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Buffalo Wings
Submitted by brianjwood on September 09, 2002 at 11:18 amDESCRIPTION
Buffalo WingsSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
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Buffalo Chicken Wings25-30 chicken wings
Vegetable oil for deep frying
4 Tbs(60 ml) butter or margarine
3-6 Tbs(45 to 90 ml) hot sauce
6-8 ribs celery, cut into 3-inch (8 cm) pieces
Blue cheese dressing for dippingThis dish is said to have originated in Buffalo, New York when a
harried bar manager threw together the meagre items he had on hand in order to satisfy some hungry late night customers. True or not, the dish is now available in every corner of the land and has become a modern American classic. Tradition dictates that they be served with celery sticks and blue cheese salad dressing. Common sense dictates that they also be served with plenty of napkins.
Cut the wings in half at the "elbow" and remove and discard the tips. Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter in a saucepan and combine with the hot sauce. Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce. Serve with celery sticks and blue cheese dressing. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
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