Bourbon Street Buffalo Wings Food

BUFFALO TURKEY WINGS

Steps:

• For the wings: Preheat the oven to 350 degrees F. Arrange the wings in a single layer on a cooling rack set into a baking sheet. Pat the wings with paper towels until they are very dry, then drizzle with some oil and sprinkle on all sides with salt and a few grinds of black pepper. Add 1 cup water to the bottom of the baking sheet and tent the pan with foil.
• Bake for 1 hour 30 minutes. Remove the foil and continue baking until the wings are tender, the skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the wing registers 165 degrees F, about 1 hour more. Let cool for 10 minutes.
• For the blue cheese dip: Meanwhile, whisk together the mayonnaise, Maytag, half-and-half, sour cream, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a bowl until well combined. Set aside.
• For the sauce: Melt the butter in a medium microwave-safe bowl, 1 to 2 minutes. Add the hot sauce and whisk to combine. Brush the wings all over with the sauce, making sure they are well coated. Serve the wings with the remaining hot sauce, blue cheese dip and carrots and celery.

BOURBON STREET BUFFALO WINGS

Steps:

• In a large saucepan, melt the butter.
• Add the shallot and garlic cloves and saute, about 2 to 3 minutes.
• Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, dry mustard and hot sauce and cook, stirring occasionally for 2 minutes.
• Keep warm until ready to serve.
• For the chicken wings:.
• Heat oil in a deep-fryer.
• As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides.
• Remove the wings from the oil and drain.
• Add the wings to a large mixing bowl and toss in the sauce, coating each wing.
• Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

STICKY BOURBON BBQ WINGS WITH BLUE CHEESE DIP

Steps:

• Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
• Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
• Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
• Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they're fully cooked, toss them in the rest of the sauce so that they become sticky.
• In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.

STEVE'S BOURBON BUFFALO WING SAUCE

Steps:

• Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

BOURBON CHICKEN WINGS

Steps:

• Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
• In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
• Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.