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
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!
