Arsip Tag: buffalo

baked buffalo wings – smitten kitchen

My friend Art Bovino is obsessed with Buffalo wings. (I can hear you saying “SAME,” by the way.) He’s so obsessed that he spent a lot of time in Buffalo over the last couple years learning everything he could about them so he could write a book, and ended up having so much to say, he wrote two. The first, Buffalo Everything, came out last August and it’s a guide to eating in the city, takes us to bars, old-school Polish and Italian-American eateries, Burmese restaurants and newer farm-to-table cafes. The second, The Buffalo New York Cookbook, came out a few months later and teaches us how to make all of the food he fell in love with at home, from beef on weck, chicken finger subs, sponge candy, Tom & Jerrys, frozen custard, and, of course, all of the Buffalo wings you could ever dream of. He talks to the restaurants that lay a claim to creating them and others that just made them more famous or delicious. He talks to the masters. He learns the rules. He learns technique. He learns niche trivia (did you know that the “flats” of wings actually have more meat than the “drumettes?” I didn’t either!) And while not everyone agrees on everything, they all agree on this: baked Buffalo wings are a pale and unacceptable imitation of the real thing.

Meh, I say. You just haven’t made great ones. These are.

toss with salt and baking powderready to dry out overnightblue cheese saucebutter and hot sauce

Look, I’m not saying they’re as quick. Roasting always takes longer than frying, and these take the prep a step further, too. In a technique beloved by both my friend Art Bovino and The Food Lab’s J. Kenji Lopez-Alt, the day before you want to make your wings, you toss them in a mixture of salt (forming a dry brine that locks in moisture) and baking powder (which creates more deeply browned wings and a craggy surface that makes the sauce cling beautifully, reminiscent of deep-fried wings) and spread them out in the fridge overnight (to dry the surface, so they crisp up faster when they roast) and then, before you’re ready to eat them, blast them in the oven at high heat for about 50 minutes.

crispy oven wings
roll it in the saucw

What emerges is truly glorious: browned, crispy, craggy-surfaced, well-seasoned wings that spice-averse children will eat like the best chicken nuggets, ever, and that adults will toss in that butter-hot sauce mixture that makes them magical. Blue cheese dressing, thick enough for dipping, is not optional in my household, and neither are a heap of chopped vegetables (for balance, but also extinguishing tastebuds when you overdo it on the Frank’s RedHot). Despite the overnight wait, these are so easy to make, so delicious and so much less over-the-top than the originals, we’ve made it a regular thing and exactly nobody is unhappy about this.

oven buffalo wings
oven buffalo wings


One year ago: Banana-Oat Weeknday Pancakes
Two years ago: An Easier Way To Make Cookies
Three years ago: Leek, Ham, Cheese and Egg Bake and Spaghetti Pie with Pecorino and Black Pepper
Four years ago: Fried Egg Salad and Caramelized Onion and Gruyere Biscuits
Five years ago: Homemade Dulce de Leche and Cheese Blintz
Six years ago: Intensely Chocolate Sables and Pasta with White Beans and Garlic-Rosemary Oil
Seven years ago: Potato Chip Cookies
Eight years ago: Chocolate Peanut Spread (Peanutella)
Nine years ago: Tomato Sauce with Butter and Onions and Ricotta Muffins
Ten years ago: Bittersweet Chocolate and Pear Cake and Chicken Milanese + An Escarole Salad
Eleven years ago: Leek and Swiss Chard Tart and Key Lime Cheesecake
Twelve years ago: Icebox Cake

And for the other side of the world:
Six Months Ago: Minimalist Barbecue Sauce
1.5 Years Ago: German Chocolate Cake + A Wedding Cake
2.5 Years Ago: Blackberry Cheesecake Galette and Eggplant with Yogurt and Tomato Relish
3.5 Years Ago: Tomato and Fried Provolone Sandwich
4.5 Years Ago: Grilled Peach Splits and Summer Squash Gratin with Salsa Verde

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buffalo chicken cobb salad – smitten kitchen

Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally all I could talk about for the next few weeks. Incessantly. Insufferably. I didn’t even wait to ask if you’re into buffalo wings (of course you are), cobb salads (you could be, I can just tell) or looking for a dinner idea. It’s just not who I am.

Perhaps even less surprising was realizing I have very strong opinions about how to adapt the idea of buffalo wings to things that are not buffalo wings, which means I’m about to break down my favorite parts of all this:

buffalo chicken cobb salad-4

* The lightness: I find buffalo wings to be as unheavy as fried chicken wings dipped in a buttery hot sauce and then dipped again in a blue cheese ranch dressing can be. It’s because they’re not breaded; the crisp is from the skin itself. For the purposes of this salad, you could definitely use a crispy breaded chicken cutlet if you’d like, however, I was completely happy with grilled chicken thighs.

* The dressing two-fer: Buffalo sauce is a buttery hot sauce mixture that’s piercing and thin. The creamy dressing is ranch-like and thicker. For me, the interplay of these two textures and flavors is everything, so this salad had to have two “dressings,” vs. just mixing them together.

* The blue cheese-less blue cheese: I adore blue cheese dressing but my weird take on it is that I prefer the blue cheese outside the dressing. If not, I end up having a eating-the-whole-pint-of-ice-cream-just-to-dig-for-the-cookie-dough-nuggets experience with it, which I insist is a universal one. Sprinkling blue cheese over allows every bite to have some without smothering everything in any more dressing than I crave.

buffalo chicken cobb salad-2buffalo chicken cobb salad-5buffalo chicken cobb salad-3buffalo chicken cobb salad-11

* Everything else: Carrots and celery are essential when it comes to buffalo wings, in my opinion, not just plate garnishes. From there, I added more chunky vegetables — cucumbers, peppers, tomatoes, diced red onion — that work well with these flavors and just enough leafy greens to fill it out.

* Salad bar-style: I serve everything unassembled, because it allows everyone at the table to make their salad with the ingredient balance of their dreams, including those that don’t want chicken, or blue cheese (more for me!), or even buffalo sauce. Plus, the leftovers keep fantastically — dressings in their own jars, lettuce in a bag, vegetables in a container — since they’re unmixed.

buffalo chicken cobb salad-6

Do I … overthink these things a little or do I obsess exactly enough? I hope you’ll try it and find out.



6 months ago: Pasta with Longer-Cooked Broccoli
1 year ago: Buttered Noodles for Frances
2 years ago: Deviled Eggs
3 years ago: Pasta with Pesto Genovese
4 years ago: Frozen Watermelon Mojitos
5 years ago: Corn Fritters and Bourbon Peach Smash
6 years ago: Hummus Heaped with Tomatoes and Cucumbers
7 years ago: Corn, Bacon and Parmesan Pasta
8 years ago: Tomato and Fried Provolone Sandwich
9 years ago: Easiest Fridge Dill Pickles and Grilled Peach Splits
1- years ago: One-Pan Farro with Tomatoes and Hot Fudge Sundae Cake
11 years ago: Bacon Corn Hash
12 years ago: Whole Wheat Raspberry Ricotta Scones
13 years ago: Mango Slaw with Cashews and Mint, Thai-Style Chicken Legs, Peach Blueberry Cobbler, and Scalloped Tomatoes with Croutons
14 years ago: Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza
15 years ago: Chocolate Sorbet
16 years ago: Double Chocolate Layer Cake

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