Holy Trinity Buffalo Wings

In the name of the Brine, and of the Slow Cook, and of the Buffalo Hot Sauce. Amen.

Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo.
(This is a grammatically correct sentence.)

I love buffalo wings. When I first moved to Ireland, I found they weren’t very widely available so I decided to make my own. I have experimented with many different ways of making buffalo wings over the years. Bringing together all of my knowledge and experience, I have now distilled it all into one simple recipe. I decided to base it on the magical number 3. As suggested above, the 3 heavenly parts to this recipe are: the brine, the slow cook and the buffalo hot sauce. I believe this sacred triumvirate will not only make them “ultimate” wings, it will make them taste…divine.

Brine
-500ml lager (you don’t need anything fancy, a cheap can of lager will do)
-1 tablespoon brown sugar
-1 teaspoon sea salt

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Mix these 3 ingredients together in a plastic container and brine the wings for at least 1/2 hour but ideally for 24-48 hours.

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Slow Cook
-1 bottle Franks Hot Sauce
-½ cup of unsalted butter
Take the wings out of the brine (discard the brine). Pat the wings dry. Put them into a pot with the above ingredients, put a lid on the pot and stick it in an oven for 90 minutes at 160°C.

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Buffalo Sauce
1 bottle Franks Hot Sauce
½ cup of unsalted butter
1 packet of ranch dressing

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Shortly before the slow cook is done, combine all the above ingredients into a sauce pan and put it on a low heat until the butter is fully melted and the ranch mix is dissolved.

When the slow cook is done, take the wings out of the pot and place them on a tray with a sheet baking paper on it. Take a brush and coat the top side of each wing with the buffalo hot sauce.

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Put the wings in the oven for 12 minutes at 200°C. Take the wings out, turn them over and coat the other side with the buffalo hot sauce. Put the wings back in the oven for 12 minutes at 200°C. If you like your wings extra messy, you can put another coating of sauce on them. Serve with blue cheese salad dressing and celery.

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