A dear, sweet, wonderful friend gave me a box of hot sauce recently – 4 big bottles – heavy on the garlic and heavy on the heat.
This is a good friend who knows me well!
“Garlic-o-holic”!! screams the label on the box.
I told her that I would share the hot sauce recipes that I came upon – so here we go with Hot Sauce Recipe # 1:
Fabulous And Easy Buffalo Chicken Wings.
I started with Alton Brown’s recipe, found here on the Food Network website.
But of course I played with his recipe a little bit.
I really like the way he steams the wings before baking them. This gets a good bit of fat out of the skin. But I wanted to try to infuse some more flavor in this step of the process, so I added cayenne pepper, a bay leaf, and some crushed ground pepper to the water before steaming.
I steamed the wings for 15 minutes. Then I laid them out on a paper towel plate and refrigerated them for about 20 minutes.
(Alton says 1 hour – but I was getting hungry.)
Then I placed them on a sheet in the toaster oven and I broiled them for 15 minutes each side.
In the mean time, I grated 4 cloves of garlic with my handy-dandy grating plate
In a small saucepan, I combined the garlic mush, 1 tablespoon of butter and 1/2 cup of garlic-habanero hot sauce. I let this bubble away while the chicken cooked, until the sauce got slightly thick and totally scrumptious.
I sliced up some celery, and made a little bit of blue cheese dip (crumbled up some blue cheese into some non-fat Greek yogurt along with some chopped garlic) – and I had restaurant-quality Buffalo Chicken Wings in about 1/2 hour – for the price of $3.00 worth of wings – everything else I had in the fridge.
Here’s my recipe:
6 wings, cut into pieces (wing tips saved for stock)
water in pot with steamer basket – add:
1 Tablespoon cayenne pepper
1 bay leaf
1 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
Steam the wings for 15 minutes, then plate on paper towels and refrigerate for up to 1 hour
Using heavy-duty aluminum foil, spread wings out on tray and broil for 15 minutes on one side, then 10 – 15 minutes on the other side. Watch so they do not burn.
While wings are cooking, combine in saucepan:
1 Tablespoon butter
1/2 cup hot sauce
several garlic cloves (to taste) minced or crushed
Simmer the sauce for 10 minutes, longer to get thicker as desired.
For blue cheese dip:
1/4 cup blue cheese
1/4 cup fat-free Greek yogurt
several garlic cloves (to taste) minced.
When wings are finished broiling, toss them in a bowl with the wing sauce, and enjoy with celery sticks and the blue cheese dip.
Thanks, my dear friend. You know who you are!!