Four Step Buffalo Wings

Four Step Buffalo Wings by Chef Avi of Avi's Kosher Kitchen

This is one of my favorite recipes. It’s real guy comfort food, but trust me, my wife loves them too. I have to give credit to my brother from another mother, Chanan (Craig) Kulman. He taught this to me one night over a couple of beers. Chanan is from Buffalo and he assures me that this is the original and purest way to make these.

One of the best parts is that this recipe is so simple and if you do it right, you’ll enjoy making them as much as you will eating them. My favorite thing to do is to set up my ourdoor kitchen on a moderate fall afternoon, fry my wings, have a cold beer and kick back.

What You Need:

  • 1 (OK, maybe 2 or 3) - Ice Cold Beer(s) (Frosted glass optional)
  • Hot oil for frying
  • Your favorite hot sauce
  • 1 lb. (minimum) pastured, organic-fed KOL Foods chicken wings

What You Do:

First heat up your oil. I highly recommend getting a good quality electric fryer that will regulate the temperature of the oil for you. You can use a pot on the stove with your oil in it. However, it’s a bit harder because you want your oil to maintain a steady temperature of between 350 and 375. Too hot and you’ll burn the oil and the wings, too low and you’ll just soak the wings in oil.

While the oil heats up, make sure the wings are cut at the joint. You can take the wing tips off and use them for stock. This will give you individual drumettes and that ‘other’ part of the wing. (I don’t really know the name of it.) Make sure your wings are dry. You can pat them dry with a paper towel.

Once the oil is up to temperature, your wings are cut and your feeling ready to fry, gently place them into your fry basket and slowly lower into the oil. The residual moisture n the wings will quickly steam up and cause the oil to bubble up. Go slow to ensure that you don’t have any oil ‘boil over’.

If you’re using a pot without a fry basket, then gentle release the wings into the oil with either a tongs, a slotted spoon or a fryer ladle known as a spider. Don’t cover your ot with a tight lid. You need to have some room for steam to escape, otherwise, you’ll get oil ‘boil over’ and a huge mess. Let the wings fry about 15 to 20 minutes until golden brown. About every 5 minutes or so, check them and give them a gentle shake in the fryer basket. This will make sure that the wings are all exposed evenly to the hot oil.

Once the wings are golden brown, take them and let the exess oil drain off for about a minute. Meanwhile take a metal pot with a lid. Put in some of your favorite hot sauce, (you can also use a sweet and sour, BBQ, teriyaki etc.) put the wings into the pot, cover with some foil and then cover with the lid. Gently shake the pot while holding the lid on tight to the pot. You want to get the wings covered with the sauce.

Now simply take the wings out and put them on your serving tray. Enjoy.

By the way, while you’re waiting for the wings and oil to do their magic, pop open that beer and relax. I believe one of the most relaxing things in life is to sit back, sip a cold beer while quality checking my wings all while delving into some great reading material.

L’Chaim . . . Avi