Buffalo Wings

Buffalo wings were first envisioned by their inventors at the Anchor Bar Restaurant in Buffalo, NY in 1964. The classic version of buffalo wings are deep-fried chicken wing segments tossed in a spicy sauce, and served with celery sticks and blue cheese dressing.

They are really nice as an appetiser or even as a main meal with a salad. Its also not a bad dish for a small party at home…although it can get messy with the bones and the messy fingers!

Hubby makes this off and on at home for dinner but he never ever wrote down the ingredients! Until now.

Its not a hard dish to make but you might find this a bit too spicy or too sour! Obviously once you have tried making it using this recipe, you can fine tune it by playing around with the hot sauce and vinegar to suit your own taste buds!

INGREDIENTS
20 pieces chicken wings
Celery sticks
Canola oil for frying

For the hot sauce:
30 gms butter
200 ml hot sauce
1 tbsp garlic sauce
1 tsp white vinegar
1/4 tsp paprika

For the dip:
10 gms blue cheese
100 gms mayonnaise

DIRECTIONS

Cut the wings into 2 segments at the joint and clean them thoroughly. Drain all the water and pat each wing segment dry. Lay them on paper towels on a plate and allow them to come to room temperature. Pat them dry again with more paper towels. The goal here is to get the wings as dry as possible.

In deep fryer or in small saucepan, preheat oil to 350 degrees F.

Fry the chicken wings covered for 10 to 15 minutes or until they are cooked through and golden brown. Remove from pan onto a plate covered with paper towels to drain the oil.

Discard the oil and wipe the pan clean. Heat the butter, and when melted add the hot sauce, garlic sauce and paprika. Mix well and cook on low heat for a while allowing the sauce to reduce. Then add the vinegar and mix well. Taste for salt and add if required.

Switch off the heat and add the wings back to the sauce. Mix them in the sauce ensuring they are well covered with the sauce. Turn onto serving dish.

To prepare the dip, place the blue cheese and mayonnaise in a small bowl and mix well.

Serve the buffalo wings with the dip and celery sticks.