Buffalo Chicken Wings
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Ingredients:
- (Vegetable shortening or vegetable oil for deep-frying)
- 3 pound consomme (chicken wings; wing tips cut off and reserved for another use such as wing tip and the wings halved )
- 3 tablespoon butter (unsalted )
- 4 tablespoon hot sauce (frank's louisiana or to taste 1)
- (Tabl lespoon cider vinegar)
- (Blue cheese dressing (recipe follows) and celery sticks as; accompaniments)
- 3 pound consomme (chicken wings; wing tips cut off and reserved for another use such as wing tip and the wings halved )
- 3 tablespoon butter (unsalted )
- 4 tablespoon hot sauce (frank's louisiana 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.
Makes 1 Servings
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