Better Than Buffalo Wings

Better Than Buffalo Wings
Staff Writer
Better Than Buffalo Wings
Marcia Kellogg

Better Than Buffalo Wings

If you like wings, you're going to love these! This interesting combination of ingredients can be made ahead of time and refrigerated for a couple of days until ready to use. I prefer to pre-cook wings in the oven ahead of time, and then fry them in oil just before serving. Don't forget to include blue cheese or sour cream dip and lots of celery sticks.

Click here to see Beyond Sriracha: Sambal Oelek.

12
Servings
132
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup Dijon mustard
  • 1/4 Cup vinegar
  • Juice of 2 limes
  • 3/4 Cups olive oil
  • 3/4 Cups Tabasco sauce
  • 1/4 Cup sambal oelek
  • 1/4 Cup chopped garlic
  • 2 scallions, sliced thinly
  • Vegetable oil, for frying
  • 48 chicken wings

Directions

Preheat the oven to 350 degrees.

In a bowl, combine the mustard, vinegar, and lime juice. In another bowl, stir together the olive oil, Tabasco, sambal oelek, garlic, and scallions. Whisk the mixture into the first bowl. Set aside.

Place the wings on a baking sheet and transfer to the oven. Bake until the centers are cooked through, about 15 minutes. Remove from the oven and set aside.

Then, heat about 1-inch oil in a skillet over medium heat and line a plate with paper towels. Fry the wings until golden brown and drain on paper towels. Toss in a large bowl with sauce.

Nutritional Facts

Total Fat
14g
20%
Saturated Fat
12g
50%
Cholesterol
2mg
1%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
5mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
12mg
2%
Selenium, Se
1µg
2%
Sodium, Na
212mg
14%
Water
19g
1%

Buffalo Wing Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Buffalo Wing Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Buffalo Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.