BUFFALO COOKING RECIPES

Steps:

• Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)
• In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.
• As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.
• Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.
• Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.
• Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

Steps:

• Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
• Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
• Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
• In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
• Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
• As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
• Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
• Serve with extra buffalo sauce and the blue cheese dip.