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Making easy hot wings at home
September 13, 2012, Thursday
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Print Edition
Print Edition
IT'S hard to find really good American buffalo hot wings in Shanghai, so you can make them at home. Here's a foolproof recipe.
It's easy, fast, delicious and great for parties or for midnight snack.
If you don't want to deep fry, worry about splashing oil or just watching your waistline, you can steam the wings first for 10 minutes, pat them dry with a kitchen towel, then brown in the oven on high heat for 15 minutes.
Turn the wings over and cook another 15 minutes or until the skin is golden brown.
Both frying and baking turn out juicy and crispy wings.
There's also a bleu cheese dip recipe below. It works great for fresh carrots, apple, cucumber, pear, celery and broccoli.
If you want a dip with thicker consistency, use FAGE brand Greek yogurt.
It's thicker and creamier than other brands.
All ingredients can be found at City Shop.
Enjoy and happy cooking!
Ingredients:
1 pound chicken wings
3/4 cup cornstarch
8 tbsp Frank's Red Hot Original
3 tbsp Tabasco sauce
1 tbsp of choice of BBQ sauce
1/2 stick butter
3 cloves of garlic, minced or 1 tsp garlic powder
1 tbsp honey
5 cups peanut oil
Freshly ground black pepper
Preparation:
1. Cut wings at the joint, rinse and pat dry. In a large mixing bowl, evenly coat the wings with cornstarch and shake off excess.
2. Melt the butter with the garlic in the microwave. Pour the melted butter in a large mixing bowl, along with the hot sauces, honey, black pepper. Stir to combine.
3. Heat peanut oil in a medium deep pot, fry the wings until golden brown. Transfer the wings to a plate lined with paper towel to drain off excess oil.
4. Transfer the wings to a large mixing bowl and toss with the hot sauce. Serve immediately.
Bleu cheese dip:
1/3 cup crumbled bleu cheese
1/4 cup sour cream (or low-fat yogurt)
1/4 cup of mayonnaise (or low fat-yogurt)
1/4 lemon, squeezed
Pinch sea salt
Freshly ground black pepper
Preparation:
Mix all ingredients together and chill until ready to use.
Contact Stephanie & Jesse at artisanfoodsinc @gmail.com.
It's easy, fast, delicious and great for parties or for midnight snack.
If you don't want to deep fry, worry about splashing oil or just watching your waistline, you can steam the wings first for 10 minutes, pat them dry with a kitchen towel, then brown in the oven on high heat for 15 minutes.
Turn the wings over and cook another 15 minutes or until the skin is golden brown.
Both frying and baking turn out juicy and crispy wings.
There's also a bleu cheese dip recipe below. It works great for fresh carrots, apple, cucumber, pear, celery and broccoli.
If you want a dip with thicker consistency, use FAGE brand Greek yogurt.
It's thicker and creamier than other brands.
All ingredients can be found at City Shop.
Enjoy and happy cooking!
Ingredients:
1 pound chicken wings
3/4 cup cornstarch
8 tbsp Frank's Red Hot Original
3 tbsp Tabasco sauce
1 tbsp of choice of BBQ sauce
1/2 stick butter
3 cloves of garlic, minced or 1 tsp garlic powder
1 tbsp honey
5 cups peanut oil
Freshly ground black pepper
Preparation:
1. Cut wings at the joint, rinse and pat dry. In a large mixing bowl, evenly coat the wings with cornstarch and shake off excess.
2. Melt the butter with the garlic in the microwave. Pour the melted butter in a large mixing bowl, along with the hot sauces, honey, black pepper. Stir to combine.
3. Heat peanut oil in a medium deep pot, fry the wings until golden brown. Transfer the wings to a plate lined with paper towel to drain off excess oil.
4. Transfer the wings to a large mixing bowl and toss with the hot sauce. Serve immediately.
Bleu cheese dip:
1/3 cup crumbled bleu cheese
1/4 cup sour cream (or low-fat yogurt)
1/4 cup of mayonnaise (or low fat-yogurt)
1/4 lemon, squeezed
Pinch sea salt
Freshly ground black pepper
Preparation:
Mix all ingredients together and chill until ready to use.
Contact Stephanie & Jesse at artisanfoodsinc @gmail.com.
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