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Wings- Buffalo chicken wings




Source of Recipe


Sacramento Bee 1/30/02


Recipe Introduction


This version of Buffalo's celebrated chicken wings was created 10 years ago by Joe Crea, then the food editor of the Orange County Register; he's now the food and restaurants editor of The Plain Dealer in Cleveland.


List of Ingredients






Prep time: 40 minutes. Cook time: 11 minutes. Serves: 4 to 6 as hors d'oeuvres.
24 chicken wings, rinsed and patted dry
5 tablespoons butter
2 to 3 tablespoons bottled Louisiana-style hot sauce (Tabasco, etc.)
Oil for deep-frying
Paprika
Celery sticks
Blue cheese dressing (see note)





Recipe



With a butcher's cleaver (or heavy French knife) cut wings at joints. Discard tips (or use in making broth). Place wings in a bowl.

Melt butter in a saucepan. Add hot sauce, stirring until well mixed. (Start with 2 tablespoons and taste; 3 tablespoons generally makes a very hot sauce.) Pour hot sauce over wings. Stir occasionally to make sure wings are coated. Let sit 30 minutes, stirring occasionally.

Heat oil to 365 degrees. Fry wings 5 to 6 minutes, until crisp and golden. Drain on paper towels; sprinkle with paprika.

Presentation: Serve with celery and blue-cheese dressing. If desired, extra hot sauce can be made by combining more melted butter and hot sauce.

Adaptation for a crowd: This recipe may be doubled or tripled, but make certain to add small amounts of hot sauce to the melted butter, to taste; don't automatically double or triple the hot sauce. The wings may be transferred to a preheated 180- to 200-degree oven, covered lightly and kept warm until serving, preferably within an hour. Shortly before serving, you may wish to uncover the wings and increase the oven temperature to 375 degrees for 5 or 6 minutes, just to recrisp the wings slightly.

Note: Bottled blue-cheese dressing from the supermarket is fine -- preferably one of the fresh varieties from the refrigerator case. Or you can make your own.

Per serving based on 6 servings without celery or bleu cheese dressing: 576 cal.; 36 g pro.; 0 g carb.; 44 g fat (16 sat., 17 monounsat., 11 polyunsat.); 177 mg chol.; 175 mg sod.; 0 g fiber; 0 g sugar; 74 percent calories from fat.