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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 6 hors d'oeuvre servings or 4 main-course servings.
Calories from Fat 0
Calories 13
% 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  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • BUFFALO CHICKEN WINGS

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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
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.