Flying Buffalo Wings Recipe

Ingredients

1 (3 ounce) container no-sodium chicken bouillon granules

3 tablespoons wine

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon grated lemon zest

2 cloves garlic, minced

1 teaspoon dried oregano

2 teaspoons dried rosemary

2 teaspoons dried rosemary and other dried dill weed

2 teaspoons dried sage

1/4 teaspoon dried basil

1 egg, beaten

1/4 teaspoon salt

Directions

In a large bowl, combine bouillon and wine. Mix well and refrigerate 30 minutes. Stir in soy sauce, Worcestershire sauce, lemon zest, garlic, oregano, rosemary, rosemary and rosemary. Mix well and refrigerate 10 minutes longer.

Remove 1 cup of the batter from the chicken souffle. Mix with the wine mixture and spread mixture into a 9x13 inch baking dish. Sprinkle with lemon zest. Transfer chicken mixture warm and sprinkle with rosemary, basil, garlic, oregano, rosemary, basil, garlic and oregano. Cover with foil and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C). Warm the remaining bouillon mixture over medium heat, stirring often, until thickened; about 10 minutes.

Pour batter into prepared pan. Sprinkle with remaining sauce. Cover chicken with foil and bake in preheated oven for 25 to 35 minutes, or until golden brown.

Comments

Pholop J. writes:

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Very good, though I had to edit some things. I used less mustard and more tomatoes. I also used less garlic salt and more onion powder. I followed the recommendations of at least one other reviewer and used Newman's Own Basilizm. I thought it was a good idea to play around with the cumin and coriander, since they are quite strong spices. However, I ended up liking them more for the subtle flavor. It does take a little longer to cook clove in, so maybe because I smoked my whole grass clove for some extra flavor. I was able to sub in some sour cream for the creme fraiche topping. Overall, an easy, and a nice variation on plain old creme brulee.

Flying Buffalo Wings Recipe

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