Today’s Five Ingredient Friday post is a two-fer: I’ve got the recipe for (purportedly) the authentic recipe from The Anchor Bar in Buffalo New York for Buffalo Wing sauce (and how I obtained it); I also have a review of the The Ninja® Professional Frying System.
Let me begin with the latter, The Ninja® Professional Frying System. I met the folks from Ninja Kitchens when I was in Austin for BlogHer Food back in June. They were a sponsor and had a booth set up with their products displayed. I visited the booth with a couple of gals I met at the convention and all of us were just overwhelmed with the incredible features of their products.
At the time, they had a contest going on and a drawing where the winner would receive The Ninja® Professional Frying System. Of course, I entered the drawing…for the first time ever I was really interested in a fryer.
While I would deep fry all the time, I always used deep, heavy saucepans for the task. I could never commit myself to a fryer when I’d look at various products in the stores. They all seemed like they would be far more trouble than they were worth. The Ninja® Professional Frying System was different. Every single feature appealed to me, so I was just hoping upon hope I’d win it.
Well, I didn’t win it, but my friend Becky did! I was so thrilled for her! And honestly, I was a bit jealous too! When I got home from the trip, I actually talked about the fryer to Mr. Saucy, since I loved it so much and since he loves fried foods so much…it seemed like something we really needed to own.
The very next day, I received an email from Ninja asking me if I would be interested in trying one of their products. Of course, I was thrilled! I told Sarah that I would love to try the fryer! *cartwheels* In mid-July, my The Ninja® Professional Frying System arrived.
Now, you may ask why in the world it’s taken me so long to tell you about this appliance? Here’s the honest truth. I have used this fryer no less than 25 times since I received it. The reason I haven’t written about it before is…well, we have gobbled down everything that has come out of it so quickly that I haven’t been able to get any photographs before now! I had to plan a day that Mr. Saucy wouldn’t be around and I could fry these Buffalo Wings without him standing over my shoulder ready to snatch them off the cooling rack.
Since I received it, I have fried:
- Green Tomatoes
- Dilly Beans
- Egg Rolls
- Buffalo Wings
- Potato Skins
- Fritters (corn AND crab)
- Battered Fish*
- Onion Rings
You get the picture…just about everything. I can say, without equivocation, The Ninja® Professional Frying System is everything I could have wanted in a fryer and more!
It is quick to heat, and with their Fusion Heat Technology, it maintains and recovers heat very quickly when you add even frozen foods to the oil. The great thing about that is that the foods do not absorb as much oil. In fact, in my experience, there is so little oil absorbed in what I fried as to be negligible. I do strain and reuse my oil (which their ingenious pour spout makes SO easy to do), but I had to discard oil because it got dark (after MANY uses), rather than having to replace oil that was imparted to the foods.
They claim that it uses 40% less oil than other fryers, but I’d bet it uses far less than that. I was astonished at how little oil was lost in the frying.
Another great feature of The Ninja® Professional Frying System is the immersion basket, which is lidded to keep the food submerged in the oil as it fries. There is absolutely no flipping of food, since it fries on all sides at once under the oil.
One real sticking point in my ever owning a frying system in the past was the thought of the clean up. It just didn’t seem worth the effort. With The Ninja® Professional Frying System, I kid you not, the clean up is a breeze! The oil reservoir removes from the base and is dishwasher safe. The lid for the system, that is fabulous for containing oil splatter, is dishwasher safe. The immersion basket and lid…yes, you guessed it, dishwasher safe. The only things that must be hand-washed are the oil pour spout and the heating element, but both of those clean easily and quickly.
This is my The Ninja® Professional Frying System after much use:
I love it. I cannot say enough good things about it. It is VERY reasonably priced with a retail cost of $99.00; I hope you’ll check them out. We’re enjoying fried foods so much more, just because it’s so easy to use and there is so little oil absorbed into the foods, it’s a lot healthier frying.
Now, the recipe. Back in the 80’s when I was a single girl and Buffalo Chicken Wings were first all the rage, I still lived in Nashville; I’d spend my Sunday afternoons curled in a ball on the floor of my living room with the New York Times, some fresh bagels and cream cheese and a pot of coffee. I’d drool over the Food Section every week and figure out what new thing I needed to try in my own kitchen.
One such Sunday, there was a recipe printed in that food section which purported to be the original Buffalo Wing Sauce from The Anchor Bar (the origin of the Buffalo Chicken Wing), in Buffalo, New York. This is it. I’ve used it ever since and even though there are many recipes out there that say they are the authentic recipe, nothing compares to this one in my book. Along with The Ninja® Professional Frying System and this recipe, we have enjoyed the most fabulous made at home Buffalo Chicken Wings we’ve ever eaten.
Really, you need this fryer. And these wings.
*Note: I do have separate bottles of oil I use for vegetables/poultry and for fish.
- Oil for frying
- 24 chicken wings (approximately 4 pounds)
- salt and fresh ground black pepper
- 4 tablespoons butter, melted
- 2-5 tablespoons Frank's Red Hot Sauce (this is what the recipe specified and what I have always used, but you could substitute any Louisiana-style hot sauce)
- 1 tablespoon white vinegar
- Salt and pepper the cleaned wings and set aside.
- In a large bowl, combine the melted butter, Frank's hot sauce and vinegar, set aside.
- Preheat the oil to 375°F.
- Place a portion of the wings into the oil, not overloading the frying vessel, and fry for 7-12 minutes (mine were on the upper end of this time range each time I've done them because they were enormous wings).
- Remove cooked wings to a rack while you continue to fry the others.
- Once all the wings are cooked, put the wings into the bowl with the sauce and toss with tongs to coat.
- Remove the coated wings to a serving platter and pour any remaining sauce over them.
- Serve with celery (and carrots because I love them) with chunky blue cheese dressing (or whatever you like) for dipping on the side.
Disclaimer: While Ninja Kitchen provided me with The Ninja® Professional Frying System at no cost to me, there was no obligation to endorse the product; the opinions are my own and are heartfelt.