Buffalo wings, translated into Chinese as Buffalo spicy chicken wings, are also called Buffalo chicken wings. Buffalo, also known as Buffalo, is a port city in New York State, United States. Why is it called Buffalo? It is said that Buffalo originally meant water buffalo. A long time ago, bison were common in this place, and Indians hunted here, hence the name.

This chicken wing dish was first introduced in 1964 at an Anchor Bar in Buffalo, USA. Rumor has it that Teressa Bellissimo, who was the owner of the shop at the time, fried the chicken wings and added sauce to entertain her son Dominic and his friends, and made this dish Chicken wings are very popular and spread all over the world.

Later, many bars also followed suit and served this chicken wings dish. People who order this chicken wing usually drink more drinks, so the bar's sales also go up. From this point of view, the seductive power of these chicken wings is not ordinary.

In the subsequent development of Buffalo chicken wings, many different versions have emerged, ranging from simple to slightly complex ones. Today I will introduce one of my favorite methods. This method is simple and requires relatively simple materials.

1. For chicken wings, I choose medium-sized chicken wings. You can choose any of the wing roots and wing tips if you like.

2. It is recommended to use canola oil for frying. General blended oil, peanut oil, etc. will have their own flavors, so the original flavor of the chicken wings will be covered. The taste of canola oil is relatively tasteless, maintaining the original taste of food to a certain extent.

3. The original flavor uses butter. Butter is used here, which makes the taste more popular. You can choose unsalted butter, or salted butter, but be careful not to add a little salt when seasoning.

4. For chili juice, it is recommended to use frank chili juice, the full name is: FRANK'S REDHOT ORIGINAL CAYENNE PEPPER SAUCE. If not available, you can also use TABASCO PEPPER SAUCE.

5. It is recommended to use apple cider vinegar. If not available, 9 degree rice vinegar will also work.

1. Wash the chicken wings and drain them. In order to prevent oil from splattering when frying, I wiped them dry one by one with kitchen towels.

2. Start adjusting the sauce. First heat the butter. It is recommended to use water heating for this process. Just boil a little water in a pot, then cut the butter into small pieces and put it in a small bowl. Heat it over the water until the butter gradually melts and take it out. There are still some small lumps on top that will soften on their own while the remaining temperature remains.

Add frank pepper juice to the softened butter, add apple cider vinegar and salt and stir evenly, the sauce is ready. If you like it spicy, add more chili juice; if you like it more sour, add more vinegar. The sauce I make is usually chili juice and vinegar in a ratio of 2:1. I like the spicy yet sour taste.

3. Heat canola oil in a pot to 190 degrees. Note that the temperature here is very important. Control the oil temperature and duration during frying so that the fried chicken wings will not be too woody or too raw. Therefore, it is recommended to use a thermometer and start frying when the oil reaches 190 degrees. The frying time is 10 minutes. I have fried it many times and 190 degrees for 10 minutes is the perfect combination. The chicken wings are crispy on the outside and tender and juicy on the inside.

In addition, it is recommended not to fry too many chicken wings in one pot at the same time. Chicken wings generally account for one-third of the oil. Too many chicken wings will cause big changes in the oil temperature, and it will be difficult to control the time.

4. Pick up the fried chicken wings, drain the oil and put them in a large basin.

5. Pour in the prepared sauce, shake and stir evenly, then place on a plate. This buffalo chicken wings is ready. Pair it with any drink, be it cola, champagne, wine or beer, it's just two words - perfect. Ha ha.

This chicken wings recipe takes about 20 minutes. Compared with other methods, the two main parts are less pickling and coating in flour (or bread crumbs). Of course, Buffalo chicken wings were originally fried without flour, but later some people still like to coat the chicken wings with a layer of egg liquid and flour to make them crispier. In fact, the skin of directly fried chicken wings will be very crispy as long as the temperature and time are controlled properly.

Tender and crispy, spicy and sour, with endless aftertaste.

If you have time, you can give it a try. If you like it, please like it. If you have any questions, please leave a message~~