Wednesday, June 8, 2011

Buffalo Chicken Wings

These chicken wings were awesome. I cooked them longer than Ina indicates in the recipe. The recipe is from Barefoot Contessa - Family Style cookbook.  Jud made some jalapena poppers from our mamoth jalapena's in the back yard.  That is about the only thing in our garden that is growing well.  The recipe will follow. It is Rachel Ray's recipe.

Printable Recipe:

Ingredients for the Wings:
16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot sauce, or 1 teaspoon Tabasco sauce
1 teaspoon Kosher salt
Ingredients for the Dip:
1 1/2 cups crumbled gorgonzola or other blue cheese
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons milk (I used buttermilk)
1/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoons freshly ground black pepper
Celery sticks, for serving
1. Preheat the broiler.
2. Cut the chicken wings in thirds, cutting between the bones.  I just bought drumettes. Discard the wing tips.
3. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan with alumminum foil or parchment, or silicone pad, for easy clean-up. Brush the wings with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked.  Jud cooked the jalapena poppers for 15 minutes on 450 degrees so I cooked the wings while the poppers were cooking.
4. For the dip, place the blue cheese, mayonnaise, sour cream, milk, worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
5. Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

Ingredients for Jalapena Poppers - Rachel Ray
12 jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese
4 ounces smoked pepper jack or extra sharp smoked cheddar
small handful of chopped cilantro
2 tablespoons grated onion
Bake 425 degrees for 15-18 minutes.  Let sit to cool for about 5 minutes.
We only cut two large jalapena peppers in half, scopped out the seeds and them filled them with the above mixture that had been mixed to a cream mixture.  Jud put exual amounts of cream cheese and cheddar and them 1/2 that amount of feta cheese. Then he added a little cilantro and a little grated onion.  It is not rocket science.  Just make as much as you think you will need to fill the peppers that you have.  We didn't have the smoked cheese so Jud added about 3 drops of liquid smoke.  It gave it a nice smoked flavor that we really liked.

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