Now I am going to give you one of my most delicious recipes.
Buffalo Chicken Wings. These can be very addictive when done properly.
(If you’re worried about the oil . . . you can bake these instead.)
oil for deep frying
55 g butter
60 ml hot sauce
1 dash ground black pepper
1 dash garlic powder
0.6 g paprika
0.4 g cayenne pepper
2 g salt
10 chicken wings
You cut the wing into two sections. Cut it at the joint.
Heat oil in a deep fry pan to 190 degrees C. The oil should be just enough to cover wings entirely, an inch or so deep.
Making the sauce:
Combine the butter, hot sauce, pepper, cayenne pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry wings twice
First time is to cook them through. Fry in hot oil for 10 to 15 minutes on medium heat until parts of wings begin to turn brown. Remove from heat, place wings in bowl and set aside when ready to use. These can be done up to a day in advance. Remember to refrigerate for food safety reasons. When ready to serve, put the wings back into very hot oil until golden brown. This time it is to crisp the outside and warm the inside. Remove them from the oil when done and put them into a mixing bowl. Add hot sauce mixture into a frying pan to warm up when warm toss the wings and sauce in the bowl to coat them well.
When fully coated remove them to a serving dish and serve with a blue cheese dip and fresh celery sticks.
Blue Cheese Dip
235 ml mayonnaise
230 g sour cream
1 onions, finely chopped
3 g dried parsley
115 g blue cheese, crumbled
Garlic salt to taste
In a medium bowl, mix mayonnaise, sour cream, onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.