco,
I asked which part of the buffalo was called “wings”.
No I am not blonde,
but had no idea that it originated in Buffalo, New York and hence the name.
I call them chicken wings.
Sometimes what I may miss about America is not the food as much as where and how we eat it.
I adore bar food.
tiny plates of food, enjoyed while having a cocktail
or two….
Venetian cicchetti with a spritz is fabulous,
tapas in spain lovely,
but I love my cocktails!
This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY.
You can adjust the heat by adding more or less cayenne and Tabasco.
There are many Buffalo chicken wing recipes out there,
but if you want to taste the “real” thing give this a try.
The chicken wings are deep-fried in the original recipe,
but the hot oven works fine for the home version.
Buffalo Chicken Wings
32 chicken wing pieces (one wing makes 2 pieces – the “flat” and the “drum”)
1 tablespoon vegetable oil
6 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
PREPARATION:
Preheat oven to 425 degrees F.
Cut whole wings into three pieces/
I also roasted the wing tips, then gave them to my cats!
Toss the wings in the oil and spread out evenly on baking pan(s).
Do not crowd.
Bake for about 25-35 minutes, until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
After the wings are cooked, transfer to a large mixing bowl.
Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
You can serve them like this, which is called “wet,” or put them back in the oven for a few minutes to cook on the sauce and make them crisper.
These are always served with celery sticks and blue cheese dressing on the side.
BLEU CHEESE DIPPING SAUCE:
1/4 lb. bleu cheese, Roquefort, or Gorgonzola
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. lemon juice
1 tbsp. wine vinegar
Several dashes of hot pepper sauce, to taste
In small bowl, mash the bleu cheese, leaving some small lumps.
Whisk in the mayonnaise until blended.
Add the remaining ingredients and whisk to blend well.
Cover and refrigerate until serving time.
Here in Italy, I mix some red wine vinegar into panna da cucina, the cooking cream
and use that as the sour cream, learned that when I worked at a Mexican Restaurant
here in Florence.
Other notes:
the above recipe is for the original “Wings”
but I love to make a spicy-sweet BBQ sauce as well or Chinese style with soya sauce.
If I don’t want the bleu cheese, I make Ranch style dressing, leaving out the bleu Cheese and adding some lemon and garlic and herbs instead.
In the airport bar in New Orleans last trip home, I had BONELESS wings.
They cut small pieces of chicken breast,
lightly flour and fry ( which is the traditional way to cook the wings)
then soak in the sauce and serve “wet”.
Ali di pollo “Buffalo Wings”
un piatto dalla Citta di Buffalo, New York
ali di 8 polli, fanno 16 divisi in due pezzi ogni uno, 32
1 cucchiao di olio di semi
6 cucchiai di salsa piccante, da Lousiana ( potete usare tutto tabasco)
6 cucchiai burro sciolto
1 1/2 cucchiai aceto di vino bianco
1 pizzico di peperoncino ( cayenne)
pizzico di aglio in polvere
1 spruzzo di salsa Worcestershire
1 cucchiaino Tabasco
pizzico di sale.
Preparare gli ali come le foto, in pezzi.
Ungere gli ali con l’olio
Cuocere in forno per 25-30 minuti o finche non sono dorati.
Fare la salsa con gli altri ingredienti in una piccolo pentolino.
Quando gli ali sono cotti, mettere insieme con la salsa preperato.
Potete servirli cosi o ripassare in forno,
Io preferisco cotti bene.
Servire con pezzettini d sedano e la salsa di gorgonzola piccante.
E la tradizione!
Salsa di gorgonzola piccante
250 gr Gorgonzola piccante
100 ml Mayonaise
100 ml Panna acido
( potete mettere 2 cucchiai di aceto di vino rosso in
100 ml di panna da cucina e mescolare bene)
1 cucchiaio succo di limone
1 cucchiai di aceto
tabasco q.b.
Schiacchiare il formaggio con una forchetta.
Aggiungere il mayonaise.
Aggiungere gli altri ingredient.
Coprire e lasciare in frigo prima di servire.
We tend to just call them “hot wings” where I’m from (central PA)…YUM! Love them!!!! I think my Calabrian OH will love them too–he recently fell in love with Tabasco 🙂
When I first made chicken wings here in Florence for my now hubby,we were doing an American thanksgiving, and I went all out making everything from scratch as there was really NOTHING here.
I had to buy chicken wings with the backs still attached!
The Florentines used then as cat food! People here cook for their animals and the wings were boiled, then they also had a lovely broth.
I bought over 10 kilo’s of chicken wings and backs and pieced them and cooked them and then brought some back to the pollaiolo, and now he sells them without backs!
Much easier.
Now I can find them at the COOP too.
I had no idea that was why they are called buffalo wings! I thought it was because they always seem to be bigger and meatier than regular chicken wings. Anyway, I haven’t had them for years, I must give this recipe a go this summer!
It is amazing what we take for granted in the states, isn’t it. I love the versatility of wings. Sometimes I make a curry and add orange based glaze or else I just toss them in olive oil or butter, with garlic salt, pepper and paprika.
Today is Sunday and I am going to eat these for pranzo. I went to the Coop yesterday and bought “ritagli” di pollo, which was backs and wings. I made brodo from the backs and tips, fed the meat and softened bones to the kitties, and froze the brodo. Now all that leads to what I want– Buffalo Chicken Wings!
The previous times I’ve made it, the sauce was merely half butter and half hot sauce. Yours sounds more rewarding, plus Tabasco is all the hot sauce I’ve got. I may have to make homemade this autumn.