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Coach Schnellenberger's Original SteakhoSteakhouse & Sports Theatre Buffalo Wings

Source of Recipe

Sun Sentinal


Recipe Introduction

The restaurant bakes the wings in a convection oven, cools them for storage and then fries them just before serving.

List of Ingredients

30 chicken wings

Garlic salt and fresh-ground black pepper, to taste

Oil, for frying

1/2 cup Frank's Red Hot Buffalo Wing Sauce

1/2 tablespoon Worcestershire sauce

1/4 cup margarine, melted, or squeeze margarine

Juice of 1/2 lemon



Recipe

Cut each chicken wing at joints to make 3 pieces; discard tips; pat other pieces dry. Season with garlic salt and pepper.

Bring a pot of vegetable oil to 400 degrees (high) on a deep-fat thermometer. Add wings and cook 12 minutes or until completely cooked and crispy. Remove from oil and drain on paper towels. This may have to be done in batches. Let oil return to 400 degrees before adding more wing pieces.

Combine hot sauce, Worcestershire sauce, margarine and lemon juice in a large nonreactive bowl. Add the drained chicken wings and toss to coat. Makes 30 wing pieces.

Per wing: 134 calories, 70 percent calories from fat, 11 grams total fat, 29 milligrams cholesterol, 2 grams saturated fat, 9 grams protein, .34 gram carbohydrates, .03 gram total fiber, 145 milligrams sodium, .12 gram total sugars.

Adapted from a recipe from Coach Schnellenberger's Original Steakhouse & Sports Theatre.