RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 102
| View Recipe |
|
|
| Recipe Name: |
ATK Buffalo Wings |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.23
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
0 |
| Comments: |
Frank's Louisiana Hot Sauce is vinegary and not terribly spicy. Combine this sauce with a more potent hot sauce, such as Tabasco, to give the wings the proper heat.
|
|
Ingredients:
2 Tablespoons tabasco
2 Teaspoons vinegar, cider
1 Teaspoon pepper, cayenne
1 Teaspoon pepper, black
3 Tablespoons corn flakes
|
Directions:
Prep the wings - wingtips should be removed and remaining wings separated into 2 parts at the joint.
Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 ½ inches of oil in a large Dutch oven over medium-high heat to 360 degrees. While the oil heats, mix together the cayenne, black pepper, salt, and cornstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with the carrot and celery sticks and Blue Cheese Dressing on the side. |
|
|
|
| Nutrition per Serving: |
| Calories: |
2815 |
Total Carbs: |
4.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
66.0 |
Fat: |
300.0 |
Protein: |
15.06 |
| Fiber: |
0.66 |
Sodium: |
1295.20 |
|
|
|
