Buffalo Wings
2 hours Recipe Yield:
6 servings Difficulty:
Medium recipe
Buffalo wingsis an American cuisine recipe. This is a rather interesting recipe, we are used to marinating meat and poultry in a liquid sauce or spices, but in the recipe for buffalo wings, the marinade consists of flour, ground paprika and ground hot pepper. There are several ways to cook buffalo wings, they are baked in the oven, grilled, but the classic recipe for buffalo wings is when they are deep fried.
Although deep-frying does not give them a beautiful color, it does give it a hot sauce, in which the wings collapse after. At first glance it may seem that the sauce is not enough, but it is not. Place the wings and sauce in a resealable plastic bag or container with a tight-fitting lid and shake. The sauce will evenly cover the wings, and they will get a beautiful appetizing look. The original buffalo wings recipe used Frank's RedHot Original sauce as the hot sauce, Tabasco Buffalo Style Hot Sauce, or another hot pepper sauce, is also suitable for this dish.
A must for the buffalo wings recipe is the blue cheese sauce that comes with them and, of course, celery stalks and carrots. Without all this addition, the buffalo wings will not be themselves. With blue cheese sauce, the taste of celery and carrots is revealed in a new way, and even those who are not very fond of these products will appreciate them.
Recipe Ingredients
Cooking Recipe
To cook the recipe of American cuisine buffalo wings, add ground paprika, ground hot pepper, salt to the flour and mix. This, oddly enough, is a marinade.
If you are going to cook with frozen wings, they need to be transferred from the freezer to the refrigerator in the evening so that they thaw. Wash the wings well and cut into phalanges, if the wings with three phalanges - the latter is not needed, you can leave them for the broth.
Transfer the washed chicken wings to a kitchen towel, pat dry, and then mix with the flour and pepper marinade. It is necessary that the marinade covers the wings completely, evenly on all sides. Leave the chicken wings to marinate in the refrigerator for 50-60 minutes.
While the chicken wings are marinating, you can prepare the sauces. The Buffalo sauce will be used first. Butter must be removed from the refrigerator in advance so that it is at room temperature. Mix all the ingredients of the buffalo sauce and set aside until nothing needs to be done with it.
For the blue cheese sauce, in a bowl, whisk together all the ingredients except the blue cheese and lemon. Squeeze the juice from half a lemon and add to the sauce. Crumble or finely chop blue cheese, and also mix with a whisk into a homogeneous mass with the rest of the ingredients. There is never too much sauce, so you can safely increase it in volume by two or even three times.
If you have a deep fryer - great, if not - you can pour the oil into a brazier or into a deep frying pan to make a layer of at least 2 cm. When the oil warms up well, lay out the marinated buffalo wings and fry them on all sides. Fry chicken wings for 10-15 minutes or until light brown. Place the fried chicken wings on a paper towel to remove excess fat.
Now it's time for the previously set aside buffalo sauce. Put the sauce on a slow fire, stir and bring to a boil, but do not boil - otherwise it may delaminate. Put the warmed buffalo sauce in a tight plastic bag or, even more conveniently, in a plastic container with a lid. Transfer the fried chicken wings there, close tightly and shake so that the buffalo sauce evenly covers all the wings.
Peel the carrots and cut into large strips, wash the celery and cut into the size of a carrot. Insert carrots and celery into a bowl with blue cheese sauce, and put buffalo wings around. All - you can call friends. Oh, and one more thing - buffalo chicken wings go great with beer and watching football.