I’ve never seen a buffalo fly,
but Buffalo Style Wings have been made their mark as a favorite appetizer and
party fare. It wasn’t long ago that wings were just scraps relegated to the
stockpot for making broth or soup. With the commercialization of chicken
harvesting, consumers opted for the better portions of chicken, the breasts,
thighs and leg portions, the wings ended up going to soup factories.
There is much debate about who
actually came up with the recipe for hot chicken wings, but the consensus
points to the Anchor Bar in Buffalo, New York. The story goes that back in
1964, the owner of the bar had to feed a group of her son’s friends and with a
bunch of wings on hand, deep fried them and then tossed them in a buttery chili
sauce and served them with bleu cheese dip and celery. The wings were a hit!!
The City of Buffalo has designated July 29th Chicken Wing Day. And
as a matter of record, the Anchor Bar serves 70 thousand pounds of chicken monthly!
INGREDIENTS:
1.5 lbs. boneless, skinless
chicken breasts
3/4 c hot sauce2 tbsp. coconut oil
1 tsp kosher salt
¼ tsp ground black pepper
1 tsp garlic powder
½ tsp ground cayenne
4 sweet potatoes
1 tbsp. cornstarch
1 tbsp. water
Chopped green onions
PREPARATION:
Coat a slow cooker with nonstick
spray and place the chicken in the bottom of the cooker.
In a separate bowl, add the hot
sauce, garlic powder, cayenne, salt, pepper and coconut oil and microwave for
45 seconds and then stir. Pour the sauce over the chicken breasts and cover the
slow cooker. Then cook for 1½ hours on high until chicken is fully cooked. While
the chicken is in the crockpot, prepare the sweet potatoes. Coat with butter,
wrap in foil and bake in the oven at 400° for 45 minutes.
Leaving the sauce in the
crockpot, remove chicken from slow cooker and shred with a fork on a separate
plate. In a separate bowl, mix the cornstarch with the water and pour back into
the slow cooker with remaining hot sauce. Combine using a whisk. Cook sauce on
high for 30 minutes.
Add shredded chicken back into
the slow cooker and toss it well into the sauce so that it is entirely coated.
Blue Cheese Yogurt Dressing:
2 tbsp. milk
½ tsp white vinegar
¼ tsp black pepper
⅓ C crumbled blue cheese
Once everything is prepared, split the sweet potatoes and mash with skin on. Spoon on the chicken, yogurt-bleu cheese and garnish with chopped, green onions. Enjoy, JW
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