cmcole
04-28-2006, 11:00 AM
Hooter’s Buffalo Wing Recipe
3 lbs disjointed wings 0 carbs
½ cup toasted soy flour 8 useable carbs
1 egg for dipping about 0
1 jar of Hooter’s wing sauce 0 carbs
Dip wings ½ lb at a time into egg wash then into a plastic bag with part of the soy flour (you can add various spices like garlic pepper etc to the flour) Shake then deep fry for about 10 to 13 minutes in peanut oil. Drain on a paper towel. Add all of the wings to a covered container and shake with the Hooter’s sauce.
Buffalo Wings
6 Tablespoons (3 oz.) of Louisiana Hot Sauce (now Durkee's) I used Franks
Buffalo Wings hot sauce
½ stick of butter
1 Tablespoon of white vinegar
1/8 teaspoon of celery seed
1/8 to ¼ teaspoon of Cayenne pepper
¼ teaspoon of red pepper
1/8 teaspoon of garlic salt
dash of black pepper
¼ teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce
Mix all the ingredients in a small saucepan over low heat until the margarine is completely melted. Stir occasionally. Fry the wings in a deep fryer set at 375 degrees F, using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes.
Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, but I like to put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.
Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing
Teresa's Wings
This recipe is from my friend Teresa, a Filipino woman who happens to be an excellent cook. I've had these before going lo-carb and they are great.
1 lb chicken wings
½ c. soy sauce
½ clove of garlic, crushed
5 T Splenda
red pepper flakes (depends on how hot you want it to be)
2 T ginger, finely chopped
ground black pepper (to taste)
The marinade should taste like the saltiness and the sweetness are well balanced. Bake at 400 F covered with foil; then when done, roast until browned. You can also grill it.
Buffalo Chicken Wings #1
Posted by Allison, Texas – Low Carb Luxury Forum
(Yield: 8 servings)
Seasoning Mix
(Makes 2 tbsp plus 1 3/4 tsp)
2 tsp salt
2 tsp paprika (Hungarian mild paprika)
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
3/4 tsp white pepper
10 tbsp (1 1/4 sticks) unsalted butter, in all
1 tbsp plus 1 tsp Tabasco sauce, in all
24 chicken wings, tips removed, room temperature
2 cups vegetable oil
Blue Cheese Dressing (recipe follows)
Celery sticks (optional)
Thoroughly combine the seasoning mix ingredients in a small bowl.
Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate, and let cool slightly.
Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess of gunk that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered) and heat the oil.
Heat the oil in a large heavy skillet over high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.
Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finishing sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks, if desired.
Blue Cheese Dressing
2 eggs
1 tblsp fresh lemon juice
1 tblsp apple cider vinegar
1/4 cup chopped onions
1/4 cup chopped celery
1/2 tsp salt
1/2 tsp white pepper
1/8 tsp cayenne pepper
1/2 tsp minced fresh garlic
1 tsp Worcestershire sauce
2 cups vegetable oil
1/2 cup crumbled blue cheese
Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until ready to use.
Buffalo Chicken Wings #2
(Makes 16 appetizer servings, 3 pieces to a serving)
24 chicken wings (see Note)
10 tablespoons (1¼ sticks) unsalted butter, in all
1 tablespoon cayenne, in all
3 tablespoons Chef Paul Prudhomme's Poultry Magic®, in all
2 cups vegetable oil
Remove the chicken wings from the refrigerator and let them come to room temperature. If they're cold, the butter will congeal and won't coat the wings evenly.
Melt 5 tablespoons of the butter with 1½ teaspoons of the cayenne in a small saucepan over medium heat. Remove from the heat and let cool slightly.
Cut the chicken wings into 3 parts at the joints. Discard the tips or use them for another purpose, such as making stock. This will leave 2 meaty parts per wing for this recipe.
Place the wing pieces in a medium mixing bowl, sprinkle with 2 tablespoons of the Poultry Magic, and add the butter/cayenne mixture. Work the butter and seasonings into the wing pieces, distributing the seasonings as evenly as possible.
