Yesterday I made homemade butter (A very simple recipe using 1/2 pint of whipping cream and a mixer, which I will share with you all later)…and of course, what derives from butter is buttermilk. I had about 1 1/2 cup of buttermilk that I couldn’t let go to waste. So this afternoon, despite the migraine, I managed to make buttermilk biscuits. Meanwhile, I still ended up with 1/2 cup left of buttermilk…
By now I think you know where I am going with my buttermilk ventures– party wings in the freezer (Check), celery in the fridge (Check), 1/2 cup fresh, homemade buttermilk (Check), ingredients for everything on my ‘check’ list (Check)… Well then, let’s get cooking!
UPDATE: This recipe is featured on the January ’14 Issue of Ocala Style Magazine (Ocala, FL)–Page 40
(Recipe adapted from http://allrecipes.com/recipe/baked-buffalo-wings/)
Makes 20 chicken wings
- 3/4 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 20 chicken wings
- 1/2 cup melted butter
- 1/2 cup hot pepper sauce (such as Tabasco Sauce®)
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400° degrees F (200° degrees C).
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
BUTTERMILK RANCH DIPPING SAUCE
The Perfect Pairing for the Baked Buffalo Wings!
(Recipe adapted from http://abcnews.go.com/GMA/recipe?id=11073706)
- 2 teaspoons granulated garlic
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 1/2 teaspoons dried parsley
- 1 teaspoon sugar
- 1 teaspoon dried dill
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon fine-grain sea salt/ or kosher salt
- 1/3 cup buttermilk
- 2/3 cup olive oil mayonnaise
- 1 tablespoon organic apple cider vinegar
- In a small bowl, mix all the herbs and spices together. Pour the buttermilk and mayonnaise into a bowl or a glass jar with a tight-fitting lid and whisk or shake well, making sure there are no lumps. Add the herb-spice mixture.
- Whisk or shake well until smooth. Let sit for 15 minutes, and then shake again. Taste for seasoning, adding vinegar if you want more tang. If it is too thick, add a little more buttermilk.