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