- 20 full chicken wings
- Frank's Hot Sauce
- Celery Salt
- Cayenne Chilli pepper
- Garlic powder
- White Wine vinegar
With this recipe chasing down the best Buffalo Wings in Dublin will simply lead you into your own kitchen!! Ever wondered how places like Elephant and Castle or Tribeca spin out these great wings? Here's how....
Using a knife, joint the wings in three, lose the wing tip and keep the little drummer and winglette.
Make a marinade for the wings. This is optional, but a waitress in the Anchor Bar in Buffalo (yes, that one) told me they do it....so who am I to disagree? Combine 6 tablespoons of Frank's, 2 tps Celery salt, 2 tps garlic powder, 2tps Cayenne, and 2 tbs vinegar in a bowl. Mix well.
Sling the jointed wings into the marinade and coat well.
A great way to get the flavour into the wings as they marinate - stab them with kebab skewers! Leave the wings to marinate for at least 2 hours.
So the final sauce that will coat the wings just before you serve them is pretty much an upgrade on the marinade. Combine 8 tbs Franks, 2 tps Celery salt, 2 tps garlic powder, 2tps Cayenne, 6 tbs vinegar and in a bowl. Then add 100 grams of melted butter.
Get your fryer on and bring it up to about 190 degrees celsius, deep fry the wings in 2-3 batches. They will take about 3-4 minutes but check them - cut into the drummers with a knife - see any pink? Sling them back in the fryer.
Just before serving the wings lash over the sauce and coat the wings well - there should be a vinegar blast at this stage that will take your head off.....that's what you want!!
To finish up, serve the wings with the obligatory blue cheese dip and fresh celery stalks.
Mouthwateringly good you’ll agree and not too tricky. Give em a shot!