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Recipe: Barbecued Buffalo Wings
Similar Categories: Barbecued, Buffalo, Wings
Chicken Wings:
16 chicken wings, cleaned black pepper
crushed red pepper flakes
1 clove garlic, smashed with the side of your knife blade to release the
flavor
sea salt
1 bay leaf
Barbecue Sauce:
1 cup bottled ketchup
1 tsp. liquid smoke
1 Tbl. prepared hot espresso or strong coffee
2 cloves garlic, minced
1 tsp. parve Worcestershire sauce
1-2 drops Tabasco or other hot sauce canola or peanut oil
Place the chicken wings in a pot and cover with water. Season the water with
red pepper flakes, smashed garlic clove, salt, pepper,. and bay leaf. Bring
to a boll. Cover, reduce to medium/low and cook for 10-12 minutes.
Preheat oven to 425 degrees F.
Prepare the sauce. In the bowl of a food processor fit ted with a metal
blade, or with an immersion blender in a tall container, combine the
ketchup, liquid smoke, espresso, garlic, sea salt, Worcestershire sauce, and
hot sauce. Add a sprinkle of black pepper, salt, and red pep per flakes.
Blend until it forms a thick red sauce.
Remove the chicken wings from the pot and pat with a paper towel.
Heat oil in a deep fryer or large pot to 375 degrees F.
Drop the wings in and fry for 2-3 minutes until golden. Drain on paper
towels.
Lay the wings on a baking sheet in a single layer. Brush with the prepared
barbecue sauce on both sides of the wings. Roast 10 -15 minutes, until sauce
starts to caramelize basting often; watch to make sure they donlt burn.
Serves 4.
16 chicken wings, cleaned black pepper
crushed red pepper flakes
1 clove garlic, smashed with the side of your knife blade to release the
flavor
sea salt
1 bay leaf
Barbecue Sauce:
1 cup bottled ketchup
1 tsp. liquid smoke
1 Tbl. prepared hot espresso or strong coffee
2 cloves garlic, minced
1 tsp. parve Worcestershire sauce
1-2 drops Tabasco or other hot sauce canola or peanut oil
Place the chicken wings in a pot and cover with water. Season the water with
red pepper flakes, smashed garlic clove, salt, pepper,. and bay leaf. Bring
to a boll. Cover, reduce to medium/low and cook for 10-12 minutes.
Preheat oven to 425 degrees F.
Prepare the sauce. In the bowl of a food processor fit ted with a metal
blade, or with an immersion blender in a tall container, combine the
ketchup, liquid smoke, espresso, garlic, sea salt, Worcestershire sauce, and
hot sauce. Add a sprinkle of black pepper, salt, and red pep per flakes.
Blend until it forms a thick red sauce.
Remove the chicken wings from the pot and pat with a paper towel.
Heat oil in a deep fryer or large pot to 375 degrees F.
Drop the wings in and fry for 2-3 minutes until golden. Drain on paper
towels.
Lay the wings on a baking sheet in a single layer. Brush with the prepared
barbecue sauce on both sides of the wings. Roast 10 -15 minutes, until sauce
starts to caramelize basting often; watch to make sure they donlt burn.
Serves 4.
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