RECIPES
BUFFALO STYLE CHICKEN WINGS (CRISPY WINGS TOSSED IN HOT SAUCE)
Function: ROAST
Temperature: 450˚F (230˚C)
Cooking Time: 40 minutes (20 minutes + 20 minutes)
Yield: 1 dozen wings
INGREDIENTS
6 drumettes
6 wings (tips removed)
Spicy Sauce
3 tablespoons (45 ml) vinegar based hot sauce or Thai garlic chili sauce
2 tablespoons (30 ml) melted butter
1 tablespoons (15 ml) ketchup
METHOD
1.Arrange the wings in a single layer onto the Breville broil rack with the baking pan underneath.
2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 450˚F (230˚C) and the TIME for 20 minutes.
3.Roast the chicken wings for 20 minutes or until crispy. Turn the wings once using a set of tongs. Reset the timer for another 20 minutes and crisp the other side of the wings (ensure wings are no longer pink inside).
4.In a medium sized bowl mix
together the spicy sauce. Add the crispy wings and toss to coat.
For a variation, toss the wings with your favorite barbecue sauce instead of the spicy sauce.
ORANGE CRANBERRY SCONES
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: Approximately 25 minutes
Yield: 6
INGREDIENTS
1 ¼ cups (300 ml) all purpose flour
¼cup (60 ml) whole wheat flour
¼teaspoon (1 ml) baking soda
1 teaspoon (5 ml) baking powder
3 tablespoons (45 ml) granulated sugar
¼teaspoon (1 ml) salt
¼cup (60 ml) cold butter (cut in small pieces)
¼cup (60 ml) shortening
¼cup (60 ml) dried cranberries
1 tablespoon (15 ml) orange zest
½ cup to ¾ cup (120 ml to 180 ml) buttermilk
2 tablespoons (30 ml) cream or egg wash (1 beaten egg and 1 tablespoon (15 ml) of water)
2 tablespoons (30 ml) granulated or turbinado sugar (for garnish)
METHOD
1.In a
2.Add the orange zest and the dried cranberries.
3.Add the buttermilk and gently stir
the ingredients until combined. Evenly space out 6 portions of the dough onto a cookie sheet.
4.Brush the mounds with cream or egg wash. Sprinkle the tops with granulated or turbinado sugar.
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