Buffalo Wings: Buffalo Wings 15 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Buffalo Wings >> Buffalo Wings 15


	Buffalo Wings 15

		Buffalo Chicken Wings 24 chicken wings, about four pounds salt, if desired Freshly ground pepper 4 cups vegetable oil 4 tsp butter 2 - 5 Tbs Louisiana Red Hot Sauce 1 Tbs white vinegar Blue-cheese dressing (see recipe) celery sticks 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. 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. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well. 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. Blue-cheese dressing 1 cup homemade mayonnaise (see recipe) 2 Tbs finely chopped onion 1 tsp finely minced garlic 1/4 C finely chopped parsley 1/2 C sour cream 1 Tbs lemon juice 1 Tbs white vinegar 1/4 C crumbled blue cheese salt to taste, if desired Freshly ground pepper to taste cayenne pepper to taste Combine all of the ingredients in a mixing bowl. Chill for an hour or longer. Yield: About two and one-half cups. Mayonnaise 1 egg yolk salt, if desired Freshly ground pepper 1 tsp imported mustard, such as Dijon or Dusseldorf 1 tsp vinegar or lemon juice 1 cup olive oil Place the yolk in a mixing bowl and add salt, if desired, and pepper to taste, mustard, and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Yield: About one cup.