Crispy Buffalo Wings - Twice Cooked

Perfection. How is perfection defined? Let us tell you, it's defined in two simple words. Buffalo... wings. To truly appreciate perfection in its simplest form, you can't just chuck a chicken wing on a pan, oh no. To appreciate perfection, you need two simple things. Tender, and by tender we mean melt in your mouth, oh  my god, how can this be so good, tender, AND crispy skin and by crispy skin, we mean, damn, this skin be crispy (and seasoned to perfection). 

In the world, there are two schools of thought regarding wings, crispy skin only or bread crumbed wings. We’ve tried wings at a lot of different places with many different styles and while they are all pretty delicious, we ultimately have decided that the crispy skin style wings with no breading is clearly superior. It gives you that crispy outside without overpowering the taste of the chicken.

When we decided to try and make wings at home, we knew what we wanted the end result to be, we just didn’t know how to get there! We tested a few different ways of cooking chicken wings, with one wing at a time, different temperatures, and different cooking times. But when we finally tested the twice-cooked method, we knew this was it. We were a bit hesitant when the wing looked not quite there after the first slow cook, was this going to be another fail? But if there’s anything we’ve learned from our cooking adventures, it’s that you don’t give up! So in the wing went, to the hot oil, for the second cook and after waiting eagerly for the timer to go off, we took the wing out of the oil… it looked good! It felt crispy! Now all we had left to do was taste the meat… tender chicken! We did it! The twice-cooked method! With one glorious little wing, we unlocked our perfect method to suit our tastes! And we’ve never looked back. The slow cook creates the super tender meat and the second high-heat cook develops that crispy skin and flavour.

Eaters Tip: if you find it hard to eat the wingettes, you can remove the bones while you are enjoying your meal by twisting them slowly one at a time and pulling the bone out of the flesh. Then you are left with the meat ready to eat! Your hands might get a bit messy in the process, but isn’t that part of the wing experience!!

We really hope you like this recipe as much as we do!

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​Crispy Buffalo Wings - Twice Cooked
 
Servings                          
4
 
Prep Time:       00:15    
Cook Time:      00:45 
 
Main Ingredients 

1 kg of chicken wings
1 Tbsp of salt
1 Tbsp of cracked black pepper
2 litres of vegetable oil
1 Cup of home made buffalo wing sauce (or frank's hot sauce)
1 Tbsp of butter

Preparation

1. Heat the oil to 130 degrees Celsius. We use a deep fryer, but you can do this on the stove top in a deep pot. Make sure the pot is large enough, so that the oil doesn’t fill more than half way. You want to be able to cover the wings completely. Also make sure you have a thermometer, as temperature control is crucial for this dish.
2. To prep the wings, cut through the joints to separate the wingette, the drummette, and the tip. We’ve attached a photo so that you can see what we mean. The tips aren’t needed for this recipe, but you could use these to make a nice chicken stock.
3. Put all the wings in the deep fryer (or pot) and cook for 30 minutes, this is the initial slow cook, which will tenderise the meat.
4. Remove the wings and spread them out on paper towels. Sprinkle the salt and pepper over all of the wings.
5. Increase the temperature of the oil to 190 degrees Celsius. Once the oil has reached temperature, add the wings. This stage is where we crisp up the skin of the chicken and ensure it is fully cooked and golden on the outside. Cook for 12 minutes.
6. Remove the wings from the oil, again laying them on a paper towel to soak up excess oil.
7. For the last step, you can use the buffalo wing sauce on our website or purchase your own. With our hot sauce recipe, you want to mix some butter and hot sauce in a pan, until the butter is melted. Add the wings, toss and serve.

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