NYTIMES BUFFALO WINGS RECIPES

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BUFFALO CAULIFLOWER RECIPE - NYT COOKING



Buffalo Cauliflower Recipe - NYT Cooking image

Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 Servings

Number Of Ingredients 11

1 large head cauliflower (about 2½ pounds), cut into medium and large florets (about 8 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
4 tablespoons unsalted butter
1/3 cup Buffalo-style hot sauce
1/2 cup full-fat yogurt
1/4 cup buttermilk or mayonnaise
2 tablespoons finely chopped dill, parsley, and-or chives
1 1/2 tablespoons white wine vinegar or rice vinegar or lemon juice
1/2 teaspoon garlic powder or 1 small garlic clove, grated
Kosher salt and black pepper

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.

Nutrition Facts : @context http//schema.org, Calories 279, UnsaturatedFatContent 12 grams, CarbohydrateContent 15 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 6 grams, SaturatedFatContent 10 grams, SodiumContent 726 milligrams, SugarContent 7 grams, TransFatContent 0 grams

LEMON-PEPPER CHICKEN WINGS RECIPE - NYT COOKING



Lemon-Pepper Chicken Wings Recipe - NYT Cooking image

Lemon pepper usually refers to a store-bought spice blend of dehydrated lemon zest, black pepper and other seasonings, but the beloved pantry staple is simple enough to recreate at home: Rub oven-dried lemon zest into fresh, coarsely ground black pepper to release the oils of each. Magic ensues as the lemon gains the fruity muskiness of the pepper, and the pepper is slicked with the fragrant balm of the lemon. The citric acid is optional, but provides lemon pepper’s characteristic tartness. Sprinkled over roasted chicken wings, this golden dust gives off high-voltage flavors. To make this with store-bought lemon pepper, skip Steps 3 and 4 and simply toss the roasted wings with a dusting of the seasoning to taste.

Provided by Eric Kim

Total Time 50 minutes

Yield 4 appetizer servings

Number Of Ingredients 9

2 pounds chicken wings, whole or separated into wingettes and drumettes
1/4 cup olive oil
1 teaspoon kosher salt (Diamond Crystal)
2 lemons
2 teaspoons coarsely ground black pepper
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 packed teaspoon dark brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon citric acid (optional; see Tip)

Steps:

  • Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
  • Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes. 
  • Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
  • In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
  • Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.

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