Buffalo Wings Recipe
Ingredients
| Chicken wings | 5 Pound | |
| Butter | 5 Tablespoon | |
| Hot pepper sauce/2 tablespoons tabasco | 3 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Oil | 200 Milliliter | |
| Iceberg lettuce | 6 | |
| Carrot sticks | 6 | |
| Celery stick | 6 | |
| Blue cheese salad dressing | 1 Cup (16 tbs) |
Directions
1. Use a cleaver or chef’s knife to chop off wing tips. (They can be popped in a bag and frozen to be used later to make chicken stock.) Cut wings in half at joint.
2. In a small saucepan, melt butter with hot sauce. Stir in paprika. Remove from heat and set butter sauce aside.
3. In a deep-fryer, bring I 1/2 to 2 inches of oil to 375°F. Fry wings in 2 or 3 batches until golden brown, crisp, and cooked through, about 8 minutes per batch. Drain on paper towels, then put in a large bowl. Pour butter sauce over wings and toss to coat.
4. To serve, heap hot wings on lettuce leaves. Garnish platter with celery and carrot sticks. Place a small bowl of blue cheese dressing on platter to use as a dip.
2. In a small saucepan, melt butter with hot sauce. Stir in paprika. Remove from heat and set butter sauce aside.
3. In a deep-fryer, bring I 1/2 to 2 inches of oil to 375°F. Fry wings in 2 or 3 batches until golden brown, crisp, and cooked through, about 8 minutes per batch. Drain on paper towels, then put in a large bowl. Pour butter sauce over wings and toss to coat.
4. To serve, heap hot wings on lettuce leaves. Garnish platter with celery and carrot sticks. Place a small bowl of blue cheese dressing on platter to use as a dip.
Chef
