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Spicy Chicken Wing (Buffalo Wings)
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Chicken Wing Medium (marinade)500 g
- Black Pepper (marinade)1 teaspoon
- Sweet paprika (marinade)1 teaspoon
- Salt (marinade)1 teaspoon
- Apple Cider Vinegar (marinade)1 tablespoon
- Minced garlic cloves (marinade)2 unit(s)
- Rosemary sprig (marinade)1 unit(s)
- Olive oil (marinade)2 tablespoon
- Water (Spicy Caramel)50 ml
- Sugar (spicy caramel)50 g
- Apple Cider Vinegar (Spicy Caramel)50 ml
- Butter (spicy caramel)1 tablespoon
- Pepperoni (spicy caramel)1 teaspoon
- Spicy paprika (spicy caramel)2 teaspoon
- Salt (spicy caramel)1 to taste
- Gorgonzola chunks (gorgonzola sauce)100 g
- Minced garlic clove (gorgonzola sauce)1 unit(s)
- Sour cream (gorgonzola sauce)50 ml
- Mayonnaise (gorgonzola sauce)50 g
- Apple Cider Vinegar (Gorgonzola Sauce)2 tablespoon
- In a bowl, add the chicken tulips, spices and vinegar, leave to marinate in the fridge for at least 15 min. (You can even leave it overnight, well capped).
- In a pan over low heat, dilute the sugar with the vinegar and water until it forms a thin liquid syrup. Reserve.
- In a skillet over low heat, melt the butter and add the pepperoni, the hot paprika and stir until the butter has melted and incorporated the seasonings, gaining a reddish hue, set aside.
- In the skillet where the spicy butter is, place the sweet and sour syrup, mixing them until a thick, reddish caramel forms.
- Remove the chicken from the marinade, dry it lightly with a paper towel and dip it in the caramel, ensuring that the syrup covers the pieces completely. Place in the oven to bake at 180°C for 30 minutes. When serving, brush on a little more of the spicy caramel.
- In a blender or food processor, add the cream, garlic, mayonnaise, apple cider vinegar and blend until smooth.
- Without stopping beating, add the gorgonzola little by little until it breaks up completely, Reserve in the fridge until serving.
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