Buffalo Wings-Canh Ga Chien kieu Buffalo

Vietnamese food

Buffalo wings, hot wings is considered America’s favorite watching football-food.  It is invented a the Anchor Bar in Buffalo, New York. 
Wings have become the most expensive part of the chicken and they usually ran out during the big holidays. Believe it or not? Do not wait until the last minutes to buy them.  Deep fried, baked, or steamed and deep fried but no breading.  Frank’s original hot sauce is a processed cayenne pepper and vinegar mixture and it is not too spicy to my taste but you can increase butter amount up to 1/4 cup for less spicy sauce.

Make 4 appetizer servings
12 chicken wings, split at the joints, wings tips removed reserved for stock later, pat dry with paper towels
   1/4 cup your favorite hot sauce or Frank;s original hot sauce
   1 Tbs butter
  1 small garlic clove, finely minced
   1/2 tsp kosher salt
   Blue cheese dressing, homemade or store bought
  4 celery ribs
   Vegetable oil for deep fry

Cut celery in thin stick /2-3 inch long.  Soak in cold ice water to make it crisper if you want too.
Deep fry wings in 375o F oil (at least 1.5-2 inch deep oil ) in 2-3 batches until golden and crisp about 8-10 minutes.  Remove wings to a cooling wire rack or brown papers, or paper towels to drain.
Melt butter along with garlic in a large skillet, add hot sauce and salt. Mix well.  Add fried wings and toss to coat.
Serve warm or at room temperature with celery and dressing.

Notes:  I will try bake or steam-bake or grill the wings nextime.

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