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, 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 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
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