domingo, 29 de outubro de 2017

Baked Buffalo Wings With Blue Cheese-Yogurt Dip



For the dip:

  • 3/4 cup plain nonfat Greek yogurt

  • 1/4 cup crumbled blue cheese

  • 2 tablespoons mayonnaise

  • 1 small clove garlic, chopped

  • 1 tablespoon skim milk or buttermilk

  • Juice of 1/2 lemon

  • Kosher salt and freshly ground pepper

For the wings:

  • 12 whole chicken wings

  • 3 ounces unsalted butter (90g)

  • 1 small clove garlic, minced

  • 1/4 cup hot sauce

  • 1/2 teaspoon kosher salt


Make the dip:

Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

Make the wings:

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F/218?C.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm with dip.

Food Network – Alton Brown

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