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Buffalos Don't Have Wings! by Chef Lippe


The story of the birth of Buffalo Wings, is like many gastronomic success stories, a matter of fate.

Buffalo wings is a dish with all the right attributes for success, it is tasty, messy, and addictive. In fact, “buffalo wings” has legions of lovers including yours truly that can’t get enough every time they get their hands on a portion.

Wings are not part of the anatomy of a buffalo, they come from a bird. So how come Buffalo Wings they have this name? Ahh. Because the name is not related to the animal but to the city where the dish was born, Buffalo, New York.

The story of the birth of buffalo wings is like many, a matter of fate. It goes that on a late Friday night in 1964, in the middle of a blizzard, after the kitchen closed and all the cooks had gone home at The Anchor Bar, in Buffalo, New York, a group of clients walked in from the cold, and requested stiff drinks and food to warm them up.

With the kitchen already cleaned and closed, and the cooks gone, all the bar had going on the stoves was the making of stock for the morning after. In a moment of ingenuity, the bartender’s mother collected all the chicken wings that were to go into the stock pot, deep fried them, coated them in a mixture of barbeque sauce and hot sauce and delivered them to the table.

Buffalo Wings were born! The rest is history.

 

Recipe for reproducing the original Buffalo Wings, by Chef Lippe

Ingredients:

1 bag. Okeechobee Farm Pasture Chicken Wings

1 bottle Devil’s Breath Jerk Barbeque sauce

½ bottle Devils Breath Scotch Bonnet hot sauce

1 tablespoon kosher salt

Vegetable oil for frying.

Chef Lippe’s Stilton Blue Cheese Dip

Preparation:

1.- Rub wings with salt generously.

2.- In a bowl, lay three layers of paper towel on the bottom, place wings on paper, cover with aluminum or plastic film, place in refrigerator. This will draw the water/moisture out of the wings, so they fry crispier. Leave for two hours.

3.- In a bowl mix the whole bottle of barbeque sauce with half a bottle of the hot sauce. Set aside.

4.- Take the wings from refrigerator, rinse under running water and pat dry, the dryer they are, the better they will fry.

5.- In a deep pan or frying skillet, heat oil to 350 degrees Fahrenheit. Fry wings until golden brown.

6.- Drain wings on paper towel, and in a wide bowl toss with the sauce mix. Serve with celery sticks and Blue Cheese Dip.

Oven Alternative:

5.- Place wings in oven at 350 degrees Fahrenheit until golden brown

6.- In a wide bowl toss with the sauce mix. Serve with celery sticks and Blue Cheese Dip.