Buffalo sauce ingredients: Crystal Original Wing Sauce, butter, Louisiana Hot Sauce
Chef Aubuchon discusses her wings technique
While the wings fry in a pot of boiling vegetable oil (Aubuchon checks the temp by spitting in it. If it pops, it’s perfect; if it sizzles, it needs to be turned down a bit), the chef melts a half stick of butter with 1/3 cup Crystal Wing Sauce and several dashes of Louisiana Hot Sauce. Adjust to taste.
After the wings have been drained briefly, Aubuchon puts them in a large bowl, pours the hot sauce over the top, and we dig in. The extra sauce pooled at the bottom is perfect for dipping.
Click to see The Wing Joints
This article appears in Mar 5-11, 2008.