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September 1998 Issue
A Saturday Afternoon Social
by Royce Smith
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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
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