Buffalo wings

Buffalo-wings

Prepare Time: 3:20 | Cook Time: 0:20 | Difficulty: EASY

Buffalo wings were invented in the city of Buffalo in New York State, where they are traditionally served with a blue-cheese dip. However, these wings are served with spicy barbecue sauce with a bit of a kick. Eat with your fingers, of course.

Ingredients

Kickass barbecue sauce – Makes 200ml

Nutrition

Energy

1843kJ

Fat saturated

15.00g

Fat Total

35.00g

Carbohydrate sugars

14.00g

Carbohydrate Total

15.00g

Dietary Fibre

g

Protein

15.00g

Cholesterol

mg

Sodium

440.70mg

All nutrition values are per serve.

Method

  1. Cut chicken wings in half between the joints, then trim off the tips. Melt butter in a frypan over medium heat, then add Tabasco and Worcestershire sauces, and 1/2 teaspoon each of salt and pepper, stirring well.

  2. Combine wings and sauce mixture in a bowl and marinate, covered, in the fridge for a few hours or overnight.

  3. Preheat the oven to 220°C. Line a baking tray with baking paper.

  4. Arrange the wings on the tray and bake for 20 minutes or until golden brown and cooked through.

  5. Meanwhile, for the kickass barbecue sauce, heat the olive oil in a saucepan over medium-low heat. Add the onion, garlic, coriander, cumin, allspice and cayenne, and cook, stirring, for 5 minutes or until the onion is soft. Add the brown sugar and malt vinegar or lemon juice, and stir until combined.

  6. Add the tomato sauce, Dijon mustard, Worcestershire sauce and 1 cup (250ml) water, then season with sea salt and freshly ground black pepper. Increase heat to medium-high and bring to the boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until thickened.

  7. Allow to cool slightly, then puree in a blender. Cool completely, then scatter with spring onions to serve, if desired.

  8. Serve the wings with a bowl of kickass barbecue sauce for dipping.


delicious. – July 2007 , Page 95

Recipe by Jill Dupleix
Photography by Steve Baccon

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