Side Pannel
Janice Okun's Buffalo Wings
Janice Okun's Buffalo Wings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Appetizers
Ingredients List
- -ELAYNE CALDWELL KVNH17B
- 24 Chicken wings (4 lbs.)
- Salt, optional
- 1 ds Fresh gr. pepper -taste
- 4 c Peanut oil
- 4 tb Butter
- 4 tb Louisiana Hot Sauce
- 1 tb White vinegar
- 2 1/2 c Blue cheese dressing-CC
- Celery sticks
Directions
Cut off and discard the small tip of each wing.
Cut the main wing bone and second wing bone at the joint. Sprinkle the
wings with salt, if desired, and pepper to taste. Heat the oil in a
deep-fat fryer or large casserole. When it is quite hot, add half of the
wings and cook about 10 minutes, stirring occasionally, when the chicken
wings are golden brown and crisp, remove them and drain well. Add the
remaining wings and cook about 10 minutes or until golden brown and crisp.
Drain well.
Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce and
vinegar. Put the chicken wings on a warm serving platter and pour the
butter mixture over them. Serve with blue cheese dressing and celery
sticks.
Cut the main wing bone and second wing bone at the joint. Sprinkle the
wings with salt, if desired, and pepper to taste. Heat the oil in a
deep-fat fryer or large casserole. When it is quite hot, add half of the
wings and cook about 10 minutes, stirring occasionally, when the chicken
wings are golden brown and crisp, remove them and drain well. Add the
remaining wings and cook about 10 minutes or until golden brown and crisp.
Drain well.
Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce and
vinegar. Put the chicken wings on a warm serving platter and pour the
butter mixture over them. Serve with blue cheese dressing and celery
sticks.
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