This is the recipe that most people will tell you is the way they make wings in Buffalo. It's easy to alter to suit your tastes.
Chicken Wings, Louisiana Hot Sauce, Blue Cheese Dressing, Vinegar
This is the recipe that most people will tell you is the way they make wings in Buffalo. It’s a recipe that’s easy to alter to suit your tastes.
4 pounds chicken wings
Salt and freshly ground black pepper
Vegetable oil for frying
1/4 cup butter or margarine
2 to 5 tablespoons of commercial Louisiana-type hot sauce, or recipe below
1 teaspoon white vinegar
Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint. Sprinkle the wing pieces with salt and pepper.
Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.
Melt the butter in a saucepan over medium heat, add the hot sauce and vinegar and stir to combine.
Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks and blue cheese dressing.
Yield: 48 individual wings
Heat Scale: Medium to Hot