The classic chicken dish has made its way all over the United States – but will using anything but the popular hot sauces make them any less authentic? And should people fry or bake them to get that delicious crispy chicken skin? These are just some of the questions that surrounds this popular bar food.

Meat-eaters need to embrace chicken wings as part of a commitment to eat tail to nose – they are excellent value, and although there is not much meat on them, what meat there is, is very delicious. Not only that, as bar people will concur, this food makes an excellent partner for beer. 

As a matter of fact, though there have been debates that surround the circumstances of its invention, according to “sources,” it has been an instant hit with beer drinkers, and its fame soon spread all over the country. There is even an international food chain dedicated to this kind of food. So, are chicken wings worth adopting?

For more details about the history of Buffalo wings, click here for more information.

Preparation

If you are buying whole chicken wings, you will need to separate them into slats and drumettes. Dry them for at least a few hours in the fridge before cooking. If there is not enough time, at least dry them using a paper towel before deep-frying them. Since chicken wings have less meat, it falls or stands on its skin, so dry them will crisp up the skin. To give it a good flavor when eaten natural, put as little seasoning as possible – salt, black pepper, and garlic powder is enough. Too much seasoning will clash with its spicy and savory, because of this reason why people admit to the wings’ natural taste. 

Coating

Early Buffalo wing recipes do not include coating – the chicken is fried as is. But some cookbooks suggest that coating it with seasoned flour or corn flour for a crispier exterior is the best way to go. Coated wings are delicious, but it will turn into a disappointing and flabby piece compared to their “un-coated” counterpart, especially after being doused with hot buttery sauce.

Cooking

A real Buffalo wing is deep-fried, but a lot of home recipes prefer to bake it in the oven instead of dipping them in boiling oil. If it is coated with seasoned flour or corn flour, it will turn soggy after dripping in a spicy butter sauce. Some home cooks avoid deep-frying because most homes lack access to good commercial deep fryers, although all you need is a stove and saucepan to deep-fry something. 

Some people steam them first to render out the less fat it has. Cool them to tighten their skin before putting it inside the oven for baking. Doing this method makes the wings crispy, but the meat inside is dryer compared to its deep-fried counterpart. If you are against deep-frying, baking it at 220 degrees Celsius for 20 to 25 minutes on each side is the best way to go.

Sauce

The original Buffalo wing recipe is as simple as people would expect for something that is allegedly made on the spur of the moment in a simple bar: butter or margarine and hot sauce. You can add garlic, and a little vinegar, which can help highlight the natural edge of the dressing, as well as balance its buttery richness nicely. Most recipes use a specific hot sauce brand. 

To find out how to make a good hot dressing, check out https://www.webmd.com/food-recipes/homemade-hot-sauce for more details.

The most popular is Frank’s hot sauce. It has a sour and piquant condiment, which is made from Missouri Cayenne pepper. Although it is available in countries outside the United States, most cookbooks suggest that people use whichever hot sauce they like. 

Some people found that Frank’s are too mild, so mixing it with a more dynamic flavor is a good idea, as long as it is sour and hot. With that being said, some people like to put a little bit of dark brown sugar to round out the flavor, but it still depends on what dressing you are using. We recommend tasting the sauce and adjusting it depending on your palate. And although it is sacrilege, we also recommend drizzling the sauce over the wings, instead of tossing them in it. It makes the wings a lot crisper.

Blue-cheese sauce

The blue-cheese dressing is the most natural accompaniment for a deep-fry spicy chicken wing. The reason for this is because the salty, creamy, mild, and rich flavor of blue cheese compliments the spicy and savory flavor of chicken wings. Creme fraiche or sour creme can provide tanginess; mayonnaise supplies the body; buttermilk is too runny and too American. 

A small amount of vinegar helps accentuate its tanginess, along with a splash of intensely savory and sweet Worcestershire sauce. Some don’t like dried garlic powder or raw onion, but some people like its flavor with the spicy wing. You can also put fresh parsley, chive, carrot, and celery sticks to make it look like healthy food. Businesses with the best hot wings in Virginia Beach, want to impress their guests with perfectly cooked wings, so mixing and matching ingredients are very important.

Cooking

Make sure to remove the wing from the packet and put them on a metal rack above a tray or bowl inside the fridge for one to twelve hours. It brings the meat to room temperature before pat drying them. Mash the creme fraiche or sour cream and cheese in a bowl using a spatula or fork. Stir in the vinegar, mayonnaise, chives or parsley, and Worcestershire sauce. 

Put salt and pepper to taste. Heat the pan with a third full of vegetable oil to 170 degrees Celsius. While the oil starts to heat up, melt the butter in another pan and add chopped garlic. Fry the garlic for 30 to 60 seconds, and add the dressing. Take it off the heat, add salt and pepper to taste; add sugar and vinegar or unless the hot sauce does not need them. Fry the wings in small batches for ten to twelve minutes or until crisp and golden. Drizzle or toss it with hot sauce, accompanied with a blue-cheese dip, and carrot and celery sticks.