Repost and updated from December 2011
Basic Buffalo-wings recipe
Serves 4 (normal people) you may need more, much more!
12 whole chicken wings
3 ounces unsalted butter or(BBQ sauce)
1 small clove garlic, minced
1/4 cup hot sauce (Your choice, mild, hot or smoking hot)
1/2 teaspoon salt
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. It’s important to do this step, Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter(BBQ sauce) in a bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Wimpy city boys choose Louisiana hot sauce 9 out of 10 times.
Serve Buffalo wings with a large bottle of Louisiana hot sauce on the side.
Be sure to provide ice cold beverages of your choice.
Louisiana hot sauce has a wonderful taste but is rather mild tasting, but, hot enough for most wimpy city boys.
Tough guys may choose Tabasco hot sauce Tabasco sauce has a wide assortment of hot sauce styles and flavors. It’s a bit hotter than Louisiana hot sauce. If you are unfamiliar with using Tabasco sauce, taste a ‘small’ amount ‘Before’ dousing your Buffalo wings with this hot sauce.
Do It Your Self Hot Pepper sauce for the Mans – Man!
*Makes about 1 1/2 cups of hot sauce.
1 teaspoon salt
4-6 cloves garlic
1/4 – 1/2 medium size onion
20 habanero or scotch bonnet peppers (use any hot pepper you like and can tolerate)
3/4 cup vinegar
1 cup roughly chopped cilantro (If you like that sort of stuff in your hot sauce)
4 mild peppers (Banana, Cubanelle, Hungarian Yellow, Biscayne Sweet.. etc. Do Not Use Green or Red Bell Pepper in this recipe…)
Wash and remove the stems from the peppers and chop roughly (wearing gloves is recommended)
Then do the same with the garlic, onion and cilantro so it’s easy to work with in the food processor.
Add everything to a blender or food processor and process for a couple minutes. Try to get a smooth consistency but try not to overwork it, you don’t want to add too much air and risk it getting foamy.
*Using caution, taste for salt (if you’re getting a sort of raw taste with no flavour except the heat of the pepper, add a little more salt)
*Fresh squeezed lime or lemons also add another level of flavor to this sauce.
Best served fresh homemade, but you can place it in a jar, refrigerate and use as needed.
Easy to make side dishes.
Carrot and celery sticks.
Sliced and de-seeded roasted and raw jalapeño or chili pepper strips
Battered and deep fried cheese stuffed peppers (mild and hot types)
Sour cream with chopped green onion dip (top with a sprinkle of cayenne pepper powder) for more kick
Ranch style salad dressing dip (Garnish with cayenne pepper power) for more kick
Chips all types, it’s your choice.
Guacamole and Asparagus Dip
2 or 3 avocados peeled, deseeded, course chopped
2 cups asparagus, chopped and lightly steamed (optional, canned or frozen asparagus)
2 1/4 teaspoons freshly-squeezed lemon juice
4 tablespoons chopped onion
1 large tomato, course chopped
3/4 teaspoon salt, (optional)
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, pressed or minced
1/4 cup light sour cream
*If you’re using frozen or canned asparagus spears, it is not necessary to steam them (just thaw them to room temperature). You may also substitute canned asparagus.
**For a more traditional Guacamole, omit Asparagus and sour cream, adding 1 more avocado and 1 table spoon very finely chopped celery.
In a blender or food processor, combine avocados, asparagus, lemon juice, onion, salt, cumin, pepper, garlic and sour cream; blend until smooth.
Transfer the guacamole to a bowl and stir in course chopped tomato’s. Cover tightly and refrigerate several hours or overnight before serving for flavors to blend.
Keep lots of paper towels handy for quick easy clean up!
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