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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buffalo Wings Recipe

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This recipe for Buffalo Wings is from How was your day? The four words of love!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vegetable oil for frying
1 cup all-purpose flour
1 tablespoon paprika
3 pounds chicken wings, split at the joints, tips removed
1 1/2 cups Frank's RedHot sauce (or 3/4 cup other hot sauce)
1 stick unsalted butter
Directions:
Directions:
Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.

You can also bake the wings in a 425º oven for 30 minutes and then deep fried them for 2 minutes to crisp

Meanwhile, combine the hot sauce and butter in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with blue cheese dressing and reserved sauce.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a Super Bowl Must! To keep them warm while you are frying other batches put them in a 200 degree oven.

 

 

 

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