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Buffalo Wings

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  Chicken wings 5 Pound
  Butter 5 Tablespoon
  Hot pepper sauce/2 tablespoons tabasco 3 Tablespoon
  Paprika 1 Teaspoon
  Oil 200 Milliliter
  Iceberg lettuce 6
  Carrot sticks 6
  Celery stick 6
  Blue cheese salad dressing 1 Cup (16 tbs)

1. Use a cleaver or chef’s knife to chop off wing tips. (They can be popped in a bag and frozen to be used later to make chicken stock.) Cut wings in half at joint.
2. In a small saucepan, melt butter with hot sauce. Stir in paprika. Remove from heat and set butter sauce aside.
3. In a deep-fryer, bring I 1/2 to 2 inches of oil to 375°F. Fry wings in 2 or 3 batches until golden brown, crisp, and cooked through, about 8 minutes per batch. Drain on paper towels, then put in a large bowl. Pour butter sauce over wings and toss to coat.
4. To serve, heap hot wings on lettuce leaves. Garnish platter with celery and carrot sticks. Place a small bowl of blue cheese dressing on platter to use as a dip.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1130 Calories from Fat 722

% Daily Value*

Total Fat 81 g124.6%

Saturated Fat 17.7 g88.3%

Trans Fat 0.3 g

Cholesterol 262 mg87.3%

Sodium 708.4 mg29.5%

Total Carbohydrates 12 g3.9%

Dietary Fiber 4.1 g16.6%

Sugars 6.8 g

Protein 87 g174.6%

Vitamin A 50.1% Vitamin C 26.6%

Calcium 14.4% Iron 26.2%

*Based on a 2000 Calorie diet

Buffalo Wings Recipe