Pheasant Wings Buffalo Style
After the par-cooking pheasant wings, which will take between 1 hour and 30 minutes, you soak the cooked wings in the hot sauce for an hour or so, then roast them in the oven to crisp. If you want to take them even further, lay out the wings on your grill and roast them over charcoal or hardwood. But beware if you do this: You will find yourself eating way more than you expect.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Serves 4 people
Ingredients
- 2 to 3 pounds pheasant wings, separated into sections
- 1 quart chicken stock
- 1/3 cup hot sauce
- 1 tablespoon mild paprika
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
Instructions
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In a Dutch oven or covered pot, submerge the pheasant wings in the stock; add water if need be to cover. Bring to a simmer and cook for 90 minutes and up to 2 hours — you want the wings to be very tender. Remove the wings and save the stock for another use.
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Pour the hot sauce, paprika, melted butter, and salt into a container and mix well. Add the wings, toss well to coat and marinate them for at least an hour, and as long as overnight.
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Preheat oven to 400°F. Place the wings on a baking sheet or two in a single layer and bake until they are crispy, 30 minutes.
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While the wings are cooking, pour the marinade into a small pot and bring to a boil, then drop the heat to low. Keep warm, and when the wings are done, toss them with the sauce before serving. Serve with your favorite blue cheese sauce, celery and lots of beer.