Yield: 8 Servings
|SEASONING MIX: (makes 2 tablespoons plus 1 3/4 teaspoons)|
|2 teaspoons||Paprika (mild; or Hungarian hot paprika)|
|1 teaspoon||Cayenne pepper|
|1 teaspoon||Onion powder|
|1 teaspoon||Garlic powder|
|¾ teaspoon||White pepper|
|1¼||Stick unsalted butter; in all|
|1 teaspoon||Tabasco sauce; in all|
|24||Chicken wings; tips removed, room temperature|
|2 cups||Vegetable oil|
|Blue cheese dressing #3 (see recipe)|
|Celery sticks (optional)|
Thoroughly combine the seasoning mix ingredients in a small bowl.
Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate, and let cool slightly.
Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess of gunk that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered) and heat the oil.
Heat the oil in a large heavy skillet over high heat until it is very hot.
Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.
Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finishing sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks, if desired. Yield: 8 servings CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .