Aubuchon’s d’ailes de poulet

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


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