Making homemade buffalo wings – and, in the process, perfecting our wing sauce – has become a Hoffman tradition among the younger boys. This is Jason’s Wing(er’s) sauce, which is not the easiest version, but is arguably the tastiest of everything we’ve tried.
chicken wings and/or drummettes (about 1 lb per person)
1 gallon fry oil (safflower or canola)
deep fryer
Sauce
2½ C white sugar
2 Tbsp apple cider vinegar
2 Tbsp corn syrup
¾ C Franks hot sauce
¼ C water
1-3 Tbsp molasses (optional)
Heat sugar, vinegar, and corn syrup in a saucepan over low heat. You won’t have to stir much. Meanwhile, mix remaining ingredients and heat in the microwave until steaming. As soon as you see the color of the sugar mixture darken as it caramelizes, remove pan from the stovetop. Off the heat, carefully drizzle Franks mixture into saucepan, stirring gently with a whisk. It will flash boil, but keep whisking as the bubbles die down. Return pan to the heat and reduce to desired consistency (should fall in a straight stream off a spoon like syrup).
Breading (optional)
Jon’s favorite breading is about 3 parts flour to 1 part corn meal plus salt, pepper, paprika, onion powder, and garlic powder. First beat 1 or 2 eggs in a shallow bowl. Dip wings first in the egg, then in the breading, before frying them.
Wings
Buying wings frozen is a great deal, but you need to thaw them overnight in the refrigerator or, about an hour before you plan to fry them, place them in a bowl in the sink with a slow drip of cold water running over them.
Heat oil in fryer to 375°F. Pat wings dry, bread them (optional), then fry 5-6 at a time. Time the first batch and start checking at about 5 minutes (each fryer may be slightly different). They should be golden brown, with meat cooked through but still moist.
Toss fried wings in a large bowl with sauce to coat, then serve and enjoy!
Time to make: 30 min
Source: Jason, Jim, & Jon Hoffman