Buffalo Chicken Wings
|Canola oil/Crisco||2 Quart (For deep frying)|
|Chicken wings||3 1⁄2 Pound (cut into three pieces)|
|Unsalted butter||4 Tablespoon|
|Red hot sauce||1 Cup (16 tbs) (Frank's)|
|Tabasco sauce||2 1⁄2 Teaspoon|
|Cayenne pepper||1 1⁄2 Teaspoon|
|Blue cheese dressing||1 Cup (16 tbs) (for serving)|
|Celery stick||1 (for serving)|
1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.
2. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use.
3. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side.