Buffalo Chicken Wings With Ranch Dressing
|Chicken wings||900 Gram (Large Wings)|
|Black pepper||2 Teaspoon|
|Garlic salt||2 Teaspoon|
|Onion powder||2 Teaspoon|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Butter||20 Gram, melted|
|Tabasco sauce||1 Teaspoon (Or To Taste)|
|Ranch dressing||1⁄4 Cup (4 tbs)|
|Whole egg mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|White pepper||To Taste|
WASH WINGS thoroughly and pat dry with paper towels.
1.Cut tips off each wing; discard.
Bend each wing back to snap joint and cut through to create two pieces.
Combine pepper, garlic salt and onion powder.
Using fingers, rub mixture into each piece.
2.Heat oil to moderately hot in deep heavy-based pan.
Cook chicken pieces in batches 2 minutes; remove with tongs or slotted spoon and drain on paper towels.
3.Transfer chicken to non-metal bowl or shallow dish.
Combine sauces, butter, sugar and Tabasco and pour over chicken; stir to coat.
Refrigerate, covered, several hours or overnight.
Prepare and heat barbecue 1 hour before cooking.
4.Place chicken on hot lightly oiled barbecue grill or flatplate.
Cook 5 minutes, turning and brushing with marinade.
Serve with Ranch Dressing.
To make Ranch Dressing: Combine mayonnaise, cream, juice, chives, salt and pepper in bowl, mix well.