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Super Bowl XLIX Sunday Menu Must Have: BSC Classic Buffalo Wings

Nicole Barylski

Chef Sean Olnowich's BSC Classic Buffalo Wings. (Courtesy Photo)

It's all about the wings on Super Bowl Sunday. Sure the matchup between the New England Patriots and Seattle Seahawks will be entertaining, and we can't wait to see what Katy Perry and Lenny Kravitz have in store for the halftime show, but for us, we can't watch the battle for the Vince Lombardi Trophy without eating at least one buffalo wing. According to the National Chicken Council, over a 1 billion wings were devoured during last year's Super Bowl XLVIII and we bet the number will be close to that again this year. To make sure your wing game is on point, Chef Sean Olnowich, the executive chef of NYC's Bounce Sporting Club, who has cooked for the likes of Leonardo DiCaprio, Jonah Hill, Scott Disick, Mario Lopez, and pro athletes Matt Harvey, Jason Pierre-Paul, and Justin Pugh, has shared his recipe for BSC Classic Buffalo Wings. So get ready for the big game by making a batch or two.

BSC Classic Buffalo Wings:

 • 1 pound split jumbo chicken wings
 • 2 quart peanut or soybean oil

Spice Blend:

 • 1 tsp cayenne pepper
 • 1 tsp old bay spice powder
 • 1 tsp garlic powder
 • 1 tsp onion powder
 • 1 tsp paprika
 • 1 tsp fresh ground pepper
 • 1 tsp kosher salt

Sauce:

 • 1 cup Frank's Red Hot or other Louisiana hot sauce
 • 6 oz unsalted butter, cold and cut to cubes
 • 2 tbsp cider vinegar
 • 1 tsp worcestershire sauce
 • 1/2 tsp paprika
 • 1/2 tsp cayenne
 • 1/2 tsp old bay spice powder
 • 1/2 tsp garlic powder
 • 1/2 tsp onion powder
 • 1/2 tsp paprika
 • 1/2 tsp fresh ground pepper
 • 1/2 tsp kosher salt

Directions:

1. Heat oil in a deep saucepan until a deep fry thermometer reads 375º.
2. Toss wings with spice blend and place chicken in oil, until cooked through, about 15 minutes.
3. While chicken is cooking, in a small saucepan over low to medium heat, bring the hot sauce, vinegar, worcestershire, and spices to a simmer. While whisking, add one piece of butter at a time to the sauce, waiting until the piece is completely emulsified before adding the next.
4. Take the chicken out and let the oil drain off.
5. Place into a large bowl and add sauce and toss to coat.
6. Place on a platter and top with fresh chopped chives.


Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski




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