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Spicy Buffalo Wings

Spicy Buffalo Wings

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Serving size: 24 pieces

Oil for frying
12 chicken wings
1/2 cup unsalted butter, melted
5 – 8 tablespoons “Louisiana style” hot sauce
1 tablespoon cider vinegar
Blue cheese dressing and celery sticks, carrot sticks, zucchini sticks

Cut wing tips from wings and discard or reserve for making chicken stock. Split each wing at the joint and cut through so there are 2 pieces from each wing. Rinse and dry completely. In a large bowl, combine the melted butter, hot sauce and cider vinegar and stir until completely blended.

Heat oil until it is 190C. Put half the wings into the Cuisinart® Professional Deep Fryer and cook until browned and crispy, about 12 to 15 minutes. Remove wings drain briefly on layered paper towels. Then stir hot, crispy wings into the hot sauce mixture. Repeat with remaining wings. Serve hot with cold vegetable sticks and blue cheese dressing.

Note: If you have some guests who do not appreciate hot and spicy, fry the wings as instructed and toss with your favorite BBQ sauce or honey mustard sauce. For “suicidal” strength wings, add Tabasco® or other hot sauce.

Blue Cheese Dressing

1/2 cup mayonnaise (regular or low-fat)
1/2 cup sour cream (regular or low-fat)
1/2 cup crumbled blue cheese
1 teaspoon finely chopped garlic
1/4 cup finely chopped parsley
1  – 2 tablespoons finely chopped onion
1 tablespoon fresh lemon juice

Place all ingredients in a bowl and stir well to blend. Cover and refrigerate for at least 30 minutes before serving, to allow flavours to blend.

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