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BuffaloSpree.com's Recipe of the week: Rocket Wings


Recipe provided by

Chris Dorsaneo

(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Serves 4


Cumin Lime Crema

1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon fresh lime juice
1/4 teaspoon salt
1 tablespoon Queso Fresco, crumbled



Combine all ingredients in a small mixing bowl. Store in refrigerator at least 20 minutes before serving, allowing flavors to come together.


Pickled Carrot

2 large carrots, peeled and julienned ‚Äč
1/3 cup white vinegar
3 tablespoons granulated sugar
1 dried oregano



In a small saucepan, bring sugar, vinegar, and dried oregano to a boil, then chill in refrigerator.

Once brine is chilled, toss with carrots and allow to sit for 20 minutes. Set aside.



1 quart vegetable oil for frying
1 1/2 pounds chicken wings
1/4 cup Lloyd’s Rocket Sauce
1/4 cup unsalted butter, melted
2 tablespoons fresh cilantro, chopped


Heat oil to 350 degrees in a Dutch oven or tabletop fryer. Slowly and carefully drop wings into oil to avoid spatter. Fry wings for 8 to 15 minutes, depending on desired crispiness. Using tongs, remove wings from oil and drain on paper towels. Melt butter in small saucepan. Add Rocket Sauce and mix.

Transfer wings to a large bowl and toss with butter mixture and half the fresh cilantro. To serve, place sauced wings on a platter with Pickled Carrots and Cumin Lime Crema. Garnish dish with remaining cilantro.


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