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Dozen guinea fowl wings; 2 cup of rapeseed oil; 2 tbs. of butter; 1 cup of passata (canned tomatoes); 2-3 cloves of garlic; 4-8 pods of dried hot pepper; 1-2 tsp. of brown sugar; 1 tbs. of white wine vinegar; 50 g of blue cheese; ½ cup of heavy cream; 1 tbs. of lemon juice; salt, black and white pepper

Buffalo Wings with Blue Cheese Sauce

Rinse the wings, pat dry with kitchen towel, cut off tips of the wings (to use for a broth, for example), season with salt and pepper, add 3 tbs. of oil, stir and let stand for 30 minutes. Meanwhile, pass canned tomatoes through a coarse sieve (or pure a blender), then pour 1 cup of the resulting tomato sauce into a saucepan with butter, mashed garlic, grinded in a mortar cayenne pepper, add the vinegar, add sugar, salt, bring to a boil. Boil on a low heat for 15 minutes, stirring constantly. Heat oil for deep-frying to 350°F (180°C), brown the wings to smooth golden brown for 8-10 minutes, put on a paper towel, then put them into sauce, heat up. Serve immediately with peeled and sliced ​​into strips large stalks of celery or carrots and cheese sauce. To make the cheese sauce mix together mashed cheese, cream and lemon juice, pepper, a pinch of freshly ground white pepper.

Buffalo Wings with Blue Cheese Sauce

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Андрей (talerka).