Buffalo Wings Recipe

By: Robert Thomson

This is a popular feature during the American Football championship season. Buffalo wings are called so because they were initially invented in Buffalo, NY. Traditionally Buffalo wings are deep fried, however, if you do not have a deep fryer at home, but want to cook a meal of Buffalo wings, it is suitable to use a recipe that requires the wings to be broiled after they are marinated in a spicy sauce.
2 lb chicken wings ( approximately 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce
1 tbsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper
1/4 tsp 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
1. slice off wing tips. Either throw them away or keep them for other use such as cooking stock. Chop wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Remember : when chopping uncooked chicken, it is best to use a cutting board reserved specifically chopping uncooked chicken. Wash thoroughly when complete . Do not allow uncooked chicken juices to come in contact with other food.
2. Make a marinade by mixing together the melted butter, hot pepper sauce, paprika, salt, cayenne, pepper, and black pepper. Pour all except 2 tablespoons of the marinade over the chicken wings in the plastic bag. Keep back marinade for coating after the wings are removed from the oven. seal bag and let marinate at room temperature for 30 minutes . When marinating is complete, drain marinade and throw away bag.
3.Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat source for approximately 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and brush with reserved marinade.
Serve with Blue Cheese Dip and celery sticks.
This recipe yields approximately 24 pieces (approximately 12 appetiser servings).
Blue Cheese Dip
Mix together dip ingredients in a blender or food processor. Blend or pulse until smooth. Cover and chill for up to a week.

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