Great food for serving when watching sports on television. Roasted Buffalo chicken wings, roasted Buffalo shrimp, oven fries, and blue cheese sauce are on this menu.
A Pound Of Shrimp Peeled And Deveined
Four Pounds Of Chicken Wings With Wing Tips Removed And Cut In Half
Two Pounds Of Butter Potatoes With the Skin Left On Cut Into About One Inch Wide, Three Inch Pieces
3/4 Cup Of Frank’s Louisiana Hot Sauce
Two Tablespoons Of Unsalted Butter
A Teaspoon Of Garlic Powder
A Teaspoon Of Red Wine Vinegar
3 1/2 Teaspoons Of Sea Salt, Divided
A Tablespoon Of Honey
A Minced Garlic Clove
Two Cups Of Plain Low Fat Yogurt
The Juice Of 1/2 Lime
1/2 Teaspoon Of Ground Black Pepper, Divided
1/2 Cup Of Crumbled Gorgonzola Blue Cheese
A Tablespoon Of Chopped Fresh Chives
Three Teaspoons Of Cayenne Pepper
1/4 Cup Of Canola Oil
Buffalo Sauce
Into a saucepan, add the hot sauce, the honey, the red wine vinegar, the butter, the garlic powder, and a teaspoon of sea salt. Cook on low heat and stir frequently. Turn off the heat as soon as the butter melts. Continue to stir until the sauce attains a creamy consistency. Taste and add more sea salt, if desired. If the sauce is too spicy, add some more honey to tone it down. Set the sauce aside.
Blue Cheese Dressing
Into a mixing bowl, add the yogurt, the blue cheese, the lime juice, the chives, the garlic, a teaspoon of sea salt, and 1/4 teaspooon of ground black pepper. Whisk until the mixture is well blended. Taste and add more sea salt and/or black pepper, if desired. Refrigerate the dressing until you are ready to serve.
Chicken Wings, Shrimp, and Oven Fries
Preheat the oven to 375 degrees.
Place the potatoes on a cooking sheet rubbed with canola oil. Brush the tops of the potatoes with canola oil. Sprinkle the potatoes with sea salt and cayenne pepper.
Place the chicken wings on a cooking sheet rubbed with canola oil. Brush the tops of the wings with canola oil. Sprinkle the wings with sea salt and ground black pepper.
Place the cooking sheets into the preheated oven and roast the potatoes and the chicken wings for one hour until they are crispy and golden brown. Note: The wings can be put under the broiler for last few minutes of the cooking time to get them crispier.
For a lighter version of chicken wings, substitute boneless chicken breasts. Cut the chicken breasts into about 3/4 inch wide strips. Sprinkle the the chicken with sea salt and cayenne pepper. Coat the chicken pieces lightly with all purpose flour. Cook the chicken in about 1/3 cup of vegetable oil in a non stick skillet until crispy on all sides. Drain the chicken on a plate lined with a paper towel. You are now ready to toss the chicken with the Buffalo wing sauce.
Place the shrimp in a baking dish. Brush the shrimp with canola oil. Sprinkle the shrimp with cayenne pepper and sea salt. Roast the shrimp for 30 minutes in the preheated oven.
As soon as the shrimp and the chicken wings come out of the oven, pour the Buffalo sauce over them and mix well.
Take the blue cheese dressing out of the refrigerator and dig in.