Buffalo Wings
Although the reason for the creation of the first batch of wings by Maria Bellissimo, proprietor of the Anchor Bar in Buffalo, New York, is not conclusively known, a platter or sack full of the crispy pieces of an otherwise unutilized portion of the yardbird has become a worldwide snacking favorite. Hot wings are enjoyed while watching sporting events worldwide. Whether it be a soccer match in Buenos Aires or Tokyo, a rugby match in Sydney or Capetown, or a the Super Bowl in all those places plus some, you can find fans with a glass of beer and a wing in hand. Here’s something close to what we believe is the classic preparation.
Ingredients
- peanut oil for frying
- 4 lb chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
- 12 tbsp margarine
- 1 cup hot sauce preferably Frank's Red Hot Original Cayenne Pepper Sauce
- 1 1/3 cups blue cheese chunky blue cheese dressing
- 4 celery ribs , halved lengthwise, then cut crosswise into 3″ sticks
Instructions
- Heat oven to 200 F (93 C). Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350 F (176 C).
- Dry wings thoroughly with paper towels, and working in batches, fry wings until golden brown, about 12 minutes. Transfer wings to a wire rack set over a baking sheet, and place in oven to keep warm until all wings are fried.
- Heat margarine in a 12″ deep-sided skillet over medium heat; stir in hot sauce until smooth. Add wings, and toss until completely coated. Serve wings in a large bowl with dressing and celery on the side.
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