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Ken’s T-Fal ActiFry® Ultimate Buffalo Wings

Ken’s T-Fal ActiFry® Ultimate Buffalo Wings
with an International Mexican and Korean twist

by Ken Williamson

Buffalo Wings were first created at the Anchor Bar in Buffalo, New York, U.S.A. and are normally deep fried and then tossed with cold hot sauce to coat. They are very popular in the U.S.A. and you can find them on most all U.S.A. restaurant, grill, pub and bar menus as an appetizer or mini meal.

I added to the basic original recipe creating levels of spiciness; a little more heat and with the T-fal ActiFry® it allows me to double fry (wings once in oil and second time in Buffalo sauce) to create a dryer less messy wing but forces the sauce to be sucked up into the wing under skin creating greater flavor. I used to use a well-seasoned cast-iron deep fry pan to create these wings and always use Crisco brand pure vegetable oil to fry for taste and browning but now with the T-fal ActiFry® they are easier and healthier utilizing same but with greatly less (1 tablespoon verses 3 quart) oil.

This might sound dangerously hot by the ingredients used, but it is not and you can always adjust the heat level down by adding ketchup to the sauce for your taste and tolerance preference. These wings become very, very addictive because of the contrasting flavors, spiciness, heat on lips, mouth, throat and texture. I’ve been fine tuning this recipe for over 30 years utilizing different hot sauces and chilies and this new recipe twist combination seems to have hit a drooling nerve by all those who continue requesting I make these Buffalo wings for pot-luck (bring a dish) parties.

 INGREDIENTS:

  • 2 ¼ – pounds of chicken wings (about 20-24 ea. whole wings) trimmed and separated Buffalo style (wing tips saved and frozen to make chicken stock).
  • 2 – tablespoons Crisco brand pure vegetable oil separated or equivalent.
  • ½ cup – Frank’s brand Red-Hot Original Cayenne Pepper Sauce (this was Durkee Red Hot Sauce brand before company purchased) or equivalent.
  • 1 tablespoon – Southwest Specialty Food, Inc. brand Habanero Hot Sauce From Hell Devils Revenge Beyond Hell Sauce or equivalent.
  • 3 tablespoons – Korean Gochujang (hot pepper paste) a unique flavor or equivalent however this flavor is not easily duplicated due to native Korean chili peppers used. Purchase in a Korean or Asian market or on line (used to make Korean Kimchee).
  • 1 teaspoon – Korean Gochugaru (ground course dried red chili peppers) or equivalent however this flavor is not easily duplicated due to native Korean chili peppers used. Purchase in a Korean or Asian market or on line (used to make Korean Kimchee).
  • 1 tablespoon – unsalted butter.
  • 2 tablespoon – apple cider vinegar.
  • 1 tablespoon – garlic powder.
  • 1 tablespoon or more – ketchup (optional) to adjust heat level to your taste and preference.

RECIPE DIRECTIONS:

  1. Put disjointed separated Buffalo style washed, patted dried chicken wings into T-fal ActiFry® and sprinkle with 1 tablespoon (T-fal ActiFry® green spoon) Crisco oil evenly on chicken wings.
  2. Set T-fal ActiFry® timer for 25 minutes and fry wings to a golden crispy brown (don’t worry, the wings will give off some extra fat of their own as they fry but fat is also flavor).
  3. In a small sauce pot on low heat the hot cayenne pepper sauce, Habanero sauce, Gochujang, Gochugaru, butter, vinegar 1 tablespoon (T-fal ActiFry® green spoon) remaining Crisco oil and garlic powder (optional ketchup) and stir to combine and blend. You just want to heat; melt the butter; combine into a sauce and very important to keep warm and not allow sauce to boil. You do not want to add a cold sauce to wings. Very important you also taste and adjust for spiciness and heat at this point.
  4. At 25 minute mark; open and reset T-fal ActiFry® timer to 5 minutes; pour out accumulated fat; spread wings evenly in T-fal ActiFry®; stir to re-blend sauce and pour heated Buffalo sauce on all the wings.
  5. Close T-fal ActiFry® and continue frying the wings in Buffalo sauce for 5 minutes or till all sauce is about all absorbed into the wings.
  6. Serve wings with blue cheese dip with celery and carrot sticks.

Enjoy and bet you can’t eat just one!!!

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