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Sun-dried Tomato Buffalo Wings

Too few ratings

abstractcityzen

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 👍
8
min.
Preparation
27
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
10 chicken wings
egg
½ scoop semolina flour
½ scoop flour
4 tbsp ghee
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
scallion (for garnish)

Utensils

  • cast iron pan
  • bowl
  • whisk
  • blender
  • plate for serving
  • Step 1/3

    • 10 chicken wings
    • 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.

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