You are here: Seasoned Cooking » All Issues » September 1998 Issue » This Article » Page 2
 
September 1998 Issue
A Saturday Afternoon Social
by Royce Smith
Table of Contents | Single-page view
Page

Related Sites

The Recipe Links Page

A large categorized collection of food links, some kitchen humor and a collection of zipped recipes.

Good Looking Cooking

Provides information on cooking, an archive of recipes, cooking articles and links.

Join Our Cooking Classes and Cooking Tours in T...

Enjoy one week and half Week cooking vacation, Cooking Courses and Cooking Classes in Tuscany with us and stay in our luxurious villas. Make your T...

Enjoy Cooking and Wine Tour in Tuscany, Feature...

. Whether you are interested in cooking classes, cooking courses, wine tour, a gourmet tour of Tuscany, or stay in Luxurious Tuscany Villa, go on e...

Cutlery Express

On-line retailer of fine cutlery and cookware manufactured by J. A. Henckels. Top of the line, fine German cutlery, scissors, utensils and cookware...
 

Buffalo Wings

  • 26 - 30 chicken wings, tips removed, room temperature
  • 2 cups vegetable oil
  • Seasoning Mix (Makes 2 T. plus 1 3/4 tsp.)
  • 2 tsp. salt
  • 2 tsp. paprika (hot)
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. lemon and pepper seasoning
  • 10 T. (1 1/4 sticks) unsalted butter
  • 1 T. plus 2 tsp. Tabasco sauce
  • Blue Cheese Dressing (recipe follows)
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 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 the 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, makeĀ 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 finished sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks if desired.

  • Yields: 8 servings
  • Preparation Time:1 hour
 

Blue Cheese Dressing
  • 2 eggs
  • 1 T. fresh lemon juice
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1/2 tsp. salt
  • 1 pinch lemon and pepper seasoning
  • 1/2 tsp. white pepper
  • 1/8 tsp. cayenne pepper
  • 1 tsp. Worcestershire sauce
  • 2 cups vegetable oil
  • 1/2 cup crumbled blue cheese
Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until ready for use.
  • Yields: 2 servings
  • Preparation time: 15 minutes
Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.