In 1964, Teressa Bellisimo of Buffalo's Anchor Bar created the world's first buffalo wings. The spicy snack was unbattered, deep-fried and served with a vinegar-based cayenne pepper sauce. Since then, creative culinarians have drummed up many popular alternatives.
Breaded or Battered wings
Traditional buffalo wings are neither battered nor breaded, but many restaurants prepare their wings by dredging in seasoned flour before frying. For breaded wings, set up a dredging station with flour, a few beaten eggs and unseasoned bread crumbs. Add salt, cayenne pepper, chili powder and dried onion to the crumbs for a Buffalo taste. Pat wings dry and dredge in flour, then egg and bread crumbs, and deep fry as usual.
Perhaps the most popular deviation from the original Buffalo wing, barbecue wings are sweet and spicy. Bottled barbecue sauces vary from tangy, vinegar-based sauces to sweeter tomato and molasses recipes. Just like cayenne pepper sauces, barbecue sauce is best when tossed with wings fresh from the fryer.
With hoisin sauce and other Asian condiments now available in most supermarkets, it's easy to add Far East flair to your chicken wings. Experiment with different combinations of hoisin, fish sauce, sriracha or other chili sauce, garlic, soy sauce, and honey or molasses. For a Thai twist, try adding peanut butter, lime, cilantro or curry powder to these other ingredients.
Jamaican Jerk Wings
This Caribbean spice blend makes a tasty addition to any grilled meat. A simple jerk seasoning can be made by combining dried onion, thyme, cinnamon, black and cayenne pepper, allspice and salt. Rub this mixture directly on the chicken wings or whisk in vegetable oil for a wet marinade and put in the refrigerator for about three hours. Consider grilling for a healthier take on this deep-friend dish.
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