The red sauce of the spicy wings, the blue of the cheesey sauce and the green spring onion garnish – what better for an election night feast?
These are an easier baked version of buffalo wings, the classic American bar snack.
Don’t worry the first time I tasted Buffalo Wings was in Canada, some how safer than the prying eyes of the spying US. Though Five Eyes would make a great name for a cocktail. Maybe passionfruit or pomegranate with seeds left floating? Too literal? I’m a cheese girl not a cocktail queen.
Anyway whatever your hopes and aspirations for our awesome country at least you won’t be hungry.
Buffalo wings with Blue cheese dip
Blue Cheese Dip
½ cup crumbled blue cheese, tightly packed
½ cup whole-milk Greek yoghurt or sour cream
¼ cup mayonnaise
¾ teaspoon Worcestershire sauce
¼ teaspoon salt
1 clove garlic, crushed
1 spring onion, white part minced, green sliced for garnish
Buffalo Chicken wings
1.2 kg chicken nibbles
2 teaspoons salt
2 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 large cloves garlic, crushed
2 tablespoon butter
¼ cup hot red pepper sauce – I used xxxx
Blue Cheese Dip
In a small bowl, combine call ingredients and blend well. Cover and refrigerate.
Buffalo Chicken Wings
Heat over to 200 degrees C. Bring a large pot of water to boil; add chicken wing pieces and salt, and reduce heat to simmer. Cook 7 minutes.
Meanwhile, in a small bowl, whisk together maple syrup, soy sauce, vegetable oil, and garlic to make a glaze. Drain chicken well, pat dry and toss in a shallow roasting pan. Bake on the top rack of oven for 30 minutes, turning after 20 minutes to brown and crisp evenly.
Meanwhile, in a small skillet, melt butter. Stir in hot red pepper sauce, blending well to make Buffalo sauce. When the chicken is cooked through and crispy, transfer to serving platter and mix with sauce to coat all pieces. Serve promptly with Blue Cheese Dip on the side.
This recipe is based on one in the latest Culture magazine – culturecheesemag.com