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Tuesday, September 27, 2011

“Appetizers—a Pain in the Ass, Pt. XVI: All-American Buffalo Wings with Buffalo Sauce—the Greatest Money-making Appetizer Ever!”

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                                                   STINKBUG 2011


                                                                         


Chef B. H. “BC” Cznystekinki

END Commentary 09-28-2011

Copyright © 2011 by MHB Productions

Word Count: 1,397.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, September 28, 2011 by Chef B. H. “BC” Cznystekinki

APPETIZERS INDEX, Pt. XVI

 Appetizers—a Pain in the Ass, Pt. XVI: All-American Buffalo Wings with Buffalo Sauce—the Greatest Money-making Appetizer Ever!

Bakersfield, CA, 09-28-2011 W: We are going to learn how to make the most money-making appetizer of all times today, the famed “Buffalo Wings!”  What the hell are Buffalo Wings, friends?  Well, a restaurant in Buffalo, NY, whose name slips my mind now created the dish a couple of decades ago and wham bam, the idea took off and spread all over the nation and quite possibly all over the world.  In the time prior to this, only Asian restaurants utilized chicken wings by turning them into mini-drumettes and making them “Pineapple Chicken Wings.” After the creation of “Buffalo Wings” and the sauce that accompanies them and then selling them as an appetizer to hungry bar patrons, a dish was born that is now as much a part of our nation’s culinary history as the hamburger and the hot dog.  I mean, it’s a fantastic idea: take something heretofore tossed out in the garbage or sold for animal feed or what not and turn it into something that is almost 90% profit and will be ordered from the time the bar opens till it closes.  I wish I had designed the dish and patented the name as I would have gone down in culinary history as a genius!

The other thing that’s good about wings nowadays is that they can be purchased already cooked, already breaded, and already seasoned.  There are more different varieties of chicken wings than there is anything else and big stores like Smart and Final and CostCo sell them by the 20# package.  The fact that you can buy them precooked means that one no longer has to worry about poisoning family, friends, or customers as all you have to do is to heat them up which everyone can do.  If you don’t have a deep-fat fryer, you can heat them in the oven and they taste like they came out of the fryer.  There has never been such a golden item ever before in the history of the world, my friends, so be sure to master the rich butter sauce so you can climb aboard the bandwagon and begin making the big bucks! Let’s do it:

(#382) BUFFALO SAUCE AND HOT WINGS


Yield: 2 cups’ sauce / 2 orders Hot Wings / Mis-en-place: 1 hour:


Qty.
Measure
Item
Other
Buffalo Sauce:
9
Ounces
Unsalted butter

2
Ounces
Prepared BBQ sauce

.75
Cup
Louisiana-brand Hot Sauce

1-1/3
Tablespoons
Cayenne pepper

1
Teaspoon
White pepper

1
Teaspoon
Black pepper, fine-ground

1.5
Teaspoons
Granulated onion

1.5
Teaspoons
Granulated garlic

1
Teaspoon
Hungarian paprika

Hot Wings (2 orders):
24
Each
Chicken drumettes, pre-cooked 

2
Cups
Buffalo sauce from above

6
Ounces
Bleu cheese dressing

8
Each
Celery sticks

2
Leaves
Purple kale

2
Sprigs
Parsley
Rinsed
2
Each
Cherry tomatoes
Rinsed

Method:

1.      The Sauce: melt the butter over a very low flame and as you do so, break it down with a metal spoon or spatula.  When butter is down to 3-4” pieces, lower or cut off flame and use a wire whip to blend in remaining ingredients in order to achieve a thick sauce, the consistency of which, should be like Hollandaise Sauce.  The butter should be COOL to the touch—room temperature—when the melting is complete.

2.      Meanwhile, combine the BBQ sauce of your choice with the dry ingredients in the bowl of an electric mixer equipped with a whip attachment.  Mix it until it’s like a paste; then, combine with the melted butter in the pan in which it was melted.

3.      Finally, whisk in the Louisiana-brand hot sauce, bit by bit, until combined.  Have ready.

4.      The Hot Wings: Dust chicken in seasoned flour and then deep-fry at 350°F for approximately 5 minutes or until golden-brown and crisp and the temperature reads at least 165°F.  Then, transfer the chicken drumettes to a large, heavy-bottomed saucepan. 

5.      Add the sauce from above and heat to a LOW boil.  Be sure to coat the chicken in the sauce and steep at a medium-boil for 3-4 minutes but take care: TOO HIGH a heat might scorch the seasonings which will ruin the entire batch so please be careful! 

6.      To serve, place a leaf of purple kale atop two each serving plates.  Serve the chicken drumettes, 12 per order, with four celery sticks each.  Accompany each with half of the bleu cheese dressing, garnish with parsley sprigs and a cherry tomato each and serve.

Whoever thought of making chicken wings into a money-making appetizer was a genius because wings sell for more money now than they ever were worth.  In fact, they’ve become such a staple on appetizer menus that the cost of wings has increased a great deal.  This is an excellent way to serve them and I believe you will love this sauce.  Be sure to look for cooked wings at the grocery store as they take all the guesswork out of cooking the chicken.

Here’s the Seasoned Flour:

SEASONED FLOUR

1. About 2.5 cups:


Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Tablespoon
Cayenne pepper

1
Tablespoon
White pepper

1.5
Tablespoon
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes




Method:

1.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It’s important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times.
As I told you yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, we had a great time today if I do say so, myself!  Never in my life did I ever think that chicken wings would become one of the most sought-after cuts of meat in my life.  I remember when we used to deep-fry chicken in the hotel’s coffee shop that the wings were usually the one part of the bird that came back to the kitchen in the dirty dish trays.  People just didn’t eat them and then, at some point in the 1990’s, all hell broke loose and people went gaga over “Buffalo Wings!” Go figure.  Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF


This is me back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it!

---30---

END Commentary for Wednesday, September 28, 2011 by Chef B. H. “BC” Cznystekinki



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef B. H. “BC” Cznystekinki

Recipes created by Chef B. H. “BC” Cznystekinki on May 04, 1992 in Oak Harbor, WA.

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B. H. “BC” Cznystekinki, Appetizers, Hors d’Oeuvres, Chicken, Hot Foods, Sauces, Spicy Foods, The Grateful Dead, Bar Food, Money-Makers, Tasty Foods, Classic Cooking, Peppery Foods, Sauces and Condiments, Spices,












                                                                               
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