Okay... so I want to make buffalo wings because I'm craving some heat like crazy, and after reading through some of your posts on here, have found that the concensus is that buffalo sauce is paleo (yeah!). However, I'm a little bit stumped at the best way to get the effect I want. Do I want to fry this in coconut oil? I worry that it will affect the taste, and I won't be satisfied. Should I use Olive Oil, Butter, Bacon Fat? Hints, tips, tricks anyone? Thanks :)
No batter -- Just fold the wings so that the tip is tucked so that it looks like the chicken wing is 'sitting crosslegged'. Place on a sheet of parchment* in a 400-450 degree oven for about 20-25 minutes, until VERY VERY crisp.
In the meantime, warm 1/4 cup of butter and 2 tbsp of bacon fat in a small saucepan. Add 1/2 to 1 bottle of hot pepper sauce (we like to make our own using Pepper Joe's recipe) and simmer until the vinegar is cooked out (usually about 15 minutes or so).
Place the cooked wings in a large glass bowl, and pour the hot wing sauce over them. Toss, and allow to sit in the hot sauce for at least 5 minutes before serving. YUUUUM! (PS - this also works great with beef or pork rack ribs!)
*The parchment matters -- it keeps the wings from sticking to the pan, so you can enjoy that crispy skin!!!
I cover the wings in coconut oil and broil them until they're a nice even golden brown, then soak them in a butter/Frank's Red Hot like Dave says. The key is to dry the wings thoroughly before putting the coconut oil on. If you do they will be plenty crispy.
I've made buffalo chicken six times since I started paleo on November 1st, experimenting until I found a way that I liked.
The old way I used to make wings at home was frying them in the portable deep fryer (of course) and then tossing them in a homemade wing sauce. By homemade I simply mean butter and Crystal sauce mixed and simmered in a pan. Depending on how much butter you like, it's usually anywhere between half to a whole stick of butter per large jar of sauce. This is pretty much how we used to make them at a restaurant I worked at once. One trick though is that we always battered them in an egg/milk mixture, rolled them in flour and then put them on a baking sheet in the freezer over night. This would help the batter fry more evenly. Once they were done cooking, we just put them in a bowl with a lid, dumped in the sauce and tossed them.
Although I haven't tried a paleo version of this yet as I don't feel like messing with pan-frying (don't have the fryer anymore), I suppose it might work with an egg/cream batter rolled in coconut flour, then fried in coconut oil. Don't know why that wouldn't work but I haven't attempted it yet.
What I have been doing, though, is very similar in flavor and overall satisfaction to me, just without the frying. As Dave mentioned, baking the wings in the oven works well, or you can also cook them in a regular pot on the stove top. I've done both, but cooking them in a pot seems to help retain more of the flavor from the chicken juice/fat. I've been reaching more for full-size chicken drumsticks or thighs at the meat counter instead of wings, and slow cooking them in a pot seems to work the best so far (thinking about actually trying them in the crock pot next).
Since everyone likes their own level of spicy/buttery-ness with the sauce, I've found that microwaving a tablespoon or three of butter with about the same amount of Crystal sauce in a small glass bowl suits my tastes, and I actually just pour it over my chicken once it's on the plate, using the rest for dipping.
Delicious and finger-licking as always.
Although, I must mention that this is one of the few meals I've come across so far that gives me a small amount of the old GERD symptoms I used to get with just about everything on SAD. It's not near as bad, but it is noticeable. It must be either the vinegar or the cayenne peppers in the sauce, so I make mine more buttery and less saucy. For now it's definitely still worth it.
just made these for dinner tonight...delicious! the meat was incredibly tender and the sauce was good as well
An olive oil deep fry is still my preferred way of cooking buffalo wings, but it can get expensive since you need at least a quart of oil to fry, say, 8 winglets at a time (I buy whole wings and cut them down myself usually). 11/2 quarts is better. The good news is that if you filter your oil after use, and use it more than a few times a year, you can recycle the existing oil with the addition of some fresh oil each time.
Since this produces wings in small batches, put an oven safe dish in a 200°F oven and hold your cooked wings there while you work on new ones. They'll stay fresh and crispy without overcooking and stay out of the "danger zone."
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