Heat the oil in a large skillet over high heat to 375°, using a cooking thermometer or an electric skillet to be sure the oil's temperature is maintained. When the oil reaches 375°, add as many wing pieces as will fit easily in a single layer. Fry until they are brown, about 4 to 6 minutes. Drain on paper towels and repeat with the remaining chicken.
Meanwhile, melt the remaining 5 tablespoons of butter in a small skillet over low heat. Add the remaining Poultry Magic and cayenne, cook until the butter starts to brown, then remove from the heat. When all the wing pieces are cooked, put them in a bowl and pour the hot seasoned butter over them, then toss until the chicken is coated.
Serve immediately with blue cheese dressing, Chef Paul Prudhomme's Magic Pepper Sauce™ and celery sticks.
NOTE: Some stores now sell chicken wing "drumettes", already cut to make this and similar recipes. If you use drumettes, you'll need 48 of them.
Grilled Spicy Wings
Recipe from Bobby Flay Yield: 4 servings
3 cloves garlic, chopped
½ cup fresh lemon juice
2 Tbsp olive oil
1 Tbsp chipotle puree
1 Tbsp finely chopped parsley
1 Tbsp finely chopped oregano
20 chicken wings
Salt and freshly ground pepper
Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings.
Spicy Chicken Wings
Frozen Chicken Wing Pieces
Low (or zero) carb hot sauce
Chilli Powder
Garlic powder
Paprika
Cumin
Place a rack on top of a pan, pour water in bottom of pan so it won't burn from drippings, spray the rack with Pam. Place frozen wings on top of rack, then sprinkle with Chili, Garlic, Cumin and Paprika. Place in oven and bake at 370 degree for about 45 minutes. Turn the wings over, then shake hot sauce on each one. Sprinkle on Chili, Garlic, Paprika and Cumin so that it soaks in. Bake another 30 minutes or so or until crispy and well done.
Sweet Sesame Wings
From Food Networks Kitchens Yield: 6 servings
Prep Time: 20 minutes Cook Time: 50 minutes
6 Tbsp sugar free maple syrup
¼ cup soy sauce
2 Tbsp peanut or other vegetable oil
2 Tbsp sherry vinegar
1 ½ tsp peeled, grated fresh ginger
¾ tsp dark sesame oil
1 large clove garlic, minced
⅛ tsp ground coriander
1 scallion (white and green), thinly sliced
¼ tsp red pepper flakes
Kosher salt and freshly ground black pepper
3 pounds chicken wings
Combine the syrup, soy sauce, oil, vinegar, ginger, sesame oil, garlic, coriander, scallion, and red pepper in a small saucepan and bring to a simmer. Remove from the heat and cool to room temperature.
Cut the wing tips off the chicken wings and discard. Separate the wings into two pieces at the joint. Season with salt and pepper. Put the wings in a shallow baking dish, and cover with the sauce. Cover with plastic wrap and marinate the wings in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 375 degrees F. Strain the wings from the marinade, reserving the marinade. Spread the wings out on a foil-lined baking pan.
Bake the wings, basting with the marinade every 10 minutes during the first
30 minutes of cooking. (Discard any excess marinade.) Continue to bake until the wings are browned and cooked through, about 15 to 20 minutes more. Serve immediately.
Copyright 2001: Television Food Network, G.P. All rights reserved
Hot Wings No fuss no muss
1 bag wings, defrosted, tips removed
4 Tbsp hot sauce
4 Tbsp butter
1 Tbsp white vinegar
Bake wings at 425 for 50 minutes. Mix butter, hot sauce and vinegar together in a small saucepan, and simmer for about 5 minutes. Remove pan of wings from oven and coat with hot sauce mixture. Bake in oven for an additional 5 minutes.
Herb and Garlic Roasted Wings
Chef: Dan Bray
Restaurant: Sports Club Dining - AZFamily.com
1 cup olive oil
2 Tbsp garlic powder
1 Tbsp onion powder
¼ tsp each thyme, rosemary, oregano and basil
Pinch of salt and black pepper
Mix ingredients in small bowl and pour over chicken wings. Let sit in refrigerator. Drain completely and place on cookie sheet or low-sided baking dish. Single layer only for maximum crispness. Place in preheated 425-degree oven for approximately 12-15 minutes or until golden brown. Remove from pan, cool slightly and place on serving platter. May be served cold.
