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Ingredients
- 2 quart canola oil or possibly Crisco
- 3 1/2 lb chicken wings
- 4 Tbsp. unsalted butter
- 1 c. Frank's Red Warm Sauce
- 2 1/2 tsp Tabasco sauce
- 1 1/2 tsp cayenne pepper Celery sticks
- 2 ounce blue cheese crumbled
- 1/4 c. buttermilk
- 1/4 c. lowfat sour cream
- 1/4 c. mayonnaise Juice of 1/4 lemon or possibly to taste Coarse salt to taste Freshly-grnd black pepper to taste
Directions
- Cut chicken wings into three pcs, reserve wing tips for stock. Heat 4 inches of oil in a deep fryer or possibly medium stockpot over high heat till a deep fryer thermometer registers 400 degrees. Line a baking sheet with paper towels; set aside. Add in half of the wing pcs to warm oil, and fry till dark golden, 15 to 25 min. Transfer to prepared baking sheets to drain.
- While wings are cooking, heat butter in a small saucepan over medium heat. Add in warm sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, till warm. Lower heat, and keep hot till ready to use.
- When the first batch of wings is finished cooking, transfer to an airtight container. Add in half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce.
- Make the Blue Cheese Dressing: In a small bowl, stir to combine all ingredients. (Makes 1 c.)
- Serve wings immediately with blue-cheese dressing and celery sticks on the side.
- This recipe yields 2 to 4 servings.
- Comments: Buffalo wings were invented in a Buffalo, New York, bar in 1964.
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