Buffalo Wings - So Easy, Why Do They Get It Wrong?!

It's been ages since I've talked about Buffalo Wings here at Gourmet Male because they're such a simple dish and everyone should be able to make them. But recently I've seen them show up on menus around Sydney at places like the Stoned Crow and The Oaks and everyone is screwing them up! At best we get spicy chilli wings, at worst just deep fried, breaded chicken wings. So now I'm on a mission to get people cooking proper Buffalo Wings and I'm starting with the Gourmet Male faithful!

So let's stick closely to the original (I use flour), which requires sourcing Frank's Red Hot Sauce here in Australia. Luckily, you can now pick up small bottles of Frank's at Woolies but if you want bigger amounts USA Foods carries a number of varieties and sizes, as well as heaps of other American foods.

I deep fry the wings but you can bake them, if you prefer. To make the wings you'll need:

  • 1 kg mini chicken drumettes (you can get these from chicken shops - ask for the unmarinated versions of whatever they have)
  • 175ml Frank's Red Hot Sauce
  • 100ml melted butter
  • dash of paprika
  • dash of dried cayenne pepper
  • ground pepper
  • wholemeal flour

Mix the hot sauce with the butter, paprika, and cayenne pepper and set aside. (Tip: if you want thicker sauce use a little bit of Xanthan gum) Toss the wings in the flour and pepper.

Deep fry the wings for 8 minutes at 180C and then dry over some paper towels. Once the grease is drained pour the sauce over the wings and mix.

Chop up some carrots and celery and add this bleu cheese sauce. You'll need:

  • 50g soft bleu cheese
  • 100g sour cream

Melt the bleu cheese in the microwave and then mix with the sour cream. Serve with the wings and veggies. Enjoy!

Vachon Fromagier - Host a Cheese & Wine Night!

As you may have seen, I’ve lately taken a keen interest in cheesemaking. It started a couple months back when I took a cheesemaking workshop with a friend and has really blossomed since then. I’ve made Bries, Camemberts, Bleus, Cabra al Birra, Manchego, Parmesan, Asiago Pepeta, and White Mould Bleus. Some would say it’s getting out of hand… But I enjoy it so much that I decided to pick up my namesakes domain just in case I want to take this thing commercial. So a couple weeks back I thought it would be a perfect opportunity to launch some of my cheeses to the world and also put the Vachon Fromagier name to go use via a winter cheese party!

First was the guest list. And I was pleasantly surprised that most everyone loves cheese in some way, and they’re even more keen to try out a friend’s homemade cheese. The format was simple, I’d provide my homemade cheese along with a few cheese dishes and each couple would bring a unique cheese they bought with matching wine. It was such an easy concept I’m surprised I didn’t think of it before! Here are some of the gems that people brought:

Unpasteurised Barolo:

Belavatan Balsamic:

Pecorino Pepeta:

I decided I would launch my Camembert, Buttermilk Bleu, Brie, Bleu, Cabra al Birra, and Manchego. I also threw in slices of pears, walnuts, and pastes of various origin – quince, fig, and date. And to round it out I’d finish with Crab Mac n’ Cheese, and grilled corn with smoked paprika and Manchego. With my own cheese, of course!

corn with manchego.jpg

I decked out the backyard with a small marquee, tables, chairs, candles, fairy lights, and two outdoor space heaters. It created such a perfect atmosphere for people to relax, mingle, and enjoy some fromage!

I purchased a stack of slate tiles and some white chalk to plate each of the cheeses and it really gave a cool presentation effect.

In any case, here are my heroes of the night. The Camembert, which won Best in Show:

The Brie:

The Buttermilk Bleu:

The Bleu:

The Cabra al Birra:

The Manchego:

In the end, it was an amazing night of friends, food, and drink. I don’t know what their expectations were going in but everyone raved about it the next day. I guess the point is, if you’re looking for a fun and unique way to entertain this winter then host a cheese party – even if you don’t make your own cheese! You’ll be VERY popular with your friends, trust me. :)