Thursday, September 22, 2011
Buffalo Frog Wings
Through the Food Buzz “Tastemaker” program I received a sample of the new KC Masterpiece “Buffalo” marinade. As I’m a big fan of their products I was trying to think of something new and weird to do with it. About a year ago I was dining in one of my favorite restaurants, now defunct and ordered up a plate of these delicious frog legs that were prepped in such a way that they formed into what I refer to as frogsicle pops. So, I’ve recreated something close to that here but cranking it up a bit.
12 frog legs
3/4 cup KC Masterpiece “Buffalo Marinade”
¼ cup superfine flour such as Wondra
½ cup panko style bread crumbs
4 tablespoons butter, clarified
Canola or grapeseed oil for frying
Hot sauce of your choosing; I like Crystal
Blue cheese or ranch dressing (cold) to accompany along with a relish tray of carrots, celery and radish.
This is the tricky step; using a very sharp knife cut into the tendons and trim off the meat along the lower portion of the leg. There’s not much. This is called “frenching”. What this will do is cause the meat, when it’s sizzling hot, to ball up like a lolly-pop.
In a wide flat Pyrex tray pour the buffalo marinade, add the frog legs. Make sure they are well coated. Cover the tray with cling wrap and allow to rest refrigerated for 30 minutes to one hour. Turn once or more during that time period.
When you are ready to cook heat up the oil in a deep dutch oven or fryolater. It should be at least 375F.
While the oil is heating dredge the “wings” in Wondra followed by panko. One by one drop them into the hot oil. DISCARD the marinade.
When the wings are sizzling hot remove them and place on a rack to drain.
Heat up the clarified butter in a sauté pan. Add the wings and season to taste with hot sauce---keep at hand at the table. Serve immediately with your condiments.