By Diane Lasswell / Quil Ceda Creek Casino
While the creator of the first Buffalo chicken wing recipe may be in dispute, there is no argument that the spicy, saucy chicken dish got its name from the Buffalo, New York, area where it originated.
The earliest known establishment to serve the now eponymous dish was the Clarendon Hotel in Buffalo, whose menu from July 1857 lists “Chicken wings, fried.” In the century that followed, these tasty morsels gained popularity due to abundant supply and low price. There were many bars and restaurants in the 1960s that began specializing in Buffalo-style spicy chicken wings.
We’ll do our part to celebrate their popularity when we feature them at the Keg Bar at Quil Ceda Creek Casino on “National Chicken Wing Day,” July 29.
At the Keg Bar, a great sports bar that lends itself to friends gathering to enjoy good times and create memories, we serve up delicious chicken wings three ways: traditional Buffalo style, housemade-BBQ style and sesame-ginger style.
For our popular Buffalo wings, we start out with annatto paste from the seeds of the achiote tree to impart a signature deep orange hue. We then cook them, deep fry them, sauce them and watch them fly out of the kitchen by the basketful. Whether it’s a gathering with friends and family or a sports viewing party, this recipe will leave your gang clucking for more and asking for the recipe.
Chicken Wing Preparation
Quantity: 32 Wings (approximately 3 ½ pounds)
Ingredients:
1 cup annatto paste
1 tablespoon seasoning salt (recipe: 3 tsp. salt, 2 tsp. black pepper, 1 tsp. granulated garlic. The leftover mix is great for other dishes, too.)
Procedure:
• Place the wings on a sheet pan
• Brush the wings with the annatto paste (coat all the wings completely)
• Evenly sprinkle a tablespoon of seasoning salt over the wings
• Place the pan in a pre-heated, 300-degree oven and set the timer for 45 minutes
• When done, remove from oven, drain the broth and place the wings directly in the refrigerator to cool down
• Cover in an airtight container if not using right away (Note: shelf life is five days.)
“The Q” Keg Bar Hot Wings
(One serving, approximately 6 per person)
Ingredients:
6 prepped wings (see above)
2 cups vegetable oil or shortening
2 ounces Frank’s RedHot (or BBQ sauce or sesame ginger)
2 ounces ranch or bleu cheese dressing for dipping
3 celery sticks
Preparation:
• Heat oil or shortening in a large frying pan
• Place the prepped wings into the hot oil in a skillet and cook for 4 minutes each side, until they reach an internal temperature of 165 degrees
• Remove from oil and drain on a paper towel
• Place wings into an empty mixing bowl
• Top with choice of Frank’s RedHot, BBQ sauce or sesame ginger dressing and completely toss all the wings in the sauce
Serve with celery sticks and choice of ranch or bleu cheese dipping sauce.
With more than 35 years’ experience in the restaurant and hospitality industry, Diane Lasswell is the Assistant Director of Kitchen Operations at the new Quil Ceda Creek Casino. She oversees and executes the menu at dining choices throughout the casino including The Landing, the innovative food hall experience at The Kitchen, and the Keg Bar.
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