Buffalo Chicken Wings

 

   3      pounds        Chicken wings -- Salt and pepper

   1                    Bottle Crystal's sauce

                        -----FOR DIP-----

   1      ounce         Crumbled bleu cheese

     1/3  cup           Mayonnaise

   2      tablespoons   Milk

                        Celery sticks

 

Lop the tips off the chicken wings and cut into drummettes. Discard tips

or use for stock.  Bake drummettes in a flat pan at 350 degrees for 25

minutes.  Drain pan juices into stock pot for future use. Add Crystal's

Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by

mixing and arrange all on a platter while piping hot. The wings are

traditionally served with bleu cheese and celery.

 

 

 

BUFFALO CHICKEN WINGS #2

 

   2      pounds        Chicken Wings

                        Oil For Frying

     1/2  cup           Butter

   1      tablespoon    Tabasco Sauce

   1      tablespoon    Hot Pepper Sauce

                        Blue Cheese Dressing

                        Chilled Celery Sticks

 

Fry up the chicken wings that have had the tips removed and cut in half at

the joint in 1/4 cup of butter until golden brown. Allow the wings to cool

before frying a second time, yes they are fried a second time so if you

are a calorie watcher you can stop now. They can be fried the first time a

day ahead. Before frying the second time mix the Tabasco and Hot Pepper

sauce with the melted butter. Fry the wings a second time in the HOT

butter until wings are heated. You need to use enough Tabasco and Hot

Pepper sauce to give the butter a reddish color. Serve with chilled celery

sticks and blue cheese dressing.