Hello Buffalo Wing Friends,

I LOVE to make the Buffalo wings which are excellent, but the packaged meals have lots of sugar in them, so I want to make it with much less sugar and not have to go through a great deal of steps to make it. Please help me since I want so much to make this kind of meal and yet at the same time, I need less sugar and I want to be able to make it so simple I will make it nearly as good. I want to be able to use the best sugar there is for the amount of sugar I need to use.

I call the 'Buffalo Wing' I relate to as 'Superbowl food'.

If you all want to talk about this, please do since this is VERY important to me.

I love the hotter kind, but I am not wanting to go totally nuts with HOT.

Thank-you in advance for any help you can lend for me today.
Your friend, Vernon

Vernon,

I've seen Emeril make these several times on TV, always looked great. I've never tried them. He uses white flour, of course, so you need to substitute Stone Ground Whole Wheat flour. He also includes a bleu cheese dipping sauce that sounds great but is really loaded with fat. Probably why it sounds so good. The hot sauce he uses appears very similar to Tabasco, but probably not as hot. Read about them at http://www.baumerfoods.com/. If you need his essence recipe, it's attached to most of his recipes at the food network web site.

Enjoy. Let us know if you thy these.

Dave


Kicked Up Wings
Recipe courtesy Emeril Lagasse

1 quart of vegetable oil for frying
2 dozen chicken drumies (chicken wings with small wing joint removed)
2 cups Crystal Hot Sauce
1 cup sour cream
1/2 cup heavy cream
Juice of one lemon
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound crumbled Maytag Blue cheese
Salt and pepper
Dash of Worcestershire sauce
1 1/2 cups flour
2 eggs, beaten with 1 tablespoon milk
Essence, recipe follows
2 carrots, peeled and cut into 3-inch sticks
2 celery stalks, peeled and cut into 3-inch sticks


Place the oil in a deep pan and heat the oil. Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix thoroughly. Cover the bowl and refrigerate for 1 hour. In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth. Season the dip with salt, pepper, hot sauce, and Worcestershire sauce. Season the flour with Essence. Dredge the wings in the flour. Dip each wing in the egg wash, letting the excess drip off. Dredge the wings in the seasoned flour for a second time, coating the wing completely. Fry the wings in batches, until golden brown, about 4 to 5 minutes. Remove the wings from the oil and drain on paper-lined plate. Season the wings with salt and pepper. After all the wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot sauce over the wings and toss to coat each wing completely. Place the wings on a platter and serve with the blue cheese dip, carrots, and celery.

Hello Dave,

I am grateful for the recipe, but I am not interested in the real hot style, I want the kind I get in the deli at Wally World and I fixed this in the oven. I used the mild version of the powdered version of the mix which I am sure this is not near that mild. I am sure heavy cream and sour cream were not in the powder and if so this sure sounds like a lot of it. I don't know what Shallots are although he talks about them, they are likely expensive, and why the blue cheese?

I don't use black pepper since that is bad for the stomach.

Is this http://www.baumerfoods.com is his own website?

I would be grateful for anymore help you could do for me. I hope you don't already regret responding to my emails so far in this place.

Sincerely, Vernon

Vernon,

I got this recipe from WWW.foodtv.com with a search for wings. I was aiming hot, and knew Emeril had one. There were many more. I haven't looked, but I'd bet all involve using flour or bread crumbs on the outside and frying in oil.

The cream, sour cream, and bleu cheese (plus all the other stuff) are to make a bleu cheese dipping sauce. Shallots are a variant of a red onion with very mild flavor, and yes, they are expensive.

I'd check out the recipes at this site, see if any look like what you want.

The other web site was for the hot sauce Emeril used, so that would be too hot.

Good luck.


Dave

Hello Dave,

Thank-you for all of the times you have written me, if you are able to help me again, I will be grateful since this will be a blessing to me at this time.

It is easy enough to find LOTS of recipes, but to find some which are low in sugar and those things which are not healthful, that is another thing, I found myself not having much patience with finding what I wanted so I guess I will just buy what I have before and yet use one package for two of them since I get frustrated with trying to take care of my health and when you add having to cook, this is not easy for me. I am sure I will find solutions to this another time when I can.

I have lots of time for this, but I would have to go through lots of recipes and find the ones which meet expectations which will help my sugar levels.

Thank-you for trying to help, I am grateful for the help you extended.
Your friend, Vernon

Hello Dave,

Thank-you for caring, I was thinking you had gotten upset with me in the last message since I was frustrated with the recipes since I want to cook something which is not too hot and yet don't take a lot of effort to make for me.

I am thinking of the red sauce and trying this out on the pieces of chicken along with watering down this so it don't get to hot, I will try this out and perhaps add some of the flower to it so I would be breading them after I have coated them with some watered down hot sauce since this might come out very good.

I will find out how hot the sauce is first before I actually buy it.

I will only try out a few of them at one time so if they don't come out well, I am not going to have to waiste much food. What do you think about all of this.

Your friend, Vernon

When we make wings, we just fry dry wing parts directly in the oil with NO coating. The skin itself gets extra crispy and this is the true Buffalo style. Then we saute in sauce made from RED HOT brand hot sauce with vinegar and butter, (plus we had cayenne pepper and tabasco for extra heat ). Franks Red Hot is not all that hot on its own. You could probably water it down with a little apple juice or something to cut the heat and sweeten it up a little without adding processed sugar. If you are interested, I can work up a recipe for you. This is the easiest and most authentic to the wings that originated in Buffalo, NY. (My husband is from Rochester NY, so he is nearly an expert!)

Anita