Janice Okun’s Buffalo Chicken Wings

Name: Janice Okun’s Buffalo Chicken Wings
Yield: 4 to 6 Servings.
Ingredients: Freshly ground pepper to taste; Salt, optional; 24 (about 4 pounds) chicken wings; 4 tablespoons butter; 4 cups peanut, vegetable, or corn oil; Celery sticks; 2½ cups blue cheese dressing; 1 tablespoon white vinegar; 2 to 5 tablespoons Frank’s Louisiana Red Hot Sauce

Preparation info

4 to 6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

24 (about 4 pounds) chicken wings
Salt, optional
Freshly ground pepper to taste
4

Main course
Gluten-free

Method

Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Sprinkle the wings with salt, if desired, and pepper to taste.
Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the chicken wings are golden brown and crisp,