A variation on Buffalo wings, these sticky chicken wings are served with a tangy dip.
"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008
|2 lb (900 g) chicken wings||1 garlic clove, crushed|
|salt and freshly ground black pepper||1/2 tsp hot red pepper sauce|
|2 tbsp olive oil||2/3 cups sour cream, for dip|
|2 tbsp tomato paste||1/2 cup crumbled blue cheese, such as Roquefort or Danish blue, for dip|
|1 tbsp dried oregano||2 tbsp snipped chives, for dip|
|2 tsp light brown sugar||1 tbsp fresh lemon juice, for dip|
|1 shallot, finely chopped|
Season the wings with salt and pepper. Process the oil, tomato paste, oregano, brown sugar, shallot, garlic, and hot pepper sauce in a blender until smooth. Combine the wings and sauce in a large self-sealing plastic bag, and coat the wings with the sauce. Let stand at room temperature for no more than 90 minutes.
Preheat the oven to 375°F (190°C). Spread the chicken on an oiled baking sheet. Bake for 20 minutes. Turn the wings and bake for 15 minutes more, until the wings show no sign of pink when pierced at the bone.
Meanwhile, mix the dip ingredients in a bowl. Serve the chicken wings hot, with the dip on the side, and a bowl to collect the bones.
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