Buffalo Wings Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Cider vinegar | 1 Cup (16 tbs) (For the marinade:) | |
| Vegetable oil | 2 Tablespoon (For the marinade:) | |
| Worcestershire sauce | 2 Tablespoon (For the marinade:) | |
| Chili powder | 2 Tablespoon (For the marinade:) | |
| Red pepper flakes | 1 Teaspoon (For the marinade:) | |
| Salt | 1 Teaspoon (For the marinade:) | |
| Pepper | 1 Teaspoon (For the marinade:) | |
| Hot pepper sauce | 1 Tablespoon (For the marinade:) | |
| Chicken wings | 4 Pound (For the marinade:) | |
| Sour cream | 2/3 Cup (16 tbs) (For the blue cheese sauce:) | |
| Mayonnaise | 1/2 Cup (16 tbs) (For the blue cheese sauce:) | |
| Garlic - 1 large clove, minced | ||
| Worcestershire sauce | 2 Teaspoon (For the blue cheese sauce:) | |
| Blue cheese | 1 Cup (16 tbs) (For the blue cheese sauce:) | |
| Salt | 1 To taste (For the blue cheese sauce:) | |
| Ground pepper | 1 To taste (For the blue cheese sauce:) | |
| Milk | 2 Tablespoon (For the blue cheese sauce:) | |
| Celery sticks - few | ||
Directions
GETTING READY
1. Prepare the grill and position the oiled grill rack 4-6 inches (10-15 cm) away from fire.
2. To make the marinade, in a small bowl mix together the vinegar, oil, Worcestershire sauce, chili powder, red pepper flakes, salt, pepper and Tabasco sauce.
3. Place the chicken wings in a large plastic food storage bag and pour in the marinade.
4. Press out the air and seal the bag tightly and rub the bag gently with your hands, to distribute the marinade.
5. Set in a large bowl and refrigerate for several hours, turning and massaging the bag occasionally.
MAKING
6. To make the blue cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese.
7. Season with salt and pepper for taste.
8. Add enough milk to make a sauce with the consistency of pancake batter.
9. Cover and refrigerate.
10. Remove the wings from the marinade and pat them dry with absorbent paper towels; reserve the marinade.
11. Arrange the wings on the rack and grill for about 25-30 minutes, turning frequently and brushing with the reserved marinade, until cooked through.
SERVING
12. Arrange chicken in a large serving plate and serve the hot with some grilled vegetables as side dish
13. Serve with the dipping sauce and celery sticks.
1. Prepare the grill and position the oiled grill rack 4-6 inches (10-15 cm) away from fire.
2. To make the marinade, in a small bowl mix together the vinegar, oil, Worcestershire sauce, chili powder, red pepper flakes, salt, pepper and Tabasco sauce.
3. Place the chicken wings in a large plastic food storage bag and pour in the marinade.
4. Press out the air and seal the bag tightly and rub the bag gently with your hands, to distribute the marinade.
5. Set in a large bowl and refrigerate for several hours, turning and massaging the bag occasionally.
MAKING
6. To make the blue cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese.
7. Season with salt and pepper for taste.
8. Add enough milk to make a sauce with the consistency of pancake batter.
9. Cover and refrigerate.
10. Remove the wings from the marinade and pat them dry with absorbent paper towels; reserve the marinade.
11. Arrange the wings on the rack and grill for about 25-30 minutes, turning frequently and brushing with the reserved marinade, until cooked through.
SERVING
12. Arrange chicken in a large serving plate and serve the hot with some grilled vegetables as side dish
13. Serve with the dipping sauce and celery sticks.
Chef
