Buffalo Chicken Wings
25 to 30 chicken wings
Vegetable oil for deep frying
4 Tbs (60 ml) butter or margarine
3 to 6 Tbs (45 to 90 ml) hot sauce
6 to 8 ribs celery, cut into 3-inch (8 cm) pieces
Blue cheese dressing for dipping
Cut the wings in half at the "elbow" and remove and discard
the tips. Deep fry in small batches in 2 to 3 inches (5 to 8
cm) of vegetable oil heated to 375F (190C) until the outsides
are crisp and golden brown, about 8 to 10 minutes. Drain on
paper towels. Melt the butter in a saucepan and combine with
the hot sauce. Place the cooked wings in a large bowl and
pour the sauce over them, tossing them to thoroughly coat with
the sauce. Serve with celery sticks and blue cheese
dressing. Serves 4 to 6.
Bon appetit from the Chef and staff at
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