|Buffalo wings ready for serving|
Buffalo hot wings were invented to use up an otherwise hard to sell chicken part. Despite these humble beginnings... hot wings, when prepared correctly, are a divine experience on a par with tandoori chicken, oysters on the half shell, and fried calamari. This recipe provides a clear path to buffalo wing divinity.
Buffalo wings would be nothing without their accompaniments: blue cheese dip plus celery and carrot sticks. This recipe details a tasty from-scratch blue cheese dip. If you need help with celery and carrot sticks... then perhaps ordering takeout from your local pub is a better idea.
|WTF? "natural butter type flavor"?|
This recipe makes a dozen wings, and serves 2-4 as an appetizer. It takes about 40 minutes to make. It can be doubled, tripled, or sextupled... you'll just need a large enough skillet and/or multiple skillets to avoid over-crowding in the oven.
Similar to when I barbecue... I find that the best way to get a flavorful glaze on the meat is to constantly re-baste it during cooking. Timing on that is provided below.
- 6 whole chicken wings (these will be cut into 12 pieces)
- 7 ounces hot sauce
- 1 tablespoon butter
- 1 tablespoon oil
- 1/8 teaspoon cayenne pepper
Bleu Cheese Dipping Sauce:
- 1/2 cup crumbled blue cheese (gorgonzola, etc.)
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1/4 teaspoon worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 celery stalks, cut into sticks
- 2 carrots, cut into sticks
ProcedurePre-heat the oven to 500 degrees F.
While the oven is warming, cut the joints of your wings so you end up with three sections: 1) a meaty single-boned section... the part closest to the breast on a whole chicken, 2) a smaller two-boned section... the "middle section" one joint farther from the breast on a whole bird, and then 3) the tip. Discard the tips.
While the oven continues to heat, make the dipping sauce by combining all ingredients. If you're starting with a block of blue cheese or things seem too chunky, feel free to pulse the sauce in a food processor for 10-15 seconds to smooth it out. Taste your sauce. Each brand and style of cheese comes with different salt content. Make sure you adjust seasonings as necessary to develop an outstanding dipping sauce. Pour the sauce into a serving bowl and refrigerate (covered) until serving time.
Wash and cut the celery and carrots into sticks, and refrigerate (covered) until serving time.
|Constant turning over and re-basting of the wings with |
hot sauce as they cook is the key to a flavorful glaze
Put the skillet in the 500 degree oven, and let the wings cook for 2-3 minutes. Pull them out, turn each wing over with tongs, and baste the top of each wing with more hot sauce. Return to the oven for 2-3 minutes. Continue the cycle of cooking, turning over, and re-basting the tops for about 20 minutes. At this point the wings should be fully-cooked.
Prepare your serving plate with celery and carrot sticks, blue cheese dip, and a spot for the wings.
|Cast iron buffalo wings plated, garnished, and ready!|
If you really want to pro it up, garnish the dipping sauce with a sprig of celery leaves, or parsley.