Orignal buffalo wings
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Oil for frying or baking | ||
| 2 | pounds | CHICKEN WINGS, DISJOINTED, |
| TIPS REMOVED | ||
| ¼ | cup | BUTTER |
| ¼ | cup | HOT PEPPER SAUCE |
| 1 | tablespoon | VINEGAR |
| ½ | cup | BLUE CHEESE DRESSING;CHUNKY |
| 6 | STALKS CELERY -- CUT INTO | |
| 3\" DIPPING STICKS | ||
Directions
IF DEEP FRYING, PLACE OIL IN A LARGE SKILLET AND HEAT TO 400 DEGREES.
PLACE WINGS IN HOT OIL AND COOK 12 TO 14 MINUTES OR UNTIL GOLDEN BROWN. OR PREHEAT OVEN TO 450 AND PLACE ¼ CUP OIL IN A 9 X 13 BAKING PAN. PLACE CHICKEN IN PAN AND BAKE FOR 30 TO 35 M MEANWHILE, IN A MEDIUM SAUCEPAN, MELT BUTTER AND ADD HOT SAUCE AND VINEGAR. MIX WELL. SET ASIDE. WHEN WHINGS ARE COOKED, REMOVE FROM SKILLET OR OVEN, PLACE WINGS IN A PLASTIC CONTAINER AND ADD SAUCE. COVER AND SHAKE VIGOROUSLY UNTIL WINGS ARE COATED WELL. REMOVE WINGS TO A SERVING TRAY AND GARNISH WITH BLUE CHEESE DRESSING AND CELERY STICKS. *COOK'S NOTE* FOR A HOTTER SAUCE, ADD ½ TEASPOON OF CAYENNE PEPPER TO THE BUTTER, HOT SAUCE AND VINEGAR. FOR MILDER USE FAVORITE BARBECUE SAUCE INSTEAD OF HOT SAUCE.
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