Usuba
Buffalo Wings with Hot Sauce
Crispy chicken wings in a tangy sauce with ketchup and hot spices. Served with vegetable sticks and creamy cheese dip. Perfect dish for an appetizer or main course.
- Total
- 60 min
- Standard serving
- 380.2 g
Ingredients
Total 13- Chicken Wings
170 g≈ 3 pcs - Sweet paprika
4.455 g≈ 1 tsp - Ketchup
7.5 ml≈ 1.5 tsp - Apple Vinegar
0.85 ml - Butter
4.95 ml≈ 1 slice - Sunflower oil
80 ml≈ 1/3 cup - Carrot
33 g≈ 1/3 pcs - Celery
20 g≈ 3.5 tbsp - Sour cream20%
41.257 ml≈ 3 tbsp - Lemon juice
2.5 ml≈ 1/2 tsp - Cornstarch
9 g≈ 1 tbsp - TABASCO®red · оригинальный
2.5 ml≈ 1/2 tsp - Blue cheese
10 g≈ 1/2 slice
Instructions
- 1
Step 1
Wash the celery and carrots, then cut them into sticks 10 cm long.
- 2
Step 2
Blend the blue cheese, sour cream, and lemon juice in a blender. Add the sour cream gradually to create a thick sauce. Don't blend until completely smooth — small cheese pieces are welcome.
- 3
Step 3
Cut chicken wings into three parts. Set aside the thinnest part (wing tip) — it can be used for broth.
- 4
Step 4
Rinse the two remaining wing pieces and dry them thoroughly with a paper towel. Coat them in a mixture of sweet paprika and cornstarch (or flour).
- 5
Step 5
Preheat the oven to 180 °C.
- 6
Step 6
Heat sunflower oil in a deep skillet or deep fryer. Fry the wings on both sides until golden brown and cooked through.
- 7
Step 7
While the wings are frying, melt the butter in a saucepan over medium heat. Add ketchup, Tabasco hot sauce, and apple cider vinegar. Bring to a boil and remove from heat.
- 8
Step 8
Transfer the cooked wings to a deep bowl, pour the hot sauce and mix well.
- 9
Step 9
Place the wings on a baking sheet and heat in the oven for 5 minutes.
- 10
Step 10
Serve the wings hot with carrot and celery sticks, cheese dipping sauce.
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