SC - buffalo wings OT

[Philip & Susan Troy]

Christina Nevin wrote:
> 
> Buffalo Wings - recipe please?

>From the original recipe from Frank's Bar (and as found on the bottle of
Frank's now-commercially-available Hot Sauce, more or less
interchangable with several Louisiana-style hot sauces, with the
exception of MacIlheney's Tobasco Sauce, which is thinner and somewhat
hotter than most of the others):

2 1/2 lbs chicken wings (appr. 1 1/4 kilos)
1/2 cup Louisiana-type cayenne pepper sauce (~110 ml?)
1/3 cup melted butter or margarine (75 gm)

Deep-frying oil
Blue cheese dressing
Celery sticks and optional carrot cut to same size

Split wings at joints, remove tips and save for another purpose or
discard. Preheat oil to 400 degrees F. (HIGH) and fry for 12 minutes
until cooked through and crispy; drain. You can bake them for an hour in
a 425 degree F. oven, but purists frown on this.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
Serve with celery and blue cheese dip. Makes 24 - 30 pieces.

NOTES: I like to use unsalted butter and melt it into the hot sauce in a
double boiler, whisking throughout the process: it produces a creamier,
and less greasy sauce. This method doesn't seem to work well if you're
using margarine, however. A pretty good blue cheese dip can be made from
approximately 2 ounces blue cheese, crumbled, 4 ounces sour cream, and 2
ounces mayonnaise, whipped together. I like a bit of pepper in mine.

Shall we discuss Beef on Weck next time??? ;  )

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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