Date: Wed, 14 Jul 93 7:16:40 CDT
24 wings
4 cups oil (peanut, corn, or other)
4T butter
2-5T (one 2.5 oz. bottle) Frank's
1T white vinegar
Louisiana Hot Sauce
2-1/2C blue cheese dressing
salt and pepper
celery sticks
Discard small tip of each wing, split at large joint and sprinkle
with salt and pepper. Heat oil in large casserole or fryer (until
quite hot). Add half of wings and cook, stirring occasionally.
When brown and crisp (15-20 min.), remove and drain well. Cook
remaining wings. Melt butter in saucepan and add hot sauce and
vinegar. Put wings on a warm platter and pour sauce over them (or
put wings and sauce in a closed container and shake). Serve with
celery sticks, blue cheese dressing (for dipping), and beer.
The unfortunate part of the referenced recipe is that it is loaded
with fat. For a low(er) fat variation that still tastes good, (got
rave reviews when we served them at our last party) broil the wings
instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey,
2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like
Coleman's. Heat the sauce until it thickens, and then put the wings
in, and then cook till it thickens even more, while stirring the
wings around. Still taste good with celery sticks and blue cheese
dressing. Might as well go all the way and use lower fat cheese
dressing, though.
Wings, being mostly chicken skin, have a large amount of fat in
them, no matter what you do. You can help a little by broiling them
so that some of the fat melts away, and not
adding any more. I would recommend grilling the wings. That way,
you lose the fat (a good thing) without losing the flavor (which
would be a bad thing).
BLUE CHEESE DRESSING
1 c. mayonnaise
2 Tbsp. finely chopped onion
1 tsp. finely minced garlic
1/4 c. finely chopped parsley
1/2 c. sour cream
1 Tbsp. lemon juice
1 Tbsp. white vinegar
1/4 c. crumbled blue cheese
salt, pepper, cayenne to taste
Combine and chill for an hour or longer.
Buffalo Wings (2)
2 lb. Chicken Wings
1/4 cup Margarine (not butter)
1/2 cup Durkee's Louisiana Hot Sauce (used to be Frank's)
Heat cooking oil in a deep fryer to 375 F.
Cut each wing into 3 pieces and discard the wingtips.
Do not remove the skin from the wings.
Fry them for 12 - 15 minutes in small enough batches that
the oil temp won't drop below 325 F. My deep fryer will
handle 2 lb at a time. I usually put the "drumettes" in first
because they take slightly longer to cook; then I add the
other pieces after the drumettes have cooked for about
1 minute. They're cooked when the bubbles slow down and
the wing pieces are all floating. Agitate the pieces
occasionally during frying so they don't stick together.
While the wings are frying, put the margarine and sauce in
a small saucepan or skillet and heat it on low. Bring the
mixture to a simmer, stirring occasionally.
When the wings are done, remove them from the oil and drain.
Place the wing pieces in a plastic bowl with a tight fitting
lid (I use a Tupperware container) and pour the hot sauce
mixture over the wing pieces. Put the lid on the plastic
container and shake it well, thoroughly coating the wing
pieces with sauce.
Remove the wing pieces from the sauce, allowing excess sauce
to drain off of them. I use a pair of tongs and shake the
excess sauce off before putting them on a serving platter.
They can be eaten hot, cold, or room temperature.
Serves 2 - 4
Buffalo Wings
The Sauce- This makes enough for about 48 "wingettes"
MEDIUM HEAT
-----------
6 Tablespoons (3 oz.) of Louisiana Hot Sauce
1/2 stick of margarine (not butter!)
1/2 to 1 Tablespoon of white vinegar
1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Medium)
1/4 teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce
1/8 teaspoon of Celery seed powder
1/4 teaspoon of Red Pepper
1/8 to 1/4 teaspoon of Cayenne Pepper
1/8 teaspoon of Garlic Salt
Dash of Black Pepper
Mix all the ingredients in a small sauce pan over low heat until
the margarine is completely melted. Stir occasionally.
HOT
------
6 Tablespoons (3 oz.) of Louisiana Hot Sauce
1/2 stick of margarine (not butter!)
1/2 to 1 Tablespoon of white vinegar
1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Hot)
1 to 2 Tablespoons Melinda's extra hot sauce (Original Habanero Pepper Sauce)
800-748-2861 Old SW Trading Co
1/4 teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce
1/8 teaspoon of Celery seed powder
1/4 teaspoon of Red Pepper
1/4 teaspoon of Cayenne Pepper
1/4 teaspoon of Habanero molido (powder) 800-748-2861 Old SW Trading Co
1/8 teaspoon of Garlic Salt
Dash of Black Pepper
Mix all the ingredients in a small sauce pan over low heat until
the margarine is completely melted. Stir occasionally.
