Baked Buffalo Wings and Hot sauce- Twice the celebration, double the joy!!! Recipe

                                                      Happy New Year my friends!!!!!!



There are two things to celebrate in my post today. First it's a new year, new beginnings and the second one which I am more excited is that last year it was my blog's 9th anniversary.  Never in my wildest dreams I thought that this space which I have started to share my recipes with family and friends would become a space where I got many friends, a space to share all my dreams and a space to experiment new recipes.


 Once I started blogging, I never thought i'd still be doing it 9 years later. I never thought that through this space I will be able to reach and connect with so many of you and to have the chance to share my ideas with the world. THANK YOU for being here no matter how long or short you have been following.




These buffalo chicken wings are every meat lovers favorite. This finger licking popular creation came out of New York restaurant in the 60's Teressa Bellissimo, who covered the chicken wings in her own special sauce. From then on this has become a popular snack or an appetizer.




Chicken wings are one of our family favorites. These juicy chicken wings tossed in a classic spicy sauce and are enjoyed along with the hot sauce. Snack away with less guilt. The marinade for the chicken is a combination of garlicky, sweet and spicy which will make you reach for more. Even though these are baked they are crispy and delicious just like the ones from the restaurant.


Ingredients:

  1. Chicken Wings- 12- 15 pieces
  2. Garlic Powder- 2 tsp
  3. Salt- as required
  4. Honey- 2 tbsp
  5. Baking Powder- 1 tsp
  6. Hot Sauce- 2 tbsp
  7. Black pepper Powder- 1 tsp
  8. Red Chili powder- 1 tbsp

Method:

  1. Preheat the oven to 350 degrees F.
  2. Meanwhile pour all the ingredients (except chicken pieces)in a bowl and mix well until everything gets well blended.
  3. Mix the chicken pieces in the above mixture and arrange them on a baking tray. Bake the coated chicken pieces for about 25- 30 minutes.
  4. Serve the chicken wings along with the hot sauce.

Hot sauce recipe:

  1. Hot sauce- 1/4 Cup
  2. Soy sauce- 1 tbsp
  3. Garlic Powder- 2 tbsp
  4. Honey- 1 tbsp
  5. Oil- 1 tbsp
  6. Butter- 1 tbsp

Method:

  • Combine all the ingredients in a sauce pan and let it simmer for about 8- 10 minutes. 
  • Switch it off and cool and enjoy along with the buffalo wings.







from My Experiments With Food
Baked Buffalo Wings and Hot sauce- Twice the celebration, double the joy!!!

from Sweet Cake

Baked Buffalo Wings and Hot sauce- Twice the celebration, double the joy!!! Recipe https://sweetteabiscuits.blogspot.com/2020/01/baked-buffalo-wings-and-hot-sauce-twice.html

Comments

Post a Comment

Popular posts from this blog

Vegetarian portobello 'Babi Pangang' Recipe

Image
  Remove the stems of 3 portobellos and slice them in 4 mm slices. Mix 2 tbsp ketjap manis , 2 tbsp sweet chili sauce, 1/2 tbsp five-spice , a pinch each of garlic powder , ginger powder ánd cayenne pepper then stir in the portobello slices to marinate. Bring 1/2 l water to the boil with 1,5 dl white wine vinegar, 1,5 tbsp caster sugar, 1 star anise , salt and a laurel leaf Use a mandoline to slice 2 carrots into thin matchstick-sized strips and slice 1/2 oxheart cabbage very thinly. Mix them in a bowl, then pour over the boiling water. Cover with clingfilm. Mince 1 shallot, a clove of garlic, a 20g piece of fresh ginger and 1/2 red chili pepper, then sweat in a tsp arachide oil Add 20g tomato paste and briefly sweat. Then add 2 tbsp sweet chili sauce , 1,5 tbsp soy sauce , 2 tbsp ketchup and a splash of water and boil softly.Finally add  1/2 tsp five-spice and keep warm Drain the portobello slices then dust them with 50g Maizena  corn starch , using 2 hands
Read more

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Pani Puri with Homemade Puris

Image
P ani Puri is one of my favorite chaats from childhood. Whenever we go out, we used to thoroughly enjoy the chaat from the roadside street vendors. In every nook and corner, you can see a pani puri stall. We used to have competition, as who will have more puris. Every Indian like pani puri to the core. It is said that this not only satisfies your taste buds but also keeps the kid in you alive. Once during fasting time, in Bangalore, after breaking the fast I had 30- 35 pani puris without eating anything. I like to have them anytime of the day. After coming to the US it has become very rare to find pani puri. We will get the pani puri kit in all the Indian stores. I started making it from scratch as we don’t find the puris most of the time in stores. My daughter loves it a lot. She won’t eat anything else if pani puri is there for snacks. Pani puris have different names like the puchkas, gol gappas and so on. Pani means water and puri are the fried puffed dough balls. Yesterday was my s
Read more