Alexandra Thompson ENC 3241 12 March 2012

Table of Contents
Introduction3 Warnings5 Ingredients and Tools......6 Prep Directions7 Cooking Directions......9 Coating Directions.....10 FAQ.....11 References 12

Introduction
A Buffalo Wing, Hot Wing, or wing, is a chicken wing section (drumette or flat) that is deep-fried, breaded or unbreaded and then coated in sauce. Though they are called Buffalo wings, they have nothing to do

with the Great American bison. A restaurant in Buffalo, New York, called the Anchor Bar, inspired the name. In 1964 Theresa Bellissimo, the wife of the owner of the Anchor Bar, came up with the idea to fry chicken wings and serve them. Though this story has
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been debated upon for many years there is still no escaping the deliciousness that this creation has provided us with.

Wings are a prime example of a food that incorporates the various traits the American culture is known for. Saving, Creativity, and Fun . Wings come

from the part of the chicken most people threw away or used only for soups and stocks thus our habit of saving things come into play. Creativity comes into part with Buffalo wings because they are the combination of simple, athand materials to make a new item. Last, Buffalo wings are fun because they let us be a child again. As adults, we eat with utensils so often that we
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neglect the joy of pigging out and digging into our food with our hands. There is that childlike satisfaction in eating with fingers, especially when there is a flavorful sauce to lick off. Looking at theses traits, there is a reason for Buffalo wings to be liked by everyone. As a result, the food has spread rapidly from its origin in Buffalo, New

York, and is now part of our national food culture. Cooking any dish requires a persons full attention and patience. Buffalo Wings are popular because they are tasty and can be eaten in almost any condition. Freshly cooked or cold, at a fancy restaurant or sports bar, they are so popular that it's often part of the menu of many fast food
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and restaurant chains as both appetizers and main meals. Theses instructions have been written so that any person at any age can go to a kitchen and make this delicious meal. By the end, you

will have a full understanding of how to make hot wings. These instructions have been broken into three sections: 1. Preparatio ns 2. Cooking 3. Coating

Warnings!!!
When dealing with raw foods make sure to wash your hands with anti bacterial soap throughout the process to eliminate the spreading of germs. Watch the oil so it does not get too hot; too hot of oil risks burning food or cooks only the outside. Treat hot oil with the care. Handle carefully and keep children and pets well away while frying. Keep your face away from the oil, as oil can pop up unexpectedly and it burns if it comes into contact with skin
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and eyes. Use tongs to put the batter chicken into and remove from oil. Make sure the chicken is not pink; raw or improperly cooked chicken can harbor diseases like salmonella and can also cause food poisoning. Make sure it is cooked till white.

Ingredients and Tools

Servings: 24 to 30 pieces Prep Time: 1 hour 10 minutes Cook Time: 60 minutes

Ingredients (Figure 1): 2 pounds of Chicken Wing Sections 1 bottle of Franks Red Hot Wings Sauce Buffalo stick of Butter or Margarine (melted) Figure 1 5 tablespoons of Pure Honey Bag of Self Rising Flour Season Salt Pepper 4 cups of Vegetable Oil Optional: Ranch or Blue Cheese Dressing Tools (Figure 2): 2 Large Mixing Bowls
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Figure 2

Deep Fryer or Frying Pan Plastic Wrap 2-4 Plastic Bags Large Spoon

Prep Directions:
1. Defrost Chicken for 30 minutes. Do this by sitting chicken in sink alone (Figure 3). If after 30 minutes chicken is still not defrosted, run chicken under warm

Figure 3

water for an additional 10 minutes. 2. Once Chicken is fully defrosted season the chicken
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Figure 4

Coat Chicken in a layer of season salt on both sides and a layer of pepper on both sides (Figure 4). 3. Pour 1 cup of Franks Red Hot Wings Sauce Buffalo into a mixing bowl 4. Place all pieces of your chicken wing sections into the bowl

and mix

Figure 5

(Figure 5). 5. Once all sections are fully covered with buffalo sauce cover your bowl with plastic wrap and then place bowl into fridge Let sit for 30 minute. 6. Take plastic bags and triple them up
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(meaning place one bag in another repeatedly.) 7. Pour bag of selfrising flour into the bag in the middle. This should be enough to coat all pieces of chicken. If needed you can always but more into bag. 8. Pour 4 cups of Vegetable oil into deep

fryer, plug in and set heat to 375 degrees. If using frying pan

fill pan to the halfway mark with oil and place heat on 5-6. 9. Remove wings from fridge. Uncover plastic wrap
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from the top of bowl. 10. Slowly place wings into bag. 11. Rinse out mixing bowl because you will be using it again later. 12. Once all pieces are in the bag, tie

bag shut and shake the bag. This is to evenly cover the chicken with flour (Figure 6).

Figure 6

Now Its Time to start COOKING!

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Cooking Directions
1. Once oil is hot you will slowly place chicken in to the deep dryer. 2. Depending on the size of your deep fryer or pan put no more than 10 pieces in at a time. 3. Let sit in oil for a time period of 20 minutes periodically checking the chicken and flipping it over. 4. Chicken will start to resemble a golden brown color. Be sure to turn chicken often so that you do not burn any sides.
Figure 7

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5. When chicken in fully cooked it will start to float to the top of the fryer/pan (Figure 7). 6. Take your large spoon and place chicken on a napkin to remove all excess oils. 7. Repeat Steps 3-6 until all chicken is cooked.

Now It Time To GET SPICY!!!

Coating Directions
1. In your mixing bowl place stick of butter, bottle of Franks Red Hot Wing

Figure 8

Sauce
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Buffalo, and 5 tablespoons of pure honey (Figure 8). 2. Place bowl in microwave for 45 seconds. Let sit for another 45 seconds. 3. Once all excess oil is removed

from chicken dip wings in one by one into sauce and place onto tray. 4. When youre finished you can pour some ranch on the side of your wings. 5. DIG IN!!!!

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FAQs
Q: How can I tell if my chicken is fully defrosted? A: Rinse chicken under warm water. Pat dry with paper towels. The flesh should be soft and pliable when touched and a little 'squashy' when gently pushed. It's always best to follow the thawing instructions on the pack. Q: How can I make a spicier wing? A: Substitute Frank's Red Hot XTRA Hot for Frank's RedHot Original. You'll get four times the heat and the entire flavor!

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Q: Do I have to use Franks Red Hot Sauces? A: Any sauce is great for your wings! Its all about personal preference. Q: Can I use regular wings for my buffalo wings? A: Yes, any kinds of chicken wings can be used for your buffalo wings.

References
Hot To Make Fried Chicken.
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http://www.azcentral.com/style/hfe/ food/cooking101/articles/cook101fried-chicken.html Perfect Fried Chicken. http://allrecipes.com/HowTo/Perfect -Fried-Chicken/Detail.aspx How To Make Hot Wings http://www.hotsauceblog.com/hotsauc earchives/how-to-make-hot-wings-astep-by-step-guide/ Cooking with Kai http://www.youtube.com/watch?v=48BL mqqMZos The History of Hot Wings http://www.kitchenproject.com/histo ry/BuffaloWings/

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