/ck/ - Food & Cooking

>>4619974

He's mine.

You're gonna need the following.

1.5 kg wings
1 cup butter
1 cup Franks Red Hot Original
3 Liters peanut oil
2 1/2 cups flour
1 tsp Cayenne
2 tsp Black Pepper
2 tsp Salt
2 tsp garlic powder
2 tsp cumin
150 ml Buttermilk
125 g Rosenborg blue cheese
Carrots
Celery

For Wings:

Clean and rinse the wings even if never frozen and check for thin hair feathers that might remain and remove them.
In a big deep pot heat your oil to 350F/180C, use a fryer thermometer. DO NOT LET IT GET PAST 425F/220C.
Mix your flour and 1 tsp of each spice into the flour and mix well.
Cover wings in flour not missing a single spot and shake away excess flour.
Fry 8-12 (depending on size of pot and wings) wings for 10-12 mins until outside is golden brown
At list minute of frying poke a hole with a fork or knife in the deepest part of the wing meat and keep frying for remaining minute
Always open one wing to see if meat is completely cooked
Place on drying rack to drip excess out.
Place cooked wings in blow
Toss with desired amount of wing sauce.
Serve immediately

For Wing sauce:

Melt butter in a pot on low-medium heat
Add Franks Red Hot
Add 1 tsp of remaining spices (no not add cayenne to a cayenne based sauce)
Simmer for 15-20 mins and let the vinegar evaporate
Stir gently with whisk often
Once set aside sauce may separate, simply stir it before use.
Ventilation may be required, Makes approx 2 cups. Can be using as Dipping sauce also

For Dip:

Mash Blue cheese while slowly adding buttermilk until desired consistency.

Sure here you go.


1kg Wings thawed, washed and checked for thin hair feathers.

Seasoning
1 1/4 cup flour
1/4 tsp Cumin
1/4 tsp Cayenne
1/4 tsp Salt
1/4 tsp Pepper

Sauce
1 Cup Frank's Red Hot
1 Cup Butter
1 tsp Cumin
1 tsp Salt
1 tsp Pepper
1/2 tsp chili powder

Blue Cheese Sauce
2/3 Wedge of Rosenborg Blue Cheese
50 ml Buttermilk

Heat oil in deep pot to 350F/180C Do not let oil reach 425F/220C! Warning they do no fry properly in a home deep fryer. (For safety use a fryer thermometer you can clip to the side of the pot)
Mix Flour and coat wings thoroughly making no areas or spots are uncoated. Shake away any excess flour.
Fry for 10-15 minutes rotating them often making sure they do not stick to each other. No not over fill pot with wings, fry 6-10 at a time depending on size.
The last minute of frying poke hole into all the wings in the center, the deepest part of the meat so they are completely cooked.
Place on cooling rack to drip excess oil.
Check 1 stump and 1 winglet inside to check doneness

Sauce:
Melt butter and add Red Hot and spices
Simmer on low for 15-20 minutes, or until sauce has evaporated most of the vinegar
Do not let sauce boil or burn.

Blue Cheese Sauce
Crumble bluecheese and slowly add buttermilk
Stir until desired creaminess.
Do not add salt to the mix.

Mix wings in a bowl with sauce and coat evenly
Use remaining sauce that has not touched wings as a dipping sauce
Serve with carrots and celery sitcks if desired.

>>4489421

Art-shmart, i want food that doesn't take 1000 years to make.

Even wings takes AGES to make in that book and the sauces are garbage.

See this? These are wings I made in a sauce I made. Best wings i've ever had.