Thursday, 8 September 2011
Ain't No Thing, but a Chicken Wing. Buffalo Chicken Wings, that is!
You could order in, but that is expensive and generally disappointing. Let's just say the last time I ordered from our local pizza company company I was less than thrilled.
But hey, what about wings? You could make these in a snap. They'd be even easier if you make the blue cheese dip the morning or day before. And they are made in the oven, so you can feel very angelic about the whole thing.
This calls for another beer.
Buffalo Chicken Wings
2002, Barefoot Contessa Family Style
Show: Barefoot Contessa Episode: Picnic at the Pond
16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for serving
Preheat the broiler.
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks. (Or, you know, carrot sticks)
premium collection. I used a delicious Girard's Premium White Balsamic Vinaigrette here.
Girard's Premium Dressings now have reduced sodium and sugar, and are great to have on hand for those busy nights!