Buffalo wings, Indian food, Thai food

Buffalo wing

A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-

fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of
a vinegar-based cayenne pepper hot sauce andbutter.[1] Buffalo wings are traditionally served
with celery sticks and blue cheese dressing.

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as
"wings" or "chicken wings" rather than "Buffalo wings."[2]

Preparation
Cayenne pepper hot sauce and melted butter or margarine are the basis of the sauce. Buffalo wing sauce
can be made with a variable amount of heat/spiciness, with the names of these sauces generally
corresponding to the level of heat, such as mild, medium, or hot. Typically, the wings are deep-fried in oil
(although they are sometimes grilled or baked), until they reach close to a golden brown color. They are
then drained where they can either be placed in a bowl with sauce or seasoned with salt and pepper.
Following this, one covers the bowl tightly and shakes to coat the wings. As an alternative to waiting to
coat the wings until after they are cooked, one can also put seasoning over the wings in a sealed bag and
shake them until they are coated evenly. Afterwards, the wings are arranged on a baking sheet and
baked until they are cooked thoroughly. Wings can then be served dry with sauce on the side.
Curry

Curry (  /ˈkʌri/) (plural, Curries) is a generic term primarily employed in Western culture to denote a
wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thaior other Southeast
Asian cuisines. Their common feature is the incorporation of more or less complex combinations of spices
/ herbs, usually (but not invariably) including fresh or dried hot chiles.

In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or
regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are
called by specific names that refer to their ingredients, spicing, and cooking methods. [1]

Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different
times during the cooking process to produce different results.

So-called "curry powder," denoting a commercially prepared mixture of spices, is largely a Western
notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by
Indian merchants for sale to members of the British Colonial government and army returning to England.

Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with
vegetables. They may also be entirely vegetarian, especially among those for whom there are religious
proscriptions against eating meat or seafood.

Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on
yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is
allowed to evaporate, leaving the other ingredients coated with the spice mixture.
TYPES OF SPICES