What do Aussies know about Buffalo Wings?

from JoeUser Forums

So my son asks!  He is quite the connoisseur of ribs and Buffalo wings!  But tonight he had some from Outback  (Hey!  They serve fosters!  So they must be Aussie!). And he refuses to finish them!  The raccoons will get them.

So I told him tongue in cheek, "what do Aussies know about Buffalo wings?".  That stumped him.  But it got me thinking.  Does Australia have Buffalo wings?  And if they are like the Outback kind, sorry sir!  I know Buffalo Wings.  I served with Buffalo wings.  And you sir are not buffalo wings!

And Oh, before you jump on me.  I did not order a fosters based on the recommendations of the Aussies here at JU. ;-)

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5,607 views 28 replies
Reply #1 from JoeUser Forums Top
I've only heard of them on American TV shows (possibly Jessica Simpson asking if they are from real Buffalos

They may well sell them here but I've never seen them.
Reply #2 from JoeUser Forums Top

I've only heard of them on American TV shows (possibly Jessica Simpson asking if they are from real Buffalos

That was a good commercial!

And you probably have not seen them, because you dont have any Buffalos!

Galactic Civilizations IV
Reply #3 from JoeUser Forums Top
That was a good commercial!


They made a commercial like that? I was just joking.

And you probably have not seen them, because you dont have any Buffalos!


Haha
Reply #4 from JoeUser Forums Top

They made a commercial like that? I was just joking.

Can I say haha to the great comedy writer?

p.s. If on the very off chance you were serious, the answer is yes.

Reply #5 from JoeUser Forums Top
Do they even have Outback restaurants in Australia? I know the whole vibe is supposed to be Australian, but I just kind of assumed it was about as Australian as Taco Bell is Mexican.

As for buffalo wings, I don't think many people these days know much about them. I keep seeing these awful, soggy, breaded things on TV commercials and I wonder where the hell they learned to make them. I started making them around the time I went out on my own and most of what I see now doesn't resemble the real thing.

Tell your son to make his own. Nothing beats them. I can float you my recipe if you want it.
Reply #6 from JoeUser Forums Top
Share your recipe baker. I like mine not too spicy and crispy skinned, not breaded. If it's so spicy it makes my nose run, that's too spicy. I think the spiciness is a guy thing. The trick to making them crispy is to put them under the broiler for a few minutes after they're done. LW had a recipe on here a while ago but I never got to try it.
Reply #7 from JoeUser Forums Top

Tell your son to make his own. Nothing beats them. I can float you my recipe if you want it.

Yes, Yes, and Yes on the previous to this quote!  And my son says send it over! (he is a rib and wing nut!).

But Toblerone was very diplomatic in not saying I was a freaking idiot too (or the Aussie equivalent).    But I do have a question for him. 

Do you really have blooming Onions? (the prepared kind that is really great and not overly greasy).

Reply #8 from JoeUser Forums Top

Share your recipe baker. I like mine not too spicy and crispy skinned, not breaded. If it's so spicy it makes my nose run, that's too spicy. I think the spiciness is a guy thing.

Perhaps, but then my son is a guy!

So yes, please share Baker!

Reply #9 from JoeUser Forums Top
It's pretty straighforward, really. I didn't see LW's but I bet it is the same. I cut Frank's Hot Sauce about 60/40 with butter (not margarine). I trim the tips off the wings and soak them in warm, really salty water for about 15-20 minutes (I do that with a lot of the chicken I cook).

Let them drain for a few minutes and then just deep-fry the wings unti the meat shrinks back on the bone and they are nice and chewy. Toss them in the sauce and put them under the broiler until the sauce gets kind of tacky, but not dried out. Real butter seems to add to the broiled flavor instead of just watering the sauce down. Margarine never really browns like reall butter does.

A lot of people add honey or other stuff to the sauce but I'm a purist. It's basically the original recipe for them if I understand it. Some people dip them in the sauce again, and it is good I guess but I like to taste the chicken too, and when they do that all I seem to taste is the sauce.

Blue Cheese dressing to dip them in and beer to drink rounds it out. You can vary the heat by changing the ratio of butter/sauce. If it is too hot or mild, just add more of one of the other.
Reply #10 from JoeUser Forums Top
P.S. I notice they have "wing" sauce on thier site, and I dunno what the heck that is. I use the straight stuff pictured on the left.
Reply #11 from JoeUser Forums Top

really salty water

Can you be mosr specific?  As in how to prepare this salty water?  And thanks for the rest!  My son thanks you, and as I am going to fix them for him, I get the hugs so I thank you as well.

