Buffalo Chicken Wings
INGREDIENTS:
Vegetable shortening or
-vegetable oil for
-deep-frying
3 lb Chicken wings; wing tips cut
-off and reserved for
-another use such as wing
-tip consomme and the wings
-halved at the joint
3 tb Unsalted butter
4 tb Frank's louisiana hot sauce;
-or to taste 1
Tabl lespoon cider vinegar
Blue cheese dressing (recipe
-follows) and celery sticks
-as; accompaniments
Vegetable shortening or
-vegetable oil for
-deep-frying
3 lb Chicken wings; wing tips cut
-off and reserved for
-another use such as wing
-tip consomme and the wings
-halved at the joint
3 tb Unsalted butter
4 tb Frank's louisiana hot sauce;
-or to taste 1
Tabl lespoon cider vinegar
Blue cheese dressing (recipe
-follows) and celery sticks
-as; accompaniments
In a deep fryer or deep heavy skillet heat 2 inches of the shortening to 380 degrees and in it fry the wings, patted dry and seasoned with salt and pepper, in small batches for 5 to 8 minutes, or until they are golden and crisp, transferring them with a slotted spoon as they are fried to paper towels to drain and making sure the shortening returns to 380 degrees before adding each new
batch. In a large skillet melt the butter with the Louisiana Hot Sauce and the vinegar over low heat, stirring, add the wings, and heat them, tossing them to coat them with the mixture. Transfer the wings to a platter and serve them warm or at room temperature with the blue cheese dressing and the celery sticks.
Yield: 8 servings as an hors d'oeuvre
NOTES : Recipe courtesy of
batch. In a large skillet melt the butter with the Louisiana Hot Sauce and the vinegar over low heat, stirring, add the wings, and heat them, tossing them to coat them with the mixture. Transfer the wings to a platter and serve them warm or at room temperature with the blue cheese dressing and the celery sticks.
Yield: 8 servings as an hors d'oeuvre
NOTES : Recipe courtesy of