Buffalo Wings for REAL!

Buffalo Wings

My first encounter with Buffalo Wings was in 1990, the year before I was of legal drinking age. I lived in what the English call a doss house. My roomates and I worked at an O.C. Outdoor Education Camp in the San Bernardino Mtns.  Mon-Fri was spent living in little cabins with large groups of stinky feet, sweaty kids from the O.C.       Kid’s rich and poor who had yet to see much of the outdoors. Our job was to introduce them to nature, while preventing them from using all their film on the first squirrel they saw.

As most of the camp staff was from far, far  away we were more or less homeless on the weekends. Thus we pulled together and rented a couple of apartments to eat, sleep and be merry in. The official residence of my apt. consisted of, the local-me, Paris-Chris, O.C.-Dave, Buffalo-Reggie and Greenwich-Gabe. Anyone else who landed on our floor was just a familiar mooch.  We had the odd couch pulled out of a dumpster and the beginnings of a dining table made of MG Draft beer bottles crafted by O.C. Dave and his glue gun on a sad weekend.

On our last night at the apt. Reggie decided to treat us all, moochers included, to Buffalo Wings. The wings came with a disclaimer. HOT HOT HOT. They were just that. Loads of flavor and even more spice. My tongue managed about a wing an hour. Our Dutch friend from down the way, all bravado, ate his wings with unusual calm then excused himself. Apparently he rushed home to kill a gallon of milk and the fire within. There were large bottles of hot sauce, salsa, lemon, cayenne pepper, vinegar…an inferno of ingredients.

The fire wasn’t to be confined to our mouths. Tall, burly, mountain-man Reggie leaned against our gas stove breaking the gas line off the wall allowing a steady stream of gas to pour forth. I mention the unusually strong gas smell, Reggie’s response of authority was as follows.

“Oh this happens to my parents stove all the time. You just need to turn the knob.”

I yell NOOOOOOOOOOOOOOOOOOOOO then poof flames are flying up the walls. Chaos ensues. Guy on phone in bedroom says to sister, I think there is a fire, but someone is laughing hysterically. Hang on. She then hears, holy sh—!, and hangs up so we can then call 911. I continue to laugh hysterically in the face of danger as I run to the neighbors to procure an extinguisher. They didn’t like us riff-raff mountaineers so they denied owning one.

I then ran the complex hoping to find one hanging on a wall. I get back, empty handed, to find three engines surrounding our apt. and a gaggle of firemen standing inside. Apparently when said neighbors realized the danger was real and were quite likely to be blown to smithereens they relented and handed over the extinguisher they did not own. The firemen arrived to find a very large gas leak, no flames and a circle of very surprised personages whose job it was to set an example for the youth of the day.

So yeah my first encounter with Buffalo Wings was memorable.

Note: When seriously scared I have this habit of laughing rather than crying. Don’t ask me why it just is so.

History

Buffalo Wings come from Buffalo N.Y. Over the past 20 years they have spread across the US and can be found in Europe if nothing else in name alone.  Buffalo Wings are served as a bar snack in a large basket with blue cheese dressing and celery.

In Europe Buffalo Wing’s are more a bbq’d chicken wing than an actual Buffalo Wing. Still tasty, just not the real deal. For my American friends you might find the price rather interesting. The average Scandi Buffalo Wing lands at about $1.30 per wing. Yikes!

Recipe-serves 2

Ingredients

12 chicken wings preferably fresh, but thawed wings also work.

1/2 bottle of Louisiana hot sauce or tabasco Different price same resultsLouisiana 10 sek,/Tabasco 49 sek.

30 gr butter

2 TBS apple cider vinegar

Garlic salt and pepper

Directions

Buffalo wings are deep fried. But, that is both a hassle to do at home and it’s not very good for you. So, I bake them in the oven for 30 mins with a sprinkle of garlic salt and pepper. I take a bit of butter and chop it up into small squares and sprinkle them on the wings as well, being sure to baste the wings every few minutes to get a crispy skin.

In a sauce pan combine the 30gr of butter, half bottle of Louisiana hot sauce and the vinegar. Let it simmer for a few minutes.

When the wings are baked put them in a large bowl and pour the sauce over the top and toss the chicken wings making sure they are all well coated with the hot sauce.

They are eaten with your hands! Not a for and knife so have lot’s of paper ready. It is meant to be messy.

The are meant to be eaten as follows: Separate the wing into two pieces then stick the half in your mouth longways and bite down and pull the wing back out of your mouth pulling the meat of as you go with your teeth. You should be left with nothing but the bones in your hand.

For those who want a bit more spice just grab your bottle of Louisiana and splash it over the wings.

Serve with blue cheese Dressing dip and sticks of celery.

Note: If you find the spice is killing you. Eat candy, preferably jelly candy. The sugar will kill the burn better than anything else. I learned the the hard way.

Recipe

Blue Cheese Dressing 2 servings

Ingredients

1/2 cup of sour cream/gräddefil

2 TBS mayo Hellman’s preferably

4-5 splashes of Louisiana hot sauce

Squeeze of lemon

50 gr of blue cheese

Splash of milk (optional)

Salt and Pepper

Directions

Put everything in a bowl and wizz it with a hand held mixer or with a fork. You want it to be smooth and easy to dip in so add a bit of milk to get a slightly creamy consistency.




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