Buffalo Chicken Wings Recipe
Ingredients
| Chicken wings | 1 Kilogram | |
| Oil | 1 Large | |
| Butter | 60 Milliliter | |
| 75 ml Franks-Durkees red hot cayenne pepper sauce less for mild, more for hot | ||
| Celery | 1 | |
| Blue cheese | 250 Milliliter, crumbled | |
| Mayonnaise | 250 Milliliter | |
Directions
Trim and separate the wing bone from the drumette.
Heat the oil to 375°F (190°C).
Fry the wings a few at a time, 10 minutes each batch.
Be sure to maintain oil at set temperature.
Reserve hot in the oven.
Melt the butter in a sauce pan and add the hot sauce.
Place chicken wings in a serving bowl.
Pour sauce over and toss to coat.
While wings are cooking cut the celery into sticks.
Blend the blue cheese with the mayonnaise to serve as a dip for both the celery and wings.
Serve the wings with the celery.
Heat the oil to 375°F (190°C).
Fry the wings a few at a time, 10 minutes each batch.
Be sure to maintain oil at set temperature.
Reserve hot in the oven.
Melt the butter in a sauce pan and add the hot sauce.
Place chicken wings in a serving bowl.
Pour sauce over and toss to coat.
While wings are cooking cut the celery into sticks.
Blend the blue cheese with the mayonnaise to serve as a dip for both the celery and wings.
Serve the wings with the celery.
Chef
