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 Milk or buttermilk;
- up to 3 tb, 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
3 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 tb 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.
Recipe by Ali Slagle
Recipe FROM:
https://cooking.nytimes.com
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