BuffaloSpree.com's Recipe of the week: Rocket Wings
Recipe provided by
(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)
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.
2 large carrots, peeled and julienned
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.