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Makes approximately 50 wings serving 8-10 buffet style

SUPPLIES:
deep fryer or 4-6 quart deep pot
4 quart bowl with cover
1 quart glass bowl (microwavable)
2 platters
pair tongs
paper towels


INGREDIENTS:
4-5 pounds fresh chicken wings (preferably already separated) If not, separate drum from flat from wing tip and dispose of wing tips.
1-2 packages corn muffin mix (depending on number of servings needed)
muffin or cupcake paper liners
butter
1 bottle red hot sauce(not Tabasco)
1-2 quarts cooking oil
celery
carrots
blue cheese dressing
mayonnaise
onion and garlic powder
light brown sugar
steak sauce

Prepare blue cheese dip:
In bowl mix 3/4 cup blue cheese dressing (not chunky style) 3/4 cup mayonnaise (not salad dressing) 2 tbs. granulated sugar. Mix to blend together and store in refrigerator till needed.

Prepare muffin mix using muffin or cupcake papers sprayed with non-stick spray

Prepare celery and carrots:
Separate celery stalks and lightly peel ribs, slice lengthwise into 2 or 3 strips. Cut celery strips into 4-5” sticks. Peel carrots, slice lengthwise, and cut into 4” strips. Store in refrigerator in bowl of salted water till needed (approx. 1 tsp. salt)


Prepare wet towels:
Separate paper towel sections, fold into 3”-4” squares and soak in bowl of 1/4 cup lemon juice and 1 cup water for approximately 15 minutes. When needed, drain water, gently wring but maintain shape, and arrange on plate for use as a wet nap for your guests.

Prepare chicken wing sauce:
Melt 1 stick butter in glass bowl in microwave. Add 1/4-1/2 cup red hot sauce (1/4c = mild, 1/3c = medium, 1/2c or more = hot)
Add 1 tsp. garlic powder, 1 tsp. onion powder, 1/3 cup packed light brown sugar, 1 tbs. steak sauce or Worcestershire sauce. Mix all ingredients and nuke for 45-60 seconds. Heat deep fryer to 375 degrees F.

Rinse chicken wings and lay on paper towels and pat dry

Add wings to fryer....12-15 wings, cook 8-12 minutes till dark golden and crispy.

Remove from fryer to plate with paper towels to drain excess oil.

Immediately place in large bowl (with cover), stir sauce and add 1/3 to bowl, cover and shake till coated. Place on oven proof platter and move to “warm” oven (180 degrees F) and continue preparing wings.

If butter in sauce starts to solidify, microwave for 45 seconds before adding to wings.

Drain carrots and celery and arrange on platter. Spoon blue cheese dip into serving bowl. Remove platter of wings from oven and serve.