Soup of the Week / Danny's Buffalo Chicken Wing Soup

Cook Wendy Jaworski offers her famous creamy, slightly kicky creation



Photos by kc kratt

 

Danny’s
3715 Genesee St., Cheektowaga
634-1780

Danny’s South
4300 Abbott Rd., Orchard Park
649-1194

dannysrestaurant.com

 

Ingredients: 
roux
chicken stock
celery
potatoes
chicken breast
Frank’s hot sauce
bleu cheese

 

Availability:
standard offering

 

Danny’s, a modest restaurant that’s claim to fame is its menu of Buffalo-style offerings, may be best known for its famous Buffalo Chicken Wing Soup. It’s also a prominent feature of its all-day salad and soup buffet, proudly announced on the sign outside its original location on Genesee Street.

 

Both of Danny’s locations, near Buffalo Niagara International Airport and on Abbott Road in Orchard Park, serve up this creamy, slightly kicky soup created by cook Wendy Jaworski, who works at the Genesee Street venue. 

 

“This soup has been on the menu for probably eighteen years,” Jaworski says. “Someone gave me an idea and I experimented with it until I figured out how to do it. I start with a roux and chicken stock. It’s not a chicken wing, but it tastes like a chicken wing.

 

“If you can make a cream soup, then you can make this soup. I think it’s easy. I make it every day in a twenty-two-gallon kettle and there’s always hardly any left. I’m not a big soup person, but I know people who say that they could eat my Chicken Wing soup every day. A couple of my nieces sometimes call me at work to ask me to bring some home.”

 

When asked if chicken wings are used to make the soup, Jaworski answers “No, I use chicken breasts; I trim the fat and boil them ahead of time. We use twenty pounds of breast meat in each kettle every day.”

 

Jaworski mentions that her Buffalo Chicken Wing Soup was featured at the National Buffalo Wing Festival at Coca-Cola Field in September and was an option among the offerings at January’s Soup-Fest at the Buffalo Niagara Convention Center. For those events, Jaworski says, she rises at 4 a.m. and prepares between 140 and 160 gallons of the soup.

 

Jaworski learned the art of making soup alongside her grandmother, who worked at McLeod’s Deli in Niagara Falls, New York. It was there that she learned her love of cooking and making soup.

 

What is Jaworski’s best soup advice? 

 

“Always start with cold water to avoid cloudiness, use homemade stock if you can, and always use fresh ingredients.” 

 

Nancy J. Parisi is a frequent contributor to Spree.

 

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