Buffalo Wings - 2 Recipe - Cooking Index
Buffalo Wings - 2 Recipe - Cooking Index
| 12 | Chicken wings - about 2 pounds | |
| 2 tablespoons | 30ml | Margarine or butter - melted |
| 2 tablespoons | 30ml | Bottled hot pepper sauce |
| 1 teaspoon | 5ml | Paprika |
| Salt | ||
| Pepper | ||
| Blue cheese dip | ||
| Celery sticks |
Preheat broiler. Meanwhile, rinse chicken wings and pat dry with paper towels. Cut off and discard tips of chicken wings.
Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow, non-metal pan.
For sauce, in a small mixing bowl, stir together the melted margarine or butter, pepper sauce, and paprika. Pour over chicken wings, stirring to coat.
Cover chicken and let stand at room temperature for 30 minutes. Drain chicken and reserve sauce. Place the chicken wings on the unheated rack of a broiler pan. Sprinkle with salt and pepper, if desired. Brush with some of the reserved sauce.
Broil chicken 4 to 5 inches from heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Broil for 10 to 15 minutes more or until the chicken is tender and no longer pink.
Serve with Blue Cheese Dip and celery sticks.
Makes 12 appetizer servings. 2 pieces per serving.
Source:
Cooking Light, May 1994, page 96
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