A chicken recipe so good its origin is being fought in court

A Crispy, Tangy Chicken Wing Recipe (Fit for a Legal Brawl)

 The humble chicken wing. A bar staple, a party favorite, a source of endless flavor combinations. But did you know this seemingly simple dish has a history as heated as the sauce it's often bathed in? That's right, the origin of the "Buffalo" wing is a topic of much debate, with two restaurants in upstate New York locked in a legal battle for over 30 years.

This article dives into the delicious world of Buffalo wings, exploring the contenders in the "who invented it?" debate, then offering a recipe that captures the true spirit of this iconic dish.

A Wing is Born: The Dueling Dentres

The year is 1964. In Buffalo, New York, two establishments stake their claim on the invention of the Buffalo wing: The Anchor Bar and Duff's Famous Wings.

• The Anchor Bar's Story: Legend has it that Teressa Bellissimo, owner of The Anchor Bar, threw leftover wings into a vat of hot sauce for her son and his friends one night.  The rest, as they say, is history.

• Duff's Famous Wings' Version: Duff's claims their co-founder, Dominic Buffalino, dreamt up the recipe while working at another restaurant. Exclamation

The truth? It may forever remain a mystery. Regardless, both establishments have played a significant role in popularizing the Buffalo wing, and their rivalry only adds to the allure of this dish.

The Key to Crispy Perfection: Technique Tips

Before we delve into the recipe, let's address the two crucial aspects of a great Buffalo wing: crispness and flavor.

• The Double Fry: The secret to a truly crispy wing lies in the double fry. A low and slow first fry renders the fat, while a high-heat second fry creates that addictively golden brown exterior.

• The Sauce: The Buffalo sauce is a symphony of flavors, typically combining Frank's Red Hot sauce with melted butter and a healthy dose of cayenne pepper. Adjust the spice level to your preference, but remember, a little goes a long way.

The Recipe: Buffalo Wings (Fit for a Champion)

This recipe captures the essence of the Buffalo wing, delivering crispy perfection with a balanced, slightly kicky sauce.

Ingredients

• 1-pound whole chicken wings, separated at the joint (drumettes and flats)
• Vegetable oil, for frying
• Salt and freshly ground black pepper
• 1 cup hot sauce (such as Frank's Red-hot)
• 1/2 cup unsalted butter, melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon white vinegar
• 1/2 teaspoon cayenne pepper (more to taste)
• 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

1. Prep the Wings: Pat the wings dry with paper towels. This ensures crispy skin. Season generously with salt and pepper. Exclamation

2. First Fry: In a large pot or Dutch oven, heat enough oil to come halfway up the sides over medium heat (around 325°F). Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through (165°F internal temperature). Drain on paper towels.

3. Increase the Heat: Increase the heat of the oil to medium-high (around 375°F).

4. Second Fry: Fry the wings in batches for another 3-5 minutes, or until crispy and golden brown. Drain on fresh paper towels.

5. Make the Sauce: While the wings are frying, in a medium bowl, whisk together the hot sauce, melted butter, Worcestershire sauce, white vinegar, and cayenne pepper.

6. Coating the Wings: Toss the hot wings in the sauce until well coated. You can do this in a large bowl or directly in the pot you used for frying (be sure to remove any residual oil first).

7. Garnish and Serve: Transfer the wings to a serving platter and garnish with chopped fresh parsley, if desired. Serve immediately with your favorite dipping accompaniments, such as blue cheese dressing, celery sticks, and carrot sticks.

Tips:

• Leftovers? No problem! Reheat wings in a preheated oven at 400°F for 5-7 minutes, or until crispy.
• Want to add some smokiness? After the first fry, toss the wings in a mixture of smoked paprika and brown sugar before the second fry.
• Feeling adventurous? Experiment with different hot sauce flavors or add a pinch of garlic powder to the sauce for a unique twist.