Red Fire Rooster Wings by The Butchers Club Burger
Not all wings are alike and the chefs at The Butchers Club have gone to great pains to produce what we believe is ‘The Perfect Chicken Wing’. The recipe is based on the traditional Buffalo Wing which was invented at The Anchor Bar in Buffalo, New York by the owner, Teressa Bellissimo in 1964.
We started our quest for perfection by sourcing the very best chicken available, after many trials with wings from different countries and producers and it was unanamoulsy agreed that the drumette joint from Hazeldeene’s in Australia was by far the most superior for our application. The chicken from Hazeldene’s is Free Range, free from antibiotics and hormones, is RSPCA accredited and has a beautiful taste and texture, it is also HALAL. We use the drumette only, as this offers the best flavour profile, highest meat yield and is the easiest to eat, the chicken is flown into Hong Kong fresh twice weekly.
On arrival from the airport the wings are immediately immersed into a fresh buttermilk solution with a special blend of herbs spices and chillies. Made from cultured milk, buttermilk is thick and creamy, with a noticeable tang. Soaking Buffalo wings in buttermilk makes them more flavorful and tender, we leave the meat in the brine for at least 12 hours. The calcium in buttermilk helps break down muscle tissue for tender, juicy wings, while enzymes and acids add subtle flavor. We also find that the buttermilk mellows the heat in cayenne pepper-based hot sauce so you get a kick of spicy flavour, without the fiery heat.
The next step is the breading, after draining from the buttermilk brine the drumettes are drenched in a flour that is seasoned with powdered onion, garlic, chipotle chili powder, paprika, old bay brown sugar and salt, the rub is massaged into the chicken by hand, it is then left to rest for 20 minutes then drenched again. This ‘breading’ protects the chicken during frying but most importantly imparts flavour and gives a crunchy texture to the finished product. The wings are then deep fried in vegetable oil for 11 minutes at 180 celsius until they are crispy and golden brown.
Our Hot Sauce is prepared using a combination of Franks Hot and unsalted butter, plus a sprinkling of brown sugar, the butter balances the vinegar and heat plus enriches and thickens the mixture. Franks Hot is the classic sauce for Buffalo Wings and was present in the first ever recipe at The Anchor Bar in 1964, it was invented by pepper farmer Jacob Frank in 1920 in Louisiana and is made from predominantly cayenne pepper and vinegar, it works with our wings just perfectly.
From the fryer the wings are drained of excess oil and transferred to a large bowl where they are tossed in the Hot Sauce. It is important to fully cover the wings and our chefs use a set of tongues to ensure an even covering. The sauce should not be reheated as it turns sour. The finishing touch is a sprinkling of freshly cut chives.
No self respecting Buffalo Wing is served without a blue cheese dip. Again we spent time and effort experimenting with different ingredients and recipes, we are pretty sure that we’ve nailed it. The key to its success is the Blue Cheese, we use a good quality Danish Blue that is crumbly, rich and very tangy. This is combined with thick sour cream, house made mayonnaise and a squeeze of fresh lemon juice. The dip works perfectly with the wings and slices through the spice of the Hot Sauce and coats the mouth with a moreish smack that is simultaneously sharp and creamy.
The finished article is served by the half dozen and are perfect as a side dish, starter or accompaniment to an ice cold beer. During Happy Hour patrons can enjoy 6 wings for free when ordering a bucket of Peroni (5 bottles) for HK$220
