Friday, November 04, 2011

Boneless wings, normal and gluten free, and the world's best Parmesan garlic sauce

I know, its bragging. But my Parmesan garlic sauce is GOOD. I'll also put down the recipe for regular buffalo sauce if that's what you're into.

Boneless Buffalo Wings
1 cup all purpose flour (or 1 cup cornstarch for a gluten-free version - it'll be even crispier)
1 teaspoon salt
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2-3 chicken breasts, cut up into roughly 1 inch chunks
Oil for deep frying

Start the oil heating (375 degrees if you keep track of that sort of thing). Combine dry ingrdients in a bowl. In another bowl, beat the egg, add milk, beat together until well combined. Take a small handful of the chicken, dip pieces into egg misture, then roll in flour(or cornstarch) mixture. Put pieces in fryer, fry 5-6 min or until lightly browned.

Parmesan Garlic Sauce
1 medium-large bulb of garlic
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated parmesan cheese
1 1/2 tbls butter
1/2 teaspoon dried ground rocoto pepper (that's a very hot pepper. Hotter than cayenne, which you can substitute)
1/2 teaspoon salt
1 tbls brown rice vinegar

Peel the garlic. Some people like to roast their bulbs whole; I hate the mess and the waste. Heat over to 350, put cloves in oven proof dish, drizzle with olive oil. Roast 30-40 min, until cloves are soft and easily pierced with a fork. Put the rest of the ingredients into the food processor, add garlic when its done, process until smooth. Whatever you do, don't skip the vinegar! It adds the zip that is totally necessary!

Regular Ol' Buffalo Sauce
1/4 cup hot sauce (I like homemade... I'll put the recipe up another day... or Frank's Red Hot. Tabasco doesn't have enough flavor.)
2 tablespoons butter (more or less to taste)

Melt the butter in the microwave. Whisk in the hot sauce. Ta-da!