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Buffalo Wings
These wings are so great that you might want to make a double recipe. They are even good cold, right out of the fridge. I won't tell..
Serves 6 or can be multiplied up to 4 times
- Candy/deep-fry thermometer
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) paprika
1/2 teaspoon (2 mL) freshly ground black pepper
1/4 teaspoon (1 mL) cayenne pepper
2 pounds (1 kg) chicken wings, rinsed and patted dry
3 tablespoons (45 mL) hot pepper sauce, such as Frank's Louisiana or your favorite, or to taste
3 tablespoons (45 mL) butter
Vegetable oil
1 cup (250 mL) blue cheese dressing
In a large bowl, combine salt, paprika, black pepper and cayenne. Add chicken wings and toss to coat. Set aside.
In a small saucepan, over low heat, cook hot pepper sauce and butter until butter has melted. Stir to combine and remove from heat.
In a heavy saucepan that is at least 5 inches (12.5 cm) deep, heat 2 inches (5 cm) of oil over medium heat until it registers 350°F (180°C) on thermometer. Working in batches, fry wings until skin is crisp and juices run clear when chicken is pierced, about 8 minutes. Using tongs or a slotted spoon, remove wings to a plate lined with paper towels to drain.
Toss wings in hot sauce mixture. Serve with blue cheese dressing on the side.
Tip
Be a traditionalist and serve these wings with celery sticks.
Make Ahead
You can make these wings the day before, toss with sauce, let cool completely and store in an airtight container in the refrigerator. To reheat, spread wings out in a single layer on a baking sheet and place in a 350°F (180°C) oven until hot, about 10 minutes.
This recipe may be reproduced with the following credit:
Recipe from THE ENTERTAINING ENCYCLOPEDIA: Essential Tips for Hosting the Perfect Party by Denise Vivaldo
(Robert Rose, October 2009, $24.95/paperback)
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