Butterfly Wings Recipes

Steps:

• Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
• Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
• Let wings sit for 10 to 15 minutes.
• Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.

Steps:

• Sprinkle half of the sugar on work surface. Place dough on top of sugar; sprinkle dough with remaining 1/2 cup sugar. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin until dough becomes more malleable.
• Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into an 8-by-12-inch rectangle. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.
• Using a sharp pizza wheel, trim edges of dough. Fold each of the 12-inch sides towards the middle, leaving a 3/4-inch gap where they meet. Fold one of the 4-inch sides in half to meet the opposite side. Finally, fold one of the 6-inch sides in half to meet the opposite side. Press down on dough firmly with your hand; wrap dough in plastic wrap and refrigerate for 1 hour. Reserve any remaining sugar on work surface.
• Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
• Cut chilled dough into 1/4-inch slices. Dip the bottom cut side of each slice into remaining sugar on work surface and place on prepared baking sheets, about 2 inches apart.
• Bake, one pan at a time, until sugar is caramelized to a deep golden color, 10 to 15 minutes, keeping in mind that some of the butterfly wings may cook faster than others. Using a wide spatula, carefully transfer butterfly wings to a wire rack, as necessary.
• Let butterfly wings cool on a wire rack. Butterfly wings are best eaten the day they are made, but can be stored in an airtight container, between sheets of wax paper.

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the flours, salt, paprika and cayenne. Add wings, a few at a time, and shake to coat., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry six to eight wings at a time for 3-4 minutes on each side or until juices run clear, adding more oil as necessary. Drain on paper towels. Transfer wings to a large bowl and keep warm. , In a large saucepan, combine the sauce ingredients. Cook and stir over medium heat for 10 minutes or until butter is melted. Pour over chicken wings and toss to coat. Serve immediately.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.