Buffalo sauce - what could be better for chicken wings? Nothing, fans of this legendary beer snack are sure. And no wonder: the chicken wings remain crispy, and the buffalo sauce sets off their taste with a pleasant spiciness, which is combined with its light sourness and subtle sweetness. Real jam! And not only figuratively, but also literally, because it is customary to eat the dish with your hands. It is customary to serve buffalo wings with sliced celery and “” or “” dip. Everything together looks very appetizing and calls for a soulful feast in a warm friendly or family company. The dish is quite affordable (of the expensive ingredients, only blue cheese is used in the dip), does not take long to prepare, but is eaten extremely quickly. Let's get started!
How the recipe came about
While you are ready to defrost the wings you saved for the meal, you can entertain yourself with the history of the appearance of this unforgettable snack. The classic serving of chicken wings with buffalo sauce delighted the world with its appearance not so long ago - in October 1964. The name of the dish is associated with its place of birth, the city of Buffalo in the North American state of New York. Moreover, there is even a famous bar where buffalo wings were invented and first served. It’s called “Anchor” and, we must pay tribute to the owners, it is not lost in the sea of similar establishments – precisely thanks to the patented recipe for spicy wings. The city even celebrates Chicken Wing Day (July 29), drawing crowds of tourists eager to try the famous dish.
But the recipe arose almost by accident. The specific impetus for his appearance is unknown, whether it was an excess of wings left by the bar owner Teresa, or a desire to quickly get rid of late visitors. The fact remains that, as in many other cases, a culinary masterpiece would not have happened without difficult circumstances.
Algorithm of actions and ingredients
The dish is prepared quite quickly, but the sequence of actions involves several stages:
- frying wings;
- making buffalo sauce;
- mixing the dip;
- cutting vegetables.
Required components:
- chicken wings – 1 kg;
- salt – 1 tsp;
- black and red pepper – 1 tsp each;
- flour or corn starch – 60 g;
- sunflower oil - a lot, for deep frying
- spicy tomato sauce – 0.5 cups;
- butter - 4 tablespoons. l.;
- vinegar – 1–2 tsp;
- garlic – 1 clove;
- celery stalks – 0.5 kg;
- blue cheese – 100 g;
- sour cream – 0.5 cups;
- yogurt without additives - 0.5 cups.
How to cook wings in buffalo sauce
- We cut the wings into 3 parts at the joints. The smallest spicy part of the wing can be left for cooking the broth; it is not suitable for an appetizer.
- Roll the resulting pieces in a mixture of flour, salt and pepper. At the same time, heat the vegetable oil in a frying pan for deep frying. The wings should not lie in the breading for any length of time; they should be immediately put on the fire.
- Place the wings in small portions in hot oil and fry until golden brown on both sides.
- While frying, you can prepare Blue Cheese dip, in which we will dip slices of chopped vegetables. To do this, knead the blue cheese, mix it with yogurt and sour cream. It is convenient to do this in a blender. Put it in the refrigerator for now.
- Now let's get to the buffalo sauce itself. Melt the butter in a saucepan, bringing it almost to a boil. At this point add the spicy tomato sauce. In the absence of a ready-made sauce of the required spiciness, you can make it based on tomato paste, sugar and chili sauce, or mix ketchup with a hot sauce like. Add vinegar and garlic clove. Taste the sauce for spiciness and add pepper and salt if desired.
- Place the sauce in a wide and deep bowl. We also send the wings waiting for their turn there. Stir until the sauce coats the wings. There shouldn’t be too much sauce; the wings are only coated with it, but not floating there. Otherwise, the dish may lose its characteristic crunchiness.
- Serve immediately with cold beer and chopped celery accompanied by cheese dip. Mind-blowing!
Summer buffalo sauce
It is worth noting that there are several options for preparing buffalo sauce. This is also due to the fact that it is suitable not only for wings, but also for baked potatoes, fries, burgers, and fried fish. During the summer season (just in July when Buffalo celebrates Wing Day!) you can make this sauce from fresh tomatoes.
