Buffalo Wing Aioli Recipes

BUFFALO WING AIOLI

Steps:

• In a small bowl, combine all the ingredients and Mix well and Serve along side your dish of choice

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

BAKED BUFFALO WINGS

Steps:

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

BUFFALO CHICKEN STRIPS

Steps:

• Line a large baking sheet with foil. Oil the foil or spray with nonstick cooking or baking spray.
• Pat chicken dry. Cut the chicken breasts crosswise into 1/2-inch strips. Put them in a food storage bag or bowl and toss with 1/2 cup of the wing sauce. Let stand for 15 minutes or marinate in the refrigerator for 30 to 45 minutes.
• Heat oven to 425 F.
• After the chicken has marinated, add the panko crumbs, 1/4 teaspoon garlic powder, parsley, paprika, and melted butter to the bag and toss to blend.
• Transfer the coated chicken to the lined baking sheet.
• Bake for 12 to 15 minutes, until chicken is cooked through.
• Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.
• Serve with the aioli for dipping.

BLTS WITH BLUE CHEESE-BUFFALO AIOLI

Steps:

• Make the aioli: Combine the mayonnaise, blue cheese, hot sauce, garlic, and pepper to taste in a small bowl and stir well.
• Make the sandwiches: Lay 4 slices of bread on a cutting board. Spread 2 to 3 teaspoons or so of the aioli on each slice, then top each with 8 half-pieces of bacon, a few slices of tomato, some red onion and a single piece of lettuce. Top each with another slice of bread. Slice the sandwiches in half. Photograph by Kang Kim

SHREDDED BUFFALO CHICKEN SANDWICHES WITH BLUE CHEESE AIOLI

Steps:

• Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.
• Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours. Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
• Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.
• Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.