| |
| Buffalo Chicken Wings |
| |
| 2 lbs |
|
broiler-fryer chicken wings |
|
| 1 |
|
egg |
|
| 1 cup |
|
cooking oil |
|
| 2 cups |
|
cider vinegar |
|
| 1 tsp |
|
salt |
|
| 1/2 tsp |
|
cayenne pepper to taste |
|
| 1/8 tsp |
|
garlic powder |
|
| 1/8 tsp |
|
nutmeg |
|
| 1/8 tsp |
|
celery salt |
|
| dash |
|
coriander |
|
| dash |
|
ground cloves |
|
|
|
celery sticks |
|
|
|
|
| |
| Chicken |
| 1 |
In medium bowl, beat egg; add oil and
beat again. Add vinegar, salt, pepper, cayenne, garlic
powder, nutmeg, celery salt, coriander and cloves; stir
well. |
| 2 |
Cut chicken wings in half at joint;
remove wing tips and reserve for later use (soup stock). |
| 3 |
Dip wing drummettes into sauce and place
into shallow roasting pan. Bake for 10 minutes at 500°F.,
turning and basting with sauce several times until wings
reach desired crispness. |
| 4 |
Remove from oven, drain and remove to
warm platter garnished with celery sticks. Serve with
Creamy Blue Cheese Dipping Sauce. |
| Creamy Blue Cheese
Dipping Sauce |
| 1 |
In medium bowl, place 2 tablespoons
chopped onion, 1 garlic clove (crushed), 1/4 cup chopped
fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream,
1 tablespoon lemon juice, 1 tablespoon vinegar and 1/4
cup crumbled blue cheese. Stir and add salt, pepper, and
cayenne to taste. Cover and chill. |
|
| |
| Servings: 20 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
110.49 |
|
| Calories From Fat |
|
102.02 |
|
| |
|
%
Daily Value |
| Total Fat 11.53g |
|
17% |
|
| Saturated Fat 1.67g |
|
8% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
136.68mg |
|
5% |
|
| Potassium
50.47mg |
|
1% |
|
| Carbohydrates
1.86mg |
|
0% |
|
| Dietary Fiber 0.16g |
|
0% |
|
| Protein
0.89g |
|
1% |
|
|
|
| |
| Recipe Type |
| Appetizer, Poultry |
| |
| Recipe Source |
|
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