Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Cider vinegar
Blue Cheese Dressing (recipe
Follows) and celery sticks
As accompaniments

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

COOKING LIVE SHOW #CL9046

All recipes courtesy of Gourmet Magazine

Browse by categories