samedi 6 février 2016

Buffalo wings


  • butter - 2 tbsp
  • large shallot, chopped - 1
  • garlic cloves, chopped - 2
  • bourbon - 60ml
  • brown sugar - 85g
  • honey - 125ml
  • ancho pepper, finely chopped - 1 tbsp
  • chilli sauce - 250ml
  • barbecue sauce - 250ml
  • wing sauce - 80ml
  • For the Chicken Wings
  • Oil, for frying
  • chicken wings - 50
  • Blue cheese dressing, for serving
  • Bourbon, for serving


For the sauce:
In a large saucepan, melt the butter.
Add the shallot and garlic cloves and saute, about 2 to 3 minutes.
Stir in the bourbon, brown sugar and the honey to heat through, 1 minute.
Next add the ancho pepper, chilli sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes.
Keep warm until ready to serve.

For the chicken wings:
Heat oil in a deep-fryer.
As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer.
Fry until golden brown on both sides.
Remove the wings from the oil and drain.
Add the wings to a large mixing bowl and toss in the sauce, coating each wing.
Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

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