5 pounds chicken wings
Salt – to taste
4 cups vegetable oil
2 Sticks butter
1/2 Cup Your Favorite Hot Sauce
1 Garlic Clove chopped fine
Chop off the tip of each chicken wing, and save in freezer for another recipe for broth or soup. Chop the wing in half (cutting at the joint) to make 2 pieces and sprinkle with salt.
Heat oil over medium high heat in a deep skillet, Dutch oven, or deep fryer until it reaches 325 degrees.
Cook half the batch of chicken wings 10-12 minutes or until they’re golden and crisp, stirring occasionally.
Drain on paper towels and cook the remaining wings.
While the wings are cooking, melt butter with garlic over medium heat in a heavy saucepan, add hot sauce.
Stir well. At this point you could add a Tablespoon of Honey for added flavor, or if you sauce is too hot/spicy adding honey will take away some of the heat.
Put the chicken wings in a mixing bowl and pour the butter hot sauce mixture over them. Toss well to coat each one.
Place the chicken on a warm serving platter, add celery sticks and a dipping bowl with Blue Cheese Dressing, Ranch Dressing or both.
Yield: 8 to 10 servings
Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.
Here is a quick blue cheese dressing dipping sauce
1 cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 tsp Lemon Juice
1 Garlic clove ( Roasted or chopped fine)
1/8 tsp sugar
1 teaspoon salt
4 oz Danish Blue cheese
In a food processor or heavy-duty blender, combine all ingredients except the blue cheese. Blend until smooth.
Add blue cheese, and pulse quickly once or twice. Do not blend so you will have small chunks of blue cheese.
Serve in dip bowl with hot wings, or over a salad.
Note- Roasted garlic is delicious in this recipe and not as sharp as raw garlic.
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