Buffalo Chicken Wings
5 pounds chicken wings
¼ tsp.Freshly ground black pepper
¼ tsp. Salt (if desired)
4 cups vegetable oil
4 Tbsp butter or margarine (1/2 stick)
5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp white wine vinegar
• Chop off the tip of each chicken wing, and discard it.
• Chop the wing in half cutting at the joint to make 2 pieces.
• Grind on fresh black pepper and sprinkle with salt if desired.
• Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle at around 400 degrees F.
• Add half the chicken wings and cook until they’re golden and crisp, stirring or shaking occasionally.
• When done, remove them to drain on paper towels and cook the remaining wings.
• Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar.
• Stir well and remove from the flame immediately.
• Place the chicken on a warm serving platter, pour the sauce on top, and serve.
Yield: 10 servings
Cook’s tip: Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.