Parmesan Dijon Wings
2 ½ pounds wings, trimmed and separated
1 stick butter/margarine
7 tsp Dijon mustard
1 Tbsp garlic powder
2 tsp lemon juice
¼ tsp salt
¼ tsp black pepper
¼ tsp oregano
¼ cup grounded almonds
¼ cup parmesan cheese
In a skillet, melt butter over medium heat. Stir in mustard, garlic, lemon juice, salt, pepper, and oregano. Add wings and fry until nicely browned and cooked through. Lower heat and sprinkle with grounded almonds and Parmesan cheese. Toss to coat evenly. Transfer to a platter and serve.
Anchor Bar Buffalo Wings
Awesome Buffalo Wing recipe. it is from the Anchor Bar in Buffalo, NY.
6 Tbsp Louisiana Hot Sauce (or whatever hot sauce you have on hand)
¼ cup butter
1 Tbsp white vinegar
⅛ tsp celery seed
⅛ to ¼ tsp cayenne pepper
⅛ tsp garlic salt
Dash of black pepper
¼ tsp Worcestershire Sauce
1 to 2 tsp Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing
The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small saucepan over low heat until the margarine is completely melted. Stir occasionally.
The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.
Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer (Genee Cream Ale is traditional).
Two Tone Buffalo Wings
From "Fried & True" by Rick Rodgers (Chronicle Books, 1998, $16.95).
Blue cheese dip (see recipe)
4 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
½ cup (1 stick) butter
2 garlic cloves, crushed through a press
3 Tbsp hot pepper sauce, or to taste
2 Tbsp hot green jalapeno sauce, or to taste
Vegetable shortening or oil for deep-frying
Prepare dip and set aside. Prepare wings and let them stand at room temperature 30 minutes before frying. Meanwhile, in small saucepan, melt butter with garlic over low heat. Divide garlic butter between 2 large bowls.
Add red hot sauce to one bowl and whisk well to combine. Add green hot sauce to other bowl and whisk. Set bowls aside. Preheat oven to 200 degrees. Put large wire cake rack over jelly-roll pan.
In deep Dutch oven on stove top, melt shortening over high heat to depth of 2 to 3 inches and heat to 365 degrees. In batches, without crowding, deep-fry chicken wings until they are golden brown and show no sign of pink when pierced at the bone (remove a wing from the fat to check doneness), about 8 to 10 minutes. Using wire-mesh skimmer, transfer wings to racks and keep warm in oven while frying remaining wings. Add half the wings to each bowl of sauce and toss well to coat. Serve coated wings immediately, with blue cheese sauce on the side for dipping and an empty bowl to collect the bones.
Makes 4 servings.
Gorgonzola Wings
2 pounds chicken wings, cut into 2 pieces at joint, tips discarded
4 Tbsp butter
4 Tbsp hot pepper sauce
1 Tbsp white wine vinegar
⅛ tsp salt
⅛ tsp freshly ground pepper
2 cups vegetable oil for frying
1 small bunch watercress, washed and trimmed for garnish
Creamy Gorgonzola Dressing:
2/3 cup mayonnaise
¼ cup sour cream
¼ cup Gorgonzola cheese, crumbled
3 Tbsp freshly squeezed lemon juice
1 garlic clove, minced
In deep fryer or large, deep skillet over medium-high heat, heat oil to 375 degrees F. testing with kitchen thermometer. Pat wings dry and season with salt and pepper. Carefully lower wings into oil and fry, turning occasionally, until golden and crisp, about 10 minutes. To avoid overcrowding the skillet, fry wings in small batches. Remove wings with tongs and drain on paper towels. After draining, transfer wings to large bowl.
In small saucepan over medium heat, melt butter. Mix in hot pepper sauce and vinegar. Pour mixture over wings and toss to coat well. Arrange wings on serving platter, garnish with watercress and serve with Creamy Gorgonzola Dressing.
To make Creamy Gorgonzola Dressing: In medium bowl, combine all ingredients until well-blended. Serve with wings.
