Buffalo Chicken Wings
BCW's, Buffalo, New York
Buffalo Chicken Wings
BCW's, Buffalo, New York
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3 pounds chicken wings oil for deep frying 1 cup Louisiana Hot sauce 2/3 cup melted butter 1/2 cup burgundy wine 1/8 teaspoon nutmeg 1/2 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon white pepper couple drops of Tabasco (optional) Directions: Make sauce, put it in a jar with a lid so you can shake it to keep ingredients blended, and have it ready. Speed is of the essence for crispy wings. Disjoint wings to make two pieces. Deep fry in batches, in a pot or deep skillet for about 8 to 12 minutes, until crisp. Pour some sauce in a plastic container that has a lid. Place hot chicken wings in the container, cover and shake till they are evenly covered. Remove them immediately to a platter and keep warm. If they are allowed to soak up sauce they will be soggy. Continue with the rest of the wings, adding sauce to the plastic container as needed to evenly coat the fried wings. Serve with your favorite blue cheese dressing or dip, and celery sticks. Makes about 50 pieces.
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