Let’s talk about wings. Buffalo wings. But not just any buffalo wings, let’s talk about actually-crispy buffalo wings. Those unadulterated, crunchy, hot and vinegary nuggets of pure awesome.
Over the years, I have had my share of flaccid, tough, gristly, greasy wings and after scouring each and every corner of the internet looking for the perfect, crunch-filled recipe with absolutely zero luck, I made it my personal mission to nail the perfect wing and document how, so that no one else need go to the trouble.
So, here’s the hot tip: If you want crunch, and the best out of each and every wing, you need to plunge them into some super hot oil. Twice.
The classic Franks hot sauce brings an intoxicating dash of spicy, mixed with buttery, and delivers a hint of vinegar and garlic. And when paired with a creamy garlic and blue cheese sauce for dunking, a few extra centimetres on your waistline are well and truly justified.
Enjoy with gusto,
Confit Buffalo Wings with Garlic Blue Cheese Sauce
- 2 kilograms chicken wings cut into drumettes and flats
- 2 kilograms lard or canola oil for frying
- 1 cup Frank's hot sauce
- Celery sticks to serve
For the blue cheese sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 cloves garlic minced
- 1 cup blue cheese crumbled
- ½ teaspoon smoked paprika
- 2 tablespoons lemon juice (approx. ½ lemon)
- Salt and pepper to taste
- In a deep fryer, heat the oil/lard to 100C. Place the chicken wings into the oil and adjust the fryer to maintain a temperature of 100C to 120C. Once the chicken wings are lightly bubbling, allow to cook until tender, but not falling apart, approximately 45 minutes.
- Once the chicken is cooked (but not browned), remove from the oil and transfer to a tray lined with paper towel. Allow the chicken to rest in the refrigerator for at least 2 hours (see note).
- When ready to serve, prepare the sauce by placing the sour cream, mayonnaise, garlic, blue cheese, paprika and lemon juice in a blender. Blend until smooth. Season with salt and pepper, then transfer to a serving bowl and set aside.
- Meanwhile, heat the oil/lard to 200C. In batches, plunge the wings into the oil and cook until golden and crispy, about 10 minutes. Transfer the chicken to a large bowl and toss to coat with the hot sauce. Repeat with the remaining batches before serving with the blue cheese and garlic sauce and celery sticks.