BUFFALO-STYLE CHICKEN WINGS
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 4 appetizer servings.
Number Of Ingredients 17
Steps:
- For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
- Whisk together the flour, cayenne and salt in a large bowl.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
- Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
- For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
- Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.
BUFFALO-STYLE WINGS
Provided by Tyler Florence
Categories appetizer
Time 1h35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F.
- Toss the chicken wings in a bowl along with a sprinkling of salt, half of the lemon juice and 1/4 cup olive oil. Transfer wings to a baking sheet and roast until the fat has begun to render and the skin starts to get crispy, 25 to 30 minutes.
- Very carefully slice the carrots on a mandoline, then drop the slices into a bowl of ice water until ready to serve. Before serving, drain the carrots and add them to a serving dish. Drizzle with olive oil and season with salt.
- Add the carrot juice, habanero, honey, white wine vinegar and the remaining lemon juice to a saucepan over medium-high heat. Bring to a boil and cook until reduced by half, 20 minutes. Finish the sauce with the butter, stirring until completely melted and fully integrated. Taste and adjust the seasoning as needed. Keep warm.
- Add 4 inches of oil to a large Dutch oven and heat to 375 degrees F. Remove the chicken wings from the oven and, in batches, fry them in the oil until the skin is crispy, 4 to 5 minutes. Remove each batch of fried wings to a large bowl, add some of the reduced carrot sauce and toss to coat. Serve the wings on a platter, garnished with the blue cheese. Serve with the dressed carrots.
BUFFALO-STYLE CHICKEN WINGS
Steps:
- For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
- Whisk together the flour, cayenne and salt in a large bowl.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
- Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
- For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
- Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.
REAL DEAL CHICKEN WINGS (NOT BUFFALO WINGS, JUST BUFFALO STYLE)
Provided by Food Network
Categories appetizer
Time 15m
Yield 10 chicken wings
Number Of Ingredients 7
Steps:
- Preheat the oil to 350 degrees F in a deep fryer. Carefully place the chicken in the oil. Cook the chicken, 7 to 8 minutes. Carefully remove the chicken from the oil and let them rest, about 2 minutes. Carefully place the chicken back into the oil, about 2 minutes. Carefully remove the chicken from the oil and let them rest, about 1 minute. Combine the chicken with the hot sauce and butter, until the butter is melted and the chicken is evenly coated. Serve the chicken with the dressing, carrot and celery sticks.
ORIGINAL BUFFALO CHICKEN WINGS
As published in the "Great Lake Effects" cookbook by the Junior League of Buffalo, NY. The origin of this recipe began in 1964 at Buffalo's Anchor Bar. These are the real deal. I should know, I grew up there!
Provided by sweetomato
Categories Chicken
Time 1h10m
Yield 20-25 wings
Number Of Ingredients 11
Steps:
- Wings:.
- Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
- Preheat the oil in a deep fryer or a large deep pan to 365°F.
- Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
- Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
- Combine the wings and the hot sauce in a large container. Let stand, covered.
- Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
- Blue Cheese Dressing:.
- Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
- Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
- Store in an airtight container in the refrigerator.
- Makes 3 1/2 cups.
Nutrition Facts : Calories 455, Fat 43.1, SaturatedFat 9.8, Cholesterol 58.5, Sodium 519.9, Carbohydrate 6, Sugar 1.6, Protein 11.7
RESTAURANT-STYLE BUFFALO CHICKEN WINGS
This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.
Provided by Kelly
Categories Appetizers and Snacks Spicy
Time 2h
Yield 5
Number Of Ingredients 10
Steps:
- In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
- Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10.7 g, Cholesterol 44.2 mg, Fat 32.4 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 496.5 mg, Sugar 0.3 g
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- Cut up the chicken wings, if necessary. If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or keep for chicken stock. If you'd like smaller pieces, you can also cut through the second joint to separate the wing into the forearm and upper arm portions.
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