Subj : Tailgating Grub - 06
To   : All
From : Dave Drum
Date : Sun Sep 29 2024 03:05 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Baked Buffalo Wings
Categories: Poultry, Cheese
     Yield: 4 Servings

MMMMM----------------------BLEU CHEESE DIP---------------------------
     3 oz Bleu cheese; crumbled
   1/4 c  Mayonnaise
   1/4 c  Sour cream
     1 tb Fresh lemon juice or apple
          - cider vinegar
     1 tb (to 3 tb) milk or
          - buttermilk; to taste
          Salt & black pepper

MMMMM-----------------------CHICKEN WINGS----------------------------
     3 lb Chicken wings; any
          - combination of drumettes &
          - wingettes
     1 tb Baking powder
          Salt & black pepper
   1/3 c  Frank's Buffalo-style hot
          - sauce
     3 tb Unsalted butter; melted
     2 tb Fresh lemon juice
     2 ts Garlic; minced

 MAKE THE BLUE CHEESE DIP: In a small bowl, stir together
 blue cheese, mayonnaise, sour cream and lemon juice.
 Thin with milk until spoonable. Season with salt and
 pepper and set aside. (Dip keeps for up to 4 days in the
 refrigerator; thin as needed with more milk.)

 Place an oven rack 4" to 6" from the broiler. Heat the
 broiler.

 PREPARE THE CHICKEN: Pat the wings dry. If the wings are
 not yet broken down into three pieces, cut each wing at
 the two joints. To do so, flip the wing over and wiggle
 each part to find the joint. Cut at the joint hinge to
 separate the meaty drumette from the wingette (also
 known as the flat) and the wingette from the smaller
 wing tip.

 In a large bowl, toss the baking powder with 1
 tablespoon kosher salt. Add the wings and toss until
 evenly coated. Spread the wings in an even layer on a
 foil-lined baking sheet. (To prepare them in advance and
 allow them to dry-brine, let the wings sit out at room
 temperature for up to 1 hour after coating, or in the
 refrigerator overnight. Let them come to room
 temperature before proceeding.)

 Broil the wings in the oven until golden and crisp all
 over, turning halfway through, about 15 minutes per
 side.

 As wings cook, make the buffalo sauce: In a large bowl,
 stir together the hot sauce, butter, lemon juice and
 garlic. Season to taste with salt and pepper.

 Transfer the wings to the hot sauce-mixture and toss to
 coat. Using a slotted spoon, return the wings to the
 baking sheet, leaving extra sauce behind. Broil until
 sizzling and browned in spots, about 5 minutes.
 (Depending on your broiler, you may need to rotate the
 pan so all the food is exposed to the heat source.)

 Serve with extra buffalo sauce and the blue cheese dip.

 By: Ali Slagle

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Jalapenos are only small pickles. Go ahead. Take a bite.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)