As I do every year when the super bowl and oscars are approaching, I’ve been thinking about the most important part of either of these events: the food. Yes the outcomes are “important”, but regardless of who you want to win…grazing around a table for hours is something everyone can get behind!
In my opinion, you can’t have a party without buffalo SOMETHING. Sometimes it’s a dip or a pizza, but after stumbling upon this recipe for buffalo artichoke “wings”, I just HAD to give them a try! Not only are they super easy to make, but like pretty much anything fried, they are ridiculously tasty.
With about 10 ingredients in a little over half an hour, you’ll be enjoying a spicy, crunchy, delicious buffalo ‘wing’.
I hope you make them and love them as much as we did!
Preheat the oven to 250 degrees.
Place a wire rack on top of a baking sheet and set aside.
In a bowl, whisk together the flour, garlic powder, and chili powder.
Whisk in the beer until smooth. Add in water, as needed, to thin the batter so it’s reminiscent of a thin crepe/pancake batter.
Pour the panko onto a large plate.
Pour 2 inches of oil into a large saucepan and heat to 375°F over medium-high heat.
Drain the artichoke hearts and pat them dry with paper towels.
Dredge each artichoke in the batter and then roll them through the panko, pressing it to coat it with a thick layer.
In batches of 4-5, carefully place the battered artichokes into the hot oil.
Fry until golden brown, turning over once or twice, for about 2 minutes.
Transfer to the prepared wire rack, sprinkle with salt and place into the oven.
Continue frying until done.
Place the wings into a large bowl and cover with wing sauce . Toss them well until covered.
Serve immediately with celery and ranch or blue cheese dressing.
Adapted from: Food Republic
Makes: 20 artichoke ‘wings’ (serves 2-4)
Prep: 35 minutes, Cook: 10 minutes, Total: 40 minutes
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 cup beer
- 2 cups panko bread crumbs
- vegetable oil, for frying
- 12 oz. marinated quartered artichoke hearts (about 20)
- salt, to taste
- buffalo wing sauce, about 1/2 cup
- ranch or blue cheese dressing (or make your own ranch by whisking together 2 cups mayo (vegannaise if you’d like!), 2 tablespoons dried parsley, 2 teaspoons dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 tablespoons apple cider vinegar, and 1 tablespoon lemon juice)
Preheat the oven to 250 degrees.
Place a wire rack on top of a baking sheet and set aside.
In a bowl, whisk together the flour, garlic powder, and chili powder.
Whisk in the beer until smooth. Add in water, as needed, to thin the batter so it’s reminiscent of a thin crepe/pancake batter.
Pour the panko onto a large plate.
Pour 2 inches of oil into a large saucepan and heat to 375°F over medium-high heat.
Drain the artichoke hearts and pat them dry with paper towels.
Dredge each artichoke in the batter and then roll them through the panko, pressing it to coat it with a thick layer.
In batches of 4-5, carefully place the battered artichokes into the hot oil.
Fry until golden brown, turning over once or twice, for about 2 minutes.
Transfer to the prepared wire rack, sprinkle with salt and place into the oven. Continue frying until done.
Place the wings into a large bowl and cover with wing sauce . Toss them well until covered.
Serve immediately with celery and ranch or blue cheese dressing.
Crunchy Salty Sweet 