Buffalo Chicken Wings III
Get ready for Super Bowl Sunday with these delicious buffalo chicken wings that are extremely easy to make!
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken wings
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| ¼ | cup |
butter
melted |
|
| 1 | x |
celery
sticks |
*
|
| 1 | x |
carrots
sticks |
*
|
| 1 | x |
salad dressing, creamy
blue cheese |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken wings
|
|
| 1 | x |
vegetable oil
|
*
|
| 15 | ml |
red hot pepper sauce
|
|
| 59 | ml |
butter
melted |
|
| 1 | x |
celery
sticks |
*
|
| 1 | x |
carrots
sticks |
*
|
| 1 | x |
salad dressing, creamy
blue cheese |
* |
Directions
Cut tips off wings and cut wing in half at the joint.
In a 4 quart saucepan, heat 2 inches of salad oil to 375℉ (190℃). Lower wings into oil.
Fry chicken wings for 15 minutes or until very tender. Drain on paper towel.
Meanwhile, in a large bowl, stir together Tabasco Sauce and butter until well blended. Add the chicken wings and toss gently to coat well.
Serve with blue cheese dressing, chilled celery sticks and chilled carrot sticks.
