How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos by Mark Bittman

Author:Mark Bittman [Bittman, Mark]
Language: eng
Format: azw3
ISBN: 9781118198520
Publisher: Houghton Mifflin Harcourt
Published: 2012-03-11T16:00:00+00:00

Lessons

Cutting Chicken Into Chunks • Marinating Chicken In A Thick Mixture • Skewering Chicken • Cooking Chicken Kebabs

Learn More

Chicken Basics • mincing garlic • Chopping Herbs • Grilled or Broiled Beef Kebabs

Roasted Buffalo Chicken Wings

Poultry

Roasted Buffalo Chicken Wings

All the flavor of bar food, easily done at home.

TIME 1½ hours, mostly unattended

MAKES 6 to 8 servings

1 cup yogurt, sour cream, or mayonnaise

½ cup crumbled blue cheese

2 teaspoons fresh lemon juice

Salt and freshly ground black pepper

1 to 4 tablespoons hot sauce

4 tablespoons (½ stick) butter, melted

2 tablespoons wine vinegar

1 tablespoon minced garlic

3 pounds chicken wings

2 tablespoons vegetable oil

8 to 12 celery stalks, cut into sticks

1 Heat the oven to 400°F. To make the dressing, whisk together the yogurt, blue cheese, and lemon juice and sprinkle with salt and pepper. Refrigerate it while you make the wings or for up to a few hours. Combine the hot sauce, butter, vinegar, and garlic in a small bowl.

2 If the wings are not already divided into 2 pieces, cut them apart through the center of the joint with a chef’s knife or scissors. If the pointed tips are still attached to the lower sections, remove them to save for stock or discard.

3 Put the chicken wings in a large roasting pan, drizzle with the oil, and sprinkle with salt and pepper. Toss to coat, then spread the wings out in a single layer. Put the pan in the oven and roast, undisturbed, until the bottom is coated with fat and the wings are beginning to brown, 25 to 35 minutes. Brush the wings with some of the drippings, then carefully spoon out as much of the liquid as possible. If the wings are still sticking to the bottom of the pan, return them to the oven until they release easily, another 5 to 10 minutes.

4 Turn the wings over, brush again with drippings, then spoon off any more fat. Return the wings to the oven until browned and again release easily, 15 to 20 minutes.

5 Raise the oven temperature to 450°F. Spoon off fat for the last time. Drizzle the wings with the hot sauce mixture and toss to coat; spread them out in a single layer, and return them to the oven. Cook, tossing once or twice, until crisp all over, 5 to 10 more minutes. Serve hot or at room temperature, with the celery and blue cheese dressing.

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