3 lbs disjointed wings 0 carbs
½ cup toasted soy flour 8 useable carbs
1 egg for dipping about 0
1 jar of Hooter’s wing sauce 0 carbs
Dip wings ½ lb at a time into egg wash then into a plastic bag with part of the soy flour (you can add various spices like garlic pepper etc to the flour) Shake then deep fry for about 10 to 13 minutes in peanut oil. Drain on a paper towel. Add all of the wings to a covered container and shake with the Hooter’s sauce.
Buffalo Wings
6 Tablespoons (3 oz.) of Louisiana Hot Sauce (now Durkee's) I used Franks
Buffalo Wings hot sauce
½ stick of butter
1 Tablespoon of white vinegar
1/8 teaspoon of celery seed
1/8 to ¼ teaspoon of Cayenne pepper
¼ teaspoon of red pepper
1/8 teaspoon of garlic salt
dash of black pepper
¼ teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce
Mix all the ingredients in a small saucepan over low heat until the margarine is completely melted. Stir occasionally. Fry the wings in a deep fryer set at 375 degrees F, using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes.
Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, but I like to put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.
Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing
Teresa's Wings
This recipe is from my friend Teresa, a Filipino woman who happens to be an excellent cook. I've had these before going lo-carb and they are great.
1 lb chicken wings
½ c. soy sauce
½ clove of garlic, crushed
5 T Splenda
red pepper flakes (depends on how hot you want it to be)
2 T ginger, finely chopped
ground black pepper (to taste)
The marinade should taste like the saltiness and the sweetness are well balanced. Bake at 400 F covered with foil; then when done, roast until browned. You can also grill it.
Buffalo Chicken Wings #1
Posted by Allison, Texas – Low Carb Luxury Forum
(Yield: 8 servings)
Seasoning Mix
(Makes 2 tbsp plus 1 3/4 tsp)
2 tsp salt
2 tsp paprika (Hungarian mild paprika)
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
3/4 tsp white pepper
10 tbsp (1 1/4 sticks) unsalted butter, in all
1 tbsp plus 1 tsp Tabasco sauce, in all
24 chicken wings, tips removed, room temperature
2 cups vegetable oil
Blue Cheese Dressing (recipe follows)
Celery sticks (optional)
Thoroughly combine the seasoning mix ingredients in a small bowl.
Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate, and let cool slightly.
Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess of gunk that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered) and heat the oil.
Heat the oil in a large heavy skillet over high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.
Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finishing sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks, if desired.
Blue Cheese Dressing
2 eggs
1 tblsp fresh lemon juice
1 tblsp apple cider vinegar
1/4 cup chopped onions
1/4 cup chopped celery
1/2 tsp salt
1/2 tsp white pepper
1/8 tsp cayenne pepper
1/2 tsp minced fresh garlic
1 tsp Worcestershire sauce
2 cups vegetable oil
1/2 cup crumbled blue cheese
Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until ready to use.
Buffalo Chicken Wings #2
(Makes 16 appetizer servings, 3 pieces to a serving)
24 chicken wings (see Note)
10 tablespoons (1¼ sticks) unsalted butter, in all
1 tablespoon cayenne, in all
3 tablespoons Chef Paul Prudhomme's Poultry Magic®, in all
2 cups vegetable oil
Remove the chicken wings from the refrigerator and let them come to room temperature. If they're cold, the butter will congeal and won't coat the wings evenly.
Melt 5 tablespoons of the butter with 1½ teaspoons of the cayenne in a small saucepan over medium heat. Remove from the heat and let cool slightly.
Cut the chicken wings into 3 parts at the joints. Discard the tips or use them for another purpose, such as making stock. This will leave 2 meaty parts per wing for this recipe.
Place the wing pieces in a medium mixing bowl, sprinkle with 2 tablespoons of the Poultry Magic, and add the butter/cayenne mixture. Work the butter and seasonings into the wing pieces, distributing the seasonings as evenly as possible.
