Authentic Buffalo Wings with Blue Cheese Dressing

Recipes in this PostAuthentic Buffalo Wings

I got this recipe from my son’s dad, who grew up in Rochester, New York, and he insists this is the original recipe. Whether it really is or not, I don’t know, but I do know that it’s really tasty. Our son, who said he didn’t like wings, when I made a batch of these Buffalo Wings one day for his father, and a few were left, said “Mom, are there any more?”.

I think what sets these wings apart from others is that they are brined before they are fried, so there is flavor not only in the sauce, but deep in the wing itself. I always use fresh whole wings, not frozen. The frozen wings, once they are defrosted, shrivel up and are tiny. Don’t throw away the wing tips, either. They don’t have any meat on them, but the nooks and crannies absorb sauce to slurp, or if you don’t want to bother with them, put them in your freezer for chicken stock.

This Blue Cheese Dressing is the recipe my mother made. It is very simple. Please buy a wedge of blue cheese, don’t buy the already crumbled because that is whatever has been gathered up that has fallen off the larger pieces. It’s usually dried out with little flavor. I recommend Danish Blue Cheese as it is very tasty, and relatively easy to find. I don’t recommend Gorgonzola because it’s flavor is too mild to stand up to the wing sauce, and Roquefort, as much as I love it, is a little too strong and would fight with the sauce.

Authentic Buffalo Wings with Blue Cheese Dressing

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Category: Appetizers

Cuisine: American

These wings are a great appetizer, or make a good meal accompanied by a salad and baked potato.

Ingredients

For the Brine
1 tablespoon sea salt
1 tablespoon Boswell Seasoned Salt
1 teaspoon brown sugar
1/2 cup cold water
For the Wings
3 lbs whole chicken wings
vegetable oil for frying, olive not recommended
For the Sauce
1 stick unsalted butter
1/2 cup Louisiana Hot Sauce of your choice (Crystal is great)
1 egg
For the Dressing
2 tablespoons or more good blue cheese, crumbled
1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons plain yogurt (Blue Mountain is wonderful)
Freshly grated black pepper

Instructions

    Separate the wing parts. Using a sharp knife, separate the drumette from the wingette and tip.
    Please consider including the tips in your dish, otherwise, please put them in the freezer and save them for stock. Put all the parts into a large bowl, add the brining ingredients, turn all around so all the pieces can get covered, and refrigerate for about an hour.
    While the chicken is brining, make the dressing. Combine all the dressing ingredients together in a bowl and mix well. I usually make mine in a small food processor so it gets very creamy. Put the dressing it its serving bowl, and refrigerate it until time to serve. If you are going to want to serve with fresh vegetables like celery or carrots, now would be the time to prepare them as well.
    Remove the chicken from the brine and pat dry. They will have absorbed the flavors by now, so no worries about patting them dry. But you want them dry so they crisp up well.
    Heat oil in a large pan to 335 degrees. While that is happening, get your drying rack and absorbent paper ready. Also get your instant read thermometer handy.
    When the oil is ready, put a few pieces of chicken, maybe 5, in the pan. Cook for about 5 minutes, then turn and cook for another 5 minutes, or until the chicken has nicely browned and has reached an internal temperature of 165 on an instant read thermometer. Drain on the paper lined drying rack. Continue cooking the rest of the wings in batches until all have been cooked.
    While you are frying the chicken, put the butter in a sauce pan and heat it until it melts. Watch carefully that it does not burn, then remove from the heat and set aside. When all the chicken has been cooked, in a separate bowl, but the hot sauce and butter. Mix vigorously. Break the egg into a small bowl, and thoroughly scramble it. Add a small amount of the hot sauce mixture to the egg and mix it thoroughly. This will temper the egg. Add the tempered egg mixture to the remaining sauce mixture and mix thoroughly.
    Put the chicken wings in a large bowl, preferably one with a cover, pour the sauce over and mix the sauce so every piece of chicken gets covered. If you have a cover for your bowl, you can just shake it, it's a lot easier.
    Plate up by putting the dressing in the center of a large plate or platter, then arrange the wings and whatever fresh vegetables you may or may not have included. Serve immediately and enjoy!
https://the-good-plate.com/2018/02/authentic-buffalo-wings-blue-cheese-dressing/

Saffron Chicken and Rice Bake

Saffron Chicken and Rice Bake
Recipes in this Post

My good friend, Sammia, came to visit me from Germany. She and I have been friends for a long time, but have not seen each other in years. She has two kids, one who is practicing basketball for the German Olympics. Her other son, who is also my friend, lives in Northern California. Sammia and I always have a good time together, and that was why I wanted to make something special for her.

