LOCATION: Recipes >> Buffalo Wings >> Buffalo Wings 03
|
 |
|
Buffalo Wings 03
|
|
|
|
Buffalo Wings
6 T unsalted butter
3-4 T Chinese chili paste with garlic
3-4 T apple cider vinegar
1 T ketchup
20 chicken wings
Disjoint wings and discard tips or save for soup stock. Rinse
chicken pieces and pat dry. Place in a single layer (not touching)
and broil at about 375 degrees, turning as necessary until crispy
and brown. As they finish cooking, transfer to a cookie sheet in
the lower portion of the oven to keep warm.
While the wings are cooking, melt the butter over low heat in a
large frying or other pan. Add the chili paste, vinegar, and
ketchup and stir well. Taste the sauce and add more chili paste
and/or vinegar to suit your taste. If it will be a while before
the wings are cooked, turn off the heat under the pan and re-heat
(stirring well) shortly before the wings are finished.
Once all the wings are cooked, transfer them a few at a time to
the pan with the sauce, turning them or spooning sauce over to
coat. Transfer coated wings to a serving bowl and continue to coat
the rest of the wings with sauce.
Serve at once with celery sticks and blue cheese or ranch dressing.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
