Subj : Tailgating Grub - 06
To   : All
From : Dave Drum
Date : Sun Sep 29 2024 15:13:00

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.
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