Buffalo Chicken Wings

Recipe Ingredients

		Vegetable shortening or vegetable oil - for deep-frying
3 lbs	1362g / 48oz	Chicken wings
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Unsalted butter
4 tablespoons	60ml	Frank's Louisiana Hot Sauce - or to taste
1 tablespoon	15ml	Cider vinegar
		Blue Cheese Dressing - see * Note
		Celery sticks - as accompaniment

Recipe Instructions

* Note: See the "Blue Cheese Dressing" recipe which is included in this collection.

Cut off the tips of the wings and reserve for another use such as wing tip consomme and halve the wings at the joint. 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.

This recipe yields 8 servings as an hors d'oeuvre.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9046 broadcast 01-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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