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Julie Van Rosendaal - Wings

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In anticipation of Sunday's Super Bowl, Julie offers her tips for cooking the perfect Buffalo wing.







Vietnamese Cilantro Wings

Adapted from Food Network

1 1/2 cups cilantro
1/3 cup melted butter
1 garlic clove
2 Tbsp. fish sauce
2 Tbsp. lime juice
2-3 lbs. chicken wings

Preheat the oven to 425F. In the bowl of a food processor, pulse the cilantro, butter, garlic, fish sauce and lime juice until well blended. Set aside.

Pat the chicken wings dry with paper towel and lay out in a single layer on a rimmed baking sheet - or set a wire rack on the sheet and spread the wings out on it. Roast for 40-45 minutes, until golden and cooked through. Toss with the cilantro sauce and if you like, return  
to the oven for another 10 minutes. Serve with extra sauce. Serves lots.

Classic Buffalo Wings

2-3 lbs. chicken wings
1/4 cup butter
1/4 cup Frank's hot sauce
1 tsp. lemon juice
1/2 cup all-purpose flour (optional)
canola oil, for cooking (optional)
salt and pepper

If you're oven roasting your wings, preheat the oven to 425F. Pat the chicken wings dry with paper towel and lay out in a single layer on a rimmed baking sheet - or set a wire rack on the sheet and spread the wings out on it. Roast for 40-45 minutes, until golden and cooked  
through.

If you want to fry them, pat them dry, then season the flour with salt and pepper and place in a plastic bag; add the wings in batches and shake to coat.  Heat a couple inches of oil in a heavy saucepan until  hot, but not smoking. Cook the wings in batches, without crowding the  
pot, until golden and crisp. Transfer to paper towels to drain.

Meanwhile, melt the butter with the hot sauce and lemon juice in a small saucepan over medium heat, whisking until smooth. Toss cooked wings with sauce and if you like, return to the oven for another 10-15 minutes. Serve warm, with extra sauce. Serves lots.

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