Over 160 delicious recipes as well as interesting and intriguing facts about Buffalo, NY. Watercolors by Margaret Martin,AWS of many historic landmarks. Winner of Tabasco Community Cookbook Award for the Mid-Atlantic region and is included in Oxmoor House's "America's Best Recipes." Recipes include Bountiful Beginnings, Sweet & Savory Sides, Eclectic Entrees and Delectable Desserts.
A fabulous summer drink for parties or relaxing by the pool!
Makes 20 to 25 chicken wings
Buffalo Chicken Wings
20 to 25 chicken wings
Vegetable oil for deep-frying
1/4 cup melted butter or margarine
Hot sauce
Bleu Cheese Dressing (below)
Celery sticks
Bleu Cheese Dressing:
2 cups mayonnaise
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
1/4 teaspoon salt
8 ounces bleu cheese, crumbled
1/4 to 1/2 cup cold water
Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
Preheat the oil in a deep fryer or a large deep pan to 365 degrees.
Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6 to 10 minutes or until crisp and golden brown.
Drain well by shaking in the fryer basket or a strainer.
Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
Combine the wings and the hot sauce in a large container. Let stand, covered.
Bleu Cheese Dressing: Combine the mayonnaise, vinegar, dry mustard, pepper and salt in a large bowl and beat until well blended. Mix in the bleu cheese.
Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
Store in an airtight container in the refrigerator. (Makes 3 1/2 cups)
Serve the chicken wings with Bleu Cheese Dressing and celery sticks.
