Intro To Cooking: Buffalo Wings

If you’re looking for major brownie points from your tailgating crew, or if you just want to win over the hearts of every carnivorous, beer-chugging dude on campus (and who wouldn’t???) try these wings on for size!

Nothing brings a crowd together like a hearty plate of buffalo wings, especially a crowd of rowdy football fans looking to nosh on something hot and tangy. This all-time bar food favorite is easy to make, and fun to share, especially when double dipping comes into play. This recipe allows you to make your treats as spicy as you like, so either curb the fire breath or BRING ON THE HEAT!

Note: This recipe calls for 24 wings. Adjust as necessary

Ingredients:

12 chicken wings (about 2 lbs.)
2 tablespoons butter, melted
3 tablespoons hot sauce (this is where you can adjust the heat)
1/3 teaspoon cayenne pepper (this is pretty hot)
2 teaspoons paprika (if you don’t have paprika, add slightly more cayenne pepper)
¼ teaspoon salt (or to taste)
1 recipe Blue Cheese Dip (below)

Get Saucy:

1 .Turn your oven on to broil to preheat. Cut off and discard tips of chicken wings (they are the pointy elbow looking appendages that you clearly don’t want to bite into) and cut wings at joints to form 24 pieces. Place chicken wing pieces in a plastic bag and set in a shallow dish.

2. For the marinade, stir together butter, hot sauce, paprika, salt, and cayenne pepper. Pour over chicken wings and seal the bag. Marinate at room temperature for 30 minutes. Drain chicken wings.

3. Place the wings on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until wings are light brown. Turns wings over (use tongs, or a fork, not your teeth). Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip.

Blue Cheese Dip: In a blender (or a food processor if you’re a coed culinary master) place ½ cup of sour cream; 3/4 cup mayonnaise; ½ cup crumbled blue cheese; 1 tablespoon white wine vinegar; and 1 clove of minced garlic. Salt and Pepper to taste. (If you don’t have vinegar, some lemon juice is a nice substitute. Parsley also goes a long way.)

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