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Print this Recipe    Buffalo Wings 16

Buffalo Chicken Wings
Yield: 8 servings

2 teaspoons salt
2 teaspoons paprika (mild, or Hungarian hot paprika)
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon white pepper

10 tablespoons (1 1/4 sticks) unsalted butter
1 tablespoon plus 1 teaspoon Tabasco sauce
24 chicken wings, tips removed, room temperature
2 cups vegetable oil
Blue Cheese Dressing (recipe follows)
Celery sticks (optional)

Thoroughly combine the salt, paprika, cayenne, onion powder, garlic
powder and pepper in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco
sauce in a small saucepan over low heat. Pour into a small shallow
bowl or pie plate, and let cool slightly.

Put the chicken wings into a large bowl and coat well with 2
tablespoons of the seasoning mix. Add the butter/Tabasco mixture
and work in well with your hands until chicken is completely coated
and seasonings are well distributed. Set aside to marinate (for
up to 30 minutes, covered) and heat the oil.

Heat the oil in a large heavy skillet over high heat until it is
very hot. Add the chicken wings, fitting in as many as there is
room for in a single layer. Fry until crisp and golden brown,
about 8 to 12 minutes, turning several times. Drain on paper towels.
Repeat with the remaining wings.

Meanwhile, melt the remaining butter and add the remaining Tabasco
and seasoning mix. Dip the cooked wings into the sauce place on
a serving platter. Serve with the Blue Cheese Dressing and celery
sticks, if desired.

Blue Cheese Dressing

2 eggs
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup chopped onions
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon minced fresh garlic
1 teaspoon Worcestershire sauce
2 cups vegetable oil
1/2 cup crumbled blue cheese

Put everything but the oil and blue cheese into a blender or food
processor and process for 15 to 20 seconds. Continue to process,
adding the oil slowly in a thin stream. When oil has been added,
process for an additional 45 seconds, or until well thickened.
Add the cheese and mix well. Refrigerate until ready to use.


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