Wednesday, January 22, 2014

Buffalo Wings away from Buffalo, NY.

When we went to Las Vegas a few years back, we hopped casinos like the tourists do. We were at MGM Grand one night and ate at one of their Cafes that looked not too crowded and we could get the table right away without having to queue up for it. I think it’s called Avenue CafĂ© but I cannot be sure as it seems like ages ago.

What I do remember though is their Buffalo Wings. They were so yummy and the price was reasonable. I don’t like blue cheese but their blue cheese sauce was so lovely that I forgot about my dislike. We went back to MGM Grand a couple more times after that just for the wings. It’s quite a walk from The Bellagio where we were staying but MGM’s wings were much better that we did not mind that bit of exercise. We even think that next time we are in Las Vegas we will have to stay at MGM Grand so we can have their Buffalo wings every day.

I have cooked the wings several times at home – not as good as MGM Grand’s but not too bad either. I do my wings in the oven and sometimes on the BBQ.

1.2  kg Chicken nibbles (wings without tips – about twenty pieces)
Salt and pepper to taste
Canola oil spray
1 tablespoons Canola oil

Rub chicken pieces with salt and pepper and refrigerate for about an hour. Pre-heat the oven to 200 degrees C with tray lined with foil. Add oil to the tray and let it heat up for a few minutes.

Place the wings on the hot tray in single layer. Spray the oil over them a bit for crispiness. Bake for 40 – 50  minutes (20 - 25 minutes each side).

You can also deep fry or shallow fry the chicken for this dish.

Hot Sauce
2 cloves garlic, chopped finely
1-2 tablespoons butter
½ cup canned dice tomatoes in juice, blitzed
1-2 tablespoons Sri Racha Chilli Sauce
2 Table spoons Tomato Sauce

Heat butter in the wok over medium high heat, add garlic and fry until fragrant. Add pureed tomato, tomato sauce and chilli sauce. Sprinkle with salt or stock powder. Let it bubble for a bit longer – add cooked chicken wings and turn to coat. Remove from heat and serve with Blues Cheese Sauce, carrots and chips.

Blue Cheese Sauce
½ cup sour cream
2 tablespoons mayo
1-2 tablespoons blue cheese (I use Roquefort-smelly as but tastes nice)
Juice of half lemon

Crumble the cheese into little pieces and add a bit of sour cream to lose the cheese up. Add the rest of the ingredients and stir to combine. You can blitz the sauce in food processor but some people (like Bob) like morsels of blue cheese here and there so I do mine by hand. Refrigerate until before serving.

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