Buffalo Chicken Wings Recipe
3 pounds Chicken wings -- Salt and pepper
1 Bottle Crystal's sauce
-----FOR DIP-----
1 ounce Crumbled bleu cheese
1/3 cup Mayonnaise
2 tablespoons Milk
Celery sticks
Lop the tips off the chicken wings and cut into drummettes. Discard tips
or use for stock. Bake drummettes in a flat pan at 350 degrees for 25
minutes. Drain pan juices into stock pot for future use. Add Crystal's
Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by
mixing and arrange all on a platter while piping hot. The wings are
traditionally served with bleu cheese and celery.
BUFFALO CHICKEN WINGS #2
2 pounds Chicken Wings
Oil For Frying
1/2 cup Butter
1 tablespoon Tabasco Sauce
1 tablespoon Hot Pepper Sauce
Blue Cheese Dressing
Chilled Celery Sticks
Fry up the chicken wings that have had the tips removed and cut in half at
the joint in 1/4 cup of butter until golden brown. Allow the wings to cool
before frying a second time, yes they are fried a second time so if you
are a calorie watcher you can stop now. They can be fried the first time a
day ahead. Before frying the second time mix the Tabasco and Hot Pepper
sauce with the melted butter. Fry the wings a second time in the HOT
butter until wings are heated. You need to use enough Tabasco and Hot
Pepper sauce to give the butter a reddish color. Serve with chilled celery
sticks and blue cheese dressing.
BUFFALO CHICKEN WINGS #3
2 pounds Chicken Wings
Salad Oil
1 tablespoon Tabasco Sauce
1/4 cup Melted Butter
Celery Sticks
Carrot Sticks
Blue Cheese Dressing
Cut tips off wings and cut wing in half at the joint. In a 4 quart
saucepan, heat 2 inches of salad oil to 375oF. Lower wings into oil. Fry
chicken wings for 15 minutes or until very tender. Drain on paper towel.
Meanwhile, in a large bowl, stir together Tabasco Sauce and butter until
well blended. Add the chicken wings and toss gently to coat well. Serve
with blue cheese dressing, chilled celery sticks and chilled carrot
sticks.
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