Recipe – Buffalo Wings: Not just for Hooters

Is the weekend already a long ago, distant memory?! Hmmm, always far too short!

So my weekend was good anyway, we did buy the stuff for the bunny home pimping but ran out of energy at the final hurdle, it’s now a plan for next weekend. It’ll happen though, I’ve got to keep up the new resolution!

So in between shopping for a winter coat, trying to do more quilting, seeing Oxford United lose and reading Margaret Atwood’s The Year of the Flood (which is BRILLIANT) I did a little cooking – Friday night was ‘American’ night and we ate just a little too much!

On the menu was Killer Sweetcorn although I didn’t use the BBQ, way too much effort, and Sloppy Joes with french fries. Now this wouldn’t be too much in itself but I had to satisfy my craving for Buffalo Wings – love, love, love the hotness! I’ve adapted a recipe I came across and made it a lot healthier though still just as mind blowingly hot! Recipe as follows…

Buffalo Wings & Blue Cheese dip

Buffalo Wings & Blue Cheese dip

Jo’s Buffalo Wings
Makes around 24

2 lb chicken wings, cut in two (use wing tips for stock)
2 tbsp vegetable oil
2 tbsp hot sauce (we use Encona)
2 tbsp plain flour
1/2 tbsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 Cos or 1 little gem lettuce

1. Preheat the oven to 200ºC/Gas Mark 6.

2. Add to a large bowl the oil, hot sauce, plain flour, paprika, salt, cayenne pepper and black pepper, mix until combined.

3. Add the cut up chicken wings and mix until well coated – it’s good to leave this marinate which you can do for up to 12 hours/overnight but they work ok if you cook them at this point too.

4. Line a baking tray with foil and lay out the wings in a single layer, brush over any marinate that’s left in the bowl.

5. Put in the oven for 25-30 minutes, I find it’s worth turning the tray halfway through as the cook more evenly.

6. Line a bowl with lettuce leaves and arrange the wings on top, drizzle with a little more hot sauce if you like it hot!

These are pretty good served with plain yoghurt, sour cream or creme fraiche but it’s got to be the Blue Cheese dip for me – love it!

Blue cheese dip

1/4 cup crumbled blue cheese (I love danish blue for this but you can use any)
1/2 cup creme fraiche/sour cream/yoghurt
1/2 tbsp white wine vinegar/lemon juice
salt and pepper

Put the ingredients in a small blender and blend until combined, the cheese has a habit of going into small balls so you might need to break it up a little using a spoon, put in a small dish and serve.

And there you have my lovely Buffalo Wings and Blue Cheese dip, delicious! Can’t wait till we go to Chicago and I can taste them for real!

Bon appetit!


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