Buffalo Chicken Wings

Buffalo Chicken Wings
(2 Recipe are there)

Recipe 1
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Directions:

Buffalo Chicken Wings

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
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Recipe 2
SERVINGS: 6
Ingredients:
Blue Cheese Dressing
2 ounces mild blue cheese, crumbled
¼ cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Wings And Assembly:
2 tablespoons unsalted butter, melted
½ cup hot pepper sauce (such as Frank’s)
½ teaspoon cayenne pepper
Kosher salt, freshly ground pepper
Vegetable oil for frying (about 10 cups)
¾ cup cornstarch
3 pounds chicken wings, tips removed, drumettes and flats separated
4 celery stalks, cut into thin sticks

Special Equipment:
Deep-fry thermometer
Preparation:
Blue Cheese Dressing:
Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a medium bowl. Season with salt and pepper.
Do Ahead: Dressing can be made up to 2 days ahead. Cover and chill.
Wings And Assembly:
Preheat oven to 250°. Let wings sit at room temperature 30 minutes; this will take off the chill and help them cook evenly. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt until combined. Remove pan from heat and set aside; rewarm just before tossing with wings Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 375°. Meanwhile, place cornstarch in a large bowl. Season wings with salt and pepper. Working in 3 batches, dredge wings in cornstarch, shaking off excess, then carefully lower wings into oil. Fry, turning occasionally, until chicken is cooked through and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and transfer to oven to keep warm while you fry remaining wings. Transfer wings to a large bowl, add warmed sauce, and toss to coat. Serve immediately with celery sticks and blue cheese dressing for dipping. Do Ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

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