Ingredients: |
Ingredients: I don't follow many recipes, I cook with what's available in the frig & pantry but here's one of my favorite bar foods for football and hockey games...
"PBDFB/G - Par-Boiled, Deep Fried, Baked or Grilled" Buffalo Wings- Baked or Grilled Optional
chicken wings- as many as you can eat
peanut oil
celery
carrots
cucumbers
Hot Wing Sauce
Ken's Lite Honey French Salad Dressing
Tabasco Sauce
Chili Powder
Blue Cheese Dressing
Blue Cheese, good brand in chunk or quarter
Sour Cream
Mayo
Cream Cheese
Horseradish
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Directions: |
Directions:All measurements are guess-timated. Depends on quantity of wings and taste. Use your own judgement.
Prep blue cheese dressing. Use ingredient amounts to taste or desired calorie intake. Crumble about small portion of bleu chesse (4 T) and add cream cheese (4 oz). Microwave until soft, about 10-15 seconds. Let cool slightly, add mayo (2 oz.), sour cream (2 oz) and horseradish (1 T), mix. Add more crumbled blue chesse (4 oz) to desired consistency and taste. Cheat.. you're the chef...add bottled ranch or blue cheese dressing from the frig if desired to thin. Salt if needed. Refrigerate, the longer, the better for taste.
Clean & peel vegetables, cut in three-four inch sticks, refrigerate
Prep wing sauce, again to taste and desired consistency. Ken's Lite Horny French dressing (3 oz), tabasco sauce (1 oz), and chili powder (1T). Mix, let stand, refrigerate excess when done. Add more tabasco or cayenne powder for more bite. Add more French dressing or store bought BBQ sauce for sweeter taste. Remember, you're the chef, you bring on the heat or the sweet.
Start boiling a pot of water, big enough to accommodate all the chicken wings or portions but just cover them in liquid
Section wings, retain wing tips
Boil wings for ten-fifteen minutes, this assures that the wings are cooked through for frying, you don't want the 'pink' insides or have to gnaw the meat off the bone.
Drain wings after par-boiling---at this point you can freeze wings for later if wanted, spread on cookie sheet and freeze, put a serving size (6-10 wing sections) in freezer or vacuum bag, seal, and freeze for later.
After all wings are par-boiled, boil wing tips, throw away wing tips or pick for pets, retain broth for chicken soup, just like Mary Santosuosso would do. Refrigerate and skim off fat, proceed with soup.
Start heating pot with peanut oil, again, deep enough just to cover wings.
Deep Fry wings all together or in portions until golden brown and crispy, about 5-10 minutes depending on thickness.
Once cooked, remove wings from pot and drain wings of excess oil.
Toss wings in enough hot wing sauce just to cover after frying, eat as is....OR.....
Bake or grill if you want a drier, crunchier coating.
Serve with blue cheese dressing, vegetables and paper towels, root for your favorite team.
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This recipe for PBDFB/G Buffalo Wings w/Blue Cheese Dressing & Veggie Sticks is from