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7

Know that the traditional Frank's Buffalo Wings Sauce is just Frank's RedHot and melted butter. I'd definitely start there, and tweak with the substitution. The old standard is 1/2 cup (118ml) Frank's RedHot to 1/3 cup (79ml) melted butter. Vinegar is a distinct possibility, to me neither buttermilk nor ketchup make sense. You might find this recipe for ...


4

Given the science as Kenji Alt explained it in his article, the key fact of the vodka is that it is 80 proof, or 40% alchohol. So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation. The vodka is not the only factor in the recipe leading to crispiness and ...


4

While not specifically an answer to your measurement question, you might consider cooking your chicken low-temp (sous vide) to ensure optimal doneness, then just quickly deep fry for crust formation. That would guarantee safety and specific temp. for specific parts of the bird. See here, for example: ...


2

I would suggest using a thermometer to ensure the inside temperature is 74°C (165°F). Try writing a process for frying the chicken, so this does not have to be done during the rush. (I am guessing you run a big kitchen). Make one or two tests noting the time needed to reach the desired temperature.


2

I've always made mine with Crystal hot sauce, which is sweeter and hotter than Franks. You'll have to experiment with proportions to get the result you want, based on the sauce, but generally you can do 2:1 hotsauce and butter. Buttermilk will certainly give you some tang, but I've personally never tried it in a Buffalo sauce. I start my sauce with minced ...


1

I don't see how refrigerating the wings before steaming them could possibly make a difference. They were initially refrigerated as he toyed with the idea of frying them or baking them directly, but then he was inspired to steam them to remove some of the fat before baking. It's artistic licence to tell a better and slightly longer story, nothing more. If ...


1

Your temperature is too high. Go for 78ºC (172F) instead of 82ºC. 3 hours seems a long time for chicken wings. Get a thermometer and take it out when it reaches 78ºC. After cooling, before frying, do you dry the wings? That could be an important step. Lastly, instead of frying them as is, try panning them with flour or breadcrumbs. If you're going to fry ...



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