I've seen a buffalo or two at a zoo somewhere along the way (nothing like Teena's recent experience of getting stuck in traffic as a herd of them crossed the highway). But as best as I can remember, they don't have wings. Or do they?
Of course they don't. Everyone knows that Buffalo wings are chicken wings, but not just any chicken wings. This recipe comes from The Anchor Bar in Buffalo, New York, the place that claims to have invented them in 1964. Not surprisingly, in Buffalo, they're just called "wings." Makes sense. Here in New England, we just call it "chowdah," not "New England Clam Chowder."
First, I made the blue cheese dip. (What are Buffalo wings without blue cheese dip?) I whisked together two parts mayonnaise and one part plain yogurt and then stirred in some crumbled blue cheese. I used twice as much blue cheese as The Book called for. What can I say, I love the stuff. This was an excellent dip. Just the right consistency, not too thick, not too thin. Nice and creamy with the tang of the yogurt and the bite of the blue cheese. This dip would also be excellent on a wedge salad. Yum!
Next, the wings. The Anchor Bar deep fries them, but The Book gives the option of frying or grilling. I chose to grill mine. I cut the wings in half (after I cut off and discarded the wing tips). I grilled them for a few minutes on each side on a preheated, lightly oiled gas grill. As the wings were grilling, I mixed some melted butter, Frank's Red Hot sauce, and cider vinegar in a great big bowl. I put the grilled wings in the bowl and tossed to coat them with the sauce.
I served the wings, with the traditional celery sticks, at my niece's middle-school graduation cookout (congratulations, Alex!). They were great! I'm sure that all of the Buffalo wings I've had at restaurants have been fried. I really prefer them grilled. They have a nice crispiness and that great grilled flavor. The little bit of butter in the sauce gives them just that extra richness and smooths out the flavor. These wings weren't too spicy (actually, they weren't spicy enough for my tastes, but they're good for a mixed crowd).
Date Cooked: June 25, 2009
Degree of Difficulty: Easy
1 year ago