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<blockquote data-quote="Rune" data-source="post: 5910128" data-attributes="member: 67"><p><strong>Episode 3: Chicken Wings with Buffalo Dipping Sauce.</strong></p><p></p><p>This week, we're going to do a dish that's a little more complex, and takes a little longer than other dishes we've done in the last couple of weeks, but the payoff is well worth the effort. We're going to fry up some chicken wings and make a buffalo dipping sauce.</p><p></p><p>Now, why not just do regular ol' buffalo wings? They're tremendously messy, that's why. With a dipping sauce, we still have <em>some</em> mess at the table, but no more than your typical game-night pizza will produce.</p><p></p><p><strong>What you will need:</strong></p><p></p><ul> <li data-xf-list-type="ul">Chicken Wings</li> <li data-xf-list-type="ul">All-purpose Flour</li> <li data-xf-list-type="ul">Salt</li> <li data-xf-list-type="ul">Pepper</li> <li data-xf-list-type="ul">Cooking Oil</li> <li data-xf-list-type="ul">Hot Sauce</li> <li data-xf-list-type="ul">Butter</li> <li data-xf-list-type="ul">Brown Sugar</li> <li data-xf-list-type="ul">Sour Cream</li> </ul><p></p><p></p><p><strong>Fry, Baby, Fry.</strong></p><p></p><p>In a large, deep frying pan, pour about a half inch to three-quarters of an inch of the cooking oil. You can use pretty much any kind of oil you want, but be aware that the flavor <em>will</em> carry over to your chicken, so consider which you want to use before you get started. Heat the oil over a medium flame.</p><p></p><p style="margin-left: 20px">(EDIT--Anytime you are dealing with a large quantity of oil, you run the risk of having some make contact with your heat source--and then--a grease-fire. In the event of a grease-fire, make sure you put it out by pouring a generous amount of salt or baking soda onto the base of the flames. They also make special fire-extinguishers for grease-fires. DO NOT try to use water (or other liquids) to put the fire out--that will just spread it around!) Of course, this assumes that the fire is still small enough to manage safely. If it is large enough to threaten your well-being, get out of the building and contact professional fire-fighters.</p><p></p><p>In a large bowl, blend your flour with salt and pepper (as well as any other herbs or spices you'd like to try--I like garlic powder, for instance). This is best done by hand, but you'll need to make sure your hands are cleaned and thoroughly dried before you do so.</p><p></p><p>Next, rinse (and cut, if necessary) your wings and dredge them in the flour. If you like very crispy fried chicken, you'll want to dip the chicken in an egg wash, before applying the breading.</p><p></p><p>Let the chicken sit in the flour for a few minutes while your oil heats up. When you can flick a drop of water into the oil and it instantly boils away, you are good to go.</p><p></p><p>Shake off any excess breading and gently lay your chicken wings into the skillet with the meatiest sides down.</p><p></p><p>Now go wash your hands!</p><p></p><p><strong>Saucy!</strong></p><p></p><p>In a sauce pan, melt your butter and add hot sauce and a pinch of brown sugar. If you want to add anything else at this stage, you have some leeway to experiment, but you might try doing so in small batches. Personally, I like to add a little pineapple juice to mine.</p><p></p><p>Once this is all thoroughly blended (and tastes good!), remove it from the heat and let it cool. Once cooled, mix it with your sour cream. Put it somewhere to keep chilled.</p><p></p><p><strong>Back to the Chicken.</strong></p><p></p><p>Once your chicken starts to look golden around the edges, take a peak beneath. If it is also golden underneath, go ahead and turn it over. Naturally, some pieces will cook quicker than others. Cooking the next side should take less time, so be careful to keep an eye on the chicken--you don't want to burn it!</p><p></p><p>If you have a meat thermometer, the chicken should reach 165 degrees before you serve it. The chicken will actually continue to cook after removed from the oil, so you don't have to make it <em>quite</em> that far, but you should get pretty close. You <em>do not</em> want to mess around with under-cooked chicken!</p><p></p><p>If you do not have a meat thermometer, simply test the meatiest part of the wing. It should be firm and white (underneath the golden crust, of course).</p><p></p><p>When the chicken is done, turn off the oil, but let it cool before disposing of it (and <em>don't</em> pour it down your sink--unless you want to call a plummer!). Remove the chicken and place it on a platter that has a few paper towels on it, to absorb some of the grease. Let it rest for a moment.</p><p></p><p>Serve your gamers the wings with a portion of the dipping sauce (and, if you want to be a little more traditional, some celery stalks and bleu cheese dressing).</p><p></p><p>Until next time, good gaming!</p></blockquote><p></p>
