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post May 29 2004, 03:11 AM
Post #1


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From: Southwest, Louisiana
Member No.: 2,209

Hello Buffalo Wing Friends,

I LOVE to make the Buffalo wings which are excellent, but the packaged meals have lots of sugar in them, so I want to make it with much less sugar and not have to go through a great deal of steps to make it. Please help me since I want so much to make this kind of meal and yet at the same time, I need less sugar and I want to be able to make it so simple I will make it nearly as good. I want to be able to use the best sugar there is for the amount of sugar I need to use.

I call the 'Buffalo Wing' I relate to as 'Superbowl food'.

If you all want to talk about this, please do since this is VERY important to me.

I love the hotter kind, but I am not wanting to go totally nuts with HOT.

Thank-you in advance for any help you can lend for me today.
Your friend, Vernon (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/cool.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/cool.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/biggrin.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/biggrin.gif)
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post May 29 2004, 07:32 PM
Post #2


Group: Members
Posts: 69
Joined: 16-January 04
From: Southwest, Louisiana
Member No.: 2,209

QUOTE (davew @ Sat, 29 May 2004 12:33)

I've seen Emeril make these several times on TV, always looked great.  I've never tried them.  He uses white flour, of course, so you need to substitute Stone Ground Whole Wheat flour.  He also includes a bleu cheese dipping sauce that sounds great but is really loaded with fat.  Probably why it sounds so good.  The hot sauce he uses appears very similar to Tabasco, but probably not as hot.  Read about them at http://www.baumerfoods.com/. If you need his essence recipe, it's attached to most of his recipes at the food network web site.

Enjoy.  Let us know if you thy these.


Kicked Up Wings
Recipe courtesy Emeril Lagasse

1 quart of vegetable oil for frying
2 dozen chicken drumies (chicken wings with small wing joint removed)
2 cups Crystal Hot Sauce
1 cup sour cream
1/2 cup heavy cream
Juice of one lemon
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound crumbled Maytag Blue cheese
Salt and pepper
Dash of Worcestershire sauce
1 1/2 cups flour
2 eggs, beaten with 1 tablespoon milk
Essence, recipe follows
2 carrots, peeled and cut into 3-inch sticks
2 celery stalks, peeled and cut into 3-inch sticks

Place the oil in a deep pan and heat the oil. Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix thoroughly. Cover the bowl and refrigerate for 1 hour. In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth. Season the dip with salt, pepper, hot sauce, and Worcestershire sauce. Season the flour with Essence. Dredge the wings in the flour. Dip each wing in the egg wash, letting the excess drip off. Dredge the wings in the seasoned flour for a second time, coating the wing completely. Fry the wings in batches, until golden brown, about 4 to 5 minutes. Remove the wings from the oil and drain on paper-lined plate. Season the wings with salt and pepper. After all the wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot sauce over the wings and toss to coat each wing completely. Place the wings on a platter and serve with the blue cheese dip, carrots, and celery.

Hello Dave,

I am grateful for the recipe, but I am not interested in the real hot style, I want the kind I get in the deli at Wally World and I fixed this in the oven. I used the mild version of the powdered version of the mix which I am sure this is not near that mild. I am sure heavy cream and sour cream were not in the powder and if so this sure sounds like a lot of it. I don't know what Shallots are although he talks about them, they are likely expensive, and why the blue cheese?

I don't use black pepper since that is bad for the stomach.

Is this http://www.baumerfoods.com is his own website?

I would be grateful for anymore help you could do for me. I hope you don't already regret responding to my emails so far in this place.

Sincerely, Vernon (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/cool.gif)
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