Buffalo has been famous for chicken wings since they were first served at the Anchor Bar in the 60’s. Buffalo wings are deep fried and served in red sauce (different degrees of hotness are available from mild to hot). I like the hot ones. The traditional sides are carrot and celery sticks with blue cheese dip. I have tried the wings at the Anchor bar as well but prefer the ambiance at Duff’s.
I do not deep fry chicken wings but rather barbecue, grill or oven roast them. Wings are quite greasy and care must be taken when grilling them on the barbecue to avoid flare ups and charring them.
Honey Garlic Chicken Wings
1 kg (2 lb) chicken wings
30 mL (2 tbsp) vegetable or peanut oil
30 mL (2 tbsp) liquid honey
15 mL (1 tbsp) red wine vinegar or lemon juice
75 mL (1/3 cup) soy sauce
5 mL (1 tsp) fresh ginger, minced
1 clove garlic, minced
15 mL (1 tbsp) green onion, chopped
Combine ingredients and mix well.
Wipe chicken wings with paper towels. Chop off wing tips and discard. Cut wings into 2 pieces at the joint. Marinate for several hours.
Remove from marinade and grill over hot coals. Turn frequently until the wings are evenly browned and cooked through. Brush with remaining marinade.
Alternatively roast wings in a 180°C (350°F) oven for about 45 minutes.