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    Buffalo Chicken Wings

    List of Ingredients







    vegetable oil -- for frying
    1/4 cup butter
    1/4 cup Crystal Louisiana Hot Sauce
    dash ground pepper
    dash garlic powder
    1/2 cup all-purpose flour
    1/4 teas. paprika
    1/4 teas. cayenne pepper
    1/4 teas. salt
    10 chicken wing pieces

    ON THE SIDE: bleu cheese dressing & celery sticks

    Recipe



    Heat oil in a deep fryer to 375. You want just enough oil to cover the
    wings entirely -- an inch or so deep at least.

    Combine the butter, hot sauce, ground pepper, and garlic powder in a
    small saucepan over low heat. Heat until the butter is melted and
    the ingredients are well-blended.

    Combine the flour, paprika, cayenne powder, and salt in a small bowl.
    If the wings are frozen, be sure to defrost and dry them. Put the wings
    in a large bowl and sprinkle the flour mixture over them, coating each
    wing evenly. Put the wings in the refrigerator 60-90 minutes.
    This will help the breading to stick to the wings when fried.

    Put all the wings in the hot oil and fry 10 to 15 minutes or until
    some parts of the wings begin to turn dark brown. Remove from the oil
    to a paper towel to drain. Don't let them sit too long, because you
    want to serve them hot. Quickly put the wings in a large bowl. Add the hot
    sauce and stir, coating all of the wings evenly.

    Serve with bleu cheese dressing and celery sticks on the side.

 

 

 


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