Tuesday, February 12, 2013

SCD Buffalo Wings with Cooling Creamy Dressing

Spicy, crispy, yummy, classic finger food. What could be better? I made these last night and got a reaction from Alex of, "they're good, but spicy!" - I don't think he's used to spicy food. Which may be my fault. Buckle up and get ready for the heat, friends! This recipe is closely modified from Alton Brown's recipe.

Buffalo Wings
12 whole chicken wings
1/4 cup original Tabasco sauce
6 tbsp melted butter
1 clove minced garlic
1 pinch cayenne
1 pinch black pepper

Cooling Creamy Dressing (optional)
1/4 cup Creamy Garlic and Dill dressing
1 tbsp SCD Yogurt

1. Cut tips of the wings off (at the "wrist"), then cut the remainder in half at the "elbow" joint. (This was almost too much for my vegetarian sensibilities.) If you have a steamer, you'll be steaming these in it for 10 minutes, so use your steamer according to the directions. If not, you can do what I did and rig up a big pot full to about 2 inches high of water with a mesh strainer hanging on top. Get that water boiling, add the chicken to the strainer hanging above the water, and cover as much as possible with the pot lid. Steam for 12 minutes this way.
2. Put the wings on some paper towels and pat dry. Put them in the fridge for an hour. (Skipping this step is okay, but they'll be better if you do it.)
3. Heat your oven to 425F and place the wings on a bake sheet. Bake for 20 minutes, turn them over, and then bake another 5 minutes. Meanwhile, melt your butter and add the spices, Tabasco, and garlic in a big bowl. Toss the finished chicken in that mixture.
4. Take the 1/4 cup of the dressing and strain with the mesh strainer to get the dill out. Add a tablespoon of yogurt to the dressing, and salt to taste if necessary. Serve it all up.

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