| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
|
|
Vegetable shortening or vegetable oil for deep-frying |
| 3 |
lb |
Chicken wings; wing tips cut off and reserved for another use such as wing tip consomme and the wings halved at the joint |
| 3 |
tb |
Unsalted butter |
| 4 |
tb |
Frank's louisiana hot sauce; or to taste 1 |
|
|
Tabl lespoon cider vinegar |
|
|
Blue cheese dressing (recipe follows) and celery sticks as; accompaniments |
INSTRUCTIONS
In a deep fryer or deep heavy skillet heat 2 inches of the shortening to
380 degrees and in it fry the wings, patted dry and seasoned with salt and
pepper, in small batches for 5 to 8 minutes, or until they are golden and
crisp, transferring them with a slotted spoon as they are fried to paper
towels to drain and making sure the shortening returns to 380 degrees
before adding each new
batch. In a large skillet melt the butter with the Louisiana Hot Sauce and
the vinegar over low heat, stirring, add the wings, and heat them, tossing
them to coat them with the mixture. Transfer the wings to a platter and
serve them warm or at room temperature with the blue cheese dressing and
the celery sticks.
Yield: 8 servings as an hors d'oeuvre
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9046
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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