Roxy15
All-Conference
Spicy Chicken Wings:
16-18 Chicken Wings
***About 4 lbs.
Oil, For Deep-Fat Frying
1/2 Cup Butter, Melted
1/2 Cup Hot Pepper Sauce
2 T. Cider Vinegar
Celery Sticks/Party Carrot Sticks
Bleu Cheese/Hidden Valley Ranch Dressing
Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes.)
Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain.
Serve with carrot/celery sticks and dressing.
***Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
16-18 Chicken Wings
***About 4 lbs.
Oil, For Deep-Fat Frying
1/2 Cup Butter, Melted
1/2 Cup Hot Pepper Sauce
2 T. Cider Vinegar
Celery Sticks/Party Carrot Sticks
Bleu Cheese/Hidden Valley Ranch Dressing
Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes.)
Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain.
Serve with carrot/celery sticks and dressing.
***Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
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