Wings of "Buffalo"

Wings "Buffalo" comes from America, or more precisely, from the city of Buffalo, where in the fall of 1964 they were cooked for the first time in one of the many bars. The peculiarity of this recipe is that the wings, due to the sauce and cayenne pepper, are rather spicy and very sharp. But, despite this, they are becoming a popular snack at parties, are in demand in fast food and pizzerias and are very quickly eaten by beer.

Wings of "Buffalo"

Ingredients. Chicken wings (10-12 pieces), a quarter of a glass of hot sauce, butter (20-30 g), half a teaspoon of cayenne pepper, ground pepper, paprika, salt, half a cup of flour, several cloves of garlic. For frying vegetable oil.

Preparation. Wash the wings thoroughly. Remove the last phalanx and drain it. In a deep bowl, mix half a cup of flour with cayenne pepper, salt, paprika. We put the wings in a bowl with flour and spices and thoroughly roll. We put it in a large bowl and leave it in a cold place for half an hour.

Pour the sunflower oil into the fryer (you can use a small cast-iron frying pan). Heat it to a temperature of 180 degrees and in small batches, fry the wings for 15 minutes. If a frying pan is used, the wings need to be turned over so that they blush on both sides. As soon as they become golden brown, remove and lay out on a pre-prepared kitchen towel or napkin.

To prepare a hot sauce for wings, in a small saucepan mix the mashed garlic, butter, any hot sauce and black pepper. We put on a small fire and heat, not forgetting to stir constantly. After the butter melts - we remove the mass from the fire.

In a large bowl, hot wings are coated on all sides with freshly prepared sauce. We serve the wicks of Buffalo hot. In addition, you can offer cheese or garlic sauce.

Wings of "Buffalo"

Ingredients. Chicken wings (18-22 pieces), a can of tomato sauce, a pack of butter, a garlic head, one burning red pepper, a spoonful of brown sugar, ground pepper, a pair of spoons of white wine vinegar, salt, spicy seasoning for chicken. Sunflower oil for deep fryer.

Preparation. We take chicken wings (it is better to use large ones), mine and dry it. Cut off the third phalanx. In the remainder, we make an incision on the membrane. Fold the wings in a large bowl, rub it with spices (salt, seasoning for chicken, pepper) with a few spoons of vegetable oil. Leave the wings in a cold place for several hours.

The oil is poured into the deep fryer, and when it warms up well, fry the pickled wings to a brownish color. Then put them on a napkin to get rid of excess fat.

Prepare the sauce. Spicy pepper is very finely chopped, do the same with garlic. In a large cast-iron frying pan melt a pack of butter, add chopped hot pepper and fumigate it. Put the garlic in the same place and stir it a little, stirring a little. Add the tomato sauce (grated fresh tomatoes through the sieve) and, after making a small fire, boil the mass a little, stirring constantly. Pour wine vinegar, add sugar, salt. In the resulting sauce, gently lay the wings and leave to stew for 20 minutes. The dish is ready.

The sauce described above is perfect for making other parts of the chicken (thighs, shin). In addition, "Buffalo" sauce can be added when cooking hamburgers, fish, French fries. As for the taste, each hostess can enrich it with her favorite spices, make it a little more tender (putting less red pepper) or, conversely, sharper (adding Tabasco sauce or cayenne pepper). It all depends on your taste preferences. Experimenting with sauce, even the usual dish can open from a completely new side.