Heat the oil in a large skillet over high heat to 375°, using a cooking thermometer or an electric skillet to be sure the oil's temperature is maintained. When the oil reaches 375°, add as many wing pieces as will fit easily in a single layer. Fry until they are brown, about 4 to 6 minutes. Drain on paper towels and repeat with the remaining chicken.
Meanwhile, melt the remaining 5 tablespoons of butter in a small skillet over low heat. Add the remaining Poultry Magic and cayenne, cook until the butter starts to brown, then remove from the heat. When all the wing pieces are cooked, put them in a bowl and pour the hot seasoned butter over them, then toss until the chicken is coated.
Serve immediately with blue cheese dressing, Chef Paul Prudhomme's Magic Pepper Sauce™ and celery sticks.
NOTE: Some stores now sell chicken wing "drumettes", already cut to make this and similar recipes. If you use drumettes, you'll need 48 of them.
Grilled Spicy Wings
Recipe from Bobby Flay Yield: 4 servings
3 cloves garlic, chopped
½ cup fresh lemon juice
2 Tbsp olive oil
1 Tbsp chipotle puree
1 Tbsp finely chopped parsley
1 Tbsp finely chopped oregano
20 chicken wings
Salt and freshly ground pepper
Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings.
Spicy Chicken Wings
Frozen Chicken Wing Pieces
Low (or zero) carb hot sauce
Chilli Powder
Garlic powder
Paprika
Cumin
Place a rack on top of a pan, pour water in bottom of pan so it won't burn from drippings, spray the rack with Pam. Place frozen wings on top of rack, then sprinkle with Chili, Garlic, Cumin and Paprika. Place in oven and bake at 370 degree for about 45 minutes. Turn the wings over, then shake hot sauce on each one. Sprinkle on Chili, Garlic, Paprika and Cumin so that it soaks in. Bake another 30 minutes or so or until crispy and well done.
Sweet Sesame Wings
From Food Networks Kitchens Yield: 6 servings
Prep Time: 20 minutes Cook Time: 50 minutes
6 Tbsp sugar free maple syrup
¼ cup soy sauce
2 Tbsp peanut or other vegetable oil
2 Tbsp sherry vinegar
1 ½ tsp peeled, grated fresh ginger
¾ tsp dark sesame oil
1 large clove garlic, minced
⅛ tsp ground coriander
1 scallion (white and green), thinly sliced
¼ tsp red pepper flakes
Kosher salt and freshly ground black pepper
3 pounds chicken wings
Combine the syrup, soy sauce, oil, vinegar, ginger, sesame oil, garlic, coriander, scallion, and red pepper in a small saucepan and bring to a simmer. Remove from the heat and cool to room temperature.
Cut the wing tips off the chicken wings and discard. Separate the wings into two pieces at the joint. Season with salt and pepper. Put the wings in a shallow baking dish, and cover with the sauce. Cover with plastic wrap and marinate the wings in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 375 degrees F. Strain the wings from the marinade, reserving the marinade. Spread the wings out on a foil-lined baking pan.
Bake the wings, basting with the marinade every 10 minutes during the first
30 minutes of cooking. (Discard any excess marinade.) Continue to bake until the wings are browned and cooked through, about 15 to 20 minutes more. Serve immediately.
Copyright 2001: Television Food Network, G.P. All rights reserved
Hot Wings No fuss no muss
1 bag wings, defrosted, tips removed
4 Tbsp hot sauce
4 Tbsp butter
1 Tbsp white vinegar
Bake wings at 425 for 50 minutes. Mix butter, hot sauce and vinegar together in a small saucepan, and simmer for about 5 minutes. Remove pan of wings from oven and coat with hot sauce mixture. Bake in oven for an additional 5 minutes.
Herb and Garlic Roasted Wings
Chef: Dan Bray
Restaurant: Sports Club Dining - AZFamily.com
1 cup olive oil
2 Tbsp garlic powder
1 Tbsp onion powder
¼ tsp each thyme, rosemary, oregano and basil
Pinch of salt and black pepper
Mix ingredients in small bowl and pour over chicken wings. Let sit in refrigerator. Drain completely and place on cookie sheet or low-sided baking dish. Single layer only for maximum crispness. Place in preheated 425-degree oven for approximately 12-15 minutes or until golden brown. Remove from pan, cool slightly and place on serving platter. May be served cold.
