Buffalo Wings

“Incredible!” SERVES 8

OMG...These are good.

4 to 5 pounds chicken wings
4 cups vegetable oil
1/4 cup (1/2 stick) butter
5 Tablespoons Lousiana-
Style hot sauce (Durkee
Or Crystal)
Chop the tip off each wing and discard.
Cut the wing in two at the joint to make
two pieces. Heat the oil over high heat
in a deep skillet, Dutch oven, or deep-
fryer until it starts to pop and sizzle
(around 400⁰ F). In two batches, add
the chicken pieces and cook until
they’re crisp, stirring occasionally. Drain
on paper towels. Melt butter in a heavy
saucepan and add hot sauce. Stir well
and remove from heat immediately.
Place the chicken on a warm serving
platter, pour the sauce on top, and
serve.

OPTIONAL: To be authentic, we’ve been told to accompany the

hot wings with crisp fresh celery and Blue Cheese Dressing (page
71), both of which are said to help ease the heat of the hot wings.

From 4 Ingredients by Rachael Bermingham and Kim McCosker. Copyright © 2011 by Rachael Bermingham and Kim
McCosker. Reprinted by permission of Simon & Schuster, Inc., NY Click here to read more about the book!