So this is my first attempt on „Buffalo wings“ (in parentheses because I‘m not sure if I follow the protocol) in it’s deboned form*
First step: precook the wings as per MCAH: SV for 12h at 62 oC. Try to remove the bone while still warm. Yeah, well. The bones didn’t really „slip out“ …
Those who have followed my rabbit massacre in Cook-Off #86 know that successfully separating flesh from bones is not my core skill. In this case I managed 4 flats and 3 drums and decided to return back to an ever so exciting telcon instead. It’s just not my cup
of tea. Deboned wings (left, with their complete cousins, right hand side) were dried in the fridge.
Meanwhile I winged the hot sauce. Frank‘s is nearly impossible to find here, so I used Tabasco family reserve (which I like a lot), augmented by Tabasco Chipotle (that I like even more), a dash of Worcestershire sauce and some garlic powder plus a healthy** dose of butter. Pretty good mixture, I have to say …
Lastly, predried wings were fried, tossed in the sauce and served with celery/carrot sticks and a mixture of creme fraiche & Roquefort. Yeah …
Some tater tots on the side (thanks, @btbyrd)
Yummy ! I enjoyed a Bourbon while preparing and after as a digestive aid …
Never ever will I try to debone a chicken wing again. Just not worth it !
*at least that was the intention …
** from my point of view. My cardiologist disagrees.