The Wings
---------
Fry the wings in a deep fryer set at 360 degrees F., using vegetable
oil. My outdoor cast iron kettle type deep fryer w/1 gallon of oil
will do 24 wingettes in 8 minutes. 30 in 10 minutes. Hotter oil for 8
minutes= crispier. Hotter oil for 10 minutes = crispier and dry inside.
Your mileage may vary! With the basket and cooking thermometer in the hot
oil, @360 degrees I drop in one wing at a time. If the count stops at 24
I then set the timer for 8 minutes. Every couple minutes toss the basket
contents to redistribute. The above method of loading the basket eliminates
the wings from sticking to the basket. IMHO
Drain the wings for a minute then put them in a bowl.
Pour the sauce over them, cover the bowl, and shake
to completely coat the wings. Watch how they do it at Hooters!
Serve with carrot and celery sticks, Marie's Blue Cheese Dressing, and
cold beer.
James' World's Hottest Wings!
Caution: The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer. 2 Lbs Chicken Wings cut up Buffalo style 6 whole sorano chili peppers 6 whole red chili peppers 10 whole jalapeno peppers 2 cups white wine 1 Bottle Tabasco Sauce 1/2 Bottle Worcestershire sauce 10 Tablespoons Cayenne pepper 10 Tablespoons Durkee red-hot sauce 1 Tablespoon salt 3 Tablespoons pepper 1/2 Cup Vinegar 1 Fire Extinguisher (Optional....) In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.Buffalo Chicken Wings
Yield: 8 servings Seasoning Mix (Makes 2 tablespoons plus 1 3/4 teaspoons) 2 teaspoons salt 2 teaspoons paprika (mild, or Hungarian hot paprika) 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon garlic powder 3/4 teaspoon white pepper 10 tablespoons (1 1/4 sticks) unsalted butter, in all 1 tablespoon plus 1 teaspoon 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 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar 1/4 cup chopped onions 1/4 cup chopped celery 1/2 teaspoon salt 1/2 teaspoon white pepper 1/8 teaspoon cayenne pepper 1/2 teaspoon minced fresh garlic 1 teaspoon 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.Janice Okun's Buffalo Chicken Wings
24 chicken wings, about four pounds Salt, if desired Freshly ground pepper 4 cups peanut, vegetable, or corn oil 4 tsp butter 2 - 5 Tbs (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce 1 Tbs white vinegar Blue-cheese dressing (see recipe) Celery sticks 1. Cut off and discard the small tip of each wing. Cut the main wing bone and second at the joint. Sprinkle the wings with salt, if desired, and pepper to taste. 2. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well. 3. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well. 4. Melt the butter in a saucepan and add two to five tablespoons of the hot sauce and vinegar. Put the chicken wings on a warm platter and pour the butter mixture over them. Serve with blue-cheese dressing and celery sticks. Yield: Four to six servings. Blue-cheese dressing 1 cup homemade mayonnaise (see recipe) 2 Tbs finely chopped onion 1 tsp finely minced garlic 1/4 C finely chopped parsley 1/2 C sour cream 1 Tbs lemon juice 1 Tbs white vinegar 1/4 C crumbled blue cheese Salt to taste, if desired Freshly ground pepper to taste Cayenne pepper to taste 1. Combine all of the ingredients in a mixing bowl. 2. Chill for an hour or longer. Yield: About two and one-half cups. Mayonnaise 1 egg yolk Salt, if desired Freshly ground pepper .. 1 tsp imported mustard, such as Dijon or Dusseldorf 1 tsp vinegar or lemon juice 1 C peanut, vegetable, or olive oil. 1. Place the yolk in a mixing bowl and add salt, if desired, and pepper to taste, mustard, and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater. 2. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Yield: About one cup.Oriental Hot Wings
Combine the following ingredients to make a marinade: 1 cup soy sauce 1/2 cup sugar 1/4 cup sesame seeds 1 tbsp cayenne pepper Cut 2-3 lbs of wings into 3 pieces. Discard the wingtips and marinate the remaining pieces for at least 30 minutes. Agitate the pieces occasionally while they are marinating. Cover a cookie pan with foil and, using tongs, place the marinated wing pieces on it. I suggest using a cookie PAN, as opposed to a sheet, because the sides will insure that none of the marinade mixture drips off the edge and screws up your oven. There should be a slight seperation between each individual piece so they don't stick together. Cook for one hour at 350 F, turning the wing pieces every 10 minutes. If you want them to come out nice and even, you need to turn them individually with a pair of tongs. If you don't turn them, they'll stick and burn on one side. After they are done, let stand for at least 20 minutes. Serve hot or at room temperature.Steve's wing sauce
1/2 cup Durkee Red Hot (used to be franks louisana hot sauce) 1.5 Tb honey 1 Tb butter 1 Tb white wine vinegar 1 Tb lemon juice .5 tsp cayenne pepper .5 tsp tobasco Put all ingredients in a sauce pan and simmer on low temp until everything is mixed well/melted. Simmer on low for another 5-10 minutes to let the flavors blend and the sauce darken a little. When the wings are cooked, put them in a bowl and pour the sauce over them. The sauce should cover a couple pounds of wings. Stir to coat.Modified Buffalo Wings
2 tbsp butter (or margarine)
1 bottle Lousiana hot sauce ( I think this is an 8 oz bottle I
can't remember exactly)
juice of 1 lime (or two to taste)
celery
blue cheese dressing (the chunky kind works best, I use Maries)
Put butter, hot sauce and lime into a sauce pan. Bring to a VERY
slow boil then reduce the heat to low and simmer for 30 minutes.
