Buffalo Chicken Wings

I had been on a hunt for veal bones with no success. These are scarcer than the proverbial hen's teeth, but the one of our local meat markets did have a few that they would save for me. So there I was picking up my veal bones when I spotted the original Buffalo Chicken Wing Sauce on the counter and then I saw these plump chicken wings. The idea for dinner was born--Buffalo chicken Wings. I had been wanting to try David Rosengarten's recipe in It's All American Food and here was the perfect opportunity.

BUFFALO CHICKEN WINGS

(yield: 48 wings, about 6 to 8 first-course servings)

• 24 chicken wings (about 4 1/2 pounds)
  
• 2 tablespoons coarse salt
  
• 1 tablespoons sugar
  
• 2 cups cold water
  
• 1 1/2 tablespoons paprika
  
• 2 teaspoons cayenne
  
• 2 teaspoons freshly ground black pepper
  
• 1 tablespoon garlic powder
  
• 1 tablespoon onion powder
  
• 4 tablespoons unsalted butter
  
• 4 tablespoons margarine
  
• 1/2 cup red hot sauce
  
• 1 quart vegetable oil
  
• Celery Sticks
  
• Blue Cheese Dressing
  

1. Cut off and discard the small wing tip from each wing. Then cut the remainder of the wing into two pieces.

2. Mix salt, sugar and water in a large bowl and submerge wings for 20 minutes.

3. Remove wings from the water, rinse, and dry thoroughly with paper towels.

4. Combine paprika, cayenne, black pepper, garlic powder and onion poser and put in a large bowl.

Add wings and turn them, using a large spoon, thoroughly coating them with the spices.

5. Melt butter and margarine in a small saucepan. Add hot sauce and bring to a simmer. Turn off heat and set aside. [I used all butter to no ill effect.]

6. Heat oil to 375 degrees. Fry all the pieces that resemble small drumsticks together for about 11 minutes (in batches if necessary). These pieces take slightly longer to cook than the remaining flatter-looking pieces--which will take about 10 minutes to fry to a golden brown.

7. Remove wings and drain on paper towels.[I use a rack because the wings stay crisp.]

8. Place all the wings together in a bowl and pour butter mixture over them. Turn the wings in the sauce. Remove wings to a serving platter and serve immediately with celery sticks and Blue Cheese Dressing.

BLUE CHEESE DRESSING

(enough for 6 to 8 salads)

• 1/2 pound blue cheese
  
• 3/4 cup Hellman's Mayonnaise
  
• 3/4 cup buttermilk
  
• 2 teaspoons water
  
• 1 teaspoon sugar
  
• 1/2 teaspoon garlic powder
  

Place the blue cheese in a bowl and mash with a fork until a fairly smooth paste is formed. Blend in the mayonnaise until cheese and mayonnaise are well mixed together. Stir in the buttermilk and water, blending well. Add sugar, garlic powder and salt and pepper to taste. For best results, serve immediately.

(from David Rosengarten. It's All American Food. Boston: Little, Brown and Company, 2003.)

I have tried to bake these wings in order to cut down on the calories,but they just don't taste as good. For that great flavor, these need to be fried. Chicken Wings aren't a low-calorie food, but since they are a very occasional treat (at least in house), I have reconciled myself to a few extra calories. I bet you could too.