Deconstructed buffalo wings will enchant a foodie crowd. Photography by Carlos Andrés Varela Photography.
Buffalo Wings Recipe
“Deconstructed” Buffalo Wings Are A Gourmet Twist
New York City caterer Canard Inc. is always looking to innovate. Here, they deconstruct one of America’s favorite snacks, buffalo wings. If your crowd consists of foodies who are always looking for something new and exciting, this is it!
In this deconstructed version, fried chicken meatballs speared with celery replace the wings and are served in individual shot glasses, Asian spoons, reusable plastic mini-dishes or custard cups (caterers have special serving pieces, like the clear serving strip in the photo. No bones, no mess.
Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo. Co-owner Teressa Bellissimo fried the wings, covered them in her own hot sauce and served them with a side of blue cheese and celery—because that’s what she had available. (Many popular dishes, including the Caesar salad and the Cobb salad, were invented because “that’s what was in the fridge.”)
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Buffalo Wings Recipe
- 2 pounds chicken breasts, ground
- 2 ounces Frank's RedHot sauce
- 1 egg
- 1 cup Panko (Japanese bread crumbs)
- 1 ounce vegetable oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup flour
- Oil for frying
- 50 celery spears
Ingredients: Roquefort Dip
- 1/4 pound Roquefort cheese, crumbled
- 1 cup mayonnaise
- 1/4 teaspoon dry mustard
- 1-1/2 ounces cider vinegar
- 1/4 cup vegetable oil
- 2 ounces water
- Salt and pepper to taste
A tasty close-up.
- In a large mixing bowl, combine ground chicken, hot sauce, egg and vegetable oil. Mix well.
- Add Panko and half of the salt, mixing until well combined. Refrigerate mixture for one hour.
- Remove from refrigerator and form into 50 small balls with a cookie dough/ice cream scoop. Place balls on sheet pans lined with parchment paper and place in the freezer until balls are completely frozen or until time of service.
- To cook, heat oil to 350°F in a medium sauce pan filled to a depth of about 3 inches. In a bowl, combine the flour, the remaining salt and the pepper. Dredge the frozen chicken balls in the flour mix, and carefully add them in batches to the oil.
- Cook until golden brown. Remove the chicken balls from the hot oil with a slotted spoon, place on paper towel to absorb the oil, and when sufficiently cool to touch, skewer each ball with one celery spear.
- Serve immediately with the Roquefort dip.
Recipe courtesy Canard & Co. All other materials