"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buffalo-Style Chicken Wings Recipe

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This recipe for Buffalo-Style Chicken Wings, by , is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hilary Popper
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chicken wings
Oil for deep frying
1/4 lb. (one stick) butter
1/2 c. Louisiana or other hot sauce, or to taste
Blue cheese dressing
Celery sticks

Directions:
Directions:
Frying the chicken wings twice is recommended. This results in a crisper skin that holds more of the hot sauce. If possible, do first frying several hours in advance and let cool; then repeat frying later. Rinse and dry wings. Split at joint, is desired. In a heavy saucepot or fryer, heat oil for deep frying at 375. Fry wings in batches, being careful not to crowd. Fry until golden brown, turning as needed, about 15 minutes. Remove, drain and let cool. Meanwhile, melt butter. In a large bowl or container with a tight fitting lid, combine melted butter with hot sauce. Homemade blue cheese dressing may be prepared now as well.
For second frying, just before serving time, heat oil to 400 and refry chicken wings for just a few minutes to crisp the skin. Remove and drain. Toss wings quickly in hot sauce mixture. Serve with blue cheese dressing for dip and celery sticks, accompaniments.
Note: Sauce may be made to taste- mild, hot, or flamethrower.

Personal Notes:
Personal Notes:
This snack originated at the Anchor Bar in Buffalo, N.Y., sometime around 1970. They go best with an Eagles or Chiefs game.

 

 

 

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