Sun-dried Tomato Buffalo Wings
Community member
"These are authentic Southern New-Jersey Wings with the best ingredients and an enhanced flavor. With a slight fusion of Italian Ingredients, the parmesan sundried tomato and pinenuts in the pesto give it a solid twang (no need for blue-cheese!). Slow-frying the wings with ghee in a cast iron pan cooks them solid through and the semolina flour batter forms a thin, crisp, solid shell. The meat will be juicy and fall right off the bone."
Difficulty
Medium đź‘ŤPreparation
Baking
Resting
Ingredients
Utensils
cast iron pan, bowl, whisk, blender, plate for serving
Recipes made to your taste
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Step 1/3
- 10 chicken wings
- 1 egg
- ½ scoop semolina flour
- ½ scoop flour
- 4 tbsp ghee
- cast iron pan
- bowl
- whisk
Batter and Fry the Wings - add the ghee to the cast iron pan and heat over low heat. dip the wings in a small bowl with the beaten egg and roll in a second small bowl with a mix of semolina and flour. Carefully lay the battered wing in the ghee, flipping, turning, and keeping covered with a lid until fried golden brown.
Step 2/3
- 2 tbsp Tabasco
- 2 tbsp apple cider vinegar
- 3 cloves garlic
- 2 tbsp olive oil
- 2 tsp cayenne pepper
- 2 tbsp sun-dried tomato pesto
- blender
Blend the Sauce - simply mix all the ingredients in a blender, and warm the sauce for a minute over the stove.
Step 3/3
- plate for serving
Stir to Finish - stir together the hot sauce and fried wings and top with thinly sliced scallion.
Enjoy your meal!