To do this, finely chop 1 onion and 2 cloves of garlic, fry them in vegetable oil. Add to them 2-3 tomatoes, peeled and chopped, and 1 roasted red pepper. Pour in 200 ml of water and boil for about 20 minutes. Put sauteed flour, salt, seasonings, herbs. After thickening, you can add 2 tablespoons of soft cream cheese and mix everything again with a blender.
Variations and nuances
- If an appetizer of butter-fried wings with a rich, rich sauce seems too heavy, bake the wings in the oven. Before this, it is good to marinate them, for example, in kefir.
- If buffalo sauce lacks sweetness, you can make it with the addition of brown sugar.
- Some people like it when there is soy sauce in the dish. Some people prefer to make the sauce without vinegar. Rely entirely on your sense of taste.
- The wings can be cooked whole, without cutting them into pieces, together with the thin bone of the last phalanx.
- It is not necessary to fry the wings with flour or starch; they will brown just like that.
- There is no need to be embarrassed if you get dirty in the sauce: buffalo wings are a democratic and well-simple dish. Although it has an interesting range of tastes, which is why it has become so popular.
Buffalo wings are a very popular fast food in America, which has become well known in other countries. More often, the wings for preparing this dish are deep-fried, but I offer a lower-calorie option - Oven Baked Buffalo Wings Recipe why their taste does not change at all. These wings are most often served hot; they turn out juicy, aromatic, and have a sweetish-spicy taste. The sauce can be served separately, or you can immediately mix it with the wings and let it soak a little. Be sure to try it, it's very tasty!
Ingredients
To cook Buffalo chicken wings in the oven you will need:
chicken wings - 0.5 kg;
freshly ground pepper mixture - 1/4 tsp;
ground paprika - 0.5 tsp;
salt - a couple of pinches;
garlic - 1 clove;
refined vegetable oil - 2 tsp.
For the Buffalo Hot Sauce:
butter - 40 g;
spicy tomato sauce (or chili ketchup) - 3 tbsp. l.;
sugar - 1.5 tbsp. l.;
garlic - 1 clove;
salt, freshly ground black pepper - to taste.
Cooking steps
Mix the wings with paprika, pressed garlic, salt, a mixture of peppers and vegetable oil.
Line a baking pan or baking sheet with parchment and lay out the wings.
Bake them in an oven preheated to 200 degrees for about 30-35 minutes.
While the chicken wings are baking, prepare the Buffalo hot sauce: melt the butter in a saucepan and add sugar.
Allow the sugar to dissolve over medium heat, stirring, then add hot tomato sauce (or ketchup), salt, pepper and pressed garlic.
Mix Buffalo sauce thoroughly, bring to a boil and remove from heat. Do not boil the sauce, it may separate! Place the hot, finished chicken wings, pre-baked in the oven, into a bowl and pour the hot sauce over them.
Mix the wings well with the sauce, cover and leave for 5 minutes.
Delicious, spicy Buffalo chicken wings, cooked in the oven, served hot.
Bon appetit!
For cooking recipe American cuisine buffalo wings Add ground paprika, ground hot pepper, salt into the flour and mix. This, oddly enough, is a marinade.
If you are going to cook from frozen wings, you need to transfer them from the freezer to the refrigerator the night before to defrost. Wash the wings well and cut into phalanges; if the wings have three phalanges - the last one is not needed, you can leave them for the broth.
Place the washed chicken wings on a kitchen towel, dry, and then mix with the flour and pepper marinade. It is necessary that the marinade covers the wings completely, evenly on all sides. Leave the chicken wings to marinate in the refrigerator for 50-60 minutes.
While the chicken wings are marinating, you can prepare the sauces. Buffalo sauce will be used first. The butter must be removed from the refrigerator in advance so that it is at room temperature. Mix all the ingredients of the buffalo sauce and set aside for a while - you don’t need to do anything with it yet.
For the blue cheese sauce, whisk together all ingredients except blue cheese and lemon in a bowl. Squeeze the juice from half a lemon and add to the sauce. Crumble or finely chop the blue cheese, and also mix with a whisk into a homogeneous mass with the rest of the ingredients. There is never too much sauce, so you can safely double or even triple its volume.
If you have a deep fryer, great; if not, you can pour the oil into a frying pan or into a deep frying pan to create a layer of at least 5 cm. When the oil is well heated, add the marinated buffalo wings and fry them on all sides. Fry the chicken wings for 10-15 minutes or until light brown. Place the fried chicken wings on a paper towel to remove excess fat.
