With Super Bowl Sunday right around the corner, I thought it high time I shared a recipe from my new cookbook, Allergy-Free and Easy Cooking. This one comes from my “Takeout at Home” chapter, and is one of my favorites from the book. We’re big on noshing, over at the Pascal house. I hope you enjoy it as much as we do!
Buffalo Wings with Ranch Dressing
Buffalo wings are usually dependant on peanut oil, butter, and creamy ranch or blue cheese dressing; this allergy-free version is tangy, crispy, and succulent—perfect for game night, or a barbecue, or, in my house, any time my kids chant, “We want hot wings!” I’ve given proportions for four as a main dish, but it also serves eight as an appetizer. While deep-frying might seem horrifying, rest assured that the chicken actually absorbs very little oil, since it’s not battered.
I’ve been working on a proper ranch dressing for the past year. To my chagrin, I’d gotten it almost right, but still not quite thick enough, until I made the wondrous discovery that several companies have launched soy-free vegan mayonnaise! Ta da! Ranch dressing that lacks for nothing. It’s great with cut up veggies for dunking.
31/2 pounds chicken wings
4 cups canola oil
Salt and freshly ground pepper
1/4 cup Earth Balance soy-free buttery spread
1/4 cup Louisiana hot sauce
1 tablespoon white vinegar
Ranch Dressing (recipe follows)
Rinse the wings under cold water and pat dry. Cut off the wing tips. Cut the wing in two at the joint; a cleaver works well for this (or you can ask the butcher to pre-cut them).
Heat the oil in a large, deep 10-inch pot, such as a Dutch oven, over high heat, to 400°F on a candy or oil thermometer.
Sprinkle the wings with salt and pepper and add half of the wings to the oil with tongs, using the tongs to stir and submerge all the wings. Don’t worry; they can be a bit crowded. Cook, stirring occasionally with the tongs, for 10 to 11 minutes, until deeply golden and crispy. Remove from the oil, and drain on a paper towel–lined platter. Repeat with the second batch of wings.
Meanwhile, make the wing sauce by melting the buttery spread in a small pot over medium heat. Add the hot sauce and vinegar, bring to a simmer, and remove from the heat.
Put the wings on a platter and spoon the sauce over them. Serve with the Ranch Dressing and celery sticks.
1/2 cup rice milk
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, finely minced or pressed
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped celery leaves
3/4 cup vegan soy-free mayonnaise or Rice Milk Mayonnaise (page 135)
1 teaspoon Dijon mustard
1/4 teaspoon xanthan gum
1/4 teaspoon salt
Freshly ground pepper
In a small bowl, combine the rice milk with the lemon juice. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mustard. Pulse a few times. Add the rice milk mixture, and pulse. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 11/4 cups. Store in the fridge in an airtight container for up to a week.
“Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.”