Super Bowl Sunday is around the corner and that means coffee table munchies that will be as exciting as the Big Game!
A favorite game day treat is crisp, flavorful Buffalo wings. The best Buffalo Wing’s recipe comes from our favorite Norfolk, Virginia chef, Bobby Huber.
This recipe makes “naked” wings in that they do not have any breading or flour on them Start this recipe with fresh, natural, chicken wings instead of frozen for a taste worthy of a Super Bowl extravaganza.
Chef Bobby Huber’s Super Bowl Chicken Wings
Chef Bobby Huber (Photo by Jacquie Kubin)
To make one dozen wings:
Rinse the chicken and pat dry with paper towel. Season the wings by tossing with a teaspoon each of salt and black pepper. Set the wings in a colander over a mixing bowl for about an hour to draw the salt and pepper into the meat and to draw out the moisture, resulting in a crisper wing.
While the wings are waiting, prepare you wing sauce by mixing:
1 teaspoon Thai chili paste
1/2 teaspoon Tabasco sauce
2 teaspoon of Cajun spice
3 Tablespoons of Mae Ploy chili sauce**
1 Tablespoon of roasted sesame seeds (optional)
1/4-teaspoon sesame oil
2 Tablespoons of melted butter
Using a fryer or stove top method, bring vegetable oil (deep enough to cover wings plus at least 1” more) to 350 degrees. Gently and carefully put the wings into the oil, frying until the skin is crispy. Protect yourself from spatters putting the wings in and removing them. Never look over the top of boiling oil.
Immediately place wings in large bowl and drizzle on the sauce, tossing to coat evenly. Serve with cool dipping sauces – including the traditional Blue Cheese or Ranch dressings, carrot and celery sticks.
Note: this is good for 12 to 18 wings for every 12 wings you add cut the recipe for the sauce in half
** Mae Ploy is a commercial brand of Thai sweet chili sauce. If you cannot find it locally, make your own adjusting the heat and sweet to your specifications
Sweet Thai Chili Sauce
1-cup rice vinegar
2-teaspoons fresh ginger root, minced
1-teaspoon garlic, minced
2-teaspoons hot chili pepper, minced
Bring water and vinegar to a boil over high heat, stirring in sugar, ginger, garlic, Chili pepper and ketchup. Reduce heat and simmer for five minutes. Stir in cornstarch, remove from heat and allow to cool. Can be refrigerated until needed.