This will help to reduce the sauce a bit and it will take some of
the heat out of the hot sauce. The lime add a little flavor and gives
the sauce some body. The citrus increases the bite but the lime flavor
really enhances the overall taste. The butter add a little flavor but
it isn't enough to make the wings slip out of your hands.
Lightly flour the wings and deep fry (just make sure that the wings
are crispy and FULLY cooked, no trips to the hospital please!!)
Celery and bleu cheese dressing are a must... Buy extra so that
your guests can nibble as they watch you deep fry the chicken.
Real Buffalo Wings
Well I'll give the REAL "ORIGNAL" anchor bar recipe for Buffalo Wings. The anchor bar is the birthplace of Buffalo wings. I'll warn you that I'm not a great cook and never follow a recipe. 1) mix flour and cyann pepper and toss the mix into a bag. 2) dump a couple of bottles of tabasco sauce in a plastic bag. 3) dump some vinegar (the good kind that gets your wife mad when you use it) into a bowl. 4) dip the wings in the vinegar 5) shake them in the flour mix (you want a light dusting) 6)toss them in the tabasco (get lots on em) 7) deep fry until done 8) serve with blue cheese dressing (very cold), celery, carrots. * if they are not quite hot enough add more pepper or dump the juice from a couple bottles of halopena (sp?) in with the tabasco.Buffalo Chicken Salad
Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I swear by the stuff at work, I should have known it was the best for Buffalo Wings - it is great in Crab Dip, too) and a little olive oil, lemon juice, salt and pepper. I like to let the chicken sit overnight so that it soaks up the true flavor of the durkee's. Bake off the chicken at 350 until cooked through, and no pink shows. Let cool and tear into pieces, drizzling more Durkee's if the flavor is not enough. Then I just toss it with chopped celery, and homemade blue cheese dressing. The dressing certainly does not have a recipes (We really don't use recipes in catering)- basically it is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese - Saga Blue usually. The secret is to let the blue cheese set in the fridge at least overnight.Buffalo Chicken Wings
MEDIUM
2 lbs disjointed chicken wings
1 gallon vegetable oil
1/4 lb margarine (melted)
1/8 tsp garlic powder
8 oz. cayenne pepper sauce (For HOT: 8 oz. more sauce;
For SUICIDE: 8 oz. more sauce, 1 cu. diced
jalapenos, and 1 tsp cayenne pepper powder)
Deep fry wings in oil for about 25 minutes at 375F; make sure wings remain
separated.
Put melted margarine in bowl and add garlic powder and cayenne pepper sauce
(plus jalapenos and cayenne powder for Suicide wings).
Place cooked wings in large pan, add sauce, cover and shake.
Blue Cheese Dip
4 oz. crumbly blue cheese
4 oz. sour cream
4 oz. mayonnaise
1/8 tsp garlic powder
1/8 tsp onion powder
Mix ingredients and refrigerate 1/2 hour before serving.
Hawaiian Chicken Wings
1/4 cup butter or margarine 1/2 cup tomato ketchup 1 clove garlic, minced 3 lbs chicken wings, tips removed 1 cup fine dry bread crumbs 1 (14 ox/398mL can) pinapple chunks 2 Tbsp brown sugar 1 Tbsp minched fresh ginger (I use a teaspoon of dry) 1 Tbsp Worcestershire sauce Dash Hot pepper sauce (Tobasco) Melt butter in shallow baking pan in 400F oven. Stir together ketchup and garlic; brush over wings, then roll wings in bread crumbs to coat evenly. Place in pan, turning to coat lightly with butter and bake for 30 minutes. Meanwhile, drain pinapple, reserving juice in 2-cup measure; add water to make 3/4 cup liquid. Stir in brown sugar, ginger, Worcestershir sauce and hot pepper sauce. After wings have cooked 30 minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or until chicken is tender, adding pinapple for last 5 minutes. Care should be taken to ensure wings ar lightly browned. Makes about 4 servings.
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