Barış’ Bodacious Buffalo Wings & Blue Cheese

Hot Wings, Blue Cheese, Jerusalem Artichoke with Pomegranate Salad, French Fries & Beer!

Buffalo Wings

Wings – these are called kanat in Turkish and can be purchased in any market. They are already cut into the proper pieces

  • 1-2 cups of flour
  • Cayenne Pepper – 1/2 to 1 tsp depending on how hot you like it
  • Paprika (1 TBSP) I use (kirmizi biber instead)
  • Garlic powder – 1/2 to 1 tsp
  • 1/2 tsp Salt
  • 1/2 cup of margarine or butter
  • 1/2 cup of hot sauce – purchased in most markets under the Turkish name of aci biber sosu.  This is not the same as straight tabasco sauce.  The Turkish is very spicy, but not as flavorful as the American sauce.  Frank’s and other American brands can sometimes be found in Turkish markets also.
  • vegetable oil – I use canola.  Do Not use olive oil!  It changes the flavor.

Directions:

Heat enough oil in a deep pan to cover one layer of wings.  Once the oil is hot, reduce heat to medium-high.  Place flour, cayenne pepper, salt, garlic powder in a ziploc bag.  Pat each wing dry with a paper towel and add to the flour mixture.  Shake until wings are completely covered.  Place wings in oil.  Be sure to only put enough in for one layer.  If you put too many in the pan, they will stick together.  Cook about 10-12 minutes.  If they get dark too quickly, the oil is too hot, so lower the temperature.

While the batch is cooking,  prepare the sauce.  While I have approximate measurements above, the rule of thumb is one part margarine to one part hot sauce.  Place the ingredients in a sauce pan on medium heat to melt the margarine.  Adjust amount of margarine to make it more or less spicy.

When the wings are brown (not dark) remove with a slotted spoon.  Place in a bowl.  Pour the sauce on top.  Add more wings to the oil.

TIPS:

  • Frozen wings work just as well as thawed.  They cook in the same amount of time, in fact, I prefer them frozen.  Just be sure to pat them dry before putting them in the flour.
  • If you are going to buy a bunch of wings to freeze, place them on a tray to freeze separately before you bag them.  This way they will not stick together when frozen and will be easier to cook.
  • If you want to try baking the wings, place the flour-covered wings in the refrigerator for at least 30 minutes before baking.  An hour is even better.  Bake at 400F or 200C for 45 minutes.  Believe me, the fried ones are better.  I have tried it both ways!
  • You will see recipes that tell you to refrigerate before frying too.  I have cooked these many times without refrigerating.  The wings are awesome!
  • Save the oil.  You can use it several times for wings.

Blue Cheese Dressing

  • 1 cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 1/2 tsp Worcestershire (This can be found at Metro Market in Ankara – probably at Real and other stores too.  It’s not essential if you don’t have it.)
  • 1/4 cup blue cheese, crumbled (Metro and Peynirci carry Roquefort which is a perfect substitute)
  • 1/4 – 1/2 cup of heavy cream (one small carton of Krema)
  • Freshly ground black pepper to taste (karabiber)

Directions:

In a glass bowl, combine the mayonnaise, vinegar, Worcestershire and crumbled cheese.  Add cream.  Season with black pepper.  If you want it more creamy, add more cream or use an electric  hand blender to mix it.

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3 thoughts on “Barış’ Bodacious Buffalo Wings & Blue Cheese

  1. Wow, I knew you liked to cook but wow. I forget your husband’s name is Baris when I met him at your wedding. Was it hard learning to cook in a foreign country? I’m always interested in new recipes from all over the world.

  2. Wow, I knew you liked to cook but wow. I forget your husband’s name is Baris when I met him at your wedding. Was it hard learning to cook in a foreign country? I’m always interested in new recipes from all over the world. I haven’t really spoken to Joshua or Michael in a long time, though you were friends with Joshua. Well I’m bored sitting at home doing nothing since I left the firm in 2010 but it seems like you are busy busy!

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