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Food traditionnel

Buffalo chicken wings

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12 ailerons de poulet3 c.
à soupe de beurre fondu3 c.
à soupe de Tabasco1 v.
à soupe de paprika en poudrebicarbonate de soudesel,
poivrePOUR LA SAUCE: 1/2 verre de sauce aigre1 / 2 verre de fromage bleu1 / 2 verre de mayonnaise1 c.
à soupe de vinaigre blanc1 gousse d’ail


Preparation 20 min Cooking 20 min Rest 30 min 1. Prepare the sauce
: 2. Peel and mince the garlic. TECHNIQUES GESTURES Slice your vegetables PUBLICITY 3.

Melt the blue cheese in a saucepan over low heat. 4.

In a bowl, combine the sour sauce, melted blue cheese, mayonnaise, white vinegar and minced garlic.

5. Cover the bowl with cling film and place the sauce in the fridge until serving.

6. Prepare the chicken fins:


Clean the chicken fins under cold water and dry them well with a paper towel. Using your hands, dust them with baking soda. Book.

8. In a bowl, combine the melted butter with the Tabasco, the paprika powder, salt and pepper.

9. Place the chicken fins in a freezer bag and pour the marinade over them (set aside 3 tbsp of marinade).

Pendant Close the bag, shake and let marinate for 30 minutes at room temperature. ten.

At the end of this time, drain the chicken fins and place them in a baking dish.

11. Broil the chicken wings for about 15 minutes, until cooked as desired.

12. At the end of cooking, pour the reserved marinade over the cooked chicken fins.

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