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/

Microwave Artichokes with Herb Sauce

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Spane really likes artichoke heart salad, so I thought it was times for him to try a real artichoke. Problem is A) I don’t have a large pot and B) I really don’t want to heat up my kitchen putting something on the stove top to cook for that length of time. What to do?

Well, microwave it, of course! I prepare my artichokes as I would for normal steaming by cutting the tips off the outer leaves, and actually taking about an inch off the top to make a nice presentation. I removed the stem to cook in the water. Then they’re ready for their quick trip in the microwave, followed by the refreshing cold of the refrigerator, and waiting to be presented at the dinner table with some nice herb dipping sauce.

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Wedge Crab Salad with Louis Dressing

Wedge Crab Salad with Louis DressingRecipes in this Post

When I was a little girl, wedge salads were all the rage. I hated them because I couldn’t figure out how to eat it. Luckily for me, they came back, and I love them.

I did a big shop on Friday, and almost forgot to get something for dinner, so I picked up some crab and some asparagus. I’m not sure what I was thinking, but when the produce truck that comes to my neighborhood honked his horn, I ran out and got a nice head of iceberg lettuce to make my wedge crab salad with Louis dressing.

People confuse Louis dressing with Thousand Island and Russian dressing. It’s actually completely different, and done well, quite tasty.

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Coleslaw with Microwave Boiled Dressing

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To Boil or Not to Boil

The good thing about boiled dressing and cabbage is that once the hot dressing hits the cabbage, it immediately wilts it. That’s a good thing if you sometimes don’t want your coleslaw to feel like eating tasty tree trunks. The other good thing about a boiled dressing is that the coleslaw has to refrigerate to get to serving temperature, and while it’s doing that it’s absorbing all that flavor.

Coleslaw made with mayonnaise dressing is great, too, especially if you have other vegetables like carrots, or fruit, like raisins or pineapple in it. Then you don’t want to necessarily use a hot dressing. The hot dressing is also a lot richer than its cold brethren.

Too Hot to Boil Anything!

Considering it’s a holiday, I wanted to have the richness, but I also didn’t feel like standing over a hot stove. Well, I came up with a solution. The Microwave is my friend, and your coleslaw’s friend, too. Boiled Dressing without the fuss!

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Apple Streusel Microwave Mayonnaise Coffee Cake

Apple Streusel Microwave Mayonnaise Coffee CakeRecipes in this Post

Too Hot to Handle!

It’s the middle of July here in Glendale, California, and it was 88 degrees in my house. My house is pretty cool because I face north, and there is a nice awning over the windows, so it doesn’t get that hot inside. Our kitchen has the stove tucked in a corner, with no ventilation except the regular fan. The heat does not dissipate, and once the oven is turned on, it stays hot in there for hours. That’s great in the winter, but not when it’s 92 outside. What do you do when you want to have cake and it’s just to darned hot? You use the microwave.

This was my first time baking in the microwave, too, but armed with toothpicks, I was able to tell right away when the cake was finished. The texture is not quite the same as a regular cake, it is very dense, but actually quite good.

Mayonnaise is your Friend

I know you think that sounds yucky to put mayonnaise in a cake, but it truly keeps it nice and moist, after all, when you look up the ingredients in your head, you will see that it is mostly eggs and oil, both of which make cakes moist. Egg whites also bring airiness to the table. So, it’s a good thing.

This is my first mayonnaise cake. I looked around for recipes, and they all had chocolate, but I wanted coffee cake, and the landlord gave me apples from his tree, so chocolate was out. I followed standard recipes, omitting the chocolate, and it turned out just fine.

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Summer Bean Salad with Lemon Mayonnaise

Recipes in this Post

Hellman’s Mayonnaise in California

Hellman's in California with and Bestfoods MayonnaiseWhat!!!!! What did you say? Hellman’s Mayonnaise in California? Well, actually, no it was Hellman’s Sandwich Spread in Glendale, California.

Spane and I were at the 99 Cents Only store on our way to visit Alexandria’s Archives‘s President, and stopped at the store to get a Danish or something, and I spied these jars of Hellman’s. I was amazed, and then found a jar of Bestfoods next to it. I couldn’t help take a picture, considering that I will probably never see the two brands together in the same place, unless I take it upon myself to start rock climbing or something. Don’t get your hopes up, folks, this was a jar of Hellman’s that will expire in August, 2014, just a few weeks after this post. So, no, we won’t be buying that.

I have to say I was flabbergasted when I found Hellman’s in Glendale. I told Spane that the jar was very, very far from home. Hellman’s is typically not sold west of the Rocky Mountains, where Best Foods is sold. The ingredients on both are the same, while some people prefer Best Foods because it is perceived to have a more tangy flavor, more vinegar. Wikipedia has an interesting article about the history of the popular condiment.

Mayonnaise is a great starter for sauces, including my Summer Bean Salad with Lemon Mayonnaise. It also has a host of other uses, but we will talk about those another day.

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