Sunday, July 8, 2012

Can't be beat Boneless Buffalo Wings

Turns out, I love blogging.

 House of J doesn't have a particular theme set in stone just yet but I'd like to think its an all around guide on food and home. Through my trial and error I am hoping that the reader gets to try new things and even use me as a guide to recreate our own fabulous concoction.

 It only takes the desire and a little patience to cook and bake from scratch. In this post I am recreating a familiar restaurant classic that is totally doable, if not better than going out. Unless of course it's date night and you don't have to worry about a crazy toddler and an infant! Then by all means...GO OUT!

 So without further adieu...


 Hubby and I love boneless wings. As much as we love going to fancy restaurants and getting steak for 2 and wine and this and that. We re no stranger to just kicking back at Chilis. But if you watch any food channel show or any cooking related series you and everyone else out there knows that buffalo sauce is made with Franks Redhot and butter. I guess this upset them because their wings are totally different now. I guess since the cat is out of the bag they felt it necessary to change it up.

But we like it the old way.If you kicked it up restaurant style right in your own kitchen? Then you would have these!
Here is my method and recipe, enough for 2-3 chicken breasts.

 I started off making my "dry rub" 1 cup flour, and 1 teaspoon of Cayenne,Paprika,Onion, Garlic, Black Pepper and Salt. Mix together in a bowl. In another bowl combine half cup milk and a 1/4 cup of heavy cream and just a spritz of water. 

Cut your little chickens into bite size pieces and dip into milk and then dry rub. Once this is completed refrigerate for about 15 minutes. 
Right before taking out the chicken get a heavy bottom pot and fill with 5 cups high heat oil such as sunflower oil or peanut oil- non gmo canola oil exists, but other oils are better if you can find them. Heat on medium high heat until you start hearing the oil fizzing, that's when it's time to fry them up. While its heating dredge your chicken in the flour mixture again, they should still be wet enough where you don't need the milk mixture before hand. 

Chicken should be fried between 5-7 minutes depending on your preferences, we like crispity here so ours were in for 7 minutes. Only put it a few at a time so they don't stick together and all cook evenly. 
You can make your sauce and leave it while the chicken cooks or you can have 5 pots going at one time and flour in your hair like I usually do. Whatever's easier. 

It starts with something called "clarified butter" 2.5 tablespoons of butter in a sauce pan. Melt the butter until it separates and use a spoon to take out all the white frothy bits.. Once clarified you're left with about 1 and 3/4 tablespoons.. To this, add 1/4 cup of Franks Redhot and simmer.

Turn off the heat and add one tablespoon vinegar and one tablespoon Tabasco. I know that sounds redundant but the mesh of the separate flavors really go together well. 

 Put the chickens and the sauce in a big bowl, cover and shake it like a Polaroid picture.. Big tough shakes to get that chicken coated... Serve up with Marie's super blue cheese ( our fave and contains no HFCS!) but if you are feeling extra Martha Stewarty there is an amazing blue cheese recipe here...I like this recipe because it has no mayo in it and who doesn't love putting liquor in dip?

Oh and P.S That glass in the background is filled with Harpoon's UFO. AGAIN. I wanted to give you all a new beer recommendation but it's just too perfect a beer for summer.


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