This Saffron Chicken and Rice Bake is very simple to make, yet flavorful. Just saute the vegetables and the chicken, put it over rice and saffron and mushroom soup, then just put it in the oven to finish cooking. How simple is that? You can make it, and go enjoy yourself with your family or guests. Asparagus is a good accompaniment, with a nice white wine, perhaps Chardonnay.

Don’t be afraid of saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. You can usually buy saffron at gourmet stores, or Mediterranean stores, or Amazon has a good selection.

Saffron Chicken and Rice Bake YouTube Video


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Chicken with Red Pepper Sauce

Chicken with Red Pepper Sauce
Recipes in this Post

This is a wonderful dish, warm and spicy. It’s also really easy to make, and a makes a good dinner on a busy weeknight. I really like this dish in the cold winter. When you make this, don’t crowd the pan. If you have more than 4 thighs, cook them in batches, whilst keeping the others warm. You can use any dry white wine, Chardonnay is a good choice. I served this with baked potato fries because I could dip the fries in the great sauce.

You can buy Red Pepper Sauce at Armenian or other Mediterranean stores. It’s basically paprika peppers, so there’s some small kick. A little bit is great with a dollop of sour cream on your scrambled eggs. I always have Armenian Red Pepper Sauce on hand just to jazz things up a bit.

Chicken with Red Pepper Sauce YouTube Video


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Coq Au Vin – Chicken with Red Wine

Coq Au VinRecipes in this Post

Coq Au Vin is really peasant food. Originally, it was made from an old chicken, and the wine was there not so much for flavor, but the soften the old bird up. It took a long time to cook, but the flavors were wonderful, so it became very popular. Of course, Julia Child made it famous. Her version was much simpler because people could buy a young chicken at the market, and did not have to wait until old Bessie was ready to kick the bucket.

I haven’t made this dish in years, not because it is difficult to make, but because I never seem to have all the ingredients together. It is actually pretty simple to make, just takes a little time because the flavors need to marry.

I had originally intended to make Boeuf Bourguignon, but we had Shepard’s Pie last night for dinner, so I was thinking I didn’t want to have beef again so soon. So, I actually went on Facebook and asked whether I should make Boeuf Bourguignon or Coq Au Vin. The consensus was chicken, so I started getting the ingredients together. The only thing I did not have was pearl onions, and not because I hadn’t tried to get them at the market, they just didn’t have any, so I used a regular onion and cut it into big pieces instead.

Coq Au Vin Video on YouTube


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Chinese Stove Top Barbecued Cornish Hen

Chinese Stove Top Barbecued Cornish HenRecipes in this Post

With just the two of us, a regular chicken is just too big, so I started buying Cornish Hens. They come two to the pack, at 1 1/2 pounds each. One half bird is enough to feed one person. Cornish hens taste just like regular chickens, and are not baby chickens. For more information, please see the Wikipedia article on Cornish Game Hen.

I love barbecued chicken, but barbecues have been outlawed in our city, so I am stuck with less conventional ways of barbecuing. Last year, I bought a cast iron grill/griddle just for the purpose of barbecuing steaks and making pancakes. It also does a fine job with chicken, and I use the top of my wok to cover foods so they can completely cook. Of course, I have to have my windows wide open, and I shut off the bedroom where the fire alarms are to prevent them from going off. My grill/griddle is easy to clean, just put it in water while it is still warm, but not hot.

I used Hoisin sauce, because my son had expressed a desire for Chinese food the day before, but you could use whatever barbecue sauce is your favorite. I served it with Same Day Fried Rice and we had ourselves an Asian feast!

Chinese Stove Top Barbecued Cornish Hen YouTube Video


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Chicken Marsala with Gnocchi

Chicken Marsala with GnocchiRecipes in this Post

I love fall, when the leaves turn color and the temperatures are a little cooler.  Recently, in Los Angeles, we just got through a heat wave, so I was very happy this morning when I saw thick clouds in the sky, knowing it might be a little cooler today.  This evening, we even had thunder and lightning!

When I asked my son what he wanted to dinner, pork or chicken, he said chicken. Whilst looking in my pantry, I came across a box of gnocchi. I had received the gnocchi as a gift from a friend, and I knew it was high time I used it. Gnocchi is an Italian dumpling made of fluffy potatoes and flour. Marsala is a Sicilian wine, produced in the region near the city of Marsala. It is fortified for export.

Chicken Marsala with Gnocchi Video


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