Makes 4 servings
Buffalo wing sauce:
1 tbsp. of olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 large or 2 small red bell pepper, finely chopped
2 stalks of celery, finely chopped
2 jalapeno peppers (with seeds, finely chopped
1⁄4 tbsp. tomato paste
1 tsp. cayenne pepper
1⁄2 tsp. crushed red pepper flakes
11⁄4 cups apple cider vinegar
2 tsp. sea salt
2 cups water
Heat oil in a medium saucepan over medium heat.
Add onion, carrot, pepper and celery and cook, stirring, until softened (but not brown), about 15 minutes.
Add jalapenos, tomato paste, cayenne pepper and red pepper flakes and stir for 30 seconds.
Add vinegar, salt and water and bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Let cool.
Transfer mixture to a blender and puree on high speed until smooth.
"Blue cheese" dipping sauce
1 cup raw cashews (5 oz.)
11⁄4 cups water
1 tbsp. flat-leaf parsley, chopped
5 tsp. nutritional yeast
4 tsp. apple cider vinegar
2 tsp. lemon juice
2 tsp. sea salt
1⁄4 tsp. freshly ground black pepper
Place cashews and water in a medium bowl and soak for 30 minutes.
Transfer to a blender and puree on high speed until smooth and creamy.
Add remaining ingredients and blend well.
Chill for 30 minutes.
Buffalo chicken wings
3 lb. chicken wings, tips removed, split into drumettes and flats
2 tbsp. vegetable oil
2 tsp. kosher salt
1 cup buffalo wing sauce
Preheat oven to 400 degrees.
In a large bowl, toss wings with oil to coat.
Spread wings evenly on a baking sheet lined with parchment paper and bake for 30 minutes. Turn over wings and cook for an additional 20 minutes, until golden brown and crisp.
Meanwhile, heat buffalo wing sauce in a small saucepan over medium heat until warmed through.
In a large bowl, toss wings with buffalo wing sauce to coat.
Serve with dipping sauce. (Credit: Food Matters NYC)