Reply #12 from JoeUser Forums Top

use the straight stuff pictured on the left.

Noted and printed!  Again a thank you.

Reply #13 from JoeUser Forums Top
Just enough water to cover them, and probably a quarter cup of salt mixed in. I learned to do this from my mother, and my grandmother and great grandmother all did it when they made any kind of chicken, especially fried chicken. I think the salt draws moisture out of the skin to help make it crispy when you fry it. Anything with a lot of moisture doesn't crisp up well.

It might seem counter-productive to soak something in salt water to dry it out, but I can't dispute the better part of 100 years of cooking and some darn good fried chicken. My grandmother also said it kept the chicken from being "gory". I guess it leeches out a bit of the excess blood that tends to pool up inside the chicken.
Reply #14 from JoeUser Forums Top
Thinking about it I guess it would depend on how many wings you cook. If I remember exactly I used to cook around 36 wings at a time. If you cook more I guess you'd use more water to cover them and therefore need more salt. Shoot for something akin to seawater.

P.S. Didn't mean you deep fry 36 at once. You'll probably need to do them in smaller batches unless you have an uber deep fryer.
Reply #15 from JoeUser Forums Top
What is a buffalo wing? Is it just a chicken wing/leg with a dumb name? I don't think I've seen them here, but maybe we just have a different name for it.

And yes, there are outback restaurants in Australia. But only in the tourist areas and they don't tend to serve particularly Oz food. You might get some kangaroo or crocodile though. You're still much better off going to a decent restaurant and eating pasta/Vietnamese/Thai/Chinese or Anglo like an ordinary Aussie.
Reply #16 from JoeUser Forums Top
Get real folks, buffalo don't have wings any more than chickens have fingers.
Reply #17 from JoeUser Forums Top

Just enough water to cover them, and probably a quarter cup of salt mixed in. I learned to do this from my mother, and my grandmother and great grandmother all did it when they made any kind of chicken, especially fried chicken. I think the salt draws moisture out of the skin to help make it crispy when you fry it. Anything with a lot of moisture doesn't crisp up well.

Want a recipe for Shrimp Loiue?  That is what I got from my grandfather.  But this one is going in my book as my kids are more wings than Cajun!  Again a thank you! And if I do it right, my son will thank you as well.

Reply #18 from JoeUser Forums Top

P.S. Didn't mean you deep fry 36 at once.

Dont worry!  we aint frying that many at one time!

Reply #19 from JoeUser Forums Top

And yes, there are outback restaurants in Australia. But only in the tourist areas and they don't tend to serve particularly Oz food. You might get some kangaroo or crocodile though. You're still much better off going to a decent restaurant and eating pasta/Vietnamese/Thai/Chinese or Anglo like an ordinary Aussie

Ouch!  I gather you are not a spokesman for them?

And I will take your advice.  But as my BIL works for them, I guess I will still patronize them, if not drink their faux beer!

Reply #20 from JoeUser Forums Top

Get real folks, buffalo don't have wings any more than chickens have fingers.

I got chickens with fingers!

Reply #21 from JoeUser Forums Top
"Want a recipe for Shrimp Loiue? That is what I got from my grandfather. "


You bet, I'm always looking for recipes.
Reply #22 from JoeUser Forums Top
Australia doesn't have the Outback chain and I agree with Baker; it is probably as Australian as Taco Bell is Mexican.

I am familiar with 'buffalo' wings - my sister-in-law is from New York State (a place called Batavia to be exact) so her wings are a regular feature at family gatherings.

Can anyone tell me why they're called 'buffalo' wings to start with? As Cacto said, it is a pretty dumb name for chicken wings.
Reply #23 from JoeUser Forums Top
The Anchor Bar, Main Street, Buffalo, New York, on October 3, 1964
Reply #24 from JoeUser Forums Top

my sister-in-law is from New York State

She probably got some of the originals as I see Baker has already answered your question.  Glad Americans can make one thing right.

Reply #25 from JoeUser Forums Top
Baker, thanks... It all makes sense now. Batavia is very close to Buffalo, so I'm told.

Doc, yeah, you're probably right. The thing I like about 'em is you can't just have one, you have to have a bunch and they're very tasty.