Recipe - Buffalo Chicken Wings

Vegetable shortening or
vegetable oil for
deepfrying
3 pound Chicken wings; wing tips cut
off and reserved for
another use such as wing
tip consomme and the wings
halved at the joint
3 tablespoon Unsalted butter
4 tablespoon Frank's louisiana hot sauce;
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.

Yield: 8 servings as an hors d'oeuvre

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9046

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998