The roots of Buffalo Wings can be traced to Upstate New York.
Chef John Grainger studied at culinary school in Buffalo, just up the street from the Anchor Bar, the home of the Original Buffalo Chicken Wing.
Chef John shows us how to prepare traditional Buffalo Wings (which most people consider “medium” heat) and Jamaican Jerk Wings, his own special recipe.
Sistina Giordano and TeNesha Murphy, hosts of Bridge Street in Syracuse learn how to prepare the two styles of wings.
Original Buffalo Chicken Wings
John Grainger, Corporate Executive Chef, Woodbine Hospitality Group, Syracuse, New York
- 2 Dozen fresh, jumbo chicken wings (patted dry with paper towels)
- 1 Cup high-quality hot sauce
- 1 Cup melted butter
- 1 Tablespoon granulated garlic
- 6 oz. Blue Cheese Dressing (homemade or high quality store bought)
- 15-20 Freshly cut celery sticks
METHOD:
Fry the wings in Canola or peanut oil at 350 degrees for 12-15 minutes until crispy.
Let drain in the basket and reserve until you make the sauce.
In a large mixing bowl, whisk together the three sauce ingredients and pour the wings into the sauce.
Mix together thoroughly until the wings are fully coated, pick the wings out using tongs and place on a platter.
Serve immediately with the Blue Cheese dressing (as a dip) and celery sticks on the side.
Enjoy!
Jamaican Jerk Chicken Wings
John Grainger, Corporate Executive Chef, Woodbine Hospitality Group, Syracuse, New York
- 12 oz. High quality orange juice concentrate
- 1 Cup white wine vinegar
- 5 Cups soy sauce
- 3 Cups 10% blended oil (or regular Canola Oil)
- 1 1/2 Cup light brown sugar
- 2 Tablespoons ground cinnamon
- 1 Tablespoon fresh hand-grated nutmeg
- 2 Tablespoons Allspice pods
- 4 Tablespoons High quality Jamaican Jerk sauce
- 4 Limes (zested, quartered and sliced thin)
- 3 Fresh oranges (zested, quartered and sliced thin)
- 2 Large Jalapeno Pepper (minced with seeds)
- 1 1/2 Cup fresh ginger (minced)
- 5 Fresh garlic cloves (crushed)
- 15 Green onions (rough chopped)
- 4 Tablespoons loosely packed fresh cilantro (chopped)
- 4 Tablespoons fresh thyme leaves
Note: to achieve the maximum flavor, you want to begin this recipe at least two days and no more than four days before serving.
Method:
In a large mixing bowl, take the first nine ingredients (liquids and spices) and whisk very well until well blended.
Add the remaining ingredients and mix well with a rubber spatula or a wooden spoon until fully combined.
In a large 8 Quart container, place 50-75 fresh/jumbo chicken wings in the bottom and pour this marinade over the top.
Mix the marinade very well around all of the wings and make certain to submerge all of them underneath the liquid before moving on.
Marinate for at least 24 hours, giving a good turn and mix to the wings at least once a day throughout the marinating process. The longer they sit, the better.
When you are ready, heat oven to 400 degrees and remove the wings from the marinade.
Rub off any excess pieces of marinade that may be clinging to the wings.
Pre-spray two sheet trays with pan spray, place the wings on the outer edges on each sheet tray. Leave the entire center area of each tray completely empty.
Cook (on the top and bottom shelves) for 15 minutes and rotate each pan 180 degrees while switching the racks to place the bottom pan on top and the top pan on the bottom.
Cook for another 15 minutes. If the wings are dark in color and look caramelized (but not burnt), remove them and serve immediately. Otherwise, just cook them for 5-10 minutes longer.
Remove them from the oven and serve on a platter with roughly chopped cilantro and limes.
Enjoy!
