Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 In a message dated 8/21/2004 1:23:13 PM Eastern Daylight Time, exlibris30@... writes: What kind of oil is used in the frying of the Buffalo wings? That would bemy first concern If you're talking about my recipe, use Olive oil or butter. Just brown the wings not fry them. You can bake them directly but I like to brown meat before I bake it or put it in a crockpot. Kills off that surface bacteria. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 Debbie here. New to this site. Thanks to Cheryl. Love the fact that there are many people out there able to keep in touch with each others about the BTD and their experiences. Buffalo Wings in Peanut Oil is an avoid for O's. So is blue cheese., > What kind of oil is used in the frying of the Buffalo wings? That would bemy first concern, but even if it is a OK oil there are certainly a lot ofbetter choices of things to eat then deep fried food.Don > I don't remember who first asked about Buffalo Wings, if you are making them at home, they do nor have to be deep fried. The original wings are deep fired - generally in peanut oil. Do a search on a recipe site and you'll find lots of recipes. I am including the original recipe here - I found it on http://recipesource.com . > > Kate in sunny So. CA, originally from the Buffalo, NY area > > ORIGINAL BUFFALO WINGS > > Recipe By : > Serving Size : 2 Preparation Time :0:00 > Categories : Poultry > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 5 lb Fresh large chicken wings > Peanut oil for frying > Durkee/French Hot Sauce > Wingers Original Recipe Hot > Melted Margarine > Celery Sticks > Chunky Blue Cheese Salad Dre > > 1. Split the wings at the joint and remove the tips. Anchor Bar has barrels > of tips they use in soup stock. 2. Spread the wings out on a rack in a pan > and refrigerate so they drain of moisture/blood.A minimum of 24 hours. This > small step will help produce a 'crispier' final product. 3 Heat deep > fryerto 350-360 degrees. 4. Fry wings in small batches until done-8-10 > minutes, depending on the equipment. 5 Drain of excess oil and immediately > place in large bowl and coat with hot sauce & melted margarine. 6. Serve > with celery sticks and blue cheese. NOTE:The amounts of Hot Sauce and > Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by > using 1 cup of Hot Sauce for the entire 5# and 1/2c. of melted margaine. > Experiment-some places do not use the melted marg. at all and just vary the > volume of hot sauce to get the taste they want. The background on " Orginal > Buffalo Chicken Wings " is this: & Theressa's Anchor Bar is where it > all started. Theressa Bellissimo received by mistake a 30# box of > wings,ususally used in making soup. Her husband asked her one night > to fix a snack at the restaurant for he and a bunch of his friends. > Theressa decided that these wings would be just the thing and went out and > bought a bottle(s) of cayenne pepper sauce. There were many varieties and > one was named " FRANKS " . She deep fried the split wings, mixed the s > Hot Sauce with some melted margarine and coated the deep fried wings. That > in short was the beginning of an industry. It was 1964, and the Anchor Bar > was the only spot you could get these things. The secret was in the sauce > and the sauce was s Hot sauce,which was produced by the Tea & > Spice Co, later on bought by Durkee Foods and now a part of the > Durkee/French Foods Co.However,back then most folks thought FRANK > Bellissimo, invented the sauce! Actually,he was more famous around here > than Dr. who perfected the Louisiana Sunlong Pepper which was > the base for the product. Anyway,today the Bellissimo's and their son > Dominic are all part of history. It was Dominic who went " public " with the > product and told the story from here to London Eng. and to countless > publications. The Anchor Bar today is run by his wife and still does > thousands of pounds of wings a week. ENJOY!! GEORGE IN BUFFALO > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 > I don't remember who first asked about Buffalo Wings, if you are making them at home, That would be me. I was asking for a friend (and for myself, I guess). We were wondering about restaurant wings, though, not those made at home. Thanks, Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2004 Report Share Posted August 22, 2004 > If you're talking about my recipe, use Olive oil