Today we have one more dish for hot lovers - Buffalo wings. As you can figure from the name, this dish’s from Buffalo city, state New York. According to one version, for the first time, it was cooked in the Anchor Bar in 1964. The hostess was looking for a fast and easy-to-prepare snack, she could offer her clients.
100mlvinegar-based hot sauce(Frank's RedHot/Sriracha)
1tbspsugar+ to taste, depending which sauce you’re using
¼tspsalt
50gblue cheese
100gcream
50 gmayonnaise
1clove of garlic
1-3tbspmilk
2tbsplemon juice
salt
pepper
a few stalks of celery
Instructions
Firstly, warm up the oven to 120 degrees. Bottom-top mode.
If chicken wings has 3 phalanxes, cut off the smallest one and put aside. On two phalanx wings find the joint and with a rapid move, cut in half. When all the wings are ready, dry them.
Dry wings place into the bag. Mix ¾ tsp of salt and 2 tbsp of baking powder in the separate bowl. Add this mix to the wings, close the bag and finely shake it.
Put the wings on the baking sheet. Put the baking sheet into the oven on the very bottom and leave for 30 minutes.
In the deep bowl mix 100 g of cream and 50 g of mayonnaise, chop 50 g of blue cheese, finely chop and squeeze using a garlic press 1 clove of garlic, add 2 tbsp of lemon juice (about ¼ of a lemon), ½ tsp of salt and black pepper to taste. Mix, depending on how thick you want it to be, add 1-3 tbsp of milk.
For wings sauce mix 4 tbsp of unsalted butter (melt beforehand), 100 ml of hot sauce, 1 tbsp of sugar and ¼ tbsp of salt and finely mix again.
Wash the celery and slice per serving as you like the most.
In 30 minutes increase the temperature to 220 degrees and replace the baking sheet on the second top level. Cook for 40-50 minutes, when half of the time passes turn over the baking sheet on 180 degrees in order to bake evenly. Check when ready relying on the wing color, they should be golden and extra crispy.
When the wings are ready, put them on the serving plate, add a hot sauce, mix and serve with sliced celery and blue cheese sauce.