Cut off and discard small tip of each wing. Cut apart main wing bone and second wing bone at joint. Sprinkle wings with salt. If desired, add pepper, to taste.
Heat oil in a deep fryer or large casserole. When quite hot, add half of wings and cook about 10 minutes, stirring occasionally. When chicken wings are golden brown and crispy, remove them and drain well. Add remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.
Melt butter in a small saucepan and add 2-5 tablespoons of hot sauce and vinegar. Put wings on a warm platter and pour butter mixture over them. Serve with bleu cheese dressing and celery sticks. 4-6 servings.
By Robin from Washington, IA
Below you can read previous posts and comments about this topic. The discussions on this page have been archived 2 times. Select a discussion and read the feedback here.
(Archived Apr 22, 2011)Buffalo Chicken Wings
Mix all ingredients except Louisiana Hot Sauce and dip the wings in your mixture, put wings on grates on a cookie sheet or on greased aluminum foil for easy cleaning. Bake 30 minutes to 45 minutes, turning and brushing several times with sauce until crisp. Brush with the hot sauce instead of your mix for a little extra kick or use Tabasco at the last basting.
By latrtatr from Loup City,NE
Feedback:
By Lilac
By latrtatr
(Archived May 10, 2010)Buffalo Chicken Wings
Dressing:
Whisk 1/4 cup pepper sauce, oil, garlic and pepper in a large bowl until blended. Add chicken and toss to coat. Cover and marinate in refrigerator, for 4 hours if possible, even better overnight, turning bag occasionally. Make dressing: Meanwhile, stir all ingredients together in a small bowl. Heat broiler. Place chicken on a jellyroll pan in a single layer. Broil 6-8 minutes, turning once until cooked through.
By Robin from Washington, IA
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