Maybe it was because I was cooking for a dad, or maybe because I just wanted to think out of the box, but this weekend I tried something completely new - buffalo wings. I'm really not usually fond of wings - not the kind with bones at least - so when I hit the wing joint, and I do on occasion, I usually end up getting a wrap, a burger, or even a salad (I know, how tragic!).
I've had a few sauces that didn't totally turn me off, but they were usually sweet or tangy, not hot. I really wanted to find a sauce that I could enjoy as much as all my friends seem to - the right mix of vinegar and heat. And let's be honest, I'll do anything to have the excuse to eat more blue cheese dressing!
A few simple experiments in the kitchen and I was able to create my perfect sauce. I broke out the fryer for the second time (see my chicken & waffles post for the first time) and cut up white-meat chicken into small bite-size pieces. After a quick egg wash and wheat flour dredge, and a dip in the fryer, they were ready to be sauced. You can definitely use this same sauce on baked chicken tenders, pre-cooked wings you heat in the oven, or any other protein that needs a little kick. Whatever you choose to sauce, this bonus will add just the right amount of pizazz.
Boneless buffalo wings with blue cheese
Ingredients
This made enough sauce to coat 2 large chicken breasts, but can be easily doubled or tripled.
4 TBS butter
4 TBS hot sauce - I chose Crystal, because it's a favorite at my house
1 TBS white vinegar (less if you're using a heavy vinegar sauce)
1 TBS honey
1/2 tsp Worcestershire sauce
cayenne & salt to taste
Directions
- Combine all ingredients in a small saucepan, bring to a boil
- Reduce to simmer & cook for 3-5 minutes until sauce reduces slightly
- Remove from heat & allow to cool - taste for hot factor, season accordingly
- Sauce "wings" while hot and serve with cool blue cheese or ranch dressing on the side