Jan Norris says these are the best… Buffalo Wings
Posted by Ben | Under Lick The Plate Clean Recipes, Party Foods / Football - Tailgaiting Sunday Oct 25, 2009
I had forgotten how good plain old wings can be, till I ate them with the Deerfield Fire Dept. Station 4 cooks on Sunday.
It is a nice touch to serve these with a “bone” bowl and warm towels for cleaning fingers — there’s just no way to eat these with a fork. They are truly finger food!
Jan Norris
Original Buffalo Wings
1.5lbs chicken wings; tips snipped from wings and wings halved
salt and pepper
oil for frying
1 - 1 1/2 sticks butter (no margarine or spreads)
1/2 - 1 bottle Crystal hot sauce (or your choice of hot sauce)
Clean, wash and pat-dry the wings. Season with salt and pepper.
Heat the oil in a skillet to 355 degrees or until it sizzles when wings are dropped in. Fry wings until golden; remove and drain on paper towels.
In a small saucepan, over low heat, melt butter together with hot sauce. Place wings in a shallow casserole dish and pour sauce over cooked wings — toss well to coat. You can hold wings in warm oven in sauce; or serve immediately. I like to leave them in the sauce for a while, and serve them dripping with it.
Serve with blue cheese dressing, and celery and carrot sticks.
