Here in New York, "Buffalo Wings"appetizers are a big hit for any party. This dip and chicken wings do not contain eggs or peanut oil so enjoy!
Buffalo Wing Recipe:
3 Pounds of chicken wings (family size pack)
1 Big kitchen knife (butcher knife, meat cleaver or santoko knife will work best)
Paprika (hot preferred)
1 Bottle of Tabasco sauce or hot pepper sauce (about two cups)
1 Large deep dish baking pan (glass or ceramic pans will be easier to clean and great from oven to table serving)
1 stick of butter
Preheat the oven to 425F degrees.
The chicken wing has three parts and two joints. Cut the chicken wings at all three joints. Discard the little tail or tip of the chicken wing (it is not used in this recipe but may be used for making chicken stock or other recipes).
Place the chicken in the baking dish and sprinkle paprika over the chicken. Pour 1/4 cup of hot sauce into the baking dish and toss the chicken to coat the chicken wings lightly.
Put the chicken in the oven and turn the chicken wings when they start to get golden about 30 minutes from the start.
Cook the chicken wings for approximately 1.5-2 hours without letting the chicken burn. Remove sooner if the chicken appears to be cooking quickly. (1.5 hours is a rough estimate. cooking time will really depend on the type of baking dish you have, convection cooking and thickness of the wings)
Remove the chicken wings from the oven when thoroughly cooked. In a separate dish, melt the butter and hot sauce together. Pour the hot melted butter and hot sauce over the wings in the baking dish and serve with the blue cheese dip.
Blue Cheese Dip Recipe:
1 Container of crumbled blue cheese (about 1 cup)
1/2 Cup of buttermilk
1/2 Cup Melted Cream Cheese
Mix together and serve!
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