Frank Proto, a professional chef and coloring instructor, provides a detailed guide on making perfect buffalo wings. He emphasizes the importance of preparing the wings correctly to ensure a crispy exterior and soft, flavorful meat.
Proto's preparation process involves separating the wings into their distinct parts (the flat, drumettes, and tips), drying them for at least a day, and cutting them at the joints. He suggests buying full wings and preparing them to your liking.
Once the wings are prepared, they are fried in hot oil at 375 degrees Fahrenheit. Proto advises against filling the pot with oil as it can lead to spills and burns. The wings are ready when they are golden brown and crispy.
For the sauce, Proto uses a slightly different recipe than traditional buffalo wing sauce. He starts by melting a whole stick of butter in a pan, adds a clove of garlic, ketchup, and salt, and cooks the sauce until the butter is absorbed into the hot sauce.
The fried wings are then tossed in the sauce and served with blue cheese, carrots, and celery. Proto emphasizes that making wings at home ensures fresh ingredients and consistent results.
1. Frank Proto, a professional chef and coloring instructor, demonstrates how to make perfect buffalo wings.
2. His ideal wing is crispy on the outside, not dry in the middle, and soft enough to coat your face and fingers with sauce.
3. The recipe uses simple ingredients, with the belief that simplicity equals good results.
4. Wings need to dry out for at least a day, as moisture is the enemy of crispiness.
5. The wings have three distinct parts: the tip, the flat, and the drumette. The tip is not used as it does not have any edible parts, but it can enhance the flavor of the stock.
6. The wings are cut at the joint where the wing bends.
7. Before they are fried, the wings are prepared by drying them off and storing them in the fridge overnight.
8. The buffalo wing sauce used in the recipe is slightly different from a traditional sauce, with the addition of butter.
9. The sauce is made with a whole stick of butter, a clove of garlic, ketchup, and salt.
10. The wings are fried in oil, which is heated to 375 degrees Fahrenheit.
11. The wings are fried until they are golden brown and crispy on the outside.
12. The wings are then seasoned with black pepper and salt.
13. The wings can be eaten plain and dry or coated with buffalo sauce.
14. The finished dish is served with blue cheese, carrots, and celery.