Saturday, April 20, 2013

Rosie Makes Buffalo Wings And Chicken Lollipops. Part 2.

Today, I'm making chicken lollipops and buffalo wings.

I know.
I know.
 I just did Chicken Lollipops

 and Buffalo Wings.

These are going to be different.

 I've been asked by a certain Hawthorne
who prefers to remain nameless
to make Buffalo Wings.

 If you look at the anatomy of a chicken wing,
you'll see it has 2 joints and 3 sections.

Cut through each joint.
You have the wing tip on the left
(Put it in your Chicken Parts freezer bag
and save to make stock later.),
the Buffalo Wing in the center,
and the little drumstick on the right.

So, whenever you buy chicken wings,
you will have two different pieces of meat to cook -
...  the drumstick and ...

...  the Buffalo Wing.

I put my Buffalo Wings in a plastic bag
and added Texas Pete and buttermilk.
Roughly equal parts.

Let it marinate for at least 30 minutes.

 For the batter for the Buffalo Wings,
I'm using:
3/4 cup flour
3/4 corn starch
1/2 tsp salt
1 tsp cayenne pepper
1 tsp hot Hungarian paprika. 
 Mix all together.

 Coat Buffalo Wings in flour mixture,
shaking off excess.
Fry in 325° oil (I use peanut oil.) for 4-5 minutes,
until nicely browned and cooked through.
As always, remember not to crowd the pan.

Drain on paper towels.

Now, I'm making oven-baked Chicken Lollipops.
With a small knife,
cut the meat at the tip, rotating the bone.
Scrape the meat towards the opposite end,
cutting off as much skin as you can.
Pull the meat inside out over the end.

I dredged the lollipops first in a flour, salt, and cayenne mixture.
Then dipped in melted butter.

Coat thoroughly in the butter.

Place on baking sheet.

These went into a 425 degree oven for about 50 minutes.
Turn halfway through.

Drain on paper towels.

 Rosie's Hot Dipping Sauce
1/2 stick butter
1/4 cup Texas Pete
1 TB white wine vinegar

Combine in a small saucepan
and heat until butter melts.

 Rosie's Bleu Cheese Dip
2 heaping TB mayo
2 heaping TB sour cream
1/2 stalk celery, chopped
1/2 onion, chopped
1 garlic, minced
 1 TB rice vinegar
chunk of bleu cheese, crumbled

I served the chicken with pretty steamed green broccoli.
 Chicken lollipops.

Buffalo Wings with Texas Pete Dipping sauce.

Buffalo Wings with Bleu Cheese Dip,
which would be a terrific dip for crudités.

Dem's some good eats.

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