THE Original Buffalo Wing Recipe
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Chicken Wings
20 - 25 Chicken wings
Vegetable oil for deep-frying
Hot Sauce.
- Disjoin 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 6-10 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
- Combine the wings and hot sauce in large container.
- Let stand, covered (not too long, please). and enjoy.
Serve with Blue Cheese Dressing and Celery Sticks.
QB Notes: The type of sauce is important
and will also determine spiciness.
QB TIP: Don't let stand too long.
Wings should not cool down!
Wings should be warmer than just luke-warm.
For peak flavor and tenderness
eat wings within the first ten minutes
that they have been cooked.
Blue Cheese Dressing
2 cups mayonnaise
3 Tablespoons dry mustard
1/2 teaspoon white pepper
1/4 teaspoon salt
8 oz blue cheese, crumbled
1/4 - 1/2 cup cold water.
- Combine the mayonnaise, dry mustard,
pepper and salt in a large bowl and beat until WELL BLENDED.
Mix in the Blue Cheese.- Add enough cold water gradually to make the dressing
the desired consistency (not too soupy), whisking constantly.- Store in an airtight container in the refrigerator.
- Makes about 3 1/2 cups.
QB TIP: Dressing should be creamy smooth and not lumpy, but not runny either.
SEE the Chicken Wings ... err ... Buffalo Wing FAQs here.
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