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| Baked Buffalo Chiken Wings 4 pounds chicken wings 3 tablespoons cooking oil 4 cloves garlic, chopped 1 3/4 teaspoons salt 1 1/2 teaspoons cayenne 2/3 cup mayonnais 1/3 cup sour cream 1/4 pound blue cheese, crumb (about 1 cup) 2 scallions including green tops,chopped 5 teaspoons vinegar 1/4 teaspoon fresh-ground black pepper 1/4 cup ketchup 1 tablespoon Tabasco sauce 8 ribs celery, cut into sticks |
| Buffalo Wings Ingredients: [1] Chicken wings: you may get fresh wings or the frozen ones in 3 lbs or 5 lbs bags. They should be disjoint and the tips are discard because there is not much meat in tips. [2] Chicken wing sauce: if you are lazy, you may find many brands of chicken wing sauce in the store. Get the one made of hot sauce from southern Louisiana. [3] Cooking oil: Peanut oil is the best, corn oil is o.k. Be prepared to use a lot of it. Procedure: [a] Clean up the chicken wings and let them dry. They have to be very dry to be fried crisp. You may need towels to dry them up. [b] In a deep frying pot, heat the oil to over 400 degrees. The amount of oil should be able to cover the wings and still keep the temperature. If you are using electric frier, set the temperature to 425 degrees. [c] Deep fry the wings for 10 to 15 minutes or until they are crisp. The key for a good fry is the temperature. Therefore, don't fry too many at a time since the (cold) wings bring down the temperature. If the temperature is too low (lower than 325 degrees), the wings will be like soaked rather than being crisp as they should. [d] When the wings are done, toss them in the sauce. You may try making the sauce as follows: Blend hot sauce (must be from Southern Louisiana) with margarine, the ratio is 1:1 for the medium hot, adjust the ratio to suit your taste. Usually, Buffalo wings are severed with celery sticks and ranch or blue cheese dressing. That is, cut the celery into small sticks, immerse the sticks in icy water for at least 30 minutes, then dip them with ranch or blue cheese dressing. |
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| Spare Ribs Ingredients: 900 g Pork Spare Ribs 250 ml BD Spare Rib Sauce 2 tbsp Dry Sherry 2 Garlic Cloves, crushed 1 tbsp Minced Ginger Method : Combine the spare rib sauce, garlic and ginger in a shallow bowl. Add the spare ribs , coat fully with the marinade mixture and keep refrigerated for a minimum of 2 hours or up to overnight. Turn the ribs occasionally. Remove the ribs from the marinade and reserve the liquid for later basting. Either cook thoroughly on a hot barbecue until well browned or roast in a pre-heated oven (gas mark 5 or 400 F) turning from time to time until cooked through (approximately one hour). Baste occasionally with the marinade. Serve immediately. As a flavour alternative try BD hoi sin sauce in place of the spare rib sauce for a rich, Oriental taste. |
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