| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Hungarian | Poultry | 8 | Servings |
INGREDIENTS
| SEASONING MIX: (makes 2 tablespoons plus 1 3/4 teaspoons) | ||
| 2 | ts | Salt |
| 2 | ts | Paprika (mild; or Hungarian hot paprika) |
| 1 | ts | Cayenne pepper |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 3/4 | ts | White pepper |
| 1 1/4 | Stick unsalted butter; in all | |
| 1 | tb | Plus |
| 1 | ts | Tabasco sauce; in all |
| 24 | Chicken wings; tips removed, room temperature | |
| 2 | c | Vegetable oil |
| Blue cheese dressing #3 (see recipe) | ||
| Celery sticks (optional) |
INSTRUCTIONS
WINGS 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 of gunk 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 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 finishing sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks, if desired. Yield: 8 servings CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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