Crispy Buffalo Wings
Today i’m going to tell you the secret to Crispy, Crunchy, and Tangy Buffalo Wings that are perfect for the big game.
Hey Football Fans,
Have you ever tried making buffalo wings at home for game day? I’m sure most of you have before…. BUT have you made really delicious restaurant quality ones? Probably not. Today i’m going to tell you the secret to Crispy, Crunchy, and Tangy Buffalo Wings that are perfect for the big game.
The Wings
Alright - so the main thing we want to do with the wings is give them a nice crunchy outer skin layer without adding any breading. In order to do that, we’re going to want to reduce the moisture from the inside of the wings. So first, we’re going to PAR bake the wings on a wire rack so the fat and extra water that’s inside the wings can drip out below. (par bake means that we aren’t going to fully cook the wings. We don’t want them to dry out on us.) Once the wings are par baked, we’re going to pull them out of the oven and let them rest. Then, we’ll give them a quick seasoning, toss them in baking powder, and bake with whatever method you prefer. Air fry, fry, or bake these up for a crispy golden delicious exterior and a tender juicy interior.
The Sauce
Use about 6-8 oz. of your favorite hot sauce and mix with 2-4 Tbsp of melted butter, depending on your heat preference. Toss the crispy cooked wings in the sauce and serve with chopped parsley or green onion, bleu cheese, and some carrot and celery sticks!
The Recipe
Preheat oven to 350 degrees.
Pat your wings dry with paper towel, then salt.
Place wings on a wire rack into preheated oven for 10 minutes.
Remove from oven and let rest 5 minutes.
Salt & Pepper the wings and lightly coat them in baking powder
Cook the wings using preferred method (Bake, fry, or air fry) until they reach an internal temperature of 165 degrees.
Remove from heat and let sit for 10 minutes.
Toss your wings in the sauce you made
Plate and serve with blue cheese, carrots and celery sticks, and garnish with parsley or green onions.
Enjoy!
Keep spreading love, good people!
Best,
Chef Jake
How to be the Best Home Cook on the Block
…..Sorry Karen, but i’m about to ruin your secret.
Hear that?
Thats the fluttered chattering of neighbors and passerby’s who caught wind of those restaurant quality lamb chops you whipped up the night before. A seemingly impossible feat it is to manifest such a delicate meat to medium rare perfection from a measly old home kitchen, yet you pulled it off. Sorry Karen, but i’m about to ruin your secret. That’s because, it’s actually very easy and affordable to be a great at-home chef these days. Commercial grade kitchen tools are advancing and becoming more readily available for the aspiring at-home chef. I want to tell you about one of my favorite products on the market. Don’t even worry about making room next to the slow cooker. You won’t notice a dent in your pocket either. That’s because the Sous Vide, also known as an immersion circulator, is here and it’s one of the cheapest and easiest kitchen tools that will take you from a “B- Chef” to an “A+ Chef instantly”…..i’m so serious….
Sous Vide, French for “Under Vacuum”, is a method of cooking food at a very precise temperature by, you guessed it, vacuum sealing the food and letting it cook in a water bath. Don’t let the sound of that intimidate you, though. Sous Vide is a very simple method that allows you to cook food, usually in its own fats/juices, at a very controlled temperature, yielding perfect results every time! …and you don’t need a professional grade vacuum sealer either…
The Sous Vide I use at home is the Anova Nano Precision Cooker . It’s only $129 and can be paired from bluetooth to operate with your phone, or manually. Just fill a soup pot up with water, stick your sous vide in, let the water preheat, and you’re off! Anova also offers a mobile app with tons of great recipes to try. Use it as a launching pad, and the opportunities are truly endless!
Go pick up yours now! Let me know about all of your creations or questions you have in the comments or at darlasbagels@gmail.com.
PRO TIP: If cooking a protein, once you finish the sous vide method, pull out your cast iron and crank up the heat. Lightly oil the pan. Wipe the flattest surface of your protein dry to avoid the oil from splashing. Place the protein in the pan with the most even/flat surface down on the pan. Allow the protein the get a nice caramelized skin (this is called the maillard reaction!). Remove from the heat and let rest before serving.
Keep spreading love, good people!
Best,
Chef Jake