Tuesday, November 20, 2007

Buffalo Chicken Wings with my flair
-Julius, 20NOV2007

I decided to make Buffalo Chicken Wings
with my flair.

Why Buffalo you might ask? Well, the original
Buffalo wings were invented in Buffalo New York, I suppose.

Think of Buffalo Wings and it stirs memory
of Beer Pubs, bars filled with smoke, or as a side dish
at Pizza Parlors, expensive and can't seem to have

My kids love to eat them as a pulutan (finger food)
while playing their favorite video games ,
watching their favorite cartoons on a cold rainy day.
They smother the chicken with Blue Cheese dressing,
and while eating it get the Buffalo Wing Sauce and dressing
all over their face and shirt. Kids, will always be kids, he, he.

Here's my version of Buffalo Chicken Wings, with a touch
of Asian spice using Sambal Oelek, a Malaysian Chili paste.
I also put in Sesame Oil for fragrance and sesame seeds.

I was inspired from a Food Network
Show, Chef Bobby Flay's Showdown with Drew Cerza, a
famous cook of Buffalo New York. Both have their own versions
of what a spicy Chicken Wings should be, and I somewhat combined both
their rendition of this famous finger food into the recipe below.
Click here for Drew Cerza's Bourbon Street Buffalo Wings recipe and
here for chef Bobby Flay's Hot wings for Blue Cheese-Yogurt Sauce.

Here's my version of Buffalo Wings with Blue Cheese sauce:


1 pack chicken wings about 3 pounds, wing tip removed and split at the joint

Sauce ingredients:

1 cup all-purpose flour
3 tablespoon chili powder
1 teaspoon garlic powder
Salt and freshly ground black pepper
2 tablespoons butter
1/2 cup red wine vinegar
1 onion chopped
2 garlic cloves, minced
1/2 cup brown sugar
1/2 cup honey
14 ounces Sambal Oelek chili paste
12 ounces dark barbecue sauce
Frying oil such as Peanut Oil
cilantro (wansuy) leaves, for garnish
Celery sticks or Jicama sticks

5 ounces Blue Cheese
A bottle of Ranch Dressing

Sauce preparation:

1. In a sauce pan, melt butter.
2. Saute the garlic, followed by the onions.
3. Add the vinegar, brown sugar, and whisk in sambal oelek paste, just enough to melt the sugar.
4. Add a dash of Sesame oil, and sprinkle with sesame seeds.
5. Remove mixed sauce from heat and transfer to a bowl.

Chicken preparation:

1. Put Oil into a frying pan and heat to 375 degrees Fahrenheit on the thermometer.

2. Prepare the chicken wings by removing the wing tip
and split at the joint using a butcher's knife.

3. Place the chicken in a bowl and season the wings with salt and pepper.

4. In a separate bowl, combine the flour, chili powder, salt, and pepper.

5. Coat the chicken wings by putting the wings into the dry four mixure
a peice at a time.

6. Deep fry the coated chicken wings into the hot pan of oil,
a batch at a time, about 6 to 8 minutes each batch.

7. Put the cooked chicken wings on a plate covered with paper towel to drain the grease.

8. Coat the cooked chicken wings with the sauce by putting it into the bowl of Chcken Wings sauce
prepared earlier.

9. Transfer to a serving plate.

Blue Cheese dipping sauce and Celery/Jicama sticks:

1. Put the Ranch dressing into a serving sauce bowl.

2. Use a shredder to garnish the Blue cheese into the dipping sauce.

3. Chop the cilantro leaves and garnish the Blue Cheese dipping sauce.

4. Put the Blue Cheese dipping sauce bowl beside the chicken wings.

5. Neatly arrange the Celery or Jicama sticks at a corner of the Serving plate.

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