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Buffalo Wings Recipe

I first had spicy hot buffalo wings more than 10 years ago when I went to visit my cousin in Arizona. After she ordered in, I saw that buffalo wings were actually fried chicken wings. I was too embarrassed to tell her that I did not eat chicken with skin on it, so I tried one and have never looked back. I am not sure how it all would have turned out had the wings not been loaded with hot sauce.

INGREDIENTS

5 cups of vegetable oil
24 chicken wings, cut in half where joint bends*
3/4 stick of unsalted butter
1 tbspn apple cider vinegar
6 tbspn any hot pepper sauce, Franks is excellent
1 bunch of celery, strings removed from stalks and cut into serving size for dipping
1 bunch of carrots, cut to make sticks for dipping
1 bottle blue cheese dressing

DIRECTIONS

Heat oil large deep skillet to 375 degrees or in a deep fryer according to maker directions. Chicken wings should be patted dry, placed on paper towels and covered with paper or cloth towel until ready to cook. Fry chicken wings 6 or 7 at a time in hot oil for about 10 minutes or until done. Remove cooked chicken from hot oil and keep warm until all wings are cooked.

Over low heat melt butter in large skillet. If a skillet was used to fry chicken wings, pour cooled oil in large tin and wipe skillet then proceed. When butter has melted, add hot pepper sauce and vinegar, stir to blend and add cooked chicken wings. Spoon hot sauce mixture over chicken wings and simmer for 10 to 15 minutes. Remove chicken wings with a slotted spoon and place on large serving tray. Pour remaining sauce into a serving bowl. Place celery and carrot sticks on same tray with chicken wings or on separate serving dishes. Empty blue cheese dressing in serving bowl. Allow guests to serve themselves. To discourage double dipping, have serving spoons next to hot pepper sauce and blue cheese dressing.

Makes about 48 appetizers or 12 servings of two whole wings per person

hint
* remove the tip from each wing.



Veggies On a Stick

For something different serve raw cut vegetables on a skewer with several dressings for dipping. Even children will enjoy their vegetables when served this way. Use 12-inch bamboo skewers to make speared vegetables with handles.

Any or all of these vegetable will be excellent: zucchini and/or yellow squash cut into 1-1/2-inch slices, cherry or grape tomatoes, bell peppers (red, orange, yellow, or a mix) cut into 1-inch pieces and English cucumbers cut into 1 inch slices. Thread as many or as few vegetables on a skewer as desired. Sprinkle with salt and pepper. Let children dip there veggies one at a time or spoon dressing onto vegetables. Adults and children will also enjoy using the newer calorie saving vinaigrette sprays. Just aim at veggies on a stick and spray the flavor. Enjoy!



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This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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