Sunday, March 23, 2014

Buffalo Chicken Amuse-Bouche

This month we tackle, "The Perfect Bite."

I present the...

Buffalo Chicken Amuse-Bouche

What constitutes, "The Perfect Bite?"  My guess is that naturally it's all down to personal preference and opinion.  That's why I thought it perfect for this type of communal cooking group.  I would advise you all to check out the round up later this month.  Probably going to be a motley crew of great ideas.

For me, this was an amuse-bouche challenge.  An amuse-bouche is a one bite appetizer.  Normally not on the menu, it's a chef's selection, designed to titillate the diner.

I love amuses.  My chance to tax my creative mind and form, "The Perfect Bite."

However, my idea of, "The Perfect Bite" changes all the time.  So, this is today's version.

I decide to take all the components you'd find in a typical, buffalo chicken wing sit-down meal, and turn it into one lovely bite.

  • Roasted chicken wing meat
  • Carrots
  • Celery
  • Blue Cheese - Maytag Blue Cheese is my absolute go to for this course
  • Ranch - homemade but store bought is fine.
  • Buffalo wing sauce - ditto from above.
  1. Preheat oven to 400 F.
  2. Season chicken wings with Spanish smoked pimenton & cayenne.
  3. Roast in oven for 45 minutes.
  4. Allow to cool.
  5. Take all the meat & skin off the bones.
  6. In a glass bowl combine, chopped carrot, chopped celery, wing meat.
  7. Run once through the meat grinder using the medium disk.
  8. In a glass bowl combine, the mince, coarse sea salt, blue cheese, fresh thyme
  9. Run through meat grinder one more time.
  10. Return to glass bowl.  Add buffalo wing sauce to taste, cover & fridge overnight.
This preparation uses no eggs or flour inside the bite.

Sea salt, the blue cheese & time in the fridge, act as amazing binders.

To Finish:
  1. In a large pot or deep fryer, heat oil to 350 F.  I use a 50/50 blend of canola & safflower oil.
  2. Set up a breading station, rice flour, egg wash, Cuban cracker meal.
  3. Form the bites.  I made mine between 1.5 to 2 inches.  Remember it should be one bite.
  4. Run through the breading station.
  5. Fry until golden brown.
  6. Serve with Maytag blue cheese, ranch dressing & buffalo wing sauce.
Thanks for stopping by.  Hope you enjoyed this post.

Please feel free to leave any questions or concerns in the comment section.  I will respond to all.


  1. nice job, I can see these becoming quite a popular item.

  2. Lazaro, this is a really creative way to enjoy a "perfect bite" with all the flavors in a good buffalo chicken wing. Very cool.


  3. Love it! Very thoughtful recipe that captured all the flavors of the traditional Buffalo Wings but in a much classier version (no messy fingers). :) Also reminds me of a croqueta.

  4. Ohh su bocado ... luce muy delicioso me encanta,abrazos

  5. My idea of a perfect bite is something that hits a few flavor/texture receptors at once. As a huge Buffalo wing fan, I could go for these in a big way. lovely presentation too...

  6. There is no perfect bite but there are many perfect bites. This would be one of them.

  7. Laz, you made this in an unexpected way, I would have thought it was made from ground raw chicken and then fried. Interesting. Would love to try these, sounds delicious.

  8. You did it again...loved everything about this post.

  9. A perfect bite indeed! I'm going to need...quite a few bites to satisfy my craving for these buffalo chicken bites! ;D

    Wishing you a fantastic and delicious Easter! ...I cannot wait to find out what you've been cooking up when I get back....(counting down the hours now to that poke war my friend...mwahaha >;p)

    Well take care and God bless!

    1. Thanks, Tammy. Great to hear for you. Can't wait to get back to war...=)

  10. Nice post, i hope everyone will like your post..

  11. Thanks for sharing this wonderful post, It is awesome.


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