Saturday, March 8, 2008

Buffalo Wings

Ready in: 30 minutes.
Servings: 4 people.

  • 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 cup mayonnaise
  • 1 Tbsp white wine vinegar or white vinegar
  • 1 clove garlic, minced
  • 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 bag.
  • 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.
  • Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper.
  • Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.)
  • Seal bag and let marinate at room temperature for half an hour.
  • When marinating is finished, drain marinade and discard bag.
  • Place wing pieces on the rack of a broiler pan.
  • Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
  • Remove from oven and baste with reserved marinade.
  • Serve with Blue Cheese Dip and celery sticks.
  • Makes approximately 24 pieces (about 12 appetizer servings).
  • Blue cheese dip
  • Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor.
  • Blend or pulse until smooth.
  • Cover and chill up to a week.

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