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Buffalo Wings
Recipe by: BBQGuide
Prep time:
Serves: 2-4
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.
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