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Buffalo Chicken Wings
Ingredients:
24 wings
4 cups oil (peanut, corn, or other)
4T butter
2-5T (one 2.5 oz. bottle) Melinda's
Hot Sauce
1T white vinegar
2-1/2C blue cheese dressing
salt and pepper
celery sticks
Directions:
Discard small tip of each wing, split at large joint and sprinkle
with salt and pepper. Heat oil in large casserole or fryer (until
quite hot). Add half of wings and cook, stirring occasionally.
When brown and crisp (15-20 min.), remove and drain well. Cook
remaining wings. Melt butter in saucepan and add hot sauce and
vinegar. Put wings on a warm platter and pour sauce over them
(or put wings and sauce in a closed container and shake). Serve
with celery sticks, blue cheese dressing (for dipping), and beer.
The unfortunate part of the referenced recipe is that it is loaded
with fat. For a low(er) fat variation that still tastes good,
(got rave reviews when we served them at our last party) broil
the wings instead of frying them, and then mix 1/2 cup hot sauce,
4 tbs honey, 2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry
mustard, like Coleman's. Heat the sauce until it thickens, and
then put the wings in, and then cook till it thickens even more,
while stirring the wings around. Still taste good with celery
sticks and blue cheese dressing. Might as well go all the way
and use lower fat cheese dressing, though.Wings, being mostly
chicken skin, have a large amount of fat in them, no matter what
you do. You can help a little by broiling them so that some of
the fat melts away, and not adding any more.
I would recommend grilling the wings. That way, you lose the fat
(a good thing) without losing the flavor (which would be a bad
thing).
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