Who likes buffalo wings?

1 minute read

I love chicken wings. They are salty, crunchy, spicy, juicy, go great with beer, low on carbohydrates -except for the beer-. I first got hooked when I was in the US. Everywhere I live, I look for a bar that offers good chicken wings and good beer. In my opinion, wings must satisfy the following conditions:

  • Crunchy on the outside, juicy on the inside. Seinfeld lovers, see Kramer’s choice of plums
  • Has a hot sauce that is not very spicy, but it burns your nose when you inhale the sauce. It has a specific taste that is close to Tabasco.
  • Must be served with blue cheese or ranch dressing and celery sticks.
  • Must be served with a cold bottle of IPA.

But, that’s very hard to come by. In most places, the wings come either dead-dry, or mushy and uncooked. There was only one place I could find that comes close to the ideal. With the corona situation, going there is a distant dream for now.

That’s why I jumped to the opportunity to make chicken wings at home. I was promised that it would taste great and I would not have to deep fry anything.

Kenji’s video below explains everything you need to know. I only have a just a little note. The recipe calls for 1 teaspoon of salt and 1 teaspoon of baking soda per pound of chicken. It comes about to 7 grams of salt and 7 grams of baking soda per kilogram of chicken. I would put a little bit more baking soda (~10-12 gr. per kg.).

The Best Oven-Fried Buffalo Wings by Kenji Lopez-Alt

Note: I was able to buy Frank’s Original Redhot sauce at the supermarket. Major online retailers carry it, so you can order online depending on your location.

If you want to add an easy-to-make ranch dressing as a side, please watch Kenji’s POV video.

Kona IPA Wings Overnight Wings Overnight Wings Overnight Wings in the Oven Wings in the Fridge Wings on the Plate Wings Served Wings on the Plate
My adventure with the chicken wings

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