Parmesan Dijon Wings
2 ½ pounds wings, trimmed and separated
1 stick butter/margarine
7 tsp Dijon mustard
1 Tbsp garlic powder
2 tsp lemon juice
¼ tsp salt
¼ tsp black pepper
¼ tsp oregano
¼ cup grounded almonds
¼ cup parmesan cheese
In a skillet, melt butter over medium heat. Stir in mustard, garlic, lemon juice, salt, pepper, and oregano. Add wings and fry until nicely browned and cooked through. Lower heat and sprinkle with grounded almonds and Parmesan cheese. Toss to coat evenly. Transfer to a platter and serve.
Anchor Bar Buffalo Wings
Awesome Buffalo Wing recipe. it is from the Anchor Bar in Buffalo, NY.
6 Tbsp Louisiana Hot Sauce (or whatever hot sauce you have on hand)
¼ cup butter
1 Tbsp white vinegar
⅛ tsp celery seed
⅛ to ¼ tsp cayenne pepper
⅛ tsp garlic salt
Dash of black pepper
¼ tsp Worcestershire Sauce
1 to 2 tsp Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing
The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small saucepan over low heat until the margarine is completely melted. Stir occasionally.
The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.
Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer (Genee Cream Ale is traditional).
Two Tone Buffalo Wings
From "Fried & True" by Rick Rodgers (Chronicle Books, 1998, $16.95).
Blue cheese dip (see recipe)
4 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
½ cup (1 stick) butter
2 garlic cloves, crushed through a press
3 Tbsp hot pepper sauce, or to taste
2 Tbsp hot green jalapeno sauce, or to taste
Vegetable shortening or oil for deep-frying
Prepare dip and set aside. Prepare wings and let them stand at room temperature 30 minutes before frying. Meanwhile, in small saucepan, melt butter with garlic over low heat. Divide garlic butter between 2 large bowls.
Add red hot sauce to one bowl and whisk well to combine. Add green hot sauce to other bowl and whisk. Set bowls aside. Preheat oven to 200 degrees. Put large wire cake rack over jelly-roll pan.
In deep Dutch oven on stove top, melt shortening over high heat to depth of 2 to 3 inches and heat to 365 degrees. In batches, without crowding, deep-fry chicken wings until they are golden brown and show no sign of pink when pierced at the bone (remove a wing from the fat to check doneness), about 8 to 10 minutes. Using wire-mesh skimmer, transfer wings to racks and keep warm in oven while frying remaining wings. Add half the wings to each bowl of sauce and toss well to coat. Serve coated wings immediately, with blue cheese sauce on the side for dipping and an empty bowl to collect the bones.
Makes 4 servings.
Gorgonzola Wings
2 pounds chicken wings, cut into 2 pieces at joint, tips discarded
4 Tbsp butter
4 Tbsp hot pepper sauce
1 Tbsp white wine vinegar
⅛ tsp salt
⅛ tsp freshly ground pepper
2 cups vegetable oil for frying
1 small bunch watercress, washed and trimmed for garnish
Creamy Gorgonzola Dressing:
2/3 cup mayonnaise
¼ cup sour cream
¼ cup Gorgonzola cheese, crumbled
3 Tbsp freshly squeezed lemon juice
1 garlic clove, minced
In deep fryer or large, deep skillet over medium-high heat, heat oil to 375 degrees F. testing with kitchen thermometer. Pat wings dry and season with salt and pepper. Carefully lower wings into oil and fry, turning occasionally, until golden and crisp, about 10 minutes. To avoid overcrowding the skillet, fry wings in small batches. Remove wings with tongs and drain on paper towels. After draining, transfer wings to large bowl.
In small saucepan over medium heat, melt butter. Mix in hot pepper sauce and vinegar. Pour mixture over wings and toss to coat well. Arrange wings on serving platter, garnish with watercress and serve with Creamy Gorgonzola Dressing.
To make Creamy Gorgonzola Dressing: In medium bowl, combine all ingredients until well-blended. Serve with wings.