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Buffalo Wings
Recipe by: Melissa Bruce
Prep time:
Serves:
6 T. unsalted butter
3-4 T. Chinese chili paste with garlic (available at oriental markets)
3-4 T. apple cider vinegar
1 T. ketchup
20 chicken wings
Disjoint wings and discard tips or save for soup stock. Rinse chicken
pieces and pat dry. Place in a single layer (not touching) and broil
at about 375 degrees, turning as necessary until crispy and brown.
(I have a large broiler pan that will hold half of the wing pieces
comfortably. I cook the drummettes first and then the other part
of the wing - is there a name for these? - so that they cook more
evenly). As they finish cooking, transfer to a cookie sheet in the
lower portion of the oven to keep warm.
While the wings are cooking, melt the butter over low heat in a large
frying or other pan. Add the chili paste, vinegar, and ketchup and
stir well. Taste the sauce and add more chili paste and/or vinegar to
suit your taste. If it will be a while before the wings are cooked,
turn off the heat under the pan and re-heat (stirring well) shortly
before the wings are finished.
Once all the wings are cooked, transfer them a few at a time to the
pan with the sauce, turning them or spooning sauce over to coat.
Transfer coated wings to a serving bowl and continue to coat the rest
of the wings with sauce.
Serve at once with celery sticks and blue cheese or ranch dressing.
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