Buffalo Chicken Wings

Michelle Figueroa's Note:

This is based on the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. However, we use Frank's red hot sauce.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 8-10

Yield: 4.0 pounds

• 4 lbs chicken wings
• fresh ground black pepper
• salt (optional)
• 4 cups vegetable oil
• 4 tablespoons butter
• 5 tablespoons Frank's red hot sauce
• 1 tablespoon white wine vinegar
• blue cheese dressing

Directions:

1. Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
4. Place the chicken on a warm serving platter, pour the sauce on top, and serve with Blue cheese dressing.

Reviews

[mini_1]

I made these for lunch today. These were a perfect snack while watching the football game. I usually like my wings a little spicier so the next time I make these I will add more hot sauce. Made for PAC 08.