BUFFALO WINGS
~INGREDIENTS
Wings
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Celery sticks (optional)
Blue cheese dip
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 mug mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced
~METHODS
1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic sack. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
2 Create a marinade by stirring together the melted butter, warm pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic sack. (Reserve those 2 Tbsp of marinade for coating after the pieces come out of the oven.) Seal bag and allow marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes upon each side, until chicken is tender and no longer pink. Remove from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).
Serve with Blue Cheese Dip and celery sticks.
~INGREDIENTS
Wings
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Celery sticks (optional)
Blue cheese dip
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 mug mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced
~METHODS
1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic sack. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
2 Create a marinade by stirring together the melted butter, warm pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic sack. (Reserve those 2 Tbsp of marinade for coating after the pieces come out of the oven.) Seal bag and allow marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes upon each side, until chicken is tender and no longer pink. Remove from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).
Serve with Blue Cheese Dip and celery sticks.
Comments
Post a Comment