I lived in Buffalo for 12 yrs and other than learning to shovel snow, I became an expert on wings. Resturants that serve wing here (Michigan) often serve them floating in sauce and some are breaded on top of it. The same can be said for the most of the frozen one you buy in a bag.
Here is how they make them in Buffalo and 99% of ever “wings” joint"
Ahead of frying the wings, have a tupperware of other container (with lid) with melted butter. Add Louisiana hot sauce to the melted butter.
Cut apart and deep fry the wing halves until browned
Take wings out of deep fryer and set on a rack to drip and dry for a few minutes
Put the still hot wings into the container with butter / sauce.
Shake the container which will coat the wings a rediesh color
shake 2-3 times for mild
3-4 times for medium
5-6 for hot
7-8 for wild.
using tongs, take wings out of sauce and hold over to drip off excess sauce
place wings on a rack to dry.
wings will be red and dry to the touch and crispy.
To put out the fire on your lips served celery stalk with blue cheese dressing.
For variety, shake some parmesean cheese on the wings while still hot. Parmeisan cheese will adhere and also stay dry to the touch.
My other favorite Buffalo delicacy is Beef on Wic. However the "Wic’ not Keto. It is short for “Kummelwyk” roll (like a crusty Kaiser roll with salt crystals on top.
I also grew up in Philadelphia and miss something called “scrapple”. Would love a Keto scrapple recipe if anyone has it.
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