Buffalo wings

This recipe is many years in the making, based on trying to recreate the sauce www.chucksspringstreetcafe.com/ in Princeton, NJ...back in the 80's. They've changed their sauce since then, and I like mine better now. Guidance: It's all about the ratio and the technique. The wings must be crispy, the sauce strong and astringent. It takes some practice. Equipment: 1) Deep fryer - i know how this works for oil, other fryers may vary in style 2) 4 qt pot 3) Splatter guard, unless you want droplets of sauce in a fireball radius around the kitchen.

anu3bis @anu3bis

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Ingredients

1 hour

4 servings

Chicken wings, 1st and 2nd sections only
1 sticksalted butter
Franks red hot sauce
Green Tabasco sauce
white vinegar
Crystal hot sauce
lemon juice
Deep fryer & sufficient oil

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Steps

1 hour

1

Crank up the fryer to maximum heat. When it reaches that heat, add the first batch of wings to the basket and lower it into the oil. Cook until they are not quite golden brown, then raise the basket out, leave the lid off, and wait for the oil to come back up to temp. At this point, you're letting any water evaporate off, allowing the second fry to become really crispy. If you're cooking for a large group, remove them entirely and put them into a tray in the fridge for the second cooking later.
2

Second cooking - back into the basket, don't overcrowd it. Cook until golden brown and crispy. Remove and put into an EMPTY large bowl. Let them sit for a few minutes while they crisp up a bit more. Add sauce and serve immediately.
3

Melt butter in a heavy bottom saucepan
4

Add sauces in equal volume of the butter to the saucepan
80% Franks red hot sauce.
10% crystal hot sauce
7% white vinegar
3% green jalapeno sauce
5

Simmer until oil separates from the rest, turn off the heat, and pour off the clear oil.
6

Return to simmer until the sauce has thickened enough to stick to the wings. Turn off the heat, add a little lemon juice and stir. May be bottled and reheated.