Buffalo Style Chicken Wings Recipe
Ingredients
| Oil 12 chicken wings | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), finely chopped | |
| French dressing | 1 Cup (16 tbs) | |
| Thyme leaves | 1 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Chunky Blue Cheese Dressing | ||
| Celery sticks | ||
Directions
In deep-fat fryer or large heavy skillet heat oil to 375°.
Cut tips off chicken wings (save tips for soup).
Halve chicken wings at joint.
Lightly coat chicken with flour, then carefully drop chicken, a few pieces at a time, into hot oil.
Fry, turning occasionally, 15 minutes or until golden brown; drain on paper towels.
Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender.
Remove from heat and stir in sweet 'n spicy French dressing, thyme, oregano, cumin and hot pepper sauce.
Add chicken and toss to coat.
Cut tips off chicken wings (save tips for soup).
Halve chicken wings at joint.
Lightly coat chicken with flour, then carefully drop chicken, a few pieces at a time, into hot oil.
Fry, turning occasionally, 15 minutes or until golden brown; drain on paper towels.
Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender.
Remove from heat and stir in sweet 'n spicy French dressing, thyme, oregano, cumin and hot pepper sauce.
Add chicken and toss to coat.
Chef