Now it’s time for the previously deferred buffalo sauce. Place the sauce over low heat, stir and bring to a boil, but do not boil - otherwise it may separate. Place the heated buffalo sauce in a thick plastic bag or, which is even more convenient, in a plastic container with a lid. Place the fried chicken wings there, close tightly and shake so that the buffalo sauce evenly covers all the wings.
Peel the carrots and cut into large strips, wash the celery and cut into carrot size. Place carrots and celery in bowl with blue cheese sauce and arrange around. That's it - you can call your friends. Oh, and one more thing – buffalo chicken wings go great with beer and watching football.
The buffalo wings recipe is especially popular in its homeland in the southern part of the United States. The secret to preparing such chicken is the secret buffalo sauce, which can be purchased ready-made in almost any American market you come across. We will try to reproduce this recipe ourselves and share the most successful variations with you.
Buffalo wings - original recipe
Classic wings with buffalo sauce are not a healthy dish, but all because the chicken is pre-fried in plenty of boiling oil until crispy, and only then mixed with the sauce. It turns out breathtakingly tasty and healthy.
Ingredients:
- chicken wings - 25 pcs.;
- Worcestershire sauce - 15 ml;
- hot sauce - 165 ml;
- butter - 75 g;
- wine vinegar - 15 ml;
- vegetable oil for deep frying.
Preparation
Prepare the chicken wings by rinsing them well, drying them, and then trimming off the ends that contain no meat. Dip the drained chicken in portions into the hot oil, then transfer to paper towels.
Buffalo wing sauce is ridiculously easy to make. Place oil in a saucepan, add vinegar, hot sauce and Worcestershire. Let the oil disperse and mix with the rest of the ingredients. When all the wings are ready, simply transfer them to the pan and mix well.
Buffalo wings - recipe in the oven
The healthiest version of wings is this recipe. It does not use butter, and the spiciness of the wings is provided by a set of widely used spices.
Ingredients:
- chicken wings - 540 g;
- vegetable oil - 45 ml;
- cayenne pepper and paprika - 1/2 teaspoon each;
- apple cider vinegar - 25 ml;
- lemon juice - 15 ml;
- dried onions and garlic - 1 teaspoon each.
Preparation
After rinsing and drying the chicken wings, distribute them on a baking sheet and place them in an oven preheated to 210 degrees for about 45 minutes. Whisk vegetable oil together with vinegar and citrus juice. Place everything on the fire, add the spices from the list and let the sauce come to a boil. Add salt and combine the sauce with the baked chicken. Buffalo chicken wings are served as hot as possible, accompanied by light white sauces.
Recipe for buffalo wings with honey in the oven
The original recipe excluded adding honey to the wing sauce, but over time, for a richer flavor, home cooks began mixing the hot sauce with a little honey and simmering it until it was the consistency of a glaze.
Ingredients:
- chicken wings - 1.8 kg;
- butter - 65 g;
- - 115 ml;
- honey - 15 ml.
Preparation
Prepare your wings and start deep frying them in batches. While the skin on the chicken wings is browning, start making the sauce. Melt the butter and combine it with the hot sauce. When the sauce starts to boil, mix it with honey and let it simmer for another 2-3 minutes. Mix the finished sauce with the wings and mix them well.
Cooking instructions
30 minutes Print
2. Salt and fry in boiling vegetable oil until they become a nice bronze color on the outside and cooked through on the inside. Tool Copper frying pan Copper utensils are as if they were alive. These frying pans, pots and risotresses come from honorable families such as the old-timers of the Piedmontese Lake Orta Ruffoni. You need to handle them carefully: wash them by hand and polish them like Cinderella. In response, copper turns even a simple scrambled egg into something incredibly tender: thermal conductivity is outstanding, and nothing sticks to the surface.
3. Melt margarine in a frying pan and add hot sauce, such as Tabasco. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.
4. Fry the wings in the sauce for a minute.
5. Squeeze or dump the mayonnaise into a bowl and mix it with the grated blue cheese.
1. Cut chicken wings into separate phalanges. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.
Loading...