Calculated Nutrition Benefits
| Nutrition Facts | ||||||
| Serving Size 1 serving | ||||||
| Servings Per Recipe: Makes 6 hors d'oeuvre servings or 4 main-course servings. | ||||||
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Calories from Fat
0
Calories
13
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| % Daily Values* | ||||||
| Total Fat 0g | 0 % | |||||
| Saturated Fat 0g | 0 % | |||||
| Polyunsaturated Fat 0g | ||||||
| Monounsaturated Fat 0g | ||||||
| Trans Fat 0g | ||||||
| Cholesterol 2mg | 1 % | |||||
| Sodium 9mg | 0 % | |||||
| Potassium 32mg | ||||||
| Total Carbohydrate 2g | 1 % | |||||
| Dietary Fiber 0g | 0 % | |||||
| Sugars 1g | ||||||
| Other Carbohydrate 0g | ||||||
| Protein 1g | ||||||
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BUFFALO CHICKEN WINGS
Reference:
Gourmet, July 1999
Prep:
Active time: 40 min Start to finish: 5 1/4 hr (4 3/4 hr for beef)
Servings:
Makes 6 hors d'oeuvre servings or 4 main-course servings.
Ingredients
Cooking Instructions
| For blue-cheese dressing | |
| 1/2 | cup mayonnaise |
| 1/4 | cup plain yogurt |
| 2 | ozs crumbled blue cheese (about 1/2 cup) |
| 4 | celery ribs |
| 3 | pounds chicken wings (12 to 14) |
| 2 | tbsps vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying) |
| 1/2 | stick (1 |
Cooking Instructions
| Step 1 | Make dressing: |
| Step 2 | In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour. |
| Step 3 | Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint. |
| Step 4 | To grill wings: |
| Step 5 | Preheat grill. |
| Step 6 | Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side. |
| Step 7 | To deep-fry wings: |
| Step 8 | In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380 F. Just before oil reaches 380аF, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380F between batches. |
| Step 9 | In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat. |
| Step 10 | Serve chicken wings warm or at room temperature with dressing and celery sticks. |
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