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World Class Recipe | Kookaburra Wings Recipe Buffalo Wings |
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In the late 80's I was in Coco Beach to see a space shuttle
launch and was taken by locals I met to a place called Frankie's
Wings down by the waterfront. This was my first experience of
what came to be known as Buffalo Wings. Probably the best new
recipe of the past quarter century. And this version is a good
as they are going to get. Believe me, I have spent 25 years
perfecting them. I call mine Kookaburra wings because I
developed my version in Australia.
Generally this version is hot enough but the thrill is to make them hotter and hotter. If your family and friends can stand up to it. Simmer Tabasco and butter sauce longer using more tabasco as required. Add pepper and cayenne to sauce. Use more cayenne pepper in the flour. Use more white pepper in flour. Habanero tabasco sauce and New Mexico Chilli peppers powder will burn the lips off your face. Its that hot. Any hotter and call an ambulance I say.
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| Kookaburra Wings | ||||
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12 Chicken Wings 1 cup plain flour with 1/2 cup Panko breadcrumbs 1/2 cup Cayenne pepper (and paprika) 1 tsp Salt and some white pepper Hot Tossing sauce 60ml Tabasco sauce 30g Butter Mild Sweet Tossing sauce 60ml Spicy Red sauce 30g Butter Blue Cheese dip 100g Blue Cheese 100g Sour Cream 1 cloves garlic crushed 2 tsp lemon juice Salt, white pepper |
Cut wings. Brine for at least 6 hours. Drain and toss in a
large bowl with flour, panko breadcrumbs, cayenne, salt and pepper. Toss every 15 minutes for the next 2 hours.
Blend cheese ingredients in Food processor. Smooth but with some small lumps is good. Refrigerate for at least 2 hours. Deep fry wings for 10 minutes. Heat butter and Tabasco sauce together gently. Toss wings (with a tablespoon or two of the cooking oil) and sauce together in large bowl and serve immediately with Blue cheese sauce. When cooking for adults and kids I make the forearm parts of the wing to this recipe for the adults and the upper arm wing parts (mini drumstick) for the kids. I only add salt to the flour and instead of Tabasco I toss them in some Fountain Spicy Red Sauce. Just enough tang to have an effect and compliment the cheese sauce. For the brine in this recipe I boil a small amount of water with 1 Tbs of rock salt and 2 Tbs of olive oil with a large dash of dried Thyme. Add some Ice and cold water to bring down the temperature to less than 40° and then add the wings. Let stand at least 6 hours.
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