Buffalo chicken wings
2 pounds broiler-fryer chicken wings
1 cup cooking oil
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2 cups cider vinegar
1 teaspoon salt
Freshly ground black pepper, to taste
1/2 teaspoon cayenne pepper or to taste
1/8 teaspoon garlic powder
1/8 teaspoon nutmeg
1/8 teaspoon celery salt
Dash ground cloves
Celery sticks, garnish
Makes 6 servings.
In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well. Cut chicken wings at joints; remove wing tips and reserve for later use (soup stock).
Dip wing pieces in sauce and place in shallow roasting pan. Bake for 10 minutes at 500 degrees, turning and basting with sauce several times until wings reach desired crispness.
Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with creamy blue cheese dipping sauce.
Nutritional information per serving, without celery sticks, using half of chicken wing sauce: 361 calories; 16 g protein; 3 g carbohydrates; 32 g fat (7 saturated, 10 monounsaturated, 14 polyunsaturated, 1 other); 98 mg cholesterol; 489 mg sodium; no fiber; 2 g sugar; 79 percent calories from fat.