Buffalo Wing

Buffalo wings were reputedly first served in 1964 at the Anchor Bar in Buffalo. Traditionally, they are deep fried without any coating,

however sprinkling the wing parts with potato starch or cornstarch before double frying results in crispy skin. 

When tossed with a simple mixture of spicy sauce and butter, they are best served right away while still crunchy.

Pat the wings dry. In a large mixing bowl, combine the wings, garlic powder, salt, and pepper until evenly distributed.

Toss in the potato starch or cornstarch to coat the wings evenly. Allow them remain at room temperature for at least 15 minutes to help the coating adhere.

Meanwhile, heat enough oil in a big, heavy-bottomed saucepan to reach 2 inches up the sides on medium-high. Heat until a deep-fry or instant-read thermometer reaches 350 degrees.

 (If you don't have a thermometer, you may test the oil by adding a pinch of potato starch or cornstarch; the oil should sizzle immediately but not excessively.) Place a wire rack over a sheet pan or a tray lined with towels near your workspace.

Give the wings another toss to freshen the starch coating, then work in two batches (see Note), shaking off any excess starch from the wings before carefully adding them to the oil.


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