or butter. Just brown the > wings not fry them. You can bake them directly but I like to brown meat before > I bake it or put it in a crockpot. Kills off that surface bacteria. Gives it a nice color too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2004 Report Share Posted August 23, 2004 Yes, but chicken wings cook well in olive oil or ghee. Hi Debbie. Welcome to the group. How new are you to BTD? We are always happy to have new people to " talk " to and share ideas with. If you still have questions, be sure to ask. Re: Buffalo Wings > Debbie here. New to this site. Thanks to Cheryl. Love the fact > that there are many people out there able to keep in touch with each > others about the BTD and their experiences. > Buffalo Wings in Peanut Oil is an avoid for O's. So is blue cheese., > > > > > What kind of oil is used in the frying of the Buffalo wings? That > would bemy first concern, but even if it is a OK oil there are > certainly a lot ofbetter choices of things to eat then deep fried > food.Don > > I don't remember who first asked about Buffalo Wings, if you are > making them at home, they do nor have to be deep fried. The > original wings are deep fired - generally in peanut oil. Do a > search on a recipe site and you'll find lots of recipes. I am > including the original recipe here - I found it on > http://recipesource.com . > > > > Kate in sunny So. CA, originally from the Buffalo, NY area > > > > ORIGINAL BUFFALO WINGS > > > > Recipe By : > > Serving Size : 2 Preparation Time :0:00 > > Categories : Poultry > > > > Amount Measure Ingredient -- Preparation Method > > -------- ------------ -------------------------------- > > 5 lb Fresh large chicken wings > > Peanut oil for frying > > Durkee/French Hot Sauce > > Wingers Original Recipe Hot > > Melted Margarine > > Celery Sticks > > Chunky Blue Cheese Salad Dre > > > > 1. Split the wings at the joint and remove the tips. Anchor Bar > has barrels > > of tips they use in soup stock. 2. Spread the wings out on a > rack in a pan > > and refrigerate so they drain of moisture/blood.A minimum of 24 > hours. This > > small step will help produce a 'crispier' final product. 3 Heat > deep > > fryerto 350-360 degrees. 4. Fry wings in small batches until > done-8-10 > > minutes, depending on the equipment. 5 Drain of excess oil and > immediately > > place in large bowl and coat with hot sauce & melted margarine. > 6. Serve > > with celery sticks and blue cheese. NOTE:The amounts of Hot > Sauce and > > Margarine are really to taste. Medium 'HEAT' Wings are approx. > obtained by > > using 1 cup of Hot Sauce for the entire 5# and 1/2c. of melted > margaine. > > Experiment-some places do not use the melted marg. at all and > just vary the > > volume of hot sauce to get the taste they want. The background > on " Orginal > > Buffalo Chicken Wings " is this: & Theressa's Anchor Bar > is where it > > all started. Theressa Bellissimo received by mistake a 30# box > of > > wings,ususally used in making soup. Her husband asked her > one night > > to fix a snack at the restaurant for he and a bunch of his > friends. > > Theressa decided that these wings would be just the thing and > went out and > > bought a bottle(s) of cayenne pepper sauce. There were many > varieties and > > one was named " FRANKS " . She deep fried the split wings, mixed > the s > > Hot Sauce with some melted margarine and coated the deep fried > wings. That > > in short was the beginning of an industry. It was 1964, and the > Anchor Bar > > was the only spot you could get these things. The secret was in > the sauce > > and the sauce was s Hot sauce,which was produced by the > Tea & > > Spice Co, later on bought by Durkee Foods and now a part of the > > Durkee/French Foods Co.However,back then most folks thought > FRANK > > Bellissimo, invented the sauce! Actually,he was more famous > around here > > than Dr. who perfected the Louisiana Sunlong Pepper > which was > > the base for the product. Anyway,today the Bellissimo's and > their son > > Dominic are all part of history. It was Dominic who > went " public " with the > > product and told the story from here to London Eng. and to > countless > > publications. The Anchor Bar today is run by his wife and still > does > > thousands of pounds of wings a week. ENJOY!! GEORGE IN BUFFALO > > > > Quote Link to comment Share on other sites More sharing options...
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