Buffalo wings - medium heat
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Buffalo wings - medium heat
  Wings    Poultry  
Last updated 6/12/2012 1:11:17 AM. Recipe ID 38741. Report a problem with this recipe.
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      Title: Buffalo wings - medium heat
 Categories: Poultry
      Yield: 8 Servings
      6 tb (3 oz.) Louisiana hot sauce
    1/2    Stick margarine (not
    1/2    -(up to)
      1 tb White vinegar
    1/4    Jar (3-oz) Nancy's Chicken
           -Wing sauce (medium)
    1/4 ts Worcestershire sauce
      1    -(up to)
      2 ts Tabasco sauce
    1/8 ts Celery seed powder
    1/4 ts Red pepper
    1/8    -(up to)
    1/4 ts Cayenne pepper
    1/8 ts Garlic salt
      1 ds Black pepper
  The Sauce: This makes enough for about 48 "wingettes": 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.
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

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Recipe ID 38741 (Apr 03, 2005)

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