Janice Okun's Buffalo Wings
INGREDIENTS:
24 Chicken wings; about four
-pounds
Salt; if desired
Freshly ground pepper
4 c Peanut; vegetable, or corn
-oil
4 ts Butter
2 -(up to)
5 tb (one 2-1/2 ounce bottle)
-Frank's Louisiana red hot
-sauce
1 tb White vinegar
Blue cheese dressing #4 (see
-recipe)
Celery sticks
24 Chicken wings; about four
-pounds
Salt; if desired
Freshly ground pepper
4 c Peanut; vegetable, or corn
-oil
4 ts Butter
2 -(up to)
5 tb (one 2-1/2 ounce bottle)
-Frank's Louisiana red hot
-sauce
1 tb White vinegar
Blue cheese dressing #4 (see
-recipe)
Celery sticks
1. Cut off and discard the small tip of each wing. Cut the main wing bone and second at the joint. Sprinkle the wings with salt, if desired, and pepper to taste.
2. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well.
3. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.
4. Melt the butter in a saucepan and add two to five tablespoons of the hot sauce and vinegar. Put the chicken wings on a warm platter and pour the butter mixture over them. Serve with blue-cheese dressing and celery sticks. Yield: Four to six servings.
CHILE-HEADS ARCHIVES
2. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well.
3. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.
4. Melt the butter in a saucepan and add two to five tablespoons of the hot sauce and vinegar. Put the chicken wings on a warm platter and pour the butter mixture over them. Serve with blue-cheese dressing and celery sticks. Yield: Four to six servings.
CHILE-HEADS ARCHIVES