Crisp, tangy, perfectly succulent.
Buffalo wings are pure, unadulterated, crispy, greasy, hot and vinegary nuggets of awesome. Whether you believe the apocryphal account of their creation as an impromptu late-night snack at the Anchor Bar in Buffalo New York, or the equally apocryphal story Calvin Trillin tells of a John Young and his "wings in mambo sauce," there's one thing that we can all believe: youAs a country, we consume an insane amount of Buffalo wings.
The Perfect Buffalo Wing shall be shatteringly crisp, with a blistered, bubbly surface that crackles and crunches with each bite. Notice how the skin has blistered and bubbled a bit more? Eat these two wings side-by-side, and you find that the more blistered the wing, the crisper and crunchier it is. See, every time the skin blisters out like that, two things happen.
Here's the game: with bread dough, you have quite a bit of control over how easily bubbles form when the dough is heated. Add more water, you get more steam and more easily stretched dough. This leads to faster, bigger bubble formation when the dough is finally heated. With chicken skin, you get close to zero control over its water content*, and absolutely no control over how easily bubbles are formed...*Ok, ok.
See, collagen is the connective tissue that gives tough meat some of its stringiness as well as skin its resilience. We already know that low, slow cooking can help convert collagen into gelatin when stewing tough cuts of meat. The same thing must be going on in my chicken wings during their initial fry.
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