Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
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The Kitchen
Buffa-Yaki Wings
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- Level: Intermediate
- Total: 1 hr 45 min (includes chilling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1761
- Total Fat
- 152 g
- Saturated Fat
- 37 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 66 g
- Cholesterol
- 429 mg
- Sodium
- 2849 mg
These wings were made famous at the Scarsdale, NY, institution Candlelight Inn. Every time I’m on the East Coast, my buddy and agent Jeff Googel and I always go on a multi-stop eating extravaganza. One of our more infamous stops was at Candlelight Inn for their famous Buff-a-yaki wings, which were so good, and we ate so many, it was our only stop that day. We tapped out. That should tell you how good this accurate replica recipe is.
- Level: Intermediate
- Total: 1 hr 45 min (includes chilling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1761
- Total Fat
- 152 g
- Saturated Fat
- 37 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 66 g
- Cholesterol
- 429 mg
- Sodium
- 2849 mg
Ingredients
Marinade:
Sesame Blue Cheese Dip:
Wings:
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Directions
Special equipment:
a deep-fry thermometer- For the marinade: In a large bowl, mix together the cornstarch, baking powder and salt. Add the wings and toss until thoroughly coated, then tap off any excess. Place the coated wings on a sheet tray fitted with a wire rack and let rest, uncovered in the fridge, for at least 20 minutes or up to overnight.
- For the dip: Mix the blue cheese, sour cream, mayonnaise, buttermilk, granulated garlic, sesame oil and mustard in a medium bowl, then season with salt and pepper. Sprinkle the sesame seeds on top, and set aside.
- For the wings: Stir together the mirin, soy sauce, sake and brown sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until slightly thickened, 10 to 12 minutes. Remove from the heat and add the butter and hot sauce, stirring until the butter is completely melted. Set aside. (The sauce will thicken slightly as it cools.)
- In a large Dutch oven, add 4 inches oil and heat until a deep-frying thermometer registers 400 degrees F.
- Fry the wings in batches (about 6 wings at a time), turning as needed, until dark golden brown, 15 to 17 minutes. Remove with tongs and transfer to a clean baking rack fitted inside a rimmed baking sheet or a paper towel-lined plate. Keep warm until all the batches of wings are fried.
- Add the cooked wings to a large bowl and toss with the sauce. Sprinkle over the black sesame seeds. Serve hot with the sesame blue cheese dip, carrot and celery sticks.