[QUOTE="Rune, post: 5910128, member: 67"] [b]Episode 3: Chicken Wings with Buffalo Dipping Sauce.[/b] This week, we're going to do a dish that's a little more complex, and takes a little longer than other dishes we've done in the last couple of weeks, but the payoff is well worth the effort. We're going to fry up some chicken wings and make a buffalo dipping sauce. Now, why not just do regular ol' buffalo wings? They're tremendously messy, that's why. With a dipping sauce, we still have [i]some[/i] mess at the table, but no more than your typical game-night pizza will produce. [b]What you will need:[/b] [list][*]Chicken Wings [*]All-purpose Flour [*]Salt [*]Pepper [*]Cooking Oil [*]Hot Sauce [*]Butter [*]Brown Sugar [*]Sour Cream[/list] [b]Fry, Baby, Fry.[/b] In a large, deep frying pan, pour about a half inch to three-quarters of an inch of the cooking oil. You can use pretty much any kind of oil you want, but be aware that the flavor [i]will[/i] carry over to your chicken, so consider which you want to use before you get started. Heat the oil over a medium flame. [indent](EDIT--Anytime you are dealing with a large quantity of oil, you run the risk of having some make contact with your heat source--and then--a grease-fire. In the event of a grease-fire, make sure you put it out by pouring a generous amount of salt or baking soda onto the base of the flames. They also make special fire-extinguishers for grease-fires. DO NOT try to use water (or other liquids) to put the fire out--that will just spread it around!) Of course, this assumes that the fire is still small enough to manage safely. If it is large enough to threaten your well-being, get out of the building and contact professional fire-fighters.[/indent] In a large bowl, blend your flour with salt and pepper (as well as any other herbs or spices you'd like to try--I like garlic powder, for instance). This is best done by hand, but you'll need to make sure your hands are cleaned and thoroughly dried before you do so. Next, rinse (and cut, if necessary) your wings and dredge them in the flour. If you like very crispy fried chicken, you'll want to dip the chicken in an egg wash, before applying the breading. Let the chicken sit in the flour for a few minutes while your oil heats up. When you can flick a drop of water into the oil and it instantly boils away, you are good to go. Shake off any excess breading and gently lay your chicken wings into the skillet with the meatiest sides down. Now go wash your hands! [b]Saucy![/b] In a sauce pan, melt your butter and add hot sauce and a pinch of brown sugar. If you want to add anything else at this stage, you have some leeway to experiment, but you might try doing so in small batches. Personally, I like to add a little pineapple juice to mine. Once this is all thoroughly blended (and tastes good!), remove it from the heat and let it cool. Once cooled, mix it with your sour cream. Put it somewhere to keep chilled. [b]Back to the Chicken.[/b] Once your chicken starts to look golden around the edges, take a peak beneath. If it is also golden underneath, go ahead and turn it over. Naturally, some pieces will cook quicker than others. Cooking the next side should take less time, so be careful to keep an eye on the chicken--you don't want to burn it! If you have a meat thermometer, the chicken should reach 165 degrees before you serve it. The chicken will actually continue to cook after removed from the oil, so you don't have to make it [i]quite[/i] that far, but you should get pretty close. You [i]do not[/i] want to mess around with under-cooked chicken! If you do not have a meat thermometer, simply test the meatiest part of the wing. It should be firm and white (underneath the golden crust, of course). When the chicken is done, turn off the oil, but let it cool before disposing of it (and [i]don't[/i] pour it down your sink--unless you want to call a plummer!). Remove the chicken and place it on a platter that has a few paper towels on it, to absorb some of the grease. Let it rest for a moment. Serve your gamers the wings with a portion of the dipping sauce (and, if you want to be a little more traditional, some celery stalks and bleu cheese dressing). Until next time, good gaming! [/QUOTE]
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