Buffalo Wing
An obligatory part of US cuisine, the Buffalo Wing chicken wings, firstly served on July 29, 1964, by Teressa Bellissimo at Anchor Bar in Buffalo, New York. At least two versions are circulating of how this recipe was invented. According to the first version, too many chicken wings arrived at the bar and a new idea was needed to prepare the wings quickly. In another version, Teressa Bellissimo, by her son’s request made chicken wings for his son and his friends for dinner. Anyway, Buffalo Wing became famous and since 1977, Buffalo city celebrates Chicken Wings Day at the end of July. According to statistics, on celebrations and sports festive days the number of chicken wings consumed is impressive.
I tried to find the most authentic recipes for preparing these wings, which would also be delicious. Classically the chicken wings are made in a deep fryer, on high heat without any batter or flour. After deep frying, the crispy chicken wings are mixed with a sour and spicy sauce made with butter, wine vinegar, tomato-based sauce, cayenne or another chili, the amount of which gives the chicken wings different levels of spiciness. Buffalo Wings are traditionally served with fresh carrot and celery sticks and often with blue cheese or ranch sauce.
Preparation time: 15-20 min preparation, 30 min preparation
Level: Easy
Serves four
Ingredients:
1 kg of chicken wings
50 g butter
2 tablespoons tomato paste
50 ml white wine vinegar
2 garlic cloves finely chopped
2 tablespoons sugar
Cayenne pepper to taste
Salt to taste
For serving:
Two or three young carrots
2-3 celery stalks
Blue cheese sauce:
50 g sour cream
50 g mayonnaise (Hellmans)
100 g of mold chopped
Half a lemon juice
Black pepper and salt.
Preparation:
1. Prepare the sauce. Melt butter, add tomato paste, white wine vinegar, garlic, and sugar, cook over low heat until birch becomes thick
2. Cut the carrots and celery stalks into appropriate pieces
3. Prepare the blue cheese sauce. Crush the blue cheese finely, add the sour cream and mayonnaise and lemon juice, mix and season with salt and pepper.
4. In a thick-bottomed pot or deep fryer, heat the cooking oil to high heat, add carefully chicken wings. Fry on high heat for about 15-20 minutes until the chicken wings are crispy and cooked through
5. Put the chicken wings in a bowl, add the sauce and mix. The chicken wings must be completely covered with the sauce.
Serve immediately with blue cheese sauce and carrots and celery sticks. Light, cold beer is a good addition to the food.
Done !!
