Buffalo Chicken Wings
Sunday morning (on the way to brunch) James and Mo decided they were making buffalo chicken wings with homemade-from-scratch buffalo sauce.
If you are interested in their finger-licking goodness here's what you need for the sauce:
Peppers- they used five jalapenos but wished they were habaneros
Onion
Garlic
Apple cider vinegar
Butter (not margarine)
Salt
Pepper
Dried cyan peppers
Tomato paste
Frying pan
Blender
Chopping knives
Cut and chop the peppers, onion, garlic
Sauté in a frying pan with the butter
Add the tomato paste
At this point it looks like a thick sauce
Place in blender and add apple cider vinegar to taste
You can add water as needed if its too thick
You can add flour as needed if its too thin
For chicken:
Chicken (wings or thighs)
Flour
Baking soda (use sparingly)
Pepper
Egg whites
Vegetable oil
Frying pan
Baking sheets
Clean the chicken! Ours had feathers and hairs! Gross! James scrubbed them in the sink.
Sift the flour, pepper, and baking soda together in a bowl. Mo didn't use measurements. Use as much flour as you think you will need to cover the chicken. Add a pinch or two of pepper and then a couple of pinches if baking soda (I know lots of folks leave the soda out of the recipe)
Toss the chicken wings in the egg whites and then toss in dry mix. You can do this two or three times if you want a thick coating
Caution- frying can be really dangerous, the oil can splatter and it's really hard to tell how hot it is. Always use low heat and remove children (and pets) from the kitchen during this step
Heat the vegetable oil so that it sizzles when you place something in the frying pan
Add each chicken wing, when the flour turns brown and crispy remove and place in greased baking sheets. The chicken doesn't need to be cooked all the way through yet.
Place in oven for 20 minutes at 350 degrees- check often as all ovens vary
I made some Mac and cheese to go with our meal (and so I had something to eat)
When we were done we had lots of left overs. Instead of packing it up in a plain-ole rubbermaid container, I used a jar from red sauce. I've been saving jars of all shapes and sizes because pinterest keeps giving me good ideas to reuse them! I sent Mo home with his left overs in a jar. Tie a little ribbon on that bad boy and you have a cute take home that doesn't need returning!
Sunday morning (on the way to brunch) James and Mo decided they were making buffalo chicken wings with homemade-from-scratch buffalo sauce.
If you are interested in their finger-licking goodness here's what you need for the sauce:
Peppers- they used five jalapenos but wished they were habaneros
Onion
Garlic
Apple cider vinegar
Butter (not margarine)
Salt
Pepper
Dried cyan peppers
Tomato paste
Frying pan
Blender
Chopping knives
Cut and chop the peppers, onion, garlic
Sauté in a frying pan with the butter
Add the tomato paste
At this point it looks like a thick sauce
Place in blender and add apple cider vinegar to taste
You can add water as needed if its too thick
You can add flour as needed if its too thin
For chicken:
Chicken (wings or thighs)
Flour
Baking soda (use sparingly)
Pepper
Egg whites
Vegetable oil
Frying pan
Baking sheets
Clean the chicken! Ours had feathers and hairs! Gross! James scrubbed them in the sink.
Sift the flour, pepper, and baking soda together in a bowl. Mo didn't use measurements. Use as much flour as you think you will need to cover the chicken. Add a pinch or two of pepper and then a couple of pinches if baking soda (I know lots of folks leave the soda out of the recipe)
Toss the chicken wings in the egg whites and then toss in dry mix. You can do this two or three times if you want a thick coating
Caution- frying can be really dangerous, the oil can splatter and it's really hard to tell how hot it is. Always use low heat and remove children (and pets) from the kitchen during this step
Heat the vegetable oil so that it sizzles when you place something in the frying pan
Add each chicken wing, when the flour turns brown and crispy remove and place in greased baking sheets. The chicken doesn't need to be cooked all the way through yet.
Place in oven for 20 minutes at 350 degrees- check often as all ovens vary
I made some Mac and cheese to go with our meal (and so I had something to eat)
When we were done we had lots of left overs. Instead of packing it up in a plain-ole rubbermaid container, I used a jar from red sauce. I've been saving jars of all shapes and sizes because pinterest keeps giving me good ideas to reuse them! I sent Mo home with his left overs in a jar. Tie a little ribbon on that bad boy and you have a cute take home that doesn't need returning!
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