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  • Buff Fing

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    Ashley Wight
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    This document provides a recipe for Buffalo style wings. It instructs the reader to wash and dry 20 chicken wings then coat them in a seasoned flour mixture containing salt, pepper and cayenne. The wings are then fried until crispy and tossed with wing sauce before being served with carrot and celery sticks and blue cheese dipping sauce.

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    buff fing

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    This document provides a recipe for Buffalo style wings. It instructs the reader to wash and dry 20 chicken wings then coat them in a seasoned flour mixture containing salt, pepper and cayenne. The wings are then fried until crispy and tossed with wing sauce before being served with carrot and celery sticks and blue cheese dipping sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    54 views1 page

    Buff Fing

    Uploaded by

    Ashley Wight
    This document provides a recipe for Buffalo style wings. It instructs the reader to wash and dry 20 chicken wings then coat them in a seasoned flour mixture containing salt, pepper and cayenne. The wings are then fried until crispy and tossed with wing sauce before being served with carrot and celery sticks and blue cheese dipping sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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    Buffalo Style Wings

    20 whole chicken wings, washed well and patted dry1 cup allpurpose flour1 teaspoon salt1 teaspoon freshly ground black pepper1 teaspoon cayenne pepperVegetable oil, for frying1 bottle Emeril's Wing Sauce8 large carrots, cut into 2 to 3inches by 1/4-inch batons8 ribs celery, cut into 2 to 3-inches by 1/4-inch batonsBlue Cheese Dipping Sauce, for serving

    In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well. Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour. Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F. Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes. Place the wings in a large bowl and drizzle with 1 bottle of the Emeril's Wing Sauce. Toss to coat well. Serve hot with the celery and carrot crudite and the Blue Cheese Dipping Sauce.

    Buffalo Style Wings BY: